Cod, Caviar, Champagne Sauce à la Joël Robuchon

🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World.

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon

L’Atelier de Joël Robuchon Las Vegas

🍷 Wine pairing for amuse bouche and oyster courses: Champagne, Philipponnat, Royal Réserve Brut, MV

L'Atelier de Joël Robuchon

🍷 Wine pairing for hamachi and soufflé courses: Chablis, La Chablisienne, Le Finage, Burgundy 2020

L'Atelier de Joël Robuchon

🍷 Wine pairing for langoustine and cod courses: Sauvignon Blanc/Semillon, DeLille Cellars, Chaleur Blanc Columbia Vally 2021

L'Atelier de Joël Robuchon

🍷 Wine pairing for quail and lamb chop courses: Rioja, R. Lopez de Heredia, Viña Tondonia Riserva, Spain 2011

L'Atelier de Joël Robuchon

🍷 Wine pairing for dessert courses: Tawny, DeBortoli “Old Boys” 21 Year, New South Wales Australia

L'Atelier de Joël Robuchon

Cod, Caviar, Champagne Sauce
à la Joël Robuchon

Champagne Sauce

Ingredients

1 medium shallot, fine dice
8 oz. champagne
6 oz. fish stock
6 oz. heavy cream
1 1/2 T. butter , plus 2 t. more for finishing sauce
sea salt and fresh ground white pepper

Method

Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.
Add champagne and reduce over medium boil by one-third.
Add stock and cream. Continue to reduce by half over medium-boil.
Taste for seasoning. Add salt and pepper as needed.
Pour sauce through a fine mesh sieve into to a clean sauce pan.
Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.
Whisk to make a frothy consistency just before serving.

Black Cod and Caviar

Ingredients

approx. 5 oz. black cod portions
olive oil
fine sea salt and fresh ground white pepper

Method

Let cod come close to room temperature. Preheat oven to 375°F. Prepare a foil-lined baking sheet. Brush the skin of the cod portions with olive oil. Place cod on foil, skin-side-down. Season cod with salt and pepper. Roast 12 – 15 minutes depending on thickness of fish, until the fish is piping hot.

Remove any bones. Use a fish spatula to lift the fish off of the foil, leaving the skin behind.

To Plate