Octopus Carpaccio, Nobu-Style

Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style

Octopus Carpaccio Recipe

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French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette
Boursin Cheese, Caviar

Bonjour! Happy Bastille Day! July 14th is the day when the French celebrate the birth of the French Republic, liberté, égalité, fraternité, and it is the anniversary of the storming of the Bastille prison in 1789 – a turning point for the success of the French Revolution.

Fête nationale is a national holiday throughout France, and we’re joining the celebration with a French Rolled Omelette filled with French cheese and topped with caviar!

Divine custardy soft-set eggs envelop the creamy shallot & chive soft cheese. The omelette is topped with plenty crunchy-salty caviar and chopped chives, adorned with ruffled edible flowers. It is a simple French masterpiece. Bon appétit!

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette Recipe

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Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon

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

Cod, Caviar, Champagne Sauce à la Joël Robuchon

L’Atelier de Joël Robuchon Las Vegas

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Fried Matzo Balls – Fancy Style

Fancy Fried Matzo BallsFried Matzo Balls

Fancy Style
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives

If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.

Fried Matzo Balls Recipe

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Petite Lobster Tail, Asparagus Cream, Caviar

Lobster, Asparagus Cream, Caviar

First Course
Petite Lobster Tail, Velvety Asparagus Cream, Caviar

Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two…

Lobster and asparagus have always made a stylish pair, so here asparagus is turned into a luxurious cream sauce while a fancy petite lobster tail becomes a posh vehicle for caviar.

And the beauty of this dish it that it is equally exquisite served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your very elegant first course.

Petite Lobster Tail Recipe

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