🌺 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.
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.
L’Atelier de Joël Robuchon Las Vegas
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🌿🌼🌿 Cabillaud aux Asperges 🌿🌼🌿
(Cod with Asparagus)
Asparagus Cream Sauce, Balsamic Reduction
This lovely fish and asparagus dish was inspired by one of several fabulous courses we enjoyed at Picasso Restaurant by Chef Julian Serrano in Las Vegas.
The Chef’s menu is drawn from his own background in the regional cuisines of Spain and France, and in honor of Pablo Picasso’s Spanish heritage and years the master artist spent living in France.
The fish course was particularly memorable for its simplicity, harmony, and quality. A beautiful fillet of seared Chilean Sea Bass sat on a raft of perfectly cooked asparagus spears, covered with a light blanket of sauce hollandaise. The brilliant element of the dish was the Chef’s addition of a balsamic reduction, which juxtaposed intense sweet and tangy notes with the rich fish and buttery sauce.
For my version, I serve a pan-seared Wild Alaska Pacific Cod with its pleasant, slightly sweet, mild clean taste and lean flaky texture. And here, hollandaise is replaced by an Asparagus Cream Sauce made from the surplus of my Asparagus Soup for a delightful springtime dish.
Recette de Cabillaud aux Asperges
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🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime
Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.
Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.
The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.
🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸
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Alaskan Cod, Mediterranean Style
Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano
Sitting in a waiting room, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe, but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.
And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.
Alaskan Cod, Mediterranean Style Recipe
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Wild-Caught Fresh Black Cod
Stuffed with Fresh Black Winter Truffle
Crispy Rice Paper Wrapper
Truffle Oil/Truffle Flecks
This is special. An elegantly dressed all-green salad and a big, yeasty Champagne were its only accompaniments. The heady truffle with its unforgettable aromas, greatly affecting the mind and the senses, is purported to have aphrodisiac qualities. Would you consider serving fish sticks on Valentine’s Day?
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