Joël Robuchon’s two exceptional French restaurants reopen in July on the Las Vegas Strip

After closing in March 2020 when the state closed non-essential businesses, including restaurants and casinos to prevent the spread of COVID-19, two of the city’s most beloved French restaurants are set to reopen. Joël Robuchon returns on July 1 at MGM Grand and the more relaxed L’Atelier de Joël Robuchon workshop reopens on July 15.

L’Atelier de Joël Robuchon offers diners a front row seat when they sit down at the bar overlooking the kitchen to observe the artistic talent of the chefs. Robuchon’s more laid back approach to dining features tapas, a tasting menu, and wines from around the world. Customers can even order Robuchon’s vision of a burger and sample his famous mashed potatoes.

Raspberry at L’Atelier de Joël Robuchon
MGM Resorts [Official Site]

Jonathan Doukhan, executive chef of L’Atelier de Joël Robuchon, explains that his team has spent the last year and the change coming up with new dishes that transform “commonly used ingredients into dishes never seen before in a Robuchon restaurant or elsewhere. The menu is both recognizable and accessible for newcomers, as well as a stimulating challenge for foodies. Saint Pierre features Saint Pierre à la plancha on a “sambol” of tomato, candied lime zest and coriander puree; The Grenouillle is served with caramelized frog legs on a creamy spelled risotto; and La Framboise brings a sphere of white chocolate with a fresh raspberry and yuzu ice cream.

Diners can sit next to Chuck Norris, one of the celebrity photos that line the richly decorated space of the great Joël Robuchon that looks like a cross between the inside of a Fabergé egg and Marie’s boudoir -Antoinette. Robuchon’s deliciously elaborate dishes are making a comeback, including the 15-course tasting menu. It is French grandeur that meets Asian refinement. Ravioli of langoustines truffled in a foie gras sauce, a semi-soft boiled egg on a spinach purée and a Maine lobster in a minced turnip join the carts of cheese, bread and mignardises. Sit in the lavish front lounge for a glass of champagne.

Osetra caviar served on king crab in a shellfish jelly sprinkled with cauliflower puree

Imperial Caviar with Osetra caviar served on king crab in a shellfish jelly sprinkled with cauliflower puree at Joël Robuchon
MGM Resorts

Christophe de Lellis, executive chef of Joël Robuchon, says his team has been working on a menu of beloved dishes for the comeback, like Le Caviar Impérial with Osetra caviar served over king crab in a shellfish jelly sprinkled with mashed potatoes. cauliflower; Langoustine with truffled langoustine ravioli served with a simmered cabbage and foie gras sauce; and La Rosa, a Dassai “39” sake jelly topped with a white chocolate rose and orange coulis.

Both restaurants were part of Eater 38 when they were open.

Robuchon died in August 2018 at the age of 73 from cancer. Robuchon obtained the title of Chef of the Century from Gault Millau in 1987.

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