Joël Robuchon went from being a highly respected chef in France who retired quite early as one of the best, but who was not satisfied with that so he went back to the restaurant business and created a more informal dining concept which he named L’Atelier. The first restaurant was opened in Paris, and it did not take long before Robuchon’s more casual haute cuisine concept developed into a global success we are far from seeing the end of.
There are two Robuchon restaurants inside the huge MGM Grand Hotel and Casino in Las Vegas. They are located just next door to each other and one is focused on formal fine dining; Joël Robuchon Restaurant, and the other is less formal; L’Atelier de Joël Robuchon. The two restaurants have different menus, but the great thing with the L’Atelier is that the restaurant still offers top haute cuisine despite the fact that it is in a more relaxed environment. The foremost strength of the Ateliers around the world is to always deliver incredibly tasteful and delicious dishes. The quail with the potato purée is a legend amongst gourmets around the world and you can have the dish at all the Ateliers, but they will always slightly differ in taste depending on if you are in Singapore or if you are in Las Vegas. But you can always be totally sure of that it is absolutely delicious. Joël Robuchon’s unbelievable sense of perfect textures and his ability to train his chefs to true professionals is of course a key component.
But there is much more in addition to an amazing chef as Joël Robuchon to be able to create a global success as the Ateliers have become today. Pierre-Yves Rochon’s design of the restaurants is spot-on and creates the perfect setting for Robuchon’s vision, and all the Executive Chefs of all the Ateliers around the world keep a level of consistency most other chefs only can dream about.
Executive Chef Steve Benjamin does an impeccable job and it is obvious that he has worked with Robuchon for many years. Paris-born Benjamin was 14 years old when he volunteered as an apprentice at a local restaurant. He continued and studied French cuisine where he earned two culinary degrees. Later on he worked at Le Celadon and after military service he worked at several well-known French restaurants. Steve Benjamin became the Sous Chef at the Astor Hotel in Paris where he was trained by Joël Robuchon who soon noticed the talented chef. In 2003 Robuchon recruited Chef Benjamin to open L’Atelier de Joël Robuchon in Paris and in 2005 he was given the opportunity to open up the L’Atelier in Las Vegas as the Executive Chef.
L’Atelier de Joël Robuchon in Las Vegas is one of the best restaurants in the Sin City and an obvious choice for anyone looking for a more casual haute cuisine experience.
Written by Andy