N,
Nice review. I assume you went to the one in NYC?
He has a L'Atelier in Vegas as well. I want to go to this place in Vegas:
http://www.mgmgrand.com/dining/joel-...estaurant.aspx
"The Potato Puree (mashed potatos) was the best I have ever had anywhere hands down. Trying to describe them is between difficult and impossible because the texture is so extraordinary. Its as if a stick of butter (or 4) was dropped into a cloud and then someone made into mashed potatos."
Published recipes say it's 250g of butter for every kg of potato. However, multiple sources claim that there's an almost 1:1 ratio of butter
otato in it at his restaurants! The multi-step puree process is also pretty crazy. It's amazing that this guy is able to take something as basic as mashed potatoes and take them to a level that gets top chefs and foodies around the world raving about them.