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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.
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The desserts are l'atelier are hands down the best I've had. My girlfriend got this dessert that was called something like "Chocolate Raspberry Surprise" and the presentation was unreal. They brought out a dish with a thing that looked like an oversized truffle in it and then poured a warm sauce over the top and the top melted away to reveal fresh raspberries inside. That description didn't do it justice at all. It was really cool and really delicious.
I also really enjoy the tapas-like approach they take to their menu. They have small plates that are sized so that two people want to eat something like 8-10. Its fun getting to try so many different things in one meal.