High-end Dining: Expectations and Reviews

[J.Brown]

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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 butterotato 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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i have done both robuchon places at the mgm all this thread is doing is making me want to go back, especially to L'Atelier. great trip report for the nyc one. ty.