How to do it right: Executive Chef Christophe De Lellis recommends first-timers start with the degustation (or tasting) menu. With 16 courses, it offers a sampling of all the signature plates. And try to nab a terrace table to feel like you’re dining in a lush, intimate garden. “Guests love this private area because they forget about the hustle and bustle of the casino floor outside the restaurant,” says De Lellis.
Chef’s to-die-for dish: De Lellis’s fave is the La Langoustine (langoustine ravioli with foie gras sauce and black truffles). “This is a classic dish of Chef Robuchon’s that truly embodies his cooking philosophy: simplicity treated with sophistication.”
Save room for: The bread cart offers up to 16 types of loaves, and the dessert cart holds 38 different delights. There’s even a tea cart with fresh-made infusions, a cognac cart and a cheese cart.
Take-home tip: Impress dinner party guests with Chef Robuchon’s famous mashed potato recipe. “It is simple and familiar, yet rich and luxurious and perfect to serve with meat or fish,” says De Lellis.
Joel Robuchon Mashed Potato Recipe
- 500 grams fingerling potatoes (about a pound)
- 125 grams French Echire butter
- 50 grams milk (about a quarter cup)
- Salt (to taste)
Boil the potatoes in the skin; peel the skin off after cooking and put into a potato ricer, then slowly add the butter, milk and salt.
2. Le Cirque (
An outgrowth of the original Le Cirque, which opened in New York City in 1974, the Vegas version inside Bellagio Resort & Casino carries on the circus theme with a dining room created by renowned restaurant and hotel designer Adam Tihany. A ceiling festooned in jewel-toned silk and playful murals on the walls add to what Executive Chef Alan Mardonovich calls the restaurant’s “whimsical yet elegant feel.”