Joel Robuchon Las Vegas (*)(when the Guide came to Vegas)

What a meal! I've visited the majority of the fine dining in Las Vegas, and I guess I saved the best for last! My (now) fiance and I had the opportunity to dine on August 21st, and how glad we are that we did!
Joel Robuchon is a feast for all five senses, to be sure. Our night started with prompt seating in the magnificently appointed main dining room. Photos dont really do it justice, but I've tried anyway. Sheer opulence, from the beautiful chandelier, the living wall off the main dining room, right down to the dinnerware. Troy was an excellent sommelier, suggestive without pushing, and yet attentive as well. This was a common theme through all of the staff, with Andrew and Kit doing an unbelievable job of somehow always being there exactly when you had a question or request, and never being there when they weren't needed. Truly phenomenal in every aspect, and the finest service I have ever received.
All of the touches expected of a Michelin dinner were there, from crumbing the table to refolding napkins, and a few extras not typically seen. Pull out the chair for you to sit? No, try pulling out the entire table.
I realize I haven't even begun to talk about the food. That's how much of an impact the ambience and staff made, considering the food was nearly beyond description.
The bread cart was nearly overwhelming in the best way, and while I did my best to not fill up, the saffron roll made multiple appearances on my plate throughout the night, accompanied by butter that was the lightest, most flavorful I've ever had.
The amuse-bouche was a lovely gazpacho, served over dry ice for presentation and temperature purposes. It was the perfect way to open the palate for dishes to come.
The truffle langoustine ravioli was superb, the taste of truffle present, but not so much as to overwhelm the delicate flavor of the langoustine, which was cooked to perfection. The foie gras sauce added a creamy richness that enhanced the flavors, rather than taking the spotlight.

The signature "Caviar Imperial" was worth every penny of the supplement cost, and agreed by both of us as the dish of the night. There was talk at our table of attempting to kidnap the chefs responsible for what is now the single best dish I have eaten in my life. There was a perfect marriage of both texture and flavor between the caviar, runny egg yolk, and the salmon, so much so that I very well may have ordered this dish twice had I known what brilliance I was in for.
Torn between entrees, I consulted with Kit, and finally went with "Les Spaghetti": pasta with Osetra caviar, Hokkaido sea urchin, and a langoustine emulsion. It was beyond rich, made slightly briny from the caviar, creamy from the sea urchin, and the simplicity of the ingredients contrasted dramatically with the flavors.
Dessert was another extraordinary affair. The Rhubarb trio was tart and welcome after the rich fare, the lemon verbena sphere a work of art in and of itself. But the show-stopper was the dessert trolley
The trolley was simply eye popping with the exquisitely detailed miniature desserts. The options we selected included opera cake, a hazelnut chocolate cake pop, eclairs, and shortcake, to name a few.
I almost thought dinner was over when Andrew approached the table and asked if we would like a tour of the kitchen. Of course we said yes, and were treated to a behind the scenes walk through of the engine room of the awe-inspiring restaurant, complete with explanation of the stations and a history of the restaurant and the legendary chef behind it.
At long last, dinner came to a close, but not before being presented a chocolate hazelnut pound cake to take with us.
(Not food related, but I proposed to her that night on a balcony overlooking the Bellagio Fountains, so unforgettable for multiple reasons😊)