I was supposed to fly back from L.A. to Paris to go immediately for a tasting by Jaboulet and a dinner by restaurant Pic, prepared by the wonderful and brilliant chef Anne-Sophie Pic.
But while being in L.A., several friends announced that Pierre Lurton would continue his trip to Las Vegas for a great dinner by the restaurant Joël Robuchon.
I have heard that Joël has the same stamina, the same will to win in Vegas as he had when he managed his three stars restaurant.
It was a temptation. I was weak, I sais yes.
Here is the program :
Chateau Cheval Blanc and Chateau d’Yquem
Dîner du jeudi 8 novembre 2007
Imaginé par Joël Robuchon
Guest of Honor : Pierre Lurton
L’avocat
Dans une infusion juste prise aux herbes et une caillebotte à l’huile d’olive
Avocado puree in a thin herb gelée and olive oil flavoured curd cheese
Champagne Dom Pérignon 1999
Les crustacés
La langoustine truffée à l’étuvée de chou vert, le homard rôti à la citronnelle avec une semoule végétale, l’oursin accompagné d’une purée de pomme de terre au café
Truffled langoustine ravioli with chopped cabbage, lemon grass roasted lobster with vegetable semolina, sea urchin, potato purée with a hint of coffee
Champagne Dom Ruinart 1996
Le Matsukaté
Aux capucines en ravioli, escorté d’un bouillon perfume au gingembre
Grilled Matsuke mushroom, capucine flower ravioli and ginger bouillon
Le Petit Cheval 2001
Le thon blanc
Confit à l’huile pimentée et relevé d’une nage d’endives aux pistils de safran
White tuna confit in chili oil with endive and saffron broth
Chateau Cheval Blanc 2001
Le veau de lait
En mille-feuille de tofu aux délices d’Alba sous une voilette parmesane
Veal chop tofu mille feuille shaved Alba truffles with parmesan tuile
Chateau Cheval Blanc 1989 & 1990
Le boeuf de Kobé
Grillé aux matsukatés, cristalline au poivre, cresson en tempura, raifort à la moutarde
Grilled Kobe beef with matsukate mushroom, watercress tempura, horseradish mustard
Chateau Cheval Blanc 1998 & 2000
La poire William
Glacée aux saveurs fruitées et confite à la crème de cassis
Château d’Yquem 1996 & 1998
Le Victoria
Ananas parfumé au praliné- noisette givré de thé au jasmin
Pineapple with hazelnut-praline and orange Pekoe tea sorbet
Chateau d’Yquem 2001 & 1962 en magnum
The level of the wines is not the same as the one which existed with the wonderful events created by Bipin Desai and with a guest of honor who was also Pierre Lurton. But considering that I will more easily visit Jaboulet and Pic than I will visit Joël in vegas, I decided to go there.
In the description of the dishes, I have seen some components which will not necessarily match perfectly with the wines. It teases me to go. I will go.