Once again, Joel Robuchon provided me with an amazing foie gras experience: mini burgers composed of seared foie gras, sauteed sweet peppers, a ginger sauce and brioche buns. Rather than sitting through a six-course dinner at Joel Robuchon at The Mansion, as I did last time with six companions, I squeezed my single self between Europeans at the counter of L'Atelier, Robuchon's more casual restaurant that is located right next to the fancier digs in the MGM Grand hotel. When my waiter served me my foie gras burgers, the French quartet who sat to my right whispered in awe. "It's beautiful!" one of the Frenchies told me. "It's foie gras!" I replied. I know I'm going to make a run for the Nevada border to Joel Robuchon's doors once California bans the production and sale of foie gras in 2012. Political correctness be damned; I'm addicted to foie gras. Following the foie gras was a seared halibut served under a clear ravioli skin brightened with dots of green basilic oil. I also received a little red pot of pureed potatoes, which my waiter informed me were Robuchon's specialty. I would have ordered a stew-size container of the potatoes. They were divine. Unfortunately, I was too slow to capture a picture of my dessert: a white chocolate sphere filled with yuzu ice cream and surrounded by raspberry sauce. If there is one thing I like more than foie gras, it is yuzu, a Japanese citrus that tastes like a lemony orange. This was definitely my lucky night. The ombre orb was white and red, symbolic of the yuzu and raspberry. As soon as the waiter set the ball in front of me, he poured the warm raspberry puree over it. Gold foil fluttered under the weight of the scarlet sauce before the entire ball imploded, ultimately turning into a delicious Death Star.
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