L'Atelier de Joël Robuchon
L'Atelier translates to "workshop," and the term atelier is commonly used to refer to the workshop of an artist in the fine or decorative arts. The restaurants feature sushi bar like seating around the kitchen allowing guests to watch the chefs at work.
Robuchon's signature dishes include a cauliflower cream with caviar and potato puree, "Pommes Puree Truffee" truffled potatoes, and his "La Caille Farcie de Foie Gras et Caramelisee", free-range quail stuffed with foie gras.
- John Curtas, Max Jacobson, Al Mancini. Eating Las Vegas: The 50 Essential Restaurants. Huntington Press. p. 18. ISBN 1-935396-25-0.
- "L’Atelier de Joël Robuchon". vegas.com.
- Las Vegas ([New ed. ed.). Greenville, SC: Michelin Travel Publications. 2009. ISBN 978-1-906261-61-0.
- "Pace Goes Residential". Bangkok Post. Retrieved 15 November 2012.
- Official website
- L'atelier of Joël Robuchon: the artistry of a master chef and his protégés, Van Nostrand Reinhold (1997)