Tomorrow at 11:00 am at 7485 Dean Martin Blvd. suite 106, Mario Batali, Zach Allen, and Doug Taylor (the owner, Culinary Director and Executive Pastry Chef respectively of MOLTO VEGAS — Batali’s restaurants in the Venetian/Palazzo) will hold their fourth Farmer’s Market in as many weeks.
Good News…Or Sign That The Fine Dining Apocalypse Is Upon Us?
Depending on your perspective, this press release (issued yesterday from the MGM Grand)…
ENTICING NEW MENUS OFFER TASTE OF AWARD-WINNING CUISINE FROM CULINARY MASTER JOËL ROBUCHON
LAS VEGAS – Chef Robuchon’s first fine dining restaurant in the United States, Joël Robuchon at MGM Grand, now offers ‘Les Selections Gastronomique,’ four new menus which provide guests the opportunity to choose both their specific selections and the number of courses on which to dine. Ranging from $89 to $195 per person, the menus allow guests to combine their choice of appetizer, soup, main course, cheese and dessert in a variety of ways to create their ideal dining experience. Choices include such delicacies as Octopus and Tiger Prawn in a seaweed gelée, Spiny Lobster in a sake broth with turnip and shiso sprouts, Beef Ribeye with spiced spinach and crispy vegetables and Strawberries and Champagne Rosé over Fresh Mango Granité with crunchy red fruits.
“I created these new menus to make the cuisine of Joël Robuchon more accessible to all guests during these difficult times,” Chef Robuchon said. “I am proud that we continue to be able to showcase the best ingredients, in the best dishes, in the most luxurious of settings.”
….is either good news for bargain hunters, or a sign that fine French dining (in Vegas anyway) is fast headed the way of the lounge act or the hooker with a heart of gold.
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The Physiology of Taste – by Jean Anthelme Brillat-Savarin
One never knows what one might find wandering around the bookshelves of a famous French chef friend. Browsing among hundreds of cookbooks, coffee table food books, books about food history, ideas and technique — ranging from Neapolitan pizza to couscous to the Tsukiji fish market — there it was — tattered, faded, brittle, with a scotch-taped binding and pages that could only be turned with a surgeon’s hand — a first edition of one of the most seminal books in all of western food culture.
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