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Old Jul 16, 2007 | 6:50 pm
  #76  
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Originally Posted by bigguyinpasadena
My boss just had a meal at Joel Reblchon in Las Vegas.
The setting and service were suberb.But at $500 a head the actual food served was laughable-exquisitely plated and of the highest quality but the prtions were so miniscule that you never really got enough food to get the full effect.
The times I've had the 16 course at Robuchon I thought I was going to explode. Did your boss order the smaller tasting menu? Or does s/he simply ave an enormous appetite?
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