Hoping this isn't old news:

"The 2009 Michelin guidebook for Las Vegas has given its top hotel rating to the Wynn Las Vegas and its top restaurant rating to Joel Robuchon at the MGM Grand hotel."

http://news.yahoo.com/s/ap_travel/20...H6ovNaJW.s0NUE

I'm hoping to eat at the Atelier at Robuchon next time I'm in Vegas, since that is a little more in my price range.

A couple of changes from last year's list above - gone is Mesa Grill (Caesars) and new to the list is Restaurant Charlie (Palazzo).

2009 Michelin List:
3-Stars:
Joel Robuchon (MGM)

2-Stars:
Alex (Wynn)
Guy Savoy (Caesars)
Picasso (Bellagio)

1-Star:
Alize (Palms)
Andres (downtown)
Aureole (Mandalay Bay)
Bradley Ogden (Caesars)
Daniel Boulud Brasserie (Wynn)
DJT (Trump)
L'Atelier de Joel Robuchon (MGM)
Le Cirque (Bellagio)
Michael Mina (Bellagio)
miX (Mandalay Bay)
Nobu (Hard Rock)
Restaurant Charlie (Palazzo) New
Wing Lei (Wynn)

A few months ago I ate at the Atelier. The food was excellent but they should supply a magnifying glass and tweezers since the portions are very small. There are few tables, so most people end up sitting at the bar. I think that all the food for both Robuchon restaurants is prepared at the Atelier. About a year ago I ate at Le Cirque in Bellagio and thought their food was better than the Atelier's.

MIX got a star??! Well there goes all credibility for this guide then...

And the seating/tables/bar for Atelier are VERY uncomfortable.
I agree 100% with the above assesment.I will also add that even with the "reduced"prices I felt sorry for my hostess.

They seem really biased toward French restaurants. Aureole and Mix are really nothing special.

Daniel Bouloud, on the other hand is a hidden gem and not as as expensive as some. That may change now...

QL

A common complaint about Michelin, and definitely something to take into account with their ratings. Although I don't know if Zagat or Yelp are any more reliable.

Then again, I think the best I've eaten according to Michelin is a 1-star, so I am above my paygrade in this discussion.

Alain Ducasse is affiliated with MIX, and he is one of Michelin's favorite sons...

After some years of following Michelin's antics in Spain, France, and now the US, their way of assigning stars is starting to make some sense, but is still quite unpredictable.

Guy Savoy and Alex are exquisite, "better" by most objective measures than any of the * restaurants. Elaborate, unique preparations of unusual and expensive ingredients are the rule of the day at ** and *** places. If you are looking for simple food, well prepared, any Michelin ** or *** is not your place. Some * places will fit into that category. Other * restaurants are more ambitious and "on the way up" while others are old dinosaurs on the way down from past *** glory.

Frankly I am surprised Picasso is still (or ever was) **, it seems more like a "high *" to me.

I have never been to Joel Robuchon...after one mediocre and one disappointing experience at L'atelier, I am just not willing to take the risk at that price point when there are so many outstanding choices in the neighborhood.

I believe Daniel Boulud was * in last year's guide, and it does seem to represent good value compared to other starred restaurants. The cuisine is a bit more rustic than most places considered for a star, but there again is the bias toward French celebrity chefs...I think Bouchon is similar and as good as Boulud, but the LV branch is not starred (Yountville is *)

Another question: Would Daniel Boulud Las Vegas be a * if it were located in Paris? I seriously doubt it. As I glance down the list, I ask myself "Would any of these * places be starred in France?" I think only L'Atelier, Le Cirque, and Restaurant Charlie would be one star. (Alex and Guy Savoy are frankly BETTER than most ** restaurants I have been to in Europe and could presumably retain that ranking even in Paris.)

Michelin claims to only evaluate the food when assigning stars, but any restaurant with 2 or 3 stars is extremely formal in terms of decor and service as well. So, come to think of it, Le Cirque LV has the "infrastructure" to be ** and if their food preparations were a bit more cutting edge, they probably would be.

BTW, I have heard and read that DJT is no longer a fine dining restaurant but due to lack of demand has been converted to a much more casual cafe menu...can anyone confirm?

I had a similar experience at L'Atelier in Paris. The food was very good but the portions were barely larger than the size of an amuse bouche


You bring up a very good point. I honestly think that Michelin lowered their standards when they sent their inspectors to the U.S.

In New York, I really love Jean Georges. But I don't think it would be a three star in Europe. Two probably. Same with Le Bernardin.
http://www.michelinguide.com/us/stars_nyc_09.html


In San Francisco, Auberge du Soleil deserves its one star. I like Bouchon and Range but they would not receive one star in Europe.
http://www.michelinguide.com/us/09_sf_stars.html



Related article:
http://www.slate.com/id/2129306/

re joel robuchon, they have a la carte now >
http://www.mgmgrand.com/dining/joel-...arte-menu.aspx

IIRC

alex starts at $145 for 3 course
guy savoy starts at $190
joel robuchon starts at $250 for 6 course

only guy savoy and joel robuchon have required dress codes (jacket and formal respectively)

So what did Bobby Flay do to rankle the Michelin poobahs into yanking his star?

Maybe his new Food Network show "Bobby Flay: More footage of me just being an a******" didn't make a good impression.

(note: I don't mind him on Iron Chef America, but "Throwdown" and his other shows? no thanks)

Caught an interesting interview with the director of Michellin N. America on KNPR State of Nevada radio program last week. Not sure if there is a link to it available online.

http://www.knpr.org/son/archive/deta...ProgramID=1447

Do you think that the AAA Diamond awards (which come out soon, I think) are a better guide?