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FoodTy [food-tee]: MGM Mansion
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FoodTy [food-tee]: MGM Mansion
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FoodTy [food-tee]: Joël Robuchon (Las Vegas) Garden
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FoodTy [food-tee]: Le Foie Gras - Carpaccio of foie gras and potatoes, covered with black truffle shavings
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FoodTy [food-tee]: Second serving of rolls
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FoodTy [food-tee]: Le Caviar - Green asparagus with lemon balm
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FoodTy [food-tee]: Le Caviar - chilled corn veloute with croutons
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FoodTy [food-tee]: The main dining room of the restaurant
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FoodTy [food-tee]: La Truffe - Crispy black truffle tart with onion confit and smoked ham
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FoodTy [food-tee]: La Gorgonzola - Custard of Gorgonzola with poached pear and sage tomatoes
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FoodTy [food-tee]: Les Crustacés
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FoodTy [food-tee]: Les Crustacés - Truffled langoustine ravioli
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FoodTy [food-tee]: Les Crustacés - grilled spiny lobster in green curry with coriander
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FoodTy [food-tee]: Les Crustacés - "Chaud-froid" of sea urchin on fennel potato puree with anise citrus
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FoodTy [food-tee]: La Châtaigne - Light chestnut cream on bacon foam
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FoodTy [food-tee]: La Châtaigne - Light chestnut cream on bacon foam
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FoodTy [food-tee]: Le Turbot - Turbot and artichoke cooked in cocotte with barigoule jus
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FoodTy [food-tee]: Le Turbot - Turbot and artichoke cooked in cocotte with barigoule jus
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FoodTy [food-tee]: Le Bœuf - Beef rib eye with condiment and baby chanterelles
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FoodTy [food-tee]: L'Epeautre - Sault farrow prepared risotto style with gold leaf
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FoodTy [food-tee]: L'Ananas - Pineapple infused with vanilla, gingersnap cookie crumbs, pumpkin spice cream
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FoodTy [food-tee]: L'Ananas - Pineapple infused with vanilla, gingersnap cookie crumbs, pumpkin spice cream
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FoodTy [food-tee]: Le Chocolat - Poire Williams mousse and biscuit crunch hidden beneath a dark chocolate sphere
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FoodTy [food-tee]: Le Chocolat - Poire Williams mousse and biscuit crunch hidden beneath a dark chocolate sphere
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FoodTy [food-tee]: Additional Dessert - Coconut and mango sorbet
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FoodTy [food-tee]: The birthday cake tray where the cake came from
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FoodTy [food-tee]: Mignardises cart
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FoodTy [food-tee]: Parting gift - chocolate and our menus