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Entry: July 18, 2006, L'Atelier de JoŽl Robuchon, Las Vegas, Nevada,
Tasted on March 31, 2006

01 l'atelier de joel robuchon.jpg 02 napkin.jpg 03 menu.jpg
04 bread.jpg 05 place setting.jpg 06 cucumber gelee tarragon cream.jpg
07 roquette salad gaspacho and tofu.jpg 08 green asparagus with king crab salad.jpg 09 green asparagus with king crab salad 2.jpg
10 2000 st. emillion.jpg 11 roasted eggplant.jpg 12 poached baby kussi oysters.jpg
13 pasta cookers.jpg 14 the kitchen.jpg 15 on the move.jpg
16 close examination.jpg 17 produce.jpg 18 kitchen action.jpg
19 egg cocotte with mushroom cream.jpg 20 egg cocotte with mushroom cream 2.jpg 200603331-vegas 028.jpg
21 slightly smoked salmon.jpg 22 free range quail stuffed with foie gras.jpg 23 french style hanger steak with fried shallots.jpg
24 red center of hanger steak.jpg 25 robuchon mashed potatoes.jpg 26 assortment of red fruits with tequila sorbet.jpg
27 tequila sorbet.jpg 28 meringue cookies on white chocolate.jpg 29 red fruit sauce.jpg
30 assortment of red fruits with tequila sorbet 2.jpg 31 strawberries with basil and tahitian vanilla ice cream.jpg 32 stoly vanilla, espresso godiva liqueur.jpg

 

     

 

 

 

 

 

   

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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