L'Atelier de Joel Robuchon
John Curtas has been stationed at the MGM enjoying both new restaurants from the chef described as 'the best of the century'. But wait, there could be a flaw.
(From the KNPR Department of Corrections comes my humble admission that, after 10 years on the job, I finally made my second factual error by identifying the langoustines at Robuchon as coming from the Mediterranean rather than northern France. I mean anyone who knows a cassoulet from a crosne knows that the cold water sweetness of the Brittany variety is much different from the mineral richness of those flown in from Italian waters...DUH!)