Half his secret? The best ingredients. The other half? Pure invention To
hear Kamel Guechida describe his incredible desserts, they’re all about the ingredients — particularly his carefully sourced fruit. “Fifty percent of the product should stand by itself, with good flavor and a texture that’s interesting.,” he explains. But it’s in the other 50 percent that this master chef works his magic. He’ll infuse delicious tart raspberries with Lillet and rose sabayon, and then set them atop a rich pistachio cream. Or he’ll accompany blueberry compote with lemon brulée, and then finish the mouthwatering dish with a light violet milkshake. At the more formal of his two restaurants, the entire menu and the restaurant’s décor is reinvented every three months. And Guechida usually begins working on new creations a full month before deciding they’re up to the Robuchon standards. At L’Atelier, on the other hand, his offerings change with a bit more frequency. While Joël Robuchon is best known for its pricey, multi-course feasts, one of The MGM Grand’s best kept secrets is that diners who call in advance can actually book a seat in either the breathtaking formal dining room or the lounge to enjoy an a la carte dessert, which costs a mere $25. Or you can simply drop by the more casual L’Atelier on the spur of the moment to enjoy the chef’s painstaking, precise and wonderful-tasting work. — A.M.
Pastry Chef OF THE YEAR
Kamel Guechida
JoËl Robuchon/L’Atelier de JoËl Robuchon
Inside the MGM Grand. 3799 It’s all about the ingredients
Las Vegas Blvd. S. 891-7358.
for chef Kamel Guechida —
www.mgmgrand.com/
and a little bit of magic.
D e s e r t C o m pa n i o n
46
R e s t a u r a n t Awa r d s
restaurants