The Time Machine

The Mansion, Las Vegas, NV
Is there such as thing as a time machine? One may so "no", "nope", "non", and "no way!" Joel Robuchon's, The Mansion, is a time machine to the past, present and future. The Mansion dining experience brought my wife and me back to our dining experiences in France - Le Meurice, Le Cinq, and Restaurant Paul Boucuse. The service is attentive, friendly, and non-pretentious. When we needed anything, there was the staff. There were even cushioned stools for ladies' purses.

I loved that by the time we were seated at our table, we were greeted "Good evening" at least five times- after the complimentary limo ride from our hotel: the hostess; the matire'd; a couple of servers assigned to other tables; our waiter; and finally Chef Robuchon's right hand man. I won't count Chef Robuchon's greeting nor his executive Chef Claude Le Tohic's greeting because it was at a break in our tasting and at the end of our dinner. Yes, we were lucky Chef Robuchon was in The House!

At your service

Indeed, how lucky we are to live close to this destination- a short flight, maybe now-a-days, a 8 1/2 hour drive. (Gas prices have declined, somewhat.) Of course we would love to go to Paris for dinner. Las Vegas will do now. Yes. To savor the caviar & dungeness crab; langoustine & sea urchin; foie gras & duck breast, and kobe beef & vegatables; and the seabass dishes were absolutely divine.

Foie gras and duck breast

The futuristic desserts were sweet yet not too sweet, moist and tickled our tongues. When we looked at the mint chocolate cake dessert, the mint topping was green but a blue-green color. Where was the chocolate cake? It was under a thin white layer of meringue like sweetness. The chocolate cake was really really good. My wife had a passion fruit dessert and the fruit was settle between two fluffed sweet gel.

It was an experience to remember- service, food and atmosphere. Those who are treating, bring your wallets but don't worry. It is all worth it. Plus, one doesn't need to fork out for two airline tickets to Paris or to find those passports.

Cavier with dungeness crab

Seabass and broth

Langoustine and Sea urchin

Kobe beef & vegtables

Not cheese wiz, but the cheese cart whizzing by!

Dessert cart galore.

Mint chocolate cake dessert- Petite teton?

Garlic-Ginger Dungenous Crab

The other day my wife and I were craving garlic-ginger crab. That afternoon, we were on a mission to buy crab, dungenous crab specifically. We purchased a two pound (about 1 kilo) weighted sized one. About $4,99/lb. We already had the garlic, ginger, olive & sesame oil, and butter. I find the dungenous crab the sweetest and most meaty. And it's readily available in the San Francisco bay area. It turned out delicious. Definitely finger licking good. It's messy, but worth the work. I figure it tastes better when there's work involved.

Ingredients:

1 Dungenous crab

2 Tablespoons olive oil

1 Tablespoon sesame oil

1 Tablespoon unsalted butter

4 cloves garlic (diced)

1 Tablespoon fresh ginger (sliced thinly)

In a large pot, fill with water just enough to cover the crab. Boil water and drop crab inside boiling water. Cook for about 20- 30 minutes. Drain crab when done cooking.

When the crab is cooled enough to handle, remove the claws, and legs. Crack the claws and legs with the back end of a knife or seafood cracker. Separate the main body from the top shell. Remove the lungs and discard. Cut the main body into two halves.

In a small bowl, save and remove the crab fat (the yellow liquid & solids) from the top shell and from the main body. The crab fat has the most flavor. Use the liquid and solid later at the end of the cooking period.

Use a wok, preheated on med-medium high heat. Add cooking oils in the wok to heat for about one minute. Add garlic and ginger, cook for 2 minutes. Add butter. With a wooden spoon, stir the ingredients so not to burn. Add the cooked crab pieces. Mix together and cook for about 3- 5 minutes. Add the crab fat liquid and solid.

Serve on a large plate. Side dishes include steamed rice or french bread and steamed green veggie like asparagus, green beans, broccoli, or bok choy.