text: This was my one blowout meal during my first trip to Vegas last year The trick is to get a seat at the bar and watch the food being preparedit is like dinner AND a show I was right in the center of the madness with views of nearly all the kitchen stations and I enjoyed watching the controlled chaos of such an esteemed kitchen I indulged in the course tasting menu and it was absolutely phenomenal Personal highlights included butterpoached oysters pumpkin soup with chestnuts and homemade croutons freerange quail stuffed with foie gras and glazed with acacia honey served with truffled mashed potatoes that included three huge slices of the exotic mushroom and papaya puree with banana ice cream Service from my individual waiter was somewhat lackluster he seemed disappointed that I wanted tap water and only ordered one glass of winewhich consequently was but the supporting cast of servers assistants did a great job of enhancing my experience Also the sommelier stopped by to chat a few times and he was incredibly gracious and friendly He even brought over a sample of a rare dessert wine for me to try as he noted that it worked quite well with my final sweet course Overall it was a delicious and inventive French culinary experience