Chef Alessandro Stratta doesn't hate it. To him, butter connotes classical French cooking, heavy sauces. I don't like a confused palate.
Simplicity is the key to great flavor.
Each tasting menu can be accompanied by a balanced menu of wines that change with each course. The dining room lives up to its name by offering works of famous French painters for patrons' viewing. Stratta was hired by Mirage Resorts Chairman Steve Wynn almost a year before Renoir opened, in order to work hand in hand with the designers. But his entire r sum sparkles. To Stratta, Las Vegas is an equally exciting place.