This is by far the best meal I ever had in Vegas. Maybe I haven't tried enough 3 michelin star restaurants to say that.  The whole dining experience was very impressive.  We overlooked the entire kitchen and enjoyed watching all the actions while tasting every bites of their creation.  It was a very calm and relaxing kitchen, you could tell that every dish was artfully prepared with great attention to details.  \n\nWe tried out their 9 courses tasting menu, they were all creative and very very tasty. \n\n1. Foie gras parfait with port wine and parmesan foam -\nServed in a little cup. A bit heavy for starter, but it did a great job satisfying my palate right at the beginning.  The port wine, cheese and foie gras all interplay really well together. \n\n2. Celery mousse with wasabi, beef stew gelee and slices of foie gras -\nAnother dish that served in a tiny cup.  Interesting combination of foie gras with wasabi, it was fantastic resulting in a spicy lingering finish to the dish. \n\n3. Oysters with chives in lemon butter -\nBaby oysters poached in salted butter. Altogether 3 delicious small and plump fresh oysters swimming in butter, served hot. \n\n4. Lobster with curry ginger sauce and edamme -\nThough I prefer a different type of sauce other than curry to go with lobster, the freshness and rich flavor of the lobster made this dish fantastic. \n\n5. Quail egg on white onion tart with smoked bacon and asparagus\nThe slight bitterness of asparagus balanced well by the smoked flavor of the bacon, the crispy tart and the quail egg made a good textural variation to the dish.  \n\n6. Monkfish cheek and baby leeks in buttery shellfish sauce with lime and ginger -\nThe fish was so tender and fresh and balanced well with the buttery and astringent taste of the sauce.\n\n7. Veal with tomato confit and shallot. Salsify root gratin with sheepmilk cheese, sweetbread and black truffle.\n\n8. Champagne gelee topped with frozen raspberry mousse and rose scented meringue.\n\n9. Baked chocolate ganache with aerated devil's food cake with fresh mint ice cream.\n\n\nAnd we also ordered several must try on the regular menu.  \n\n1. Foie gras stuffed Quail with mashed potatoes -\nI love foie gras, but I don't think it went well with quail, it overpowered the delicious taste of the quail. The potatoes were mashed together with truffles and was incredibly tasty - Robuchon's signature item. It was creamy, rich, savory and very fine. \n\n2. Lightly battered fried shrimp with basil in pesto sauce.\n\nWe were very impressed with the whole dining experience, not only with the food but also with the friendly interactive environment.