Twist by Pierre Gagnaire [3,] Las Vegas NV

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Twist by Pierre Gagnaire

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Ginger Sable with almonds and sea salt, Lavosh Bread with Tuna foam with Bonito Flakes, Tartlette of Goat Cheese with Cherry Meringue, Guinness Gelee

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Metamorphosis – Aromatized Gin, Honey Syrup, Lemon Juice

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Salted and Unsalted Isigny Butter / Cheddar Bacon, Cherry Walnut, French Baguette, Fennel and Herb

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Rolly Gassman Pinot Gris

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Ravioli of Foie Gras, Seared Langoustine with Dried Orange Zezette Bouillon and Paris Mushroom Salad

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Kallstadtler Annsberg Spatlese 2008 Chardonnay

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Hudson Valley Foie Gras – Seared Duck Foie Gras, Red Cabbage Reduction, Red Beet Wedges / Duck Foie Gras Terrine with Marbled Dried Fig, Date Paste, Carrot Fondant, Pimento Puree / Shaved fresh Foie Gras, Tandori Apple Syrup, Spinach, Green Apple Salad

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Marotti Campi Orgiolo Lacrima di Morro d’Alba Superiore 2010

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Muscovy Duck Aiguillettes with Green Pepper, Casis Bigarade Sauce, Braised Daikon Turnips, Marguerite Potato, Huckleberries

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Creamy Morels

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10 year Stilton Cheddar, Brillat Savarin, Humboldt Fog, Fourme d’Ambert, Triple Cream Goat, Milk Gelee, Julien Vegetables, Toast, Winter Fruit Marmalade, Port Fig Chutney

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Samos Nectar Vintage 2002

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Beet Raspberry Macaron / Pineapple Saffron Meringue / Choco Taco with Sesame, Green Tea, Chocolate Pearls

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White Truffle Souffle – Vanilla Bean Ice Cream, Caramelzed Pears, White Truffle Simple Syrup

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Grand Dessert Pierre Gagnaire – Arugula Financier with White Truffle, Pistachio Chantilly, Green Apple Tuile, Sorbet / Crumbly Shortbread, Black Currant Syrup, Caramelized Pear and Passion Fruit Marmalade with Honey / Multicolored Meringue, Golden Raisin, Polignac Almond, Ganache with Old Rum / Lemon Jelly with Limoncello, Chocolate Ice Cream, Mango Veloute and Wedges, Raspberry Sorbet and Coconut Milk with Lime

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Having long held Pierre Gagnaire as my favorite chef I’d be lying if I did not admit that the existence of Twist at The Mandarin Oriental played some small part in my Vegas relocation decision and knowing that M. Gagnaire frequents each of his properties it was only a matter of time before I returned; the resulting four and a half hours amongst my ten best meals of 2013 and capped off by two dishes that warrant ‘all time’ best consideration. Joined by friends somewhat outside my typical ‘dining circle’ for a truly memorable experience it was with great poise and frequent smiles that the professional staff worked and with expectedly flawless service the food and wine that followed simply ‘fit’ the room, the mood, and even the conversation – sometimes serious, often whimsical, at times challenging, but always excellent. Steeped in the stream of consciousness characteristic to Gagnaire but reigned in and refined to razor sharp precision under the eye of Ryuki Kawasaki it was with expected flare that each course was delivered as a collection of plates and with bold, familiar flavors frequently reinvented by subtle nuance the meal unfolded as a slow moving dialogue without the traditional light-to-heavy structure, instead designing each plate as a segue both forward and back with growing complexity defining progress to the final savory before finally breaking pace for a special request I’ll likely never forget – a tall, proud soufflé for the ages first imbued and then crowned with the last of the season’s white truffles.

http://www.mandarinoriental.com/lasvegas/fine-dining/twist-by-pierre-gagnaire/

Category(s): Bread Basket, Dessert, Foie, Food, Ice Cream, Las Vegas, Macaroon, Nevada, Pork, Souffle, Tasting Menu, Truffle, Twist by Pierre Gagnaire

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