On the ground floor of the MGM Grand Hotel and Casino, just a few steps from the slot machines, lies the exalted world of Joël Robuchon. The French “Chef of the Century” has created a miniature gastronomic empire here consisting of the intimate dining room (and recipient of three Michelin stars), Joël Robuchon, and the more casual French restaurant L’Atelier de Joël Robuchon.

Much like Robuchon’s other L’Atelier outposts (the word means “workshop”) found internationally, L’Atelier de Joël Robuchon in Vegas serves the kind of innovative, artistic French cuisine that diners have come to expect from the much-lauded chef. But it’s a spin-off from the formal model, with an open kitchen, counter service and a flexible attitude towards ordering. And much like its international siblings, the decor here is sleek, with clean lines, glossy shades of red and black, and lighting to match.

Here, Joël Robuchon’s divine culinary will is expertly carried out by Executive Chef Steve Benjamin, who offers up delectable dishes like Le Kampachi (a tartare of kampachi served with spicy avocado guacamole), Le Cochon de Lait (confit of suckling pig with sautéed cabbage, ginger and black truffle) and Le Foie Gras (Kabocha pumpkin gnocchi and seared foie gras with a chestnut confit).

While diners are free to pick and choose from the menu with abandon, the Prix Fixe deserves a mention, including the pre-theatre menu, which, with Cirque de Soleil mere minutes away, is almost too good to miss.