A crystal chandelier dominates Joel Robuchon at the MGM Grand. Photo by Craig L. Moran. Joel Robuchon's menu includes caviar topped with asparagus cream, from left, tomato and coulis verjutè, and la truffe blanche. Photo by Craig L. Moran.br>

Multiple-award-winning chef Joel Robuchon offers classic French cuisine with "international accents" at his Joel Robuchon restaurant in the MGM Grand, 3799 Las Vegas Blvd. South.

Designed by Pierre-Yves Rochon, the restaurant has 17-foot ceilings, a black and purple color scheme and a crystal chandelier. The garden dining room features an Auguste Rodin replica, "Age of Airain."

Executive chef Claude Le-Tohic and chef de cuisine Tomonori Danzaki prepare the restaurant's two tasting menus and the a la carte menu. Pastry chef Kamel Guechida creates the desserts.

Seating 42 in the main dining room, 12 in the garden dining area and 10 in the private dining room, Joel Robuchon is open from 5:30 to 10:30 p.m. daily.

Reservations are recommended by calling 891-7925. Dress is business casual.

Entrees: Six-course prix fixe menu ($225) features grapefruit pearl and campari granité; layer of tomato and king crab with a coulis verjuté; scallops in a bouillon, with baby leeks and ginger; turbot baked in a cocotte with artichoke jus; lamb in a Mediterranean vegetable torta, granited cannelloni flavored with tandoori and sautéed chop with thyme; and peach, rosé champagne sabayon, strawberry coulis.

The 16-course prix fixe menu ($360) includes grapefruit pearl and campari granité; oscetra caviar topped with asparagus cream; zucchini, feta cheese, mushroom tart and maple syrup; truffled langoustine ravioli with diced cabbage; smoked and seared tuna, cauliflower, nori and green curry; sea urchin, potato purée and a hint of coffee; light lettuce cream on top of sweet onion custard; lobster in marinière with new vegetables, and herb-flavored butter; beef bone marrow, fevettes and chanterelles; scallops in a ginger bouillon with baby leeks; turbot baked in a cocotte with artichoke jus; crispy amadai served with pistachio oil; grilled Kobe beef with watercress tempura and horseradish mustard; young vegetables and almonds in a tagine; curd cheese, red fruits perfumed with rose and Tahitian vanilla; and caramel, macadamia nuts and chocolate cream topped with vanilla ice cream.

And the a la carte menu offers a layer of tomato and king crab with a coulis verjuté ($70); crispy soft boiled egg with smoked salmon and oscetra caviar ($155); truffled langoustine ravioli with chopped cabbage ($75); turbot cooked in a cocotte with jus of artichokes ($75); lobster in a sealed cocotte, green asparagus and chanterelles ($135); sautéed veal chop with natural jus and vegetable taglierinis flavored with pesto ($80); and Kobe beef cooked on a bed of rock salt with a vegetable fricassee ($145).

A la carte desserts include orange and mascarpone custard in a sugar bubble, with foamy cinnamon milk; raspberry, gelee of sake and red fruits morsels; hot soufflé perfumed with yuzu and banana ice cream; rhubarb, spiced ginger milk, chocolate ice-cream and lemon confit; and poppy sorbet, caramelized popcorn and cachaca syrup ($18 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.