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From caviar and foie gras to an authentic Greek feast to a seafood-centric meal with stunning views, it's clear you're in good hands when Christophe De Lellis is your Las Vegas host. De Lellis, Executive Chef at the three-Michelin-starred Joël Robuchon, leads food enthusiast and series host Noelle Scaggs of Adventures with Scaggs on an envious culinary tour of the famous city.

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- My Las Vegas insider is Chef Christophe de Lellis of Joel Robuchon, a three-Michelin star restaurant at the MGM Grand. Nice to meet you, this place is amazing. - Nice to meet you as well. It's an honor to have you here with us. Can I offer you a glass of champagne to start? - Oh, absolutely. We're friends in Vegas, right? - Exactly. Exactly, I love this so much. - Yes. - [Noelle] Coming to Vegas, you really get the world. - For me, it's the heart of the restaurant, it's the kitchen. So, that's usually where I stand tonight. - Right here? - Yes. - It's the same kitchen, Mr. Robuchon, always make sure this kitchen around the world look exactly the same. - Yeah. - To have a consistency on the work and everything. I hope you're hungry. - I'm starving, yes. I'm in. - Okay, let's go. - Let's go, let's go. - I arrived in Las Vegas nine years ago, and I started with Joel Robuchon, I was 21. So it was really, my first fine dining experience coming was Mr. Robuchon. - Wow. - And I just did my way up to cook as an executive chef. I've been doing executive chef in this place for three years now. - Oh my gosh. - Here you go. - Wow. - I always have a say for this dish. It's so, simplicity. - Yeah. - Traded with sophistication. You have a lobster en gelee on the bottom, and on top, we have a little cauliflower or pureed dot, and after, you have a bed of king crab that you cannot see on top of a Bulgarian caviar, just made specially for this restaurant here. - This is so pretty. This is so good. - [Christophe] It's the sea on a plate, right? - Yeah. I love caviar so much. - Who doesn't? - It's just, oh my God. Another caviar dish! - There it goes. You did not have enough caviar on the first course, so. - I didn't. - Creme fraiche, really light. A little dice, some smoked salmon. So, you have a soft boiled egg in the middle. Surprise, actually. - It's like a little nest. - Exactly, that's the whole-- - Oh my God! - [Christophe] That's the whole idea behind the dish. - This is just like, luxury-- - Exactly. - [Noelle] On a plate. - The two first dish, you really had, embody the feels of the restaurant, and of Mr. Robuchon in general. So, you get all the richness from the yolk, the egg. - So good. - Believe it or not, but this dish has been on the Joel Robuchon restaurant around the world. - Yeah. - Like, for maybe 20 years. - Oh my gosh! - So the look is, that's how you recognize the amazing dish. - I can't wait to have more. - [Christophe] Few ingredients, and there, you just have a black garlic aioli, some shizo leaf, and in the middle you have this black cod marinated in a miso, and we caramelize. - Oh, I don't even need this. - Yes. - They're good. It makes my heart, like, beat. It's so delicious, it's so buttery. All the mixtures of flavors here are just so gorgeous. This is so-- - This is a surprise. - Oh. - Chicken and foie gras with green asparagus and some venison sauce. So the smell is pretty amazing. Look! It's Christophe! - You have to try the mash, so now the. - Yeah, I can see why this recipe hasn't changed. I mean, it's-- - And it will never change. - All so good. Wow. - I don't gonna lie to you. - There's a lot of butter. - There's a lot of butter in here. I can tell. We got a lot of food coming, I mean, just in general, for our time together. - Yeah. The two chef, we are going to see, they are as passionate as me. Even if it's a different style, the feeling feel the same, so. Why? - What? This is next level. This like, a jewelry store. - [Christophe] I'm going to. - You gotta get back to work! - Yeah. Oh my gosh. - Yeah, I will need to get back to work and get ready for service tonight, but I'll just give you-- - So, I'm truly alone in this. - I'll just leave you with the, in the candy store. - Then, I'll hug you-- - Thank you. - 'Cause I know you have to go and work. - Thank you so much, thank you. - I cannot wait for tomorrow. - Yes, me too. I can't wait to do it. - Christophe had chef duties that evening, so we agreed to meet the next day at one of his favorite restaurants, Meraki Greek Grill for lunch. Oh, wow! I was not expecting this, in a strip mall. This is so cool. - Yeah, that's a good contrast from yesterday, huh? - Yeah, I love that. - Good morning. - The man himself. This is my best friend Jerry right here. - Hey. - Hi guys, welcome. - How are you? - How are you doing? - I'm great, nice to meet you. - Noelle, Jerry. - [Jerry] How does a glass of wine sound? - [Noelle] I'm in. - [Christophe] I come here to Meraki, it's really because a lot of the food is fresh, healthy. The diversity is great. - A couple of appetizers here. Stuffed grape lives, hummus, tzatziki, roasted eggplant puree over there, classic spanakopita over there, which is beautiful. - Thank you so much! - Okay, you guys enjoy. - This is so gorgeous. Oh, it's so pretty. Let's do this. - [Christophe] Favorite dip? - I like anything I can dip. Oh! Oh my God, this has some bite to it. - It's really-- - Surprises. - I'm going in. - [Christophe] You know, you really can taste it's really fresh, you know? - And it's so warm inside, too. - Yeah. This is a perfect way to enjoy your weekend, you know? - We're ready? - Yes. - Our rice bowl. We chopped the Greek salad around the edges, like marinade. Garbanzo beans, kalamata olives, feta cheese, our classic feta fries, melted in the oven. This right here, our classic roasted lamb. - [Noelle] Words don't matter to me anymore. - It's my turn to do shrimp. - All right. - You first. - I can do it. Mmm. - Can it be my turn now? - Mm-hmm. Well, I cannot wait for dinner with you tonight. This is already insane, like, I'm not sure how much further we can go. I have no, like-- - I have no surprise for tonight. You're gonna feel in the South of France. - Okay. - But with the most beautiful Las Vegas view ever. - [Noelle] Amazing. For our next stop, Christophe suggested we enjoy a late night dinner at Rivea, on the 64th floor of the Delano. - Our last stop. - My gosh! Look at that chandelier! Hi. - Hello. - Thank you. I can't believe it, it's gorgeous, and this is, I was not expecting this. This is so amazing. - A good mix between ocean and the sky, right? - Yeah. Feels like I'm in the ocean, I love it. - Hello guys! - Hi! - Welcome! - How are you? - Such a pleasure having you here. - Oh! - Welcome. - Chichi, I love it. - Chichi! How are you? - Hi, I'm Noelle. - Very nice to meet you. Pleasure. - Very nice to meet you. - So, let's try to impress you tonight. - Yes, pressure's on. - It's only the beginning. - Oh my God. - [Christophe] All right. - This is so beautiful! - Oh, this is beautiful! - This is a little round of appetizer for you to share. My favorite, the marinated crudo, the octopus salad, the panisse, and then, the caponata. - Three ingredients in there. Chickpea flour, water, and olive oil. - Oh my God. That's really good. - Mmm. They're sourcing their, most of their vegetables in California. - Yeah, yeah, I love that. I'm gonna try this crudo. This is so fresh, it is so good. This is really tender. - How is it? - I can tell when the octopus has been treated right because the way that it just kind of, melts. - Here's the second course. It's the handmade. - Yes! - Here's the short rib with paccheri pasta, and the gnocchi. - Wow. - [Bruno] With sage and parmesan. - This looks insane. - Oh, I can't wait. - And I love, wait, hold on. I gotta do this. - [Christophe] No, no, please, please. It's a pretty much a stew, no? In France, we call it en daube. - Okay. - We will marinate for one or two days. - Yeah. - It could get for six hours. - This is so perfect. - [Christophe] And you can tell as well. The pasta, handmade. And this remind me so much of my grandma. - Do you just judge gnocchi everywhere when you go out? When it's not like grandma's, you're like? - But I trust Bruno, because I know Bruno does it well. And as you can taste right now, that's like, perfect texture. - Savory, oh my God, the savory, crunchy bite I just had. It's so good. - Here you go. - Oh! - [Bruno] To finish the dinner. - [Unison] Wow. - [Noelle] Yes. - There you go. - Nice. - For the dolce forte. - Nice, nice. - [Noelle] This looks amazing! - It's nice, huh? - How perfect! - Nice duck. - I love duck. - The perfect balance between the sweetness in the nougat. - Yeah. - And the earthiness from the beets. And where is the gaminess of the duck? - Oh my God. - This is good. - That is so unreal. - Oh my God. - That is so good. - I cannot, I cannot stop eating the nougat. It's so good on it. Mmm! - Oh my gosh. - And we need to finish this. - What? - The famous. - Ah, yeah, yeah, my classic. - Classic baba. - This is baba? - This is the classic. - [Noelle] Wow, my God. Oh, wow. - And then, we serve it here, with limoncello and of the rum. To finish, a little bit of cream. - Beautiful. - Wow. - Oh my God. - There we go. - Baba! My favorite dessert. - Tasty, huh? Maybe-- - Why is it so good? - Maybe we'll have to come back tomorrow. - Oh my God. It's so good. - Before we go, you will have to see the view of this restaurant. - From us. - [Christophe] This is my final surprise for you. - Okay. Chef Christophe and I ended our time together savoring the view of Las Vegas and the deliciousness we experienced at Maraki and Rivea. It was an amazing day. I was in good hands.