é by José Andrés

é by José Andrés

Las Vegas

There are 2 seating times (5:30 PM & 8:30 PM) with only 9 seats at a counter in an intimate room. It all started with getting the golden tickets in the mail! We heard from other guests that the waiting list to é is months long. :O

Golden tickets
Branches of the Desert

é is in the Cosmopolitan hotel and is located in a private room behind Jaleo (serves authentic Spanish cuisine ). Guests arrived by 5:30pm and we all wait at a communal table at the front of Jaleo.

Morning Dew

Stone & Beet Rose
Pizza

It was interesting to watch the chefs preparing the dishes and listening to the explanations of the molecular gastronomy techniques they were using and finding out the food origins.

Wonder Bread

A brilliant mini PB&J sandwich with lemony meringue bread and foie gras jelly. This is my favorite!

Uni & Lardo | Pan Con Tomate

L: Hokkaido uni topped with melt in your mouth Lardo Iberico.

R: Crispy cream puff topped with ham.

Vermut
Edible Sangria
Garbanzos Y Jamon
Txangurro A La Donostiarra

Dungeness crab meat with a rich vial of crab broth and some crunchy bread crumbs on the side for more flavor and texture.

Foie Royal
Platija

Fricando

I really like the flavor of the braised beef cheeks. It’s so tender and served with liquid-filled potato gnocchi.

Empanada
Empanada (cotton-candy empanada filled with foie gras)
Menjar Blanc
Intxausaltsa (Walnut prepared in 4 ways)
Catalana
Cherry Bomb and More things…
Chocolate
Photos with Chefs & Guests
Chefs!

TWIST

TWIST

Las Vegas

Twist

Mandarin Oriental
3752 Las Vegas Blvd S, Las Vegas, NV 89158
(888) 881-9367
www.mandarinoriental.com/lasvegas/twist
French

PIERRE GAGNAIRE’S SPIRIT MENU

Twist is Pierre Gagnaire’s first restaurant in the United States and it is located on the 23rd floor of the Mandarin Oriental Hotel. I like the idea of a tasting menu letting you experience a wide range of Chef’s dishes, but there were too many ideas to get my head around.

Amuse Bouche

twist_amusebouche

twist_amuse_bouche

Bread & Butter

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twist_butter

First Course: Shellfish & Red Beet

Red Beet Carpaccio, Campari, Shellfish Salad “Baltard Market”

Soja glazed smoked Eel
twist_smoked-eel

Second Course: Sea & Earth

Santa Barbara Prawns, Spicy Grapefruit Syrup, Ginger-Potato Salad.
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Poached Duck Foie Gras, Iberico Ham, Scallop Mousseline
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twist_coup

Third Course: Black Cod

Grilled Fillet, Poached in Citrus Butter, Molasses-White Balsamic Glaze
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Asparagus Ice Cream, Green Apple, Paris Mushroom
twist_green_apple

Hibiscus

Hibiscus Gelee, Mascarpone Cream, Malabar Pepper Braised Turnip

Rose Champagne-Lime Granite
twist_hibiscus_gelee

Four Course

Alaskan Halibut
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Grand Dessert Pierre Gagnaire

LLLemon, Sorbet, Water, Cream
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Honey Parfait, Dried Fruit Syrup
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Coffee Tartlette, Whiskey Chantilly, Milk Chocolate-Pistachio Glacee
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The Evil, Saffron-Tequila Bavaroise, Peppered Mozzarella Ice Cram
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Chocolate Grapefruit with Campari
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