It is no secret that I’m a huge fan of chef Gordon Ramsay, and that he had been a huge source of my motivation and inspiration in cooking. When I checked that he had two restaurants in Las Vegas during my visit in 2013, I knew I had to visit them no matter what. My wife and I were looking for a nice restaurant to eat at on the Vegas strip and ended up extremely lucky to walk into Gordon Ramsay’s signature steakhouse at the Paris Las Vegas at 6pm, and get a table without queuing.
The place was more of a smart casual kind of establishment, not so much fine dining, which was perfectly fine for me. Servers and hostesses were super friendly and professional.
The only two things I disliked about the restaurant was that the music was really loud, and the entire restaurant was bathed in red lighting as you can see in the undoctored photo above. It was a nightmare for food photography, but luckily I managed to tweak the white balance with RAW images on my camera. The lighting made it difficult to tell how well the meat was done. Infact, I never knew exactly what the food colors looked like until a week later when I was playing with the photos back home.
When you order a steak, you can ask for the steak cart, of which they would push out, displaying and explaining to you the different cuts of steak. It was quite unique and innovative.
Prices for a celebrity chef restaurant was not that bad, about 100+ USD per person, definitely not cheap, but much cheaper than the lesser celebrity restaurants in Shanghai.
We ordered a foie gras starter, GR’s signature wellington and a ribeye on the bone, along with some sauteed asparagus as a side.
Complimentary bread was provided, and it was a nice selection of freshly baked bread. Nice, but nothing fantastic.
The Foie gras dish was interesting. A well seared piece of foie gras, accompanied by crumbled nuts/muesli, apricot and waffle blocks. The use of waffles was very interesting, although the waffles were quite soft and not of the light crispy belgian variety. All the elements came together very well in one bite, and each bite had the perfect balance of texture, sweetness, richness and acidity.
Next up was the signature beef wellington with parsnip puree. This one took at least 30 minutes to prepare and serve. The great thing about professional restaurants is that no matter how long your main takes to cook, the same course across the table is always served at the same time; Something that always impressed me, because it requires a great deal of coordination in the kitchen.
The wellington was exactly what I had expected, except maybe a little smaller than I had hoped. A light flaky puff pastry encapsulated around parma ham and a mushroom mince, wrapped around a beautifully medium rare tenderloin. Each bite was tender and delicate in textures, with the porcini mushroom mince and parmaham adding flavour and richness to the tenderloin. Notice how tightly the wellington was packed. Superb.
The bone-in ribeye might have been a little overkill for the misses, it was a garantuan chunk. Done to a perfect medium — just pink inside. I had mixed feelings about this, because while it was flavourful, as is the case with most USDA beef, it was a little chewy. I ended up having abit of jaw fatigue after a few bites.
But notice how expertly cooked the steak was; A thin but generously charred crust, with very little well-done sections, but simply pink throughout. This is what I look for in a good steak.
All in all, it was a very pleasasnt experience, although one of the priciest ones I had in Las Vegas. Restaurants in Las Vegas are generally all on the cheap side because of the massive amount of competition on one strip.
Next week, we explore my visit to Wolfgang Puck’s Lupo.