Showgirls flank chef Daniel Boulud and Las Vegas mayor, Oscar B. Goodman

After spending most of my time avoiding Montreal chefs, it was great to get some face time with some of Las Vegas's top chefs at the launch party for Uncork'd last night. Everywhere you looked between the scantily clad cocktail waitresses you'd see recognizable faces including Bobby Flay, Guy Savoy, Cat Cora, Daniel Boulud, Kerry Simon and Paul Bortolotta, the most genial of Las Vegas chefs who just last week picked up the James Beard award for best chef, Southwest.

The chefs were photographed entering Pure nightclub at Caesar's Palace via the red carpet, a group photo was shot on the roof terrasse, then a few showgirls swanked in along with Las Vegas Mayor Oscar B. Goodman (who had a martini in hand and I'm told usually does). Everyone smiled for the cameras, hobnobed, and then chefs and guest headed out to the myriad of foodie events planned for the first night's festivities.

The first dinner I attended was held by French-born, New York-based pastry chef Francois Payard at his eponymous patisserie at Caesar's Palace. The meal began with Quebec foie gras, followed by scallop ceviche sprinkled with pop rocks (yes the ones we ate as kids). Next up came Chilean sea bass, pistachio-crusted lamb chops, and, to end, a hot and cold passionfruit shooter followed by a soft chocolate/gingerbread cake for dessert. 

Chilean sea bass with a soy honey balsamic glaze

Food writer Alan Richman, a frequent contributor to Bon Appétit, a regular at GQ, and the recipient of 16 James Beard awards, introduced the evening by pointing out that Payard was no savoury chef and that tonight, though we were in the hands of a great pastry chef, he was just that, a pastry chef.

We all had a giggle (Richman is VERY funny), but when the food came out it was obvious Richman had a point. The Quebec foie gras was underseasoned, the ceviche lacked acidity, the sea bass was good yet rivals bluefin tuna as the world's most unsustainable seafood, and even Payard had to admit the lamb was a miss.

Still, the desserts were excellent and Payard, Richman and two wild and crazy ladies I met from Calgary made for excellent company. At 10:30, we said our goodbyes and headed to the MGM Grand to the L'Atelier of Joël Robuchon. 

 L'Atelier de Joël Robuchon

After a short visit of the Robuchon kitchens, I arrived at L'Atelier where I was surrounded by Robuchon fans who had driven from near and far to see the master. The lights dimmed, Robuchon made an entrance along with a singer from the cast of the Cirque du Soleil show KÀ, next door. Though the chef looked a little awkward in this cooking-meets-circus format, his staff was all confidence while assembling and handing out mini plates of gorgeous food to adoring fans. 

L'Atelier staff hard at work

The few bites I had -- warm oysters, beef tartares, mini tartines -- were perfect, but by 12:45 a.m. I had to call it a night. There's a three hour time difference between Montreal and Vegas, which means this foodie conked out before the next course arrived. I know, I know leaving Robuchon mid meal is insane, but when all I can think about is kicking off the stilettos and hitting the pillow, the intricacies of plate presentations and ingredient choices are the last of this foodie's concerns.

Small plate bites included prosciutto with parmesan and asparagus

L'Atelier's beautiful bread basket

Adoring fans dine late into the evening