Las Vegas - Gordon Ramsay's Steak

I sit here this morning still salivating over our meal last night at Steak, a Gordon Ramsay restaurant in Paris Casino Las Vegas.

From the moment you arrive you are treated as special guests. We waited for a few minutes in the bar, which was packed, until our table was ready. The hostess stated that we would now step from Paris to London via the chunnel to our table. The kitchen is open concept and it all appeared to run so smoothly!

"Hell's Kitchen" season 10 winner, Christina Wilson, is head chef at Gordon Ramsay Steak at Paris Las Vegas. To honour her TV show roots she has put together a tasting menu that reflects her time spent at the infamous restaurant.

Our servers, Mike and Sean were so amazing.

We couldn't decide whether we should order a la carte (how could I choose between pork belly or fois gras as an appetizer and beef wellington or ahi tuna??) or select the lasting menu.
The wine list is delivered on an iPad should you choose to go a la carte.

Sean suggested we try the tasting menu as it offered a more interesting sample of items that were not on the regular menu. All guests at the table must choose the tasting menu, however, Sean suggested we could trade out one of the desserts for Ramsey signature sticky toffee pudding!! We also opted for the wine pairings with each course.

The tasting menu is for a limited time only, and as one of first 1,000 diners to select the tasting menu we were given a folder of the tasting menu signed by Head Chef and "Hell's Kitchen" season 10 winner Christina Wilson, and Executive Chef Kevin Hee. Our servers also threw in some pens labelled with Paris and Gordon Ramsay Steak.

Now you really want to hear about the food!
Sean explained the bread platter – lemon-thyme-olive oil focaccia, roasted pancetta, mushroom-truffle, Stilton-walnut with an English Devonshire sea salt butter. If I could have just eaten this bread all night I would have been happy at any price.

Next course was the Amuse Buche - Scotch Egg with a coating of Berkshire pork sausage, red wine braised cabbage paired with Louis de Sacy, Champagne Rose. Simply divine.

The first course is a roasted beet salad, house-cured salmon, everything bagel soil, cream cheese puree paired with Flowers, Chardonnay from Sonoma Coast 2009. OMG I can't even come up with an adjective to describe this, both of us just ohhed and ahhed as we ate it.

Unfortunately our photo didn't turn out so you'll just have to imagine it.

Second course was a scallop risotto comprised of diver scallops, black truffle, squid ink, herb puree paired with Sighardt Donobaum, Gruner Veitliner, Zomberg, Wachau 2008. Everyone knows from watching Hell's Kitchen that Gordon is a taskmaster when it comes to perfect risotto. It was perfect and is not available on the a la carte menu. I dreamt about risotto last night.

Third course - Beef Wellington with glazed root vegetables, potato puree, red wine demi glace and paired with Orin Swift, "The Prisoner", Napa Valley 2010. This was simply scrumptious. The Beef Wellington is Gordon Ramsay’s signature dish and is served medium-rare. I swear the beef melted in your mouth and the crust flaky and light.

If you chose to order a steak a la carte you were presented with a visual presentation of your choices.

Christina, busy in the kitchen.

She came out to speak to someone behind us and our server told us it was Dana Cohen.

For the dessert course we were served brown butter pear tarts, sauteed warren pear spheres with maple ice cream and vanilla sauce paired with Chambers Rosewood, Muscat, Rutherglen.

We reminded the server that we had asked to substitute one of the desserts for the sticky toffee pudding. We ended up eating the two pear desserts and then were served the Sticky Toffee Pudding, a sweet pudding cake, brown sugar toffee, brown butter ice cream. Amazing.

We then had the largest cappuccinos ever and we were presented with three chocolate and liquor dipped spoons which paired well with our coffee.

*****SIGH*****