Many in the food world had their doubts when Joel Robuchon opened his place in the MGM Grand in Las Vegas in 2005. They wondered if he would just be phoning it in.
Robuchon had been acknowledged as the “Chef of the Century” when he closed his Paris restaurant in 1996, announcing that at age 50, he was done. But then in 2003 he began to open restaurants at a furious pace. Now he has a d