Chef Robuchon’s rebellious concept built to challenge the status quo of fine dining will continue its purpose through experimental new dishes that blend approachable ingredients with boundary-pushing cooking techniques. Guests can enjoy Pre-Fixe and A La Carte menu options while dining at L’Atelier’s countertop, wrapping around its open kitchen and framing the precision, mastery and artistry of its culinary team.
Menu Highlights:
- Le Saint Pierre – John Dory à la plancha on a “sambol” of tomato, confits lime zest and cilantro puree.
- Le Grenouillle – Caramelized frog legs on creamy spelt risotto.
- La Framboise – White chocolate sphere with fresh raspberry and yuzu ice cream.
“The downtime provided us the opportunity to brainstorm ways to revive the daring spirit of L’Atelier. Guests will be wowed by the way we will transform commonly used ingredients into dishes never-before-seen at a Robuchon restaurant or elsewhere. The menu is both recognizable and approachable for newcomers, as well as a stimulating challenge for gourmands. I cannot wait to introduce our year’s worth of conceptualization into action.”
– Jonathan Doukhan, Executive Chef of L’Atelier de Joël Robuchon
In addition, Joël Robuchon has reopened on July 1, 2021. Menu Highlights:
- Le Caviar Imperial – Osetra caviar served atop king crab in a crustacean gelée dotted with cauliflower puree.
- La Langoustine – Truffled langoustine ravioli served with simmered cabbage and foie gras sauce.
- La Rosa – Delicate gelee of Dassai “39” sake topped with white chocolate rose and orange coulis.
Hours of operation for both restaurants will be Thursday – Monday from 5:30 p.m. – 10 p.m.