L'Atelier de Joel Robuchon reviews and comments

A few reviews of L'Atellier Joel Robuchon
We liked it very much
Enought that we returned for a second dinner



Ed Alcock for The New York Times
The diner's-eye view across the countertop to the kitchen at L'Atelier du Robuchon in Paris.

L'Atelier de Joel Robuchon | Paris Restaurants | Fodor's Online Travel Guide

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NYTimes Review

Tasting menu : summary
98 Euro, but worth it.

1. Amuse-bouche of gazpacho -- unlike any gazpacho.
Pureed, smooth, creamy, not too spicy. A couple of crunchy croutons floating on top.
2. Le Tourteau -- Looks like avocado soup with almonds floating on top. But thicker than soup, totally silky and creamy, and there's a creamy crab concoction underneath. Little drops of chile oil floating on top.
3. Les Palourdes -- 3 little clams, served hot in open shells on a bed of rock salt. Much like traditional escargots -- a garilc-butter-parsley sauce with very finely minced mushrooms.
4. Le Volaille -- a deep-fried chicken wing drummette with the bone whittled down to a twig. Served with a sweet-and-sour sauce on a thin slice of pineapple.
5. La Morue -- Cube of codfish, draped in a wonton, with a beautiful leaf of some kind of herb peeking through. Art on a plate. This artful cube was set in a light broth, with parsley oil and veggies floating about. Very very delicate flavors, so in contrast to the first 4 dishes, it seemed rather bland. But in saying that the bland flavors were quite fresh. Served to cleanse the palate for what was to come.
6. LeOeuf -- Served in a martini glass, the top layer was a froth, with sauteed girolles (mushrooms) floating in it. Dig deeper, and you break into a warm coddled egg in butter, dig even deeper, and there is a parsley puree.
Scoop it all into your mouth at once, and die happy.
7. LeAgneau de Lait -- 2 little lamb choplettes with a smidge of signature mashed potatoes (nearly 50/50 butter and potatoes)
8. La Framboise -- First dessert...fresh raspberries in a thin sauce with lychee and vanilla, with both grapefruit and raspberry sorbet. A paper-thin lemon-lime cookie on top with a twig of chocolate.
Another artistic presentation with bursting flavors.
9. Le Chocolat Sensation -- A large serving of a layered masterpiece. Dark chocolate on the bottom, then layered with chocolate cookie crumbs, with white chocolate ice cream, and a milk chocolate mousse layer on top.