L'Atelier Joel Robuchon - Joelle Magazine

29 Michelin stars worldwide (highest rated in the world)

Winner of Zagat Survey 2008 ‘best newcomer’ award

Winner of the ‘Menu of the year’ award – Caterer Cateys 2007

Awarded three rosettes in the AA Restaurant Guide 2007

Won the ‘It’ Room award at the Tatler Restaurant Awards 2007

Awarded its first Michelin star in the 2007 edition of the annual Michelin Guide

Awarded second star in 2008 edition of the annual Michelin guide

Maintained second star in 2009 edition of the annual Michelin guide

Maintained second star in 2010 edition of the annual Michelin guide

Maintained second star in 2011 edition of the annual Michelin guide

Maintained second star in 2012 edition of the annual Michelin guide

“L’Atelier is about simplicity, quality and informality”- Joël Robuchon

Super chef Joël Robuchon (named chef of the century by his peers in 1990) opened his brilliantly successful restaurant tucked next to The Ivy club on West Street in September 2006: one of twenty branches of this innovative concept that spans across 3 continents of the world, boasting 28 Michelin star( the highest rated in the world) . The London venue offers L’Atelier on the ground floor, La Cuisine on the first floor and Le Salon Bar on the third floor.

It’s a cold evening in London and it has just stopped snowing , the city looks white, our reservation is at 7 Pm and we are slightly early. At the entrance door , a cozy environment designed by Internationally renowned designer Pierre Yves Rochon whose impressive projects include Le George V Hotel in Paris, recent revamp of Four Seasons Park Lane and The Savoy welcomes us in.

The feeling is of a winter garden, filled with plants covering the walls as sexy red lights warm us up from the kitchen.The rest is in elegantly dimmed down. Pierre has employed Robuchon’s signature colours and ideas throughout the building. The design reflects the aforementioned simplicity of the concept, providing a simple backdrop for the theatre of the kitchen. Sleek black granite surfaces and mirrors coupled with red leather upholstery contribute to the vibrant atmosphere. In keeping with the highest standards the cocktails served in Le Salon Bar are innovative or classic but all superb.

After having a drink upstairst at the glamorous subdued elegant Bar Salon , ( drinks arecreated with such care and imagination through a impressive range of wines and spirits will satisfy any connoisseur deserve a post on their own! ) and having a peak at their new addition, a terrace operating at Le Salon bar to offer alfresco drinking and fast becoming a new destination in town, we head to L’Atelier. We have the pleasure to sit at the Kitchen counter so we can better observe and interact with the the culinary and artistic performance by the several chefs in front of us and their operational dynamics.

The Japanese-inspired counter concept has won plaudits worldwide. A stylish Indian Rosewood counter, sourced from Canada, surrounds the kitchen to give diners front-row seats. Senses are aroused as head chef Olivier Limousin and his team create modern French classics before your eyes. Interaction starts and the dishes – in large or tapas-size portions – are often prepared to diners’ specifications. Of course, you may choose to simply sit back and enjoy the spectacle. Whether participating, observing or attending to a companion, you can look forward to an exciting combination of flavours, textures and quality ingredients.

All the dishes served at L’Atelier de Joël Robuchon are based on simplicity and the very highest quality food, drawing on Robuchon’s internationally renowned culinary expertise. Hence he prefers to enhance the natural flavor of the main ingredient of the dish, rather than overpowering it with other ‘clever’ flavors, which he feels can prove confusing and unsatisfactory. “The older I get the more I want to do things that suit my personal taste,” Robuchon explains, “It has to be less mixed up, less complicated than ever, designed to let the best ingredients shine.” The menus follow the same principle, highlighting the main ingredient as the title of the dish. And although Robuchon wants to do things that suit his personal style, our menu has been customized by executive chef Olivier Limousin , who has worked with the great figure himself in Paris for over 6 years, as we happen to be extremely picky and don’ t eat any red or white meat, sea food, crabs nor lobsters. (The corresponding images you will be able to find on Joellestagram . )

The images abovem speak for themselves… Still not satisfied? Check their FB page, make a reservation on line worldwide from wherever you are and come to taste and take your own conclusions… after all meet the chef of the Century dishes is an experience you must take at least once in your lifetime.! Bon Appetit

L’AMUSE-BOUCHE

Lemon jelly with fennel crème

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LE POTIRON

en soupe légère aux croutons dorés

Pumpkin soup with golden croutons

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LE ZEPHYR AU FROMAGE

compromis sensuel entre un soufflé et une crème renversée à la truffe

Warm cheese soufflé with black truffle coulis

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Pumpkin risotto with winter black truffle

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LE BLACK COD

avec une mousseline de daïkon et citron vert

Black cod with daikon and lime mousseline

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Pre-dessert

Yuzu ice lolly with popping candy

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LA SPHERE

au chocolat équatoriale, crème glacée au cognac, amandes craquantes caramélisées

Manjari chocolate dome, crunchy almonds, cognac ice cream and caramel sauce

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LE PARFUM DES ILES

crémeux aux fruits de la passion, granité au rhum «Royal Ambré Meyer’s» légèreté à la noix de coco.

Passion fruit and banana cream with rum granite and a light coconut foam

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