L’Atelier de Joël Robuchon
About 2 weeks ago, I went to HK over the sembreak and was able to eat at L’Atelier de Joël Robuchon. It was the best meal I've ever had so far to say the least! I had the Menu découverte L'Atelier and it was 8 courses of pure culinary genius. The pictures speak for themselves.
Check it out below!
"Joël Robuchon (born 7 April 1945 in Poitiers, France) is a world-renowned French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted a culinary television show in France.He operates a dozen restaurants in cities worldwide, in Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, and Tokyo, with a total of 25 Michelin Guide stars among them - the most of any chef in the world." (wikipedia)
Menu découverte L'Atelier
(click the pictures to enlarge)
L'Amuse-Bouche (the exact components escape me at the moment!)
Duo of eel and potato salad, refreshed by caviar and horseradish cream
Sea urchins "royale" with a fennel emulsion
The sea urchin was exceptionally creamy and the serving was big.
Risotto with scallops and fresh herbs
When this was first put down in front of me, I was confused. I was wondering where the risotto was. It was actually under the scallops and herbs which had a gelatin layer on top.
Chestnut "veloute" with celeriac custard and smoked bacon
This was very filling and had nice bacon and chestnut chunks inside.
Roasted salmon fillet with virtual "bearnaise" sauce
Perfectly cooked salmon with the virtual "bearnaise" sauce.
Perfectly cooked salmon with the virtual "bearnaise" sauce.
The sauce was deconstructed and became bearnaise once you mixed it together.
Free-range quail with foie gras, served with mash potato
Quail+foie gras, you can't go wrong with that!
Best mashed potato ever. I can't even begin to describe how smooth the texture was.
Trilogy of pear sphere with caramel sauce
Hot caramel was poured over the sphere, hence the "meltage."
Hot caramel was poured over the sphere, hence the "meltage."
Chestnut "mille-feuille" served with cognac ice cream
These came with the tea/coffee
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I was seated in the bar area and this was the view. You could watch the kitchen and serving staff working in the center area.
It took a little under 2 hours to finish the dinner. Each plate was the right size and I was left satisfied after everything was done. I also noted their fondness for gold leaf!
Robuchon is Robuchon and the HK division lived up to the name. So if you just happen to be in HK anytime soon, drop by L'Atelier de Joël Robuchon. You won't be disappointed. If only I could have this every week!
Robuchon is Robuchon and the HK division lived up to the name. So if you just happen to be in HK anytime soon, drop by L'Atelier de Joël Robuchon. You won't be disappointed. If only I could have this every week!
2 comments:
I'll be leaving for HongKong soon, and I came across your blog. This is a great review. The pictures got my tummy rumbling. 8 courses seems a bit much, but I'm sure it's nothing the horses in my gut can't handle. Around how much would a meal like this cost?
Troy- Make sure to eat in Robuchon in HK! The meal I had cost HK$1450 and was totally worth it. Oh, the courses were rightly portioned and I didn't feel too full after!
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