There is something different between L'Atelier de Joel Robuchon and the rest of the top restaurants in New York....L'Atelier de Joel Robuchon is the ultimate pefection, French precision that makes hard to compete for any restaurant in New York... It is the synergy of Joel Robuchon genius and the art of modern casual dining...
The restaurant itself is the combination of La Table de Joel Robuchon and the L'Atelier in Paris, so when you are able to reserve (i've been calling for weeks) you can dine either at the bar, or at a table.
Mr Robuchon himself and his "right hand" team (Mr Hernandez, the maitre d'hotel , and the senior chef Mr Braun) were there which was a great possibility to chat. Mr Hernandez was just back from Hong Kong and Macau which are the next locations of Joel Robuchon restaurants. (Lucky Honkongese and Macauese:)).Mr Robuchon was present all the evening (either in the kitchen or in the dining area) and was chatting with the guests.
The food, as always, was beyond the perfection. Many dishes are the
same as in Paris or Monaco, but there were a lot of new dishes , that i
first tasted here in New York.(Such as "Sea Urchin in a Lobster Gelée, Topped with a Cauliflower Cream", "Poached Baby Kusyu Oysters with Echiré Butter" or "Beef and Foie Gras Burger with Lightly Caramelised Bell Peppers".. .
Some images from the last night dinner.Me and Mr Robuchon. The pictures of the food: "Sea Urchin in Lobster Gelée, Topped with a Cauliflower Cream"; "
Avocado Slices with Seasoned Crabmeat and Almond Oil";" chestnut soup with seared foie gras, "Poached Baby Kusyu Oysters with Echiré Butter","Le Pamplemousse - Grapefruit with Wine Gelée and Mint Sorbet" and "Le Sucre - Violet and Lychee Sugar Sphere with Milk Ice Cream"
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