Nov 10, '06

L’Atelier de Joel Robuchon at the Four Seasons

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 perfection, 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 evening (either in the kitchen or in the dining area) and was chatting with the guests.

The food, as always, was beyond 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 GelĂ©e, Topped with a Cauliflower Cream”, “Poached Baby Kusyu Oysters with EchirĂ© Butter” or “Beef and Foie Gras Burger with Lightly Caramelised Bell Peppers”...

Sea Urchin
Sea Urchin in Lobster Gelée, Topped with a Cauliflower Cream
Avocado Slices with Seasoned Crabmeat and Almond Oil
chestnut soup
Chestnut soup with seared foie gras
Poached Baby Kusyu Oysters with Echiré Butter
Le Pamplemousse – Grapefruit with Wine GelĂ©e and Mint Sorbet
Ice Cream
Le Sucre – Violet and Lychee Sugar Sphere with Milk Ice Cream
Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations