L'Atelier de Joel Robuchon

L'Atelier de Joel Robuchon

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Restaurant Menu

HOT AND COLD APPETISERS
 
 Salad of Seasonal Vegetables with Tuna Confit, Olive-Lemon Dressing 
 
 "Le Borvo" Salmon with Potato Waffles 
 
 Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce 
 
 Mousse of Duck Foie Gras with Shaved Black Truffles 
 
 Serrano Ham and Iberico Sausages with Bruschetta 
 
 Day Boat Scallops in their Shell with a Seaweed Butter 
 
 Foie Gras Ravioli in Warm Chicken Broth 
 
 Spaghetti, Parmesan Cheese, Poached Egg and Shaved Black Truffles 
 
 Osetra Caviar over a Crisp Poached Egg and Smoked Salmon 
 

FISH AND MEAT ENTRÉES
 
 Sautéed Monkfish Cheek, Onion and Pepper Compote in an Aromatic Broth 
 
 Amadai in a Yuzu Citrus Broth with Lily Bulb 
 
 Pan-Fried Sea Bass with a Lemongrass Foam and Stewed Baby Leeks 
 
 Roast Japanese Hanger Steak with Sautéed Shallots and Piquillo Peppers 
 
 Venison Medallions, Caramelised Quince, Port Reduction 
 
 Free-Range Caramelised Quail Stuffed with Foie Gras, Served with Truffled Potato Purée 
 
 6 oz. Japanese Kobe 
 
 Steak Tartare with Hand-Cut French Fries 
 

CHEESES
 
 Selection of Fine Imported French Cheeses 
 
 Ossau Iraty Sheep Cheese with Black Cherry Jam 
 

SMALL TASTING PORTIONS
 
 Slow-Roasted Vegetables Layered with Buffalo Mozzarella 
 
 Avocado Slices with Seasoned Crab Meat and Almond Oil 
 
 Sea Urchin in Lobster Gelée, Topped with a Cauliflower Cream 
 
 Vegetable Fondant Topped with a Delicate Avocado Cream 
 
 Blue Fin Tuna Tartare, Bergamot Red Pepper Confit with Quail Egg 
 
 Osetra Caviar over Capellini, Dressed with Fresh Tomatoes 
 
 Maine Lobster in a Turnip Ravioli 
 
 Caramelised Eel Layered with Smoked Foie Gras 
 
 Day Boat Scallop in its Shell with a Seaweed Butter 
 
 Seared Foie Gras with Gratinated Grapefruit 
 
 Crispy Langoustine Papillote with Basil Pesto 
 
 Poached Baby Kusyu Oysters with Echiré Butter 
 
 Crispy Frog Legs with Garlic Purée and Parsley Coulis 
 
 Egg Cocotte Topped with a Light Mushroom Cream 
 
 Sautéed Squid with Violet Artichokes and Chorizo in Tomato Water 
 
 Pan-Sautéed Amadai in a Yuzu Citrus Broth with Lily Bulb 
 
 Sautéed Monkfish Cheek, Onion and Pepper Compote in an Aromatic Broth 
 
 Pan-Seared Sea Bass with Lemongrass Foam and Stewed Baby Leeks 
 
 Free-Range Caramelised Quail Stuffed with Foie Gras, Served with Truffled Potato Purée 
 
 Sweetbreads with Sprig of Fresh Laurel and Stuffed Romaine Lettuce 
 
 Venison Medallion, Caramelised Quince, Port Reduction 
 
 Beef and Foie Gras Burgers with Lightly Caramelised Bell Peppers



 

PLEASE NOTE: All menu items and prices are subject to change.



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