L'Atelier de Joël Robuchon Étoile - Champs-Élysées

A lunch menu allowing you to compose your own meal. Includes an amuse-bouche, a starter, a main course, and a choice of cheese or dessert.

A comprehensive menu offering an amuse-bouche, two starters, one main course, cheese or dessert, and coffee or tea.

An extensive tasting menu for the full experience. Includes amuse-bouche, two starters, two main courses, cheese or dessert, and coffee or tea.

A glass of white wine from the Côtes de Gascogne region. Crisp and refreshing.

A glass of red wine selected by the sommelier.

A salad featuring cauliflower, cabbage, and fresh prawns, served with a peanut chutney. Light and flavorful.

Carpaccio of royal sea bream seasoned with lemon and premium sea salt. Delicate raw fish dish.

A signature dish of Joël Robuchon featuring caviar jelly and cauliflower cream. Rich, smooth, and luxurious.

Duck liver pâté served with toasted country bread. Creamy, savory, and rich.

A traditional pastry crust filled with wild meat pâté, truffle, duck foie gras, and pistachio. Savory and textural.

Roasted scallops served with truffles and creamy celeriac. Sweet scallops paired with earthy truffle flavors.

Lobster served in a spicy ginger broth. A warm and aromatic seafood dish.

Roasted artichoke served with chickpeas and a turmeric foam. A flavorful vegetarian dish.

A creamy chestnut soup spiced with green cardamom, served with foie gras ravioli. Rich and warming.

A fried egg served on a crispy cheese and rice cake, topped with shaved black truffle. Savory and indulgent.

Steamed organic seasonal vegetables served with quinoa and coriander. A light, healthy vegetarian option.

Chicken gyoza dumplings served with parmesan cheese and smoked duck breast. A fusion dish with rich flavors.

Macaroni pasta stuffed with foie gras and artichoke, served with black truffle. An intensely savory and luxurious pasta dish.

Ravioli filled with scampi (langoustine), served with a rich sauce made from black truffle and foie gras.

Slow-cooked pig's trotter served with Comté cheese on toasted bread. A rich, traditional dish with gelatinous texture.

Seared fillet of John Dory fish, served with black pepper sauce and a coconut emulsion. Delicate fish with aromatic sauce.

Rice cooked risotto-style with cauliflower, broccoli, and a saffron emulsion. Creamy and aromatic vegetarian dish.

A gourmet burger made with beef and duck foie gras, topped with caramelized bell peppers. Rich and juicy.

Veal sweetbreads served with stuffed cos lettuce. A classic French delicacy with a soft, creamy texture.

Caramelized quail stuffed with duck foie gras and chestnuts. A rich, gamey bird dish with savory stuffing.

Cutlets of milk-fed Pyrenees lamb seasoned with fresh thyme. Tender and flavorful meat.