L'Atelier de Joël Robuchon

Small, common forage fish preserved in salt and oil. They have a strong, savory, and salty flavor with a firm texture. Served here as an appetizer with vegetables.

High-grade Spanish cured ham from pigs fed on acorns. It has a rich, nutty flavor and a melt-in-the-mouth texture due to marbled fat. Served with toasted bread topped with tomato.

A cylindrical preparation of duck liver poached in a cloth towel (torchon). It is smooth, buttery, and extremely rich. Served cold with a blackcurrant accompaniment for acidic contrast.

Large crustacean known for its sweet, tender, and snowy white meat. Served here between slices of mild Japanese radish. A refreshing and delicate appetizer.

A cold soup made from raw blended vegetables, primarily tomatoes. This version has Catalan influences and is paired with a pungent, icy mustard sorbet. Refreshing and savory.

Dublin Bay prawn (similar to a small lobster) cooked in a wrapper to steam in its own juices. Sweet, delicate meat with a firm texture. Flavored with aromatic basil.

Shrimp served with very fine, crispy noodles. Seasoned with sumac (a tangy, lemony spice) and lime. Offers a crunchy texture and zesty flavor.

Grilled octopus tentacles served over lettuce with a creamy, tuna-based sauce (tonnato). The octopus is tender with a charred exterior, paired with the savory umami sauce.

Pasta dumplings filled with sweet langoustine meat. Served in a rich sauce made from fattened liver and aromatic black truffles. luxurious and savory.

Squid cooked with artichoke hearts and Spanish-inspired seasonings. The squid is firm but tender, likely seasoned with paprika or cured ham flavors.

Chanterelle mushrooms served with a soft-cooked poached egg and a rich cream sauce made from Comté cheese. Earthy, creamy, and savory.

High-quality French chicken (Bresse) served in dumpling form (gyoza). Accompanied by aromatic vegetables in a light, clear soup. Savory and warming.

Large pasta tubes filled with a savory mixture, topped with cheese and baked until golden. Flavored with earthy truffles and artichokes. A rich, comforting dish.

The soft, fatty tissue from inside a beef bone, roasted and served on crispy bread. It has an intense, buttery beef flavor. Cut with the sharpness of mustard.

Trotters cooked until gelatinous and tender, served on bread with truffle and cheese. Rich, sticky texture with deep savory flavors.

A gourmet burger combining beef patty with a slice of rich duck liver. Served with fries. A decadent twist on a classic comfort food.

Veal thymus or pancreas gland, grilled on a flat metal plate. Known for its creamy, tender interior and crispy exterior. Mild flavor enhanced by aromatic bay leaf.

Small game bird stuffed with rich duck liver and glazed. Served with smooth potatoes flavored with truffles. Tender meat with sweet and savory notes.

Chops from a young lamb that has not yet been weaned. The meat is exceptionally tender and pale with a delicate flavor. Simply seasoned with herbs.

Squab (young pigeon) stuffed with rich liver and vegetables. The meat is dark, lean, and tender with a distinct gamey flavor.

Raw sea bass prepared in a refreshing citrus marinade (similar to ceviche). Topped with luxury caviar and served with pasta dumplings. Fresh and acidic.

A refined take on the classic Salad Niçoise. Features slow-cooked preserved tuna and fresh vegetables. Light and savory.

High-quality caviar eggs served over a soft egg and fine noodles. Salty, briny popping texture from the caviar compliments the creamy egg.

Cured and smoked salmon served with a potato waffle. Classic pairing with fresh herbs and citrus to cut the richness of the fish.

Pan-seared duck liver with a crispy exterior and melting interior. Paired with tart apple and floral glaze to balance the fat. Rich and fruity.

A clear chicken soup served with rich stuffed pasta. Enhanced with a touch of spice. Warm and comforting.

Spaghetti pasta prepared in the restaurant's signature style. Likely a simple but perfectly executed preparation.

Premium blue lobster grilled on a metal plate. Served with large pasta tubes filled with lobster meat. Sweet, firm shellfish in a rich sauce.

Wild sea bass fillet decorated with zucchini slices to resemble scales. Served with sweet, slow-cooked fennel. A delicate white fish dish.

A highly prized flatfish with firm, white flesh. Grilled and served with artichokes and mushrooms. Mild and refined flavor.

Sablefish marinated in fermented soybean paste, making it sweet and savory. Extremely buttery texture. Served with a citrus-infused radish sauce.

Tender young lamb chops served with spicy Basque peppers and eggplant. A dish with robust Mediterranean flavors.

A premium cut of beef ribeye, known for its marbling and rich flavor. Served with sweet glazed shallots. Tender and juicy.

Tender beef fillet seasoned with aromatic pepper. Served with layered sliced potatoes (Pomme Anna) and a tomato-infused béarnaise sauce (Choron). Classic and elegant.

Veal liver, known for being milder and more tender than beef liver. Served with fried onions for texture. Rich, metallic, and savory.

Raw chopped hanger steak seasoned and served cold. A traditional French dish showcasing high-quality fresh meat. Texturally soft and flavorful.

A curated assortment of cheeses chosen by the kitchen. Likely includes a variety of textures and milk types (cow, goat, sheep).

A semi-hard sheep's milk cheese from the French Pyrenees. It has a firm texture and a burnt caramel, nutty flavor.

A tasting menu featuring multiple courses of the chef's signature dishes. Includes appetizers, seafood, a choice of meat main, and desserts. A complete culinary experience.

A dessert featuring fresh strawberries and vanilla ice cream. Covered with a delicate meringue or sauce. Sweet, fruity, and creamy.

A mango-focused dessert with mousse and fresh fruit. Paired with caramel ice cream for richness. Tropical and smooth.

A warm, airy egg-based cake (soufflé) made with avocado and vanilla. Served with a rich dark chocolate sorbet. A unique combination of creamy and bitter-sweet flavors.

A high-tech dessert featuring frozen coconut and lime. Served over a mango sauce. Extremely cold, refreshing, and textural.

A lemon dessert with crunchy elements and creamy cheese (mascarpone). Served with a lemon liqueur sorbet. Tart, sweet, and creamy.

Pear-flavored creamy mousse (Bavarian) with pear brandy. Paired with chocolate and honey. Fruity and sophisticated.

A rich chocolate dessert with different textures of cocoa. Includes a sorbet and crunchy chips. Intense chocolate flavor.