menufans

L'Atelier de Joël Robuchon

★ 4.1 (2,066)

DEGUSTATION PORTIONS

LES ANCHOIS
marinated anchovies with eggplant and red bell pepper
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.
€26 ≈ $30.00
LE JAMBON "IBERICO DE BELLOTA"
Iberico ham accompanied with tomato bruschetta
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.
€29~ ≈ $34.00
LE FOIE GRAS
Fresh Duck Liver « au Torchon » and his delicate cassis sphere
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.
€39 ≈ $45.00
LE CRABE ROYAL
minced King Crab, between thinly sliced daikon radish
Large crustacean known for its sweet, tender, and snowy white meat. Served here between slices of mild Japanese radish. A refreshing and delicate appetizer.
€49 ≈ $57.00
LA TOMATE
Tomato gazpacho « à la Catalane » with mustard sorbet
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.
€29 ≈ $34.00
LA LANGOUSTINE PAPILLOTTE
king Prawn "Langoustine" papillotte, flavored with basil
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.
€59 ≈ $68.00
LA CREVETTE
the shrimp, crispy angel hairs vermicelli, sumac seeds and lime
Shrimp served with very fine, crispy noodles. Seasoned with sumac (a tangy, lemony spice) and lime. Offers a crunchy texture and zesty flavor.
€34 ≈ $39.00
LE POULPE
Octopus grilled, roosevalt and roman lettuce on a tonnato sauce
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.
€45 ≈ $52.00
LA LANGOUSTINE
king Prawn "Langoustine" ravioli, "foie gras" sauce and truffle
Pasta dumplings filled with sweet langoustine meat. Served in a rich sauce made from fattened liver and aromatic black truffles. luxurious and savory.
€47 ≈ $54.00
LES ENCORNETS
Calamari, pan fried artichokes, Iberian flavors
Squid cooked with artichoke hearts and Spanish-inspired seasonings. The squid is firm but tender, likely seasoned with paprika or cured ham flavors.
€27 ≈ $31.00
LES GIROLLES
fresh Girolles under a poched egg in a Comté onctuosity
Chanterelle mushrooms served with a soft-cooked poached egg and a rich cream sauce made from Comté cheese. Earthy, creamy, and savory.
€39 ≈ $45.00
LA VOLAILLE
grilled gyoza, Bresse chicken, leek and ginger in a delicate asian broth
High-quality French chicken (Bresse) served in dumpling form (gyoza). Accompanied by aromatic vegetables in a light, clear soup. Savory and warming.
€29 ≈ $34.00
LE MACARONI
Stuffed Macaroni with artichokes and Truffle gratinated with Parmesan
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.
€39 ≈ $45.00
L'OS A MOELLE
Beef bone marrow, on a toast enhanced with mustard
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.
€29 ≈ $34.00
LE PIED DE COCHON
Pig's feet on a truffled toast with Parmesan
Trotters cooked until gelatinous and tender, served on bread with truffle and cheese. Rich, sticky texture with deep savory flavors.
€35 ≈ $41.00
LE BURGER
beef and "foie gras" burgers, french fries and sweet tomato sauce
A gourmet burger combining beef patty with a slice of rich duck liver. Served with fries. A decadent twist on a classic comfort food.
€39 ≈ $45.00
LE RIS DE VEAU
Veal sweetbread grilled "à La Plancha" scented with bay leaf
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.
€49 ≈ $57.00
LA CAILLE
Quail filled with Foie Gras, caramelized, truffled mashed potatoes
Small game bird stuffed with rich duck liver and glazed. Served with smooth potatoes flavored with truffles. Tender meat with sweet and savory notes.
€49 ≈ $57.00
L'AGNEAU DE LAIT
Milk fed Lamb chops flavoured with thyme
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.
€39 ≈ $45.00
LE PIGEON
Pigeon stuffed with Foie Gras and green cabbage
Squab (young pigeon) stuffed with rich liver and vegetables. The meat is dark, lean, and tender with a distinct gamey flavor.
€59 ≈ $68.00

COLD AND HOT STARTERS

LE BAR
iced with Peruvian citrus fruits, spring ravioli topped with Oscietra caviar
Raw sea bass prepared in a refreshing citrus marinade (similar to ceviche). Topped with luxury caviar and served with pasta dumplings. Fresh and acidic.
€49 ≈ $57.00
LA NICOISE
comfit tuna on a lettuce heart, garnished with delicate crunchy vegetables
A refined take on the classic Salad Niçoise. Features slow-cooked preserved tuna and fresh vegetables. Light and savory.
€45 ≈ $52.00
LE CAVIAR OSCIETRA
"Ossetra" Caviar on a poached poultry egg, crispy angel hair with smoked salmon
High-quality caviar eggs served over a soft egg and fine noodles. Salty, briny popping texture from the caviar compliments the creamy egg.
€69 ≈ $80.00
LE SAUMON FUMÉ
Norwegian smoked salmon, potatoes waffle flavored with chives and lemon
Cured and smoked salmon served with a potato waffle. Classic pairing with fresh herbs and citrus to cut the richness of the fish.
€49 ≈ $57.00
LE FOIE GRAS
seared duck liver, delicate green apple roll and glazed in a hibiscus flower juice
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.
€49 ≈ $57.00
LA POULE
Chicken broth with foie gras ravioli and spicy cream
A clear chicken soup served with rich stuffed pasta. Enhanced with a touch of spice. Warm and comforting.
€31 ≈ $36.00
LES SPAGHETTIS
L'Atelier way
Spaghetti pasta prepared in the restaurant's signature style. Likely a simple but perfectly executed preparation.
€39 ≈ $45.00

FISHES AND MEAT

LE HOMARD BLEU
grilled on the plancha, Paccheri stuffed with claws in its noble sauce
Premium blue lobster grilled on a metal plate. Served with large pasta tubes filled with lobster meat. Sweet, firm shellfish in a rich sauce.
€89 ≈ $103.00
LE BAR
wild seabass under green zucchini scales, fennel confit, “Roche Juice” from Baux
Wild sea bass fillet decorated with zucchini slices to resemble scales. Served with sweet, slow-cooked fennel. A delicate white fish dish.
€65 ≈ $75.00
LE TURBOT
Wild turbot grilled, Provence artichoke and delicate chanterelles in their juice
A highly prized flatfish with firm, white flesh. Grilled and served with artichokes and mushrooms. Mild and refined flavor.
€79 ≈ $92.00
LE BLACK COD
marinated with Miso, Daikon Velouté infused with Yuzu
Sablefish marinated in fermented soybean paste, making it sweet and savory. Extremely buttery texture. Served with a citrus-infused radish sauce.
€59 ≈ $68.00
L'AGNEAU DE LAIT
in chops, spicy condiment with purple eggplant and Espelette peppers
Tender young lamb chops served with spicy Basque peppers and eggplant. A dish with robust Mediterranean flavors.
€65 ≈ $75.00
LA NOIX D'ENTRECOTE
ribeye « Prime » extra, new shallots candied and meuniere
A premium cut of beef ribeye, known for its marbling and rich flavor. Served with sweet glazed shallots. Tender and juicy.
€89 ≈ $103.00
LE FILET DE BOEUF
with Malabar pepper, pomme Anna rolled and seared golden, Choron sauce
Tender beef fillet seasoned with aromatic pepper. Served with layered sliced potatoes (Pomme Anna) and a tomato-infused béarnaise sauce (Choron). Classic and elegant.
€89 ≈ $103.00
LE FOIE DE VEAU
Veal Liver with Crispy Onions and his tangy juice
Veal liver, known for being milder and more tender than beef liver. Served with fried onions for texture. Rich, metallic, and savory.
€54 ≈ $63.00
L'ONGLET
In an elegant tartare, gold leave
Raw chopped hanger steak seasoned and served cold. A traditional French dish showcasing high-quality fresh meat. Texturally soft and flavorful.
€49 ≈ $57.00

CHEESES

the selection of fine cheeses by the Chef
A curated assortment of cheeses chosen by the kitchen. Likely includes a variety of textures and milk types (cow, goat, sheep).
€20 ≈ $23.00
Tomme de Brebis de L'Abbaye de Belloc
A semi-hard sheep's milk cheese from the French Pyrenees. It has a firm texture and a burnt caramel, nutty flavor.
€20 ≈ $23.00

MENU « DECOUVERTE »

MENU « DECOUVERTE »
AMUSE-BOUCHE of the moment LE CAVIAR and the King Crab refreshed with a fine lobster jelly with gold leaf LA TOMATE Tomato gazpacho à la « Catalane » with mustard sorbet LE FOIE GRAS seared duck liver, delicate green apple roll and glazed in a hibiscus flower juice LE GYOZA grilled gyoza, Bresse chicken, leek and ginger in a delicate broth flavored with Rose LE HOMARD BLEU Blue Lobster grilled on the plancha, Paccheri stuffed with claws in its noble sauce L'AMANDE Almond sorbet under a light mandarin froth LE CHOCOLAT SIGNATURE creamy Andoa chocolate, “Oréo” chips on a cocoa sorbet
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.
€229~ ≈ $265.00

DESSERT MENU

LE VOILE DE MERINGUE
“Gariguette” strawberries with cream and Tahitian vanilla ice cream under a red fruit coulis from late summer 2024
A dessert featuring fresh strawberries and vanilla ice cream. Covered with a delicate meringue or sauce. Sweet, fruity, and creamy.
€21 ≈ $24.00
LE MANGO-MANGO
mango onctuosity on a mousse and caramel ice cream, diced fresh mango
A mango-focused dessert with mousse and fresh fruit. Paired with caramel ice cream for richness. Tropical and smooth.
€21 ≈ $24.00
L'AVOCAT
the Avocado hot soufflé flavored with vanilla and its Manjari dark chocolate sorbet
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.
€21 ≈ $24.00
LA NOIX DE COCO
coconut water and lime crystallized at -200°C, on a fresh mango exotic emulsion dehydrated powder flowers
A high-tech dessert featuring frozen coconut and lime. Served over a mango sauce. Extremely cold, refreshing, and textural.
€21 ≈ $24.00
LE CITRON
in its crunchy setting, creamy mascarpone under a gel and Corsican limoncello sorbet
A lemon dessert with crunchy elements and creamy cheese (mascarpone). Served with a lemon liqueur sorbet. Tart, sweet, and creamy.
€21 ≈ $24.00
LA POIRE
Pear in Bavarian with Williamine, araguani chocolate under a honey cell
Pear-flavored creamy mousse (Bavarian) with pear brandy. Paired with chocolate and honey. Fruity and sophisticated.
€21 ≈ $24.00
LE CHOCOLAT SIGNATURE
creamy Andoa chocolate, “Oréo” chips on a cocoa sorbet
A rich chocolate dessert with different textures of cocoa. Includes a sorbet and crunchy chips. Intense chocolate flavor.
€21 ≈ $24.00

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Place Information

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