L'Atelier de Joel Robuchon  

I always look forward to the change in seasons, not because of the erratic drop or rise in the temperature gauge, but rather the imaginative dishes restaurants conjure up with the use of newly arrived seasonal produce~ At Robuchon, they are always right on track when updating their menu to incorporate the freshest items available and my visit this time was no different

Amuse bouche was a chilled asparagus veloute with ricotta foam and a stack of chargrilled eggplant and zucchini topped with a chunk of mozzarella cheese. The veloute was smooth as usual with an intense asparagus flavour where the ricotta foam contributed a creamy undertone. The chargrilled vegetables were nicely soft and filled the palate with a smokey aroma. My first course was the tomato millefueille and it was just so beautiful to look at~ An elegant structure of layers, alternating with ox heart tomatoes and a combination of shredded crab meat, diced avocado and granny smith apple sitting in a pool of tomato coulis. All the components worked perfectly together from the rich tangy flavour of the tomato to the sweetness of the fresh crab meat, the avocado was more subtle in flavour, but added a creamy texture, while the granny smith apples gave a pleasant sweet sour crunch. Such a refreshing summer dish, it was perfect to start the meal with~Morel mushrooms are now in season and they serve it as a risotto dish. It arrived as a sizeable portion with a glass bowl covering the top, and as the cover was lifted, the most mouthwatering aroma of mushroom and chicken jus wafted to meet me... A generous scatter of morel mushrooms adorned the top of the risotto with a few shavings of cheese and gold foil. I savoured each spoonful, creamy with an al dente bite, it was not overly salty, and the pungent aroma of mushrooms lingered on the palate. I adored this dish, it is definitely a must try!Something new on their dessert menu Le Foret Noir, this was their version of the traditional black forest. A dark chocolate mousse topped with Morello cherries and fresh almond cream, mini quenelles of vanilla bean speckled ice-cream accompanied this dessert and it was capped off with an artistically decorated dome of dark chocolate. The chocolate mousse was seductively smooth while the juicy cherries imparted quite a strong flavour of kirsch on the tongue. However, to achieve the perfect balance it is best to eat it together with the cream and ice-cream, otherwise it may veer towards being too rich.And to finish, a soothing cup of camomile tea It may seem like I did not eat as much compared to my previous visits, but it was more than enough and extremely satisfying~ The seasonal dishes are definitely worth coming for so do not miss out~!

Always enjoyed coming to Robuchon from time to time to try their dishes, and since it was my birthday last month, I came here with Miss L to have my belated birthday meal.

Arrival & Ordering
Booked a table for two at 130pm and was promptly taken to the bar tables upon arrival. For only two people, it's usually unlikely that you sit on tables unless you specifically requested for one. I personally enjoy sitting at the bar - its more relaxing and you get the full view of the open kitchen and service area. The bar table is in fact nicely decorated and changes with the season.

For their lunch menu, they have 3 different combinations available for you to choose, varying between 3 and 5 courses.
I chose the 4 coursed one, $558.

Food
Started off with their bread basket, composed of 7-8 types of bread. They are freshly baked every day and you can buy most of them at their bakery. The mini baguette is always at high standards, chewy and goes very well with their creamy smooth salted butter. My all time favourite is the savory baguette, with smokey bacon bits twisted in. Then came the complimentary appetizer - fried rice and tomato ball and an asparagus drink topped with cheese foam. The fried rice ball was an unusual combination, not oily at all and pairs well the tomato basil sauce. The asparagus drink was served cool and had a light/creamy texture to it.The first appetizer was the Le Petit Pois - French Cream of green pea with lobster jelly, crab and Japanese Kegani marshmallows. Ordered this to mainly try what "Japanese Kegani marshmallows" were like. A cute combination, the smooth pea cream was slightly sweet and went nicely with the crab and jelly. Since I am a massive fan for aubergine, I ordered L'aubergine - a fine eggplant cream, with soft-boiled egg, 'Iberico' ham and croutons. Mixing the egg yolk with the cream gave the soup an even smoother texture. Shiitake mushroom and the ham adds slight saltiness to the soup, and croutons of course adds a 'crunch' to the soup. Main course was Le Bar - Grilled sea bass slices with lemon butter, fava beans and French green beans in thyme emulsion. The sea bass was nicely cooked and the lemon butter brought out the fresh flavours of the fish. The beans were clearly very fresh as it had crunchy texture. Pairs greatly with their famous mashed potato - creamy, smooth and buttery. Must have for anyone who visits.Dessert was heavenly. No lies here. Le Banane - Smooth banana cream with caramel chips and coconut sorbet. The caramel crunch at the button was a surprise, giving the dish an extra crunch texture. Shame that the coconut flavour of the sorbet was covered by the banana cream. Service
Serves as expected in a fine dining restaurant. Unobtrusive, Observant and Efficient - Served well to provide the usual nice dining experience.

Definitely recommending it to those who want to splurge on well made French dishes or are looking for nice places to celebrate special occasions!

Back again on Sunday night, just in time to catch Monsieur Robuchon as it was his last evening in HK~

I was not expecting to have a heavy meal that night, but as usual it is always difficult to resist when you are presented with such high quality and beautifully plated dishes...

To start the evening was their amuse bouche: From L to R, bacon mousse with a layer of port wine reduction and bacon foam and the other was a potato and leek mousse. The potato and leek mousse was light and creamy, gently waking the tastebuds for the meal to come, while the bacon mousse was really quite smokey in terms of flavour.My first course was a salad of burrata cheese, served with slices of avocado, tomatoes and a healthy shaving of black truffles. I have had this a couple of times before, but I can definitely say this was the best version I have tasted! The burrata was gorgeously creamy, with a delicate stretchy texture while the avocados were perfectly ripe with a buttery softness and the tomatoes were juicily tart, offsetting the heaviness of the other components. I always seem to want to order soup as part of my meal and it was no exception that night. The daikon soup was recommended to me and I admit I did have some qualms about daikon soup as I was picturing it to be quite watery similar to Chinese style soups. Luckily I was wrong, as a creamy off-white liquid was served with three sliced circles of beetroot, daikon and black truffle. I was instructed to spoon down to the bottom where I discovered to my delight more shavings of truffles. A lot more. The daikon soup was purreed so finely, light and creamy to taste while the truffles added its own earthy fragrant dimension to this dish.The next dish was something brand new that had just been created earlier that day so I felt extremely lucky that I was able to try it. As it was set in front of me, it reminded me unerringly of a traditional Chinese dessert of sesame soup and almond tea. In reality, it was a poached egg sitting in the centre of a ying yang pattern of cauliflower puree and black truffle puree. The egg was softly poached at 63 degree heat leading to its runny centre and barely set egg whites, both purees were wonderfully smooth with the the subtlness of cauliflower contrasting with the stronger aroma of truffles. As if that was not luxurious enough, crowned on top of the poached egg were sizable pieces of chopped truffles, which I have to admit made me a little speechless when I finally figured out what I was looking at For main course I remained ever faithful to my slow cooked-lamb cutlets. Never disappointed with the delicate tenderness of blushing pink lamb rolled in truffle dust with a mixed herb salad dressed in a tangy vinagrette.Dessert was something special as the manager kindly requested the dessert chef from Paris to create something for me. A cool quenelle of strawberry sorbet on a bed of vanilla speckled cream and chopped strawberries with a delicate fan of Japanese strawberries. Using Japanese strawberries, they were so so sweet and the alluring perfume of the fruit lingered on the palate long after the dessert was finished. Definitely a more high-class version of the traditional favourite of strawberries and cream~And to finish? Of course petite fours and skim decaf latte~It is definitely worth going to try the 'Robuchon Experience' when Monsieur Robuchon is here as you can really sense the energy and excitement resonating throughout the whole restaurant whether it be from the staff or patrons. He is personable, friendly, and more than willing to pose with guests for photos which are then printed and gifted as a souvenir with his signature. Despite having taken one with him on a previous dinner, I was still excited when he took one with me despite my worrying that I would have truffle in my teeth when I smiled, but upon checking later, thankfully not

Meeting up with Miss CL for our monthly get together we decided on Robuchon as our dinner destination. Since she had only ever dined inside Le Jardin, I suggested that we reserve at L'Atelier so she could experience Robuchon in a different fashion

Our menu that night was composed by the manager as usual and since I had been craving for some dishes that I have had previously there was a mix of new and old items for us to try and enjoy~

Even before our amuse bouche arrived, we were served a platter of thinly sliced jambon. However this was no ordinary jambon. Aged for 81 months, with certificates to show for it, there are only 100 legs of jambon like this in the world and two of them are secured by Robuchon. Looking like a mosaic of lean meat and fat marbling, it was not as chewy as I expected. I also liked how it was not too salty as most cured meats tend to be, and the richness from the melting of the fat was really quite indulgent. To cut the richness, there was an accompanying side of tomato bruschetta where the tartness of the tomato and pungent aroma of garlic oil helped cleanse the palate. This is something worth trying~Amuse bouche that night from L-R fois gras custard with quince jelly and artichoke veloute with brocolli cream. Their veloutes are always creamy, but I found the brocolli cream to overpower the artichoke flavour. I had no complaints about the fois gras custard, always smooth with the quince lending a light sweetness to the overall flavour. I am so glad to see its return~Le truffe blanche, or in english white truffles. This is in season presently and we had this showered over fois gras rolls and ratte potatoes. When served, please remember to inhale the heavenly truffle scent before starting on this delicate dish. Smooth luscious curls of decadent fois gras coupled with the honest flavour of marquise shaped buttered potatoes.. this was really amazing~ Definitely recommended.Soup was next. Corn veloute to be exact. We had the option of requesting it hot or cold, I chose hot, Miss CL went with cold after hearing that it was originally supposed to be a cold soup. And yes she chose correctly. Le caviar arrived as a generous golden lake with a floating island of sour cream and caviar with a wobbly mass of beef jelly. Previously I found their corn veloute to be too sweet, but this time they must have added stock to tone down the sweetness. I loved how the coldness of the soup made the texture creamily thick and coupled with the additional richness of sour cream and slight saltiness of the caviar it was just perfect. The beef jelly was there to add an additional savoury element to the veloute if desired, but both Miss. CL and I were not particularly fond of it. When compared with my hot version of the veloute, I can not say it was bad, but the heat made the texture more thin and it seemed saltier than the cold one.This was something I requested as I had been craving it. La langoustine. Plump white fleshed scampi enveloped in a ravioli skin with a creamy fois gras sauce. Still as good as before~Our first main dish arrived soon after. Something new on the menu Le ris de veau or veal sweetbread was suggested to me as I had never had this before. I know that this was an offal dish or more exactly the pancreas of the veal and since I neither hate nor love offal I did not mind trying it while Miss CL adamantly refused hahaha.. The sweetbread was pan fried with a bay leaf till golden brown accompanied by a creamed leaf of romaine lettuce and a small pot of veal jus for drizzling if needed. It had an unusual creamy and spongy texture, but was actually quite tasty, while the side of creamy lettuce was a perfect foil for when the veal jus became too overpowering on the palate. I do not know if I would order this again, but it did not hurt to try.While I had the sweetbread, Miss. CL had the beef tartare. I do not think I need to repeat my positive comments on this, but Miss. CL enjoyed it thoroughly.

Before our next main dish arrived, we were served another request of mine Le Burger. Whenever I see this, it always brings a smile to the face because it is so cute~ Do not let the size fool you, as it really packs a punch in the flavour department. Smear a little of the homemade ketchup on the burger and the tanginess coupled with the richness of the fois gras and juicy wagyu beef made for an oh so sinful mouthful. I really really missed this, and of course it was more than satisfying Something to note about the service, the burger is originally served with fries, but since Miss CL already had fries with her beef tartare, the manager replaced our fries with truffled mash instead. Very thoughtful~Our final mains of the night. Pork is in season right now, so I had Le Porc Iberique while I suggested Miss. CL try their signature Le Black Cod. I quite liked the rustic presentation of the dish with four lean slices of roasted pork loin and a jumbled side of roasted vegetables. The pork was cooked to a delicate pale pink colour where the natural flavour was pleasant, but some parts were not very tender and I found it to be a little dry. What I found interesting was the creamy smear of parsnip and quince puree, so light in texture with a floral undertone, it was delicately fragrant and surprisingly complimented the pork quite well.Le Black Cod is always good, moist and well marinated in the sweet miso. Miss. CL seemed very happy with this as did I from the few forkfuls that I had Even after so many dishes, there was still dessert to come~

Miss. CL chose the La Sphere, which was a different flavour this time. Coconut milk mousse encased in a delicate sugar sphere with an assortment of exotic fruits and pineapple sorbet. It was very pretty to look at, but to be honest, I was not a fan of this dessert, maybe because I am not fond of coconut flavoured things. Miss. CL had no qualms about this, and judging by her clean plate I am sure the problem lies with me hahaha..I mentioned to the manager that I had an overwhelming desire to have something tart-like for my dessert, (preferably with ice-cream ) and very soon I was presented with this~Six balls of sorbet and ice-cream with two of my favourite tarts~ From top L-R: Pear, cassis (blackcurrant), vanilla, raspberry, chocolate and apple. Their sorbets were very good, really fruity and smooth with no icy texture at all, but my favourite was still their ice-cream. So creamy and rich, I loved both the vanilla and chocolate most, one so pure and innocent, the other so dark and decadent, both polar opposites, but just as dreamy in their own way... The tarts of course did not fail to please either. Firm, buttery short-crust pastry holding a tangy filling of lemon curd and rich chocolate ganache. I was very happy with my dessert~
Thank you

Since we were on sugar high already, why not finish with their petite fours and of course my piggy latte~

Many thanks to a pretty Foodie friend for buying this lovely Rose gateau from Joel Robuchon to celebrate our Birthday girls and boys gathering!

So my brother came back for one of his not-so-frequent visits to Hong Kong, and since he owed me a now very belated birthday meal he told me to make the arrangements. During the time leading up to his visit, he did suggest that we could go to Macau for the weekend and have lunch at Robuchon Au Dome, but since I had just come back from a trip, I wanted to stay in Hong Kong so I just told him to go the Robuchon here since he had not tried it either. And of course, being the good brother he is, he indulged my whims, but honestly I think he just wanted me to stop annoying him haha...

So last Saturday found us at a 12:45pm seating for lunch at L'Atelier. My brother is the more casual kind of personality so the bar was the ideal place for him to sit rather than inside at Le Jardin.

The manager came to greet us a few minutes after we were perusing the menu and rather than listening to my brother who stubbornly kept insisting he wanted to order from the lunch set menu, the manager just asked politely what kind of food preferences he has and took it in his hands to compose something for us.

The bread basket as usual exceeded expectations, and my brother like me on my first visit went and indulged himself on the baguettes, sourdough, brioche, mini croissants, cheese baguettes, apricot and almond rolls and bacon and cheese baguettes.. despite my warning of the meal to come.

The current amuse bouche was served in two parts. A parsnip custard topped with smoked duck breast and a sprinkle of red pepper, paired with a zucchini veloute with a parmesean espuma foam. It was suggested that we had the zucchini veloute first and it was creamy and smooth with the foam giving a subtle cheesy flavour. The parsnip custard was of a nicely set creme caramel texture, but I was not partial to the strong daikon-like taste.

For appetisers I had my requested Le Fois Gras which consisted of 'Chioggia' yellow and purple beetroot salad with fois gras rolls and beef jelly. The presentation of the dish was very pretty, artistic in a way with the curled shavings of fois gras hiding among perfect circles of paper thin slices of beetroot. I was most interested in the beetroots, as normally we only ever see them as that gorgeously coloured dark purple-pink hue, but it was refreshing to see that they come in yellows and pinks too. The texture of the beetroots were crunchy and had a sweet-sour pickled taste which were a perfect foil to the richness of the buttery fois gras.My brother was presented with their signature Le Caviar Imperial. Despite not being a seafood lover, he was surprised that he enjoyed this. He liked the soft texture of the caviar coupled with the crab meat layered at the bottom and found the brininess of the caviar to be pleasant but not overly fishy.

It was quite funny, as during this course, the chef came to greet us to see how we were enjoying the food. I was a little surprised, but it turned out that the manager had mentioned to him about my continuous praise on how much I enjoyed the lunch at another 3 star French establishment that he probably felt he needed to re-instill confidence in his cooking. No need to worry chef, not that my opinion counts much, but Robuchon is doing just fine~

Before the next dish arrived, I wanted to excuse myself to the ladies, but just as I hopped off the stool the manager intervened saying that I needed to remain seated as the next dish was about to be served and it needed to be eaten hot. Quite amused, I sat back down and stared in slight puzzlement at the large plate he placed between my brother and I. It was only until I caught the earthy aroma filling my senses that I snapped to and recognised truffles! White truffles to be exact. And that was exactly what the next dish would showcase.Deemed the best way to enjoy white truffles, it was shaved generously over a shallow dish of creamy scrambled eggs. To be honest, I found the dish to be just so-so. The eggs looked very creamy, but was a little lumpy in texture and the truffles although so aromatic in smell, the fragrance did not carry over taste wise. Maybe it was just me, since my brother could not stop praising it, but it was interesting to try though.Our soup courses were next. Butternut squash for him and chestnut for me. Just by seeing these two ingredients on the menu signified the welcoming of autumn and I absolutely loved the presentation of my brothers dish. A hollowed out white pumpkin shell contrasted sharply with the vibrant orange-yellow of the soup. The texture was nicely thick with the subtle sweetness of the butternut squash shining through and the crunchiness of the pumpkin seeds were pleasant with the roasting process intensifying its heady flavour.My Les Chataignes was not as showy, but I enjoyed it more than the butternut soup since it was more savoury. The chestnut veloute was not quite as thick, but it was very tasty, made even more so by the addition of the smokey bacon mousse and the celeriac salad on the side helped refresh the palate.Dining at Robuchon and not eating their beef tartare is definitely a crime, so I made sure my brother tried it. Since I have written about it previously, you are welcome to read about my views on it in my older posts, but I can say that my brother enjoyed it despite admitting that he would not have ordered it if it had not been suggested to him. He was also addicted to the accompanying fries and could not stop eating them until I took them away For me, I was served Le Saint Jacques, a perfectly seared scallop crowned with caviar sitting in a bath of shellfish emulsion with fregula pasta. The scallop was very tender and I loved the chewiness of the pasta. However, I did find the emulsion to be quite salty and no I did not eat every bit of the gold foil either.For main course, my brother was served the signature caramelised quail dish La Caille, while I had the teppanyaki lamb tenderloins L'Agneau. He found the quail to be very tender and enjoyed the richness the fois gras lent to the dish. I am fairly certain that the truffled mash potato captured his heart as he polished it off in no time.My main was generously portioned with four strips of tenderloin cooked to a blushing medium rare sitting on a bed of creamy puree and diced turnips. The lamb was actually fairly gamey which I quite enjoyed for a change, but I think some Asian palates may find it overwhelming. Eating the lamb with the puree helped tone down the gaminess, but I prefer mine with mint jelly and the one offered at Robuchon was very very good~ Accompanying the lamb was a side dish of mash, originally I was going to ignore it and focus on my brothers truffled mash, but when the lid was lifted I was surprised to see that mine was also truffled too~! Very happy Time for desserts~ The menu had just changed, so I was able to try their new item Mont Blanc and I was happy to see that the Paris Brest had returned so insisted my brother order that. The Mont Blanc was prepared in a deconstructed way where the base of meringue was sitting in a pool of cream and cassis sauce with a quenelle of chestnut ice-cream atop the meringue. Balancing on top was a thin disc of tempered milk chocolate with a smaller disc of meringue and chestnut cream. This version was significantly lighter with less cream and I liked the combination of the crunchy meringue with the creaminess of its counterparts.The Paris Brest was just as good as before, bite sized balls of choux pastry with praline cream, like eating ferrero rocher and my brother really enjoyed the pear sorbet.Before the menu changed, I had actually been looking forward to ordering the Le Pamplemousse for the raspberry mousse with the liquid centre, and I was a little disappointed when I saw it was not on the menu. So when this was set in front of me, I was quite touched that he remembered.. To end, my nicely made skim decaf latte with a kitty cat or bear bear face? hahaha... still cute though.. and petite fours with chestnut macarons~

I have been going there few times.
Lately, I went back there with a friend and tried their 3 course lunch again.
Everything from appetizer to dessert, nothing is disappointed.
Even the side dish as simple as mash-potato and various French bread are great.
The best part is the dessert, Lychee Sober. Strongly recommended.

The waiter who served us was nice and caring.
We also talked to Mr. Robuchon personally and he took a picture for us by Polaroid!
Will go back there again for sure.

We went to L'Atelier for my partner's birthday. We sat at the bar. I see previous reviewers have complained about being told they could only be seated at the bar. Having been to the restaurant, I really don't get this concern. The whole concept of the restaurant is you sit bar-style facing the open kitchen and service area. It was extremely comfortable and fun and we had no problems with it. There are only two (2!) tables in the whole restaurant, booths that sit four, and so if you aren't booking for four people, there's no way you will sit at a table.

We both opted to having tasting menus. We were happy to leave the chefs to make decisions and wanted to taste a wide variety of dishes. My partner had the eight course Discovery Menu ($1880) and I went for the four course Dinner Menu ($780 - which I think is really the cheapest dining option, assuming you want more than one course, although you could pay more than that for some mains!). Additionally, we received the complimentary bread basket, amuse bouche, and petit fours, and our sets came with tea and coffee. The bread basket was something else; there were at least ten different kinds of bread provided including western and Asian style breads, often in miniature proportions. It would have been easy to fill up on that alone and have had an impressive dining experience! There seemed to be one basket provided been two and staff replenished them if needed. The amuse bouche consisted of a vegetable jelly and a watermelon gazpacho with a cheese foam. Lovely start to the meal. The petit fours plate included a number of items including madeleines, macarons, some jujubes, and some lovely little crunchy chocolate balls that ressembled paw paw seeds. No complaints with any of these items. My partner's expresso was served with a little pot of caramel sauce, which was a fun touch. Apparently the chef enjoys his coffee like this and wanted to share the idea with others.

As for the courses we ordered, I think little comment is necessary. If you want the detail of what is on offer, view the helpfully provided menus on their website. The courses we tasted were well balanced, well presented, well paired, well prepared, and downright tasty. When we wanted something modified, this was no trouble at all and was done immediatly and effectively. One tip with the signature waygu though, go for at least one grade of cooking more than you would usually eat. You want the marbling to melt, so it's not as good with less cooking. I usually have a rare steak but medium suited me and my partner usually has a medium steak and well done suited him.

Drinks wise, we both started with cocktails ($130-$140 each) then moved onto a half bottle of white. My partner had a glass of red by the time his red meat main arrived. The wine list was extensive and available in either two inch thick A4 binder or on iPad (allowing you to sort the list within each category by factors like ratings, region, and price). No complaints with the options available or the end result. Only concern was the white wine wasn't kept chilled as it was kept in front of our seats. We drank tap water (our preference) and nobody took any issue with that.

Service is everything you would expect in a fine dining restaurant - efficient, unobtrusive, consistent. We were served simultaneously and each course was explained. Further conversation was provided when we enquired. Lots of nice little touches all through the evening.

A lovely touch was that, having been informed when I booked that it was my partner's birthday, his final dessert course was presented with a candle and 'Happy Birthday ____!' written in chocolate on a sheet of tempered chocolate (it was a chocolate dessert). Then, our waiter took a photo of us with the dessert and we were later given a printed copy of the photo with a card. A great memento of the evening.

All in all, we had a great time. Yes, it's absolutely a splurge situation. But if you're going to splurge, a place like this provided the perfect environment.

Friday. The single word that fills people with excitement as it signifies the end of a hectic work week and a time to unwind, relax and have a little fun. Or in my case, a lot of food haha..

I had a booking with L'Atelier de Joel Robuchon that night and despite having been a few times already was still highly anticipating the coming dinner. What made it even more special was the fact that Mr. Robuchon himself would be there that night so I was interested to see whether the standard of the food would be better with his presence.

As I was dining for one, the manager suggested a series of small portions for me so that I could try more variety which was very thoughtful.

The amuse bouche that night was a combination of warm and cold. The cold part consisted of an artichoke and morel mushroom puree which had a very earthy flavour and the warm part was fois gras with port wine and bacon foam. This was really good, texture was smooth and the slight sweetness of the port wine complemented the richness of the fois gras. La Tomates. This is a seasonal dish, and I had been looking forward to seeing this colourful array of tomatoes in front of me again, There are five different varieties each with a different colour and texture. Some were more juicy while some had a more meaty texture to it. The sharpness of the flavour really helped to whet the appetite for the other dishes.

Le Fois Gras. Two perfectly cylindrical rounds of pale pink fois gras terrine accompanied with two dots of date jam. This was served with slices of thinly toasted bread. The simpleness of the presentation was just a mask to the intense richness of this dish. The way the terrine melted in the mouth contrasted with the crunchiness of the toast and the slight sweetness of the date.. it was so good!L'Oursin. The pale colours of the sea urchin souffle with the wasabi foam was visually very pretty. The briny flavour of the sea urchin was very bold with the wasabi foam giving a subtle flavour. However I found the dish to be overly salty.

COULD BE BETTER:
- Arrogant French Somelier, didn't give a ---- about the young couple that we were, not a single word, not a single look or smile.
= preferred being the slave of 3 old English travelers that will probably not be here next year
= didn't understand that we would be regular clients ...

GOOD:
- Everything was just perfect from the first sip to the last crumb !
- The food was incredible, amazing, exquisite, creative !!!
- We had the tasting menu, here below the highlights:
= Joel Robuchon's caviar served in its original metallic tin, and of course a pearly spoon
= The roasted pigeon, perfectly cooked, which melts in you mouth ... GREAT !
= An amazing recombination of wasabi amulsion and sea urchin, exquisite !
= the final dessert : sugar crust with filled with an emulsion of apple aroma foam ... Stunning !

- The waiter was very nice, (of course for the price you pay ...)

TO SUM UP:
PERFECT ! Definitely a MUST in HK's fine dining world.

One of my favorite French restaurant in HK, and that was my 4th time visited but the first time for lunch time with friends.
I chose a Lunch Set about $600 for 5 course.

I liked very much the Amuse which tastes like vichyssoise with well accent pop-corn. (I may remember I had soup after amuse but no photos as I was talking with friends..)
The second dish was deep-fried fish with egg. I thought it was taste like Japanese cuisine.
The third dish was Pork filet with herbs served with mash potato. Pork was quite big portion and could not finish but the taste ok. I was more impressed by the mash potato which was so creamy & well presentation.

The dessert, bitter taste tiramisu was really my favor.
Taste always nice here. I should try Robuchon Macau soon.I liked it very much. side dish (mash potato)I like this tiramisu

Made a reservation for a table for 2. Upon arrival they sat us at the bar, which wasn't what I was looking for; I wanted a table but they said the bar was all they had. Obviously that wasn't acceptable then they offered me a table in a different restaurant. I was thinking these guys are just very unprofessional. They even gave me the other restaurant's menu which wasn't what I wanted. The manager came over and offered no appolgies and was trying to tell me many people likes their bar. What kind of BS is that?! If I wanted a bar, I would have went to LKF or McDonald's. We then booked a REAL restauarant which treated us very well with better food at better cost in a MUCH better environment: Tosca at Ritz Carlton.

Came here with a friend who had not dined here before and I was pretty sure he was just as impressed as I was. In terms of the food, there was a variety of dishes that I had wanted to try from analysing (yes analysing!) the menu on a previous visit and the manager was able to remember with amazing clarity what I had wanted to try. Talk about good memory!

We each had our own appetisers and ended up sharing a number of dishes for mains.

For appetisers I had the L'Oursin which was a sea urchin and lobster jelly topped with a cauliflower cream and brocoli puree. The sea urchin was so smooth and creamy and coupled with the lobster jelly, it really tasted of the ocean.My friend had the Le Caviar Imperial. From the spoonful I tasted, the caviar was softer and less salty than I had expected, however for som strange reason though, I thought the bottom layer was tofu due to the soft texture, but it turned out to be crab meat. It was interesting, but not really my cup of tea.The Le King Crabe was one of the dishes I had wanted to try because of the magic word 'burrata' and it was so good! Arriving as a much bigger serving than we had expected, it was full of fresh lettuce hearts, lightly pan fried crab meat, avocado and the creamy softness of the burrata cheese. The flavour was quite light, but all the components of the dish were complimentary to each other.The L'Onglet was visually pleasing. A gold foiled quail egg graced the top of the steak tartare surrounded by a bed of finely grated black truffle. The texture of the tartare was incredibly soft, and the zesty tang of the marinade melded well with the natural flavour of the beef. The mixing in of the quail egg softened the flavour of the tartare, but enhanced its overall smoothness. This was accompanied by shoestring fries and thinly sliced pieces of toasted of sour dough. And then the main attraction of the night arrived.. in the form of lamb cutlets. To be honest, having been brought up in Australia, I have had the pleasure in eating good quality lamb so when the manager had informed us previously that late April to May is lamb season I was quite intrigued to try. We had lamb cutlets served in two different ways. The first was baby lamb cutlets cooked with thyme and the other was slow-braised cutlets rolled in black truffle. The lamb was stunning. Imported from France, the meat was cooked to a perfect blushing pink, each mouthful was so tender with no hint of gaminess at all. Definitely worth trying~And then to dessert. The Le Mangue was first. A small cup of fresh mango cream with apricot and biscuit pieces topped with yoghurt sorbet. It was light, but I found the apricot pieces to be quite sour. It was quite anti-climatic after such a great meal as it seemed so normal, but the Le Fraise more than made up for it. It was so pink and cute~ with the sharp, sweet berry flavours from the strawberry mousse and sorbet making for a very summery dessert.Once again, was utterly blown away by the dining experience. The food, the service.. just amazing!

Always wanting to know what the decor looked like above the mysterious escalators, I finally had the chance when I came here for dinner with a friend. Dark,red and tres chic are the words that come to mind when taking in the decor of the restaurant and watching the open kitchen while at the bar adds a different kind of twist to the dining experience.

The menu is quite concise and aside from the usual appetisers, mains and desserts, they also have a small portion menu which is great for those that want more variety in their meal.

We took quite a while perusing the menu and I guess sensing our indecisiveness, the manager came over to recommend and describe certain dishes to us, being genuinely helpful to ensure that we would enjoy our choices. In the end, we picked one dish from the small portion menu to share and each selected our individual three courses.

We were then served their bread basket and it was definitely amazing with at least 8 different varieties from sour dough rolls, to croissants, baguettes, pesto rolls, brioche and so on. I know I indulged in it and even the manager commented on my love of bread at the end of the meal. Ooops

An amuse bouche of fois gras custard was served to us in a small cup. Very smooth and silky, with the heady aroma of fois gras released as it melted in your mouth. Really good.Our appetisers came next. My Les Tomates was wonderfully colourful with an assortment of tomatoes flown in from Paris presented artfully on the dish. The fresh flavours coupled with the sharp tang of dressing awakened the senses. My friend's Le Cavier was a sweet corn veloute with caviar. I had a spoonful and it was very smooth with the natural sweetness of the corn shining through.We were then served our Le Burger. One serving has two burgers and we each got our own mini serving of fries. The burgers were a cute mini size, but the flavours were all there. The combination of the fattiness of the fois gras and the beef was just succulent.Le Black Cod and Le Homard were what we picked as our main dishes for the night. I really enjoyed my Black cod which was essentially cod fish marinated in mirin, sake and miso. The subtle sweetness of the miso really brought out the delicate flavours of the cod. What I didn't like about the dish was the accompanying ginger wrapped eggplant which was really quite bland with the ginger being too sour.
I can't really comment on the Le Homard which was a roasted Maine lobster, since I am not a fan of lobster, but I think my friend did enjoy it.And finally to dessert~ Upon knowing my supposed love of chocolate the manager recommended the Chocolat Sensation. For my friend, he suggested the Sphere as something different since they didn't have anything pistachio which is what she loves. I absolutely loved my dessert, it was so chocolatey. The chocolate sorbet coupled with the rich dark chocolate mousse was superb and as a contrast to the smoothness the tempered chocolate disc provided a crisp snap and chocolate pearls hidden beneath the sorbert gave a slight crunchy texture. My friends dessert was very pretty, a real girlie dessert. It was essentially a pink sugar ball with cinnamon cream hidden inside, accompanied with a peach sorbet and peaches. I had a spoonful, but not being a fan of cinammon it was only so so for me. As an additional surprise for my friend, the manager also presented her with a complimentary ball of pistachio ice-cream which was a very nice gesture.We were so full after this, but there were still petite fours to look forward to. The macarons were surprisingly good, crisp yet chewy shells with a delightful pistachio (green) and rose (pink) cream filling. The other items like the green tea financier, passionfruit marshmallow, jelly jubes and chocolate pearls were only okay, nothing spectacular.Overall I totally enjoyed the experience and cannot wait for my next visit!

Had the tasting menu with my bf
The bread was a good variety. Staff were very attentive, professional and nice. They explained every detail of each dish patiently
My first time here in Hong Kong Robuchon, I heard the one in Macau was better

My favourtite in the long tasting menu: Caviar, Lobster, Wagyu & the BEST COFFEE flavour DESSERT IN THE WORLD!!!

We did not order wines and the bill came to a total at $4xxx for 2 people
Thanks my dear <3