中環置地廣場正舉行Be Inspired in Central，活動分兩部分，視覺方面包括Take Another View on Art的展覽，在Atrium的半圓球內懸吊多幅由不同著名藝術家包括莫內和趙無極創作的藝術品，價值不菲，超價一億四千萬港元 藝術展覽定可帶給大家視覺上的滿足，至於另一活動也是同樣吸引，是從味覺出發的The Artful Palate，置地廣場內的其中十家餐廳將會特別炮製以展出的藝術品為靈感的菜式高級法國餐廳L'atelier de Joel Robuchon，由其上任不久的主廚Mr David Alves，則以來自德蕯畫廊的趙無極名作...
繼續介紹置地廣場的Be Inspired in Central藝術盛宴, 或者先再簡單介紹一下這個活動, 是由3月12日至31日舉行. 當中的Take Another View on Art 藝術展覽, 就是在置地廣塲中庭展示出多件博物館級的藝術珍品, 有9間國際級畫廊參與展出, 連同1幅私人珍藏, 展品總值逾港幣1億4千萬. 至於The Artful Palate, 就是置地廣場旗下10間位餐廳推出一系列以Take Another View on Art中藝術展品為靈感的美饌. 我們的第二站, 就是來到連續四年得到米芝蓮三星的L'ATELIER de Joël Robuchon.
當然是很熟悉的地方, Robuchon這個品牌, 從來不會令人失望. 其實平日Robuchon的菜式在賣相上已經是無得輸, 那麼在這個Be Inspired in Central藝術盛宴中, Robuchon的出品又會是如何呢?
L'ATELIER de Joël Robuchon的行政總廚David Alves, 這次就根據德薩畫廊中趙無極的名作《07.06.63》去創作出Le Bar這道菜式. 首先讓大家看看這大作:
置地廣場的Be Inspired in Central藝術盛宴, 藝術珍品跟星級美食的配合, 讓人迷失於藝術中, 妙極了. 當中三星店L'ATELIER de Joël Robuchon的Le Bar, 無論味道, 賣相, 配搭, 藝術層次皆相當出色, 是必吃之選! 至於我們這次活動的下一站, 不如喝一杯吧!
繼續介紹置地廣場的Be Inspired in Central藝術盛宴, 或者先再簡單介紹一下這個活動, 是由3月12日至31日舉行. 當中的Take Another View on Art 藝術展覽, 就是在置地廣塲中庭展示出多件博物館級的藝術珍品, 有9間國際級畫廊參與展出, 連同1幅私人珍藏, 展品總值逾港幣1億4千萬. 至於The Artful Palate, 就是置地廣場旗下10間位餐廳推出一系列以Take Another View on Art中藝術展品為靈感的美饌. 我們的第二站, 就是來到連續四年得到米芝蓮三星的L'ATELIER de Joël Robuchon.當然是很熟悉的地方...
連他們的牛油也有代表Joel Robuchon的JR二字(缺了一角就是被美祿吃了)。早在訂位前就問過朋友L'Atelier de Joel Robuchon和Le Jardin de Joël Robuchon的分別，朋友說就是對著廚房的bar檯和seat down fine dining的不同。因為美祿有怪僻，只喜歡坐在我旁邊，不喜歡坐在我對面(可能是看到我的臉都沒胃口=_=)，所以我才選了前者。點菜的時候他這貪心鬼差點要了5course($728)午餐，幸好侍應哥哥提醒我們麵包籃會教我們半飽，建議我們點3course($478)分享便好，不然我的肚真要撐爆了。
Awarded three Michelin stars for three consecutive years, L'ATELIER de Joel Robuchon offers a contemporary fine-dining experience that is not to be missed. The circular bar envelops the open kitchen, allowing diners to witness the different aspects of cooking, from the preparation of the cuisine to the plating of the dishes. The whole surrounding is vibrant and modern, and the seats are well-spaced, giving full comfort to diners.
Amuse bouche Lobster mousse and avocado roll The lobster mousse is simply flavourful. The mousse is creamy and sweet and the avocado roll is refreshing and appetising.
Bread basket A full range of bread including apricot and walnut soft bread, mini croissant, plain baguette, bacon baguette is served. The bread are simply delicious and heartwarming. Especially love the apricot bread, which is so soft and aromatic.
LE MAIS Chilled sweet corn "veloute" with fine beef jelly Very nicely done. The soup was presented like a fine art. The fine beef jelly centred the bowl, which is simply the essence of the soup. Topped with pop corns, the soup is smooth and creamy with a crunchiness. There is a hint of spiciness in the soup, which makes this chilled soup very appetising and flavorsome.
LE HARICOT PAIMPOL French Paimpol white beans salad with celery, foie gras roll and "Iberico" cam The French Paimpol white beans is tender and soft. The foie gras roll has a creamy texture and simply melts in the mouth. The celery and mimosa also brings a freshness to the dish.
LES SPAGHETTIS Maine lobster spaghettis and coral emulsion Maine lobster is renowned for its quality and flavor. The lobster is cooked perfectly, leaving the meat tender and juicy. The spaghettis is cooked al-dente and the coral emulsion complemented the dish, bringing full flavor.
LE BLACK COD Caramelized black cod with Malabar black pepper sauce, Chinese cabbage and coconut emulsion This dish is simply perfect. The black codfish is moist, tender and succulent fresh. The fish is caramelized, bringing a slight sweetness to the dish. The coconut emulsion also brings an extra flavor to the dish, which is unique and deep in flavor.
Cappucino, accompanied with darkened caramel sauce This beautiful cup of cappuccino has a perfect foam that gives a warm and comforting feeling. It is also accompanied with a darkened caramel sauce, making this drink unlike the normal cappuccino one would have.
LA BANANE Smooth banana cream with caramel chips and tropical fruits sorbet This dessert is remarkably good. It has three elements- the caramel crunch at the bottom, the passion fruit sorbet at the middle, and a smooth banana cream on the top. The three elements go together perfectly. The crunchiness of the caramel chips, along with the sweetness of the sorbet and the creamy texture of the banana cream brings the dessert to a complete new level.
LA POIRE Cinnamon pear compote with caramel ice cream The pear is nicely cooked with cinnamon, retaining the juiciness and tenderness of the pear. The caramel ice cream complemented the cinnamon pear well, bringing a good balance of the sweetness of the ice cream and the fruitiness of the pear. A very refreshing and memorable dessert indeed.
Petite four The meal ended with the petite four. The madeleine is spongy and light, with a hint of almond flavor. The macaron has a crunchy exterior and a creamy interior, very nice indeed. The orange candy and dark pearl chocolate is also a delightful treat.
Executive chef- full dedication
With the highly sophisticated French cuisine, it is indisputable that L'ATELIER de Joel Robuchon would earn its high reputation as one of the best restaurants in the world.
The dining experience at L'ATELIER de Joel Robuchon is simply memorable. Each dish is a culinary art, with a very deep and unique flavor that is so remarkable.
Awarded three Michelin stars for three consecutive years, L'ATELIER de Joel Robuchon offers a contemporary fine-dining experience that is not to be missed. The circular bar envelops the open kitchen, allowing diners to witness the different aspects of cooking, from the preparation of the cuisine to the plating of the dishes. The whole surrounding is vibrant and modern, and the seats are well-spaced, giving full comfort to diners. Amuse bouche Lobster mouss...