163
23
7
Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
Telephone
21669000
Introduction
L' Atelier de Joel Robuchon is a French restaurant that serves delectable foods amidst stunning decor. A few of their signature dishes include Wagyu beef sirloin, free-range quail with foie gras, and caramelized cream custard with pistachio and cacao. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009, 2010, 2011), Michelin 3 Starred Restaurant (2012-18), Asia's 50 Best Restaurants (2017)
Additional Information
客人不可自帶酒水和蛋糕
Opening Hours
Today
12:00 - 14:30
18:30 - 22:30
Mon - Sun
12:00 - 14:30
18:30 - 22:30
Payment Methods
Visa Master Cash AE UnionPay JCB
Number of Seats
75
Other Info
Alcoholic Drinks
Parking
Phone Reservation
Signature Dishes
Thick Sliced Wagyu Beef Sirloin Caramelized Cream Custard with Pistachio and Cacao Free-range quail with foie gras, served with mashed potato
Review (213)
Level4 2019-11-26
857 views
今日生日,honey 帶我重回舊地,一家我們第一次吃fine dining 的地方。雖然事別一時,但餐廳依然,就是從前的模樣,然而餐具不免有歲月的痕跡。今日選擇了三道菜午餐,$498一位。先送上美侖美奐的Welcome Snack這welcome snack 由阿拉斯加蟹腳、西蘭花茸和脆米造成。先嚐一口,就是好fresh的西蘭花茸,然後就是鮮甜的阿拉斯加蟹腳,當中夾有卜卜脆的脆米增加口感,感覺輕盈而味美,正好為前菜作準備。La chataigneFine chestnut veloute with foie Gras royale 這栗子鵝肝暖湯真可口!每一口湯汁都細膩幼滑,味道甜香又充滿了濃厚的栗子味,再拌以底層的鵝肝茸,嘩!超美味!原來栗子的甜香和鵝肝的味道可以如此合拍!味道豐腴又甘香,栗子的甜味得以緩和,而且層次分明又豐富,正!Le crevete Shrimp salad with cauliflower and peanuts這道蝦沙律是穩打之作。蝦肉鮮甜,口感爽滑,再配上椰菜花和花生,就是好light 的前菜沙律。Les spaghetti Maine lobster spaghetti with coral emulsion +$50這龍蝦意粉是signature dish. 平日吃龍蝦意粉價值不菲,而在set lunch 吃得到,是抵食又好吃的選擇。龍蝦啖啖肉,既鮮美又彈牙。而意粉十分al dente, 掛上creamy 滑溜的龍蝦汁,味道濃而不膩,每一吋意粉都均勻的掛汁,好吃!La volaille Slow cook French chicken with shiitake mushroom , foie Gras and pear估唔到法式雞肉卷的味道有驚喜。慢煮的雞肉軟腍多汁,加上中間卷有香茹,味道清香。更加精彩的是那一件鵝肝梨片!鵝肝切成薄片,入口即溶!豐腴甘香的鵝脂和清香甜美的雪梨融為一體,一濃一淡,鵝肝的味道充滿在口中每一角落,加埋清甜的梨肉,是巧妙的平𧗽,太好吃!別忘記又一招牌薯蓉。平曰的我是不吃薯蓉的,而這薯蓉真可口,質地極為幼滑,而且口感綿密,極有牛油奶香,不得一口接一口的吃。La cacahuettePeanut mousse with caocao biscuit and caramelized fruits這甜品比椰子甜品出息得多。花生慕絲花生味濃,好creamy! 加埋朱古力脆餅,和糖漬的水果,集濃、脆、軟一身,一口就是花生朱古力的味道,正!La noix de cocoCoconut mousse with mango jelly and exotic sorbet這道椰子甜品味道比較淡。或許是椰子慕絲的椰子味未夠濃,而且口感方面比較結實,比較似布甸多於慕絲,加上芒果啫喱和酸甜的雪芭,令甜品稍帶一點夏曰氣息。Flat white/soy milk這兒的服務真貼心,咖啡可選豆奶冲調。豆奶flat white格外甘香,尤其那豆香實在吸引,配上濃香的咖啡,和那生曰句語,實在恰意。Cappuccino 這cappuccino 泡沫細密,咖啡甘香沉厚,加上招牌焦糖糖漿,帶一點甘甜和淡淡的酒香,不錯。再吃一口petite fours無論朱古力撻、貝殼旦糕或是檸檬撻,水準很高,都是稱心滿意。最後還送上餐廳為我們拍照嘅生日卡留念,這一天太滿足了 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-12-03
0 views
最普通是麵包,幾款總共十幾個,有菠菜味有花巧款式,但麵包本身麥香味不濃。每位送前菜普普通通。龍蝦前菜肉質彈牙,配上煮熟的菜,入口感覺其實有一點像中菜。食材質素好,整碟評分中上。另一道前菜,帶子好大隻好大隻好大隻,很飽足,性價比甚高。同樣也是食食物本身質素,多於調味。到主菜,點了鵪鶉和牛頰肉,驚為天人,非常好食。頓時明白為什麼入選米芝蓮!那麼其實可以不用點前菜,直接準主題就可以了。鵪鶉和牛頰肉入口即溶,是傳統高級法國菜的質感,完全可以感受到大廚功力。之後,餐廳送上招牌菜--薯蓉。入口確實是將忌廉一樣非常滑溜,但明顯是假要非常之多的牛油。在吃了這麼多肉質厚實的菜色後,請恕我對這道招牌菜淺嘗即可。而甜品則選擇較小,賣相味道亦一般。整體菜單和拌碟都能看出秋冬主題,在冬天享用可以得到滿滿的飽足感。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-10-09
1441 views
Expect to see a review of @latelier_joelrobuchon_hongkong every now and then bc I LOVE ITTTTTTT 🧡Amazing bread basket with warm, versatile French goodies!Lovely amuse brioche to start our meal💛KING CRABE sur un poireau façon ‘mimosa’ au gingembre et wasabi/ Leek & egg mimosa salad with spiced Alaska king crab and wasabi sauceLa Langoustine en ravioli aux aromates et son bouillon épicé à l’estragonLangoustine bouillon with scampi ravioliMaine lobster spaghetti and coral emulsion🦞 Always a satisfying meal at one of my favourite restaurants in town. Still think the service lacked the professional standards one would expect at a Michelin 3-starred restaurant but every dish was beautifully executed! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-10-07
993 views
My husband and I enjoyed every dish served on our anniversary . Each dish was wonderfully presented and tasted delicious.Service was good We are looking forward to the next occasion we can celebrate here.highest Michelin-starred restaurant continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-09-15
1635 views
今日係同男朋友慶祝嘅日子,上次同佢喺曼谷食過呢間餐廳,喺當地係米芝蓮一星嘅候布雄餐廳,非常回味。所以今次有機會就拉住我男朋友黎試,餐廳喺香港係榮獲米芝蓮三星,好期待Amuse Bouche蕃茄動湯 酸酸甜甜為嚟緊嘅菜式開胃我哋兩個人分別帶咗兩款唔同嘅頭盤主菜同甜品LA BETTERAVE紅菜頭蘋果沙律入邊加咗牛油果同青芥末sorbet,口感清新LE FOIE GRAS鴨肝肉湯,上面個波波外面脆入邊好creamy,十分推介主菜一LE BLACK COD銀鱈魚配馬拉巴爾黑椒汁,魚肉煎得好嫩滑LA CAILLE餐廳招牌菜式之一將鵝肝釀入鵪鶉腿,配上Robuchon招牌馬鈴薯泥,質感幼滑,我好中意食!LA CAFE咖啡Mousse朱古力甜點 旁邊係咖啡雪糕 LA FRAMBOISE Rasperry Mousse 配上Sorbet 酸酸甜甜 我一個食曬兩個甜品上次係Bangkok都覺得佢嘅甜品好出色,可惜Bangkok分店已結業,但大家一定要試香港呢間啊 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)