138
20
5
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 a restaurant with 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
07:30-10:00
12:00-14:30
18:00-22:30
Mon-Sun
07:30-10:00
12:00-14:30
18:00-22:30
Payment Method
Visa Master AE Cash 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 (180)
Level4 2017-12-18
2058 views
L'Atelier de Joël Robuchon對我們來說, 當然是熟悉的地方. 無論是巴黎, 倫敦, 或者香港店, 也是我們回憶的一部份. 香港店已經連續七年得到米芝蓮三星, 這個成績, 是比巴黎, 倫敦, 或者東京店更出色.La Boule De Noël: 9分, 天氣很冷, 聖誕快臨, L'Atelier de Joël Robuchon這客La Boule De Noël就是很有聖誕氣氛的甜點, 是期間限定供應. 賣相是美麗到不行, 就像個聖誕裝飾, 把它放在聖誕樹上就最合適. 巧妙的擺盤, 讓景深更加凸顯. 問題是, 您捨得吃嗎?粉紅色的外層, 打開看看, 內裡是芝士慕絲, 以及藍莓雪芭. 芝士慕絲質感細滑, 芝士味道香濃, 而藍莓雪芭帶點酸酸甜甜的感覺, 很清新動人.聖誕節, 來客米芝蓮三星甜品也不過份吧. L'Atelier de Joël Robuchon的La Boule De Noël, 芝士慕絲配上藍莓雪芭, 就像個美麗到不行的聖誕裝飾, 其實, 這是個藝術品吧. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2017-12-12
1781 views
I have been quietly looking for an excuse to come back to L'Atelier de Joël Robuchon and finally, I got one (early Christmas celebration with mom!) this week. The best part of all, I didn't have to do much convincing to recruit my partner in crime (mom) on board.It's mom's first visit to a Joël Robuchon establishment so initially, I wanted to make sure that mom gets her hands on some of the restaurant's signature dishes. But as we all know the hard way, the best laid plans of mice and men often go awry. In my case, my morning meeting ran into overtime (more like triple overtime) so I didn't arrive until almost 1pm which gave us a little less than an hour and a half to finish this meal (including my traveling time back). At the end, we had to settle for the 3-course set lunch menu and of course, I let my server know of my tight schedule and he promised to do the best he could to accommodate.Despite the kitchen's best effort, our amuse bouche didn't arrive until 20 minutes after we placed our order and I had to chase them a couple of times for that to happen. Their excuse was the fact that our amuse bouche needed time to get steamed. But 20 minutes?? Anyways...I thought this was a pretty nice amuse bouche. The steamed mushroom purée was topped with artichoke cream, mushrooms, crispy croutons and a bit of espelette provided a lovely spicy kick.La Langoustine - Now that we have got our amuse bouche out of the way, things were finally back on track. I was really looking forward to the intense flavors of this rich langoustine soup which was perfectly complemented by the roasted scampi set at the center of the dish.The soup was served with brussels sprouts, green beans, shiitake mushroom and squid. I could really sense the amazing aroma coming from the finely spiced bouillon when our server poured it down to the bowl.Very rich and most definitely very delicious (Grade: 4.5/5).La Chataigne - At the same time, mom was having her velvety chestnut velouté with Jerusalem artichokes. I didn't steal a spoonful of it from her like I usually do but I was told, it was silky smooth though lacking some rich chestnut flavor (Grade: 3.5/5).Le Canard de Challans - A couple of other main dishes made my short list but I ended up taking the grilled Challans duck breast because I can never resist ducks from Challans.The pair of duck breast were grilled to absolute perfection with the meat still largely pink while the skin crispy and almost crunchy. It was served with some celeriac purée, pear and foie gras. Not bad (Grade: 3.5/5).Les Spaghettis - Mom decided to drop a few bucks more ($30 supplement) for the Maine lobster spaghetti with coral emulsion.Again a wonderful dish with strong and complex flavors coming from the coral emulsion. I was curious why they didn't serve it with Brittany lobsters (Grade: 4/5).Le Chocolate - I wanted something simple and unpretentious for dessert this afternoon so this fit the bill perfectly. I love the simple combination of "Gianduja" cream, chocolate jelly and earl grey tea ice-cream. The whole thing was showered with something like corn flakes so there's a bit of crunchiness on top of the different textures and flavors(Grade: 4/5).La Poire - Mom went with the pear compote tart with cinnamon mousse and pear sorbet. A bit better presentation than my dessert and a bit more refreshing as well (Grade: 4/5).They always have the best petite fours in town. Too bad I was running a little late for my afternoon meeting so I had to grab the profiteroles and raspberry macaron and finished on the go before I passed the gate at the MTR station.Despite giving the service team a heads-up, the meal ended up taking more than 1.5 hours for just three courses. Can they do a better job in speeding things up? Absolutely. Four months ago, I had a 10-course degustation menu at Ad-Hoc, a contemporary European restaurant in Osaka in just 70 minutes. As soon as I told them I was pressed for time, the chefs there really turned up the heat and managed to deliver the entire meal at an amazing pace. But that was Japan, which I thought was one of the most customer oriented cities in the world. Let's not take anything away from this lunch. I thought all the dishes I had was amazing. Mom had something to say about her chestnut velouté and Uncle Joel's signature mashed potato but for the most part, she thoroughly enjoyed the experience. And that's the most important thing. And to my pleasant surprise, I made it to my meeting five minutes ahead of schedule~! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Meeting Joel Robuchon Featured Review
Level5 2017-12-06
2001 views
If you've been following my blog for any length of time, you'd know that I have a certain penchant for French fine dining; more so, I have an absolute love of French cuisine.There is no one who personifies French fine dining more than the legendary Joël Robuchon; a man who has transcended being a mere chef into being a deity of the art of fine dining.  It's therefore not a surprise that during my many travels around the globe have been fortunate enough to visit almost all of the L'Atelier de Joël Robuchon restaurants....But I've never met the man; until this week.It was a last minute post on Facebook that alerted me to the fact that Mr Robuchon would be in Hong Kong; no doubt celebrating the recent continuation of his Hong Kong restaurant's 3-Star status in the 2018 Michelin Guide.  There had been so many times in the past that I'd missed meeting Joël Robuchon, often by just a couple of days.  There was no way I was going to miss this time.A quick call to some dining buddies and we had a quartet to get along for a Monday night double date; oh, and a date with a certain world-famous chef You know the schtick at L'Atelier de Joël Robuchon; it's famous for its wraparound bar dining approach so that diners can view the 'workshop' where the world-class chefs in all Joël Robuchon's restaurant ply their trade.We arrived at the sleek black and red entrance to the dining room and were shown through to our seats, conveniently located on a corner so we could easily converse while watching the team of chefs in action.  For a time, we sat at the bar, talking to each other but with one eye on the kitchen - where was the elusive Joël Robuchon?  We saw the restaurant's normal Executive Chef David Alves; but no Joël Robuchon.I'll admit that we were all a little distracted, and if truth be told, a little nervous that we'd not see the elusive Joël Robuchon; the idea being a little deflating to us all.But then we noticed a change in the dining room, there was a little electricity in the air, a shift in the dynamics - all diners essentially looking in the same direction.  There he was, in the kitchen overlooking the preparation of our food (and I do mean 'our food') - inspecting and using his skilled hands to make minor adjustments.I'm sure it was only in my imagination, but at that point, we all seemed to catch our breath and suddenly; the world was all OK and we could focus on the task at hand; devouring the dinner menu that we'd ordered.Normally I go into a huge amount of detail about each course, waxing lyrical about the technique and taste of the food that comes when dining at L'Atelier de Joël Robuchon - but in this post, I am going to let the pictures tell the story with only a description.If you want more - then you can go to this my blog site to read more We started with the L'Amuse Bouche The first dish was the incredibly light but delicious Cauliflower pannacotta with smoked salmon and imperial caviarThere was a deftness of touch, vibrancy of colour and lightness of flavour with the Maine lobster and baby spinach in spiced ravigote sauceThe textures and flavours of the Teppanyaki Kagoshima beef tenderloin with salsifies and chervil roots were enough to bring tears to your eyes.  The richness of the fatty beef a joy to behold.But of course, no visit to L'Atelier de Joël Robuchon would be complete without a serving of his world famous pomme purée.  At this point, it must be said that our dining buddy made a bold claim to have a mashed potato that rivalled the great chefs (Alex, I'm holding you to that!)Look, I'm never going to say that I'm disappointed with a Joël Robuchon dessert, but I will say that I'd not normally have chosen the Pear tart with cinnamon mousse and pear sorbet.  Of course it was pretty, and it tasted just fine....  But I didn't want just fine for dessert.  I wanted to be blown away, as I have been many times before.It's unusual to say that you visit a 3 Michelin Star restaurant and the food was secondary for the visit; highly unusual to be frank.  But I wasn't there for the food.  I was there to say hello to one of my food idols; to let him know that his food is second to none and that I've been collecting visits to his restaurants like some people collect Harrods Bears (hello Shelley), or stamps, or cricket cards or.... well you get the point.And I did tell him all those things, that I loved his food and only had a few of the restaurants in his global empire to 'collect' before I had the whole set.  And I didn't make a fool of myself; not like the first time I met a food idol (Wylie Dufresne of WD-50 fame).But I do wonder how much of my schpiel he picked up on.....  Once I'd finished talking he asked us with a smile 'do you speak French', before moving on to say hello to other diners in the restaurant....SighAt least we got a great photo continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-09-23
8797 views
工作到通宵,終於放工了。即使感冒了也要食D好嘅獎勵一下自己,今天同hubby 去encore 一下Joel robuchon. 這家雖然為米芝蓮三星餐廳,但午餐定價同眾多高質數法菜餐廳相約,可算是親民。午餐三個course($498) ,四course($598),五course($758).Welcome snack阿拉斯加蟹肉、jelly, potato with foam這welcome snack 送來時帶著陣陣煙霧(乾冰),好禪又有點仙氣,帶有夢幻的感覺。豐綿細蜜的泡沫下是阿拉斯加蟹肉,味道鮮甜,加上濃湯濃縮而成的泡沬,混合底下凍高湯啫喱同爽囗薯粒,味道十分清新而鮮味,估唔到免費的welcome snack都咁有心思。Le foie gras-classic foie gras terrine with figs and hazelnut 鵝肝醬真的美妙,入口幼滑而creamy, 有著濃濃的鵝肝味道,加上微微帶酸的raspberry 醬汁同鮮無花果,味道變得平衡, 味濃而唔覺得膩。而那烘脆的榛子更有畫龍點睛的作用,令軟滑的肝醬加點香脆的口感同nutty flavor。放哂所有ingredients 在一薄薄的多士上,一口氣食盡豐富的肝醬味道與不同的texture,既濃郁又香口,正!La saint jacques-Sea scallops carpaccio with mango and imperial carvier 雪白的帶子切成薄片,上面舖滿黃色的芒果汁同黑色的魚子醬,形成色彩強烈的對比,真的增進食慾。芒果汁的甜味同海鮮的鮮甜混成一體,加上少少䶢的魚子醬點綴,是一道好醒胃而light的前菜,很適合夏日享用或喜歡清新的味道的人仕。Le veau-pan seared veal Loin its creamy polenta no baby artichokes 牛仔柳-煎到半生熟,以方切形式上枱,一粒粒正方肉粒,外層煎到焦香而內側嫩紅。這牛仔肉肉味雖然無meat flap 咁濃,但肉質十分幼嫩,入口 juicy帶點chewy 感覺, 加點法式芥末吊起D肉味,食落無咁膩,唔錯!這薯蓉真的無得輸!質地極之幼滑猶如雪糕、富奶香而creamy, 而且薯仔味十足。真是joel robuchon 必食之物。Les spaghetti-marine lobster spaghetti with coral emulsion ( supplement$30)龍蝦意粉有一隻大大隻的已經去殼龍蝦鉗同幾件龍蝦:龍蝦啖啖肉,肉質爽彈而鮮美,帶有一點點海水氣息-鹹鹹地。意粉十分al dente, 口感煙韌,但不失掛汁力,每條意粉都被粉橙色的醬汁包住,滿有龍蝦味又十分creamy。醬汁的稀稠度調到剛剛好,不會太稠或太稀, 即使是第三次食這意粉,依然覺得咁好食,thumbs up.Le chocolat-glanduja cream with chocolate jelly and earl tea icecream(new dessert)這朱古力甜品沒有一般朱古力甜品的甜膩,反而口感層次十分豐富。香醇的朱古力薄片、加上香甜的薄脆片,混合軟滑的朱古力奶凍同earl grey tea雪糕,豐富的朱古力味道中混合左earl grey tea Icecream 的清香,仿彿就像朱古力奶加上脆脆的甜美。雖然和心目中(dark) chocolate 的甘醇味道有所不同,但這道朱古力甜品吃罷也沒有很膩。不錯,幾特別。Cappuccino-帶干邑味的焦糖配cappuccino 真的無得頂! Cappincino 泡沫十分幼滑細緻,無論入口的溫度,奶同咖啡的比例都是剛剛好!加點有干邑味的焦糖令咖啡份外甜美帶酒香,突顯左咖啡的回甘味,正!相信這特別的焦糖也是這兒獨有吧!嘩啦!petite fours 有五款咁多!真的叫人眼花撩亂唔知食邊樣好!左起有chocolate mousse,mixed berries tart, hazelnut 泡芙,lime marcoon and杏 桃旦糕。說真,肚子已脹到吃不下,但petite fours 每一款的味道都很好,而且很獨特。朱古力mousse 猶如朱古力燉奶咁香甜軟滑;雜莓枇用上新鮮莓果,酸酸的很醒胃;接下來的hazelnut 泡芺十分鬆軟香甜,尤其那叫人忘懷香甜的榛果忌廉在泡芙中湧出來,好好味;青檸marcoon 好香甜,口感煙韌,甜美中隱約有青檸的一點酸,真妙!而杏桃旦糕在相對之下顯得平實,濕潤的旦糕加上微酸的果醬同杏桃肉,好平凡但幾好的味道。這petite fours 真的叫我的減磅大計再次放埋一邊,今天即使感冒了,真的好好味無法唔令人由頭食到尾。近來到訪多家法日菜餐廳, 如美味程度可匹敵的amber brunch $998, pierre $588 ( 3 courses), marble 索價$780,haku$880,而這家robuchon 的午餐三個course 只索價$498包飲品,可算是性價比最高,無論食物的水準同服務,到訪三四次,品質如一,每次都有驚喜,而且榮獲米芝蓮三星,真心推介! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-09-23
3706 views
When people talk about fine dinner in Hong Kong (and around the world in fact) I believe this restaurant is one of the names that would immediately be thought off and this shouldn't be a surprise. Nevertheless, Robuchon in different cities can vary a lot, the one in Hong Kong, in my opinion, is probably one of the best ones around the world. I went for lunch to get a better value. A signature bread basket welcomes you before first appetizer, I would say the Robuchon bread basket is the best in the city. The bacon roll is absolutely stunning. First course was a scallop carppacio with mango pieces and caviar, the art of fine dinning is to put unrelated things together and make a taste good, this dish, "Les Saint Jacques" demonstrared the superior quality of the restaurants cold dishes. My main course was a slow cooked chicken breast. Again wonderful, the chicken breast is so soft that I forgot that it was the breast. Dessert was a yuzu puff, I thought that was a littl too sweet, but the honey ice cream which came with it was wonderful and also was quite new to me. The whole experience was very good and Robuchon Hong Kong has been quite consistent all these years (which is an extremely difficult thing to achieve). There's a reason for the 3 stars in Hong Kong. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)