Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
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
Opening Hours
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
Other Info
Alcoholic Drinks
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 (185)
美味的星級午餐 Featured Review
Level4 2018-02-24
新年假期後,約下好友午餐。細想一下,robuchon 應該是永無失望的選擇。這兒的Menu 有三個選擇,分別是3courses,4 courses and 5 courses, 由$498-$758。Welcome snack是鵝肝汁燉旦:這燉旦配上上湯的泡沫,鵝肝的essence濃縮在醬汁之中,味道極奇鮮美,燉旦滑溜,正!真的想多吃幾口。Appetizers:White asparagus with black winter truffle, foie gras rolls and Iberico ham這道菜由白露筍、鵝肝片及lberico ham造成。鵝肝醬片卷成小卷,比火腿厚少少,口感軟滑,鵝肝味道濃郁;白露筍大大條有三條,軟軟的,加上白汁,帶一點松露風味;而lberico ham 應該有兩年以上,味道甘香,咸咸地。每一樣都幾好食,各有特色,但味道未能融為一體。Sea urchin in delicate lobster jelly with imperial caviar ( supplement$80)這道菜必點!造形極美!同上次吃的造型有所不同,但同様是由海膽、魚子醬同龍蝦啫喱。這道菜的底層是橙黃色的海膽,份量唔少,中層是龍蝦啫喱,面層有白色的醬汁同魚子醬,感覺就是把海中的精粹集於一身。Pan seared wagyu beef flap with potato Mille feuille 這和牛煎到四成熟,外層焦香,內層透著嫩紅。這和牛比較有口感,幾有肉味。這牛扒配的是煎薯餅,薯餅煎得金黃。Slow cooked lamb saddle with salsift and broccoli 這羊肉有三小件,輕輕一切,完全不用費力便把羊肉切開。羊的肉質真的十分嫩滑,而且入口meaty 又juicy, 冇羊肉嘅羶味,完全唔覺得食緊羊,真覺得這羊比和牛更好吃。而薯蓉看來平平無奇,但口感十分creamy,薯味十足又滿有牛油和奶香,真的不能錯過。La pomme verteCaramelized green apple and sorbet with vanilla panna cotta 這道甜品味道十分清新,脆脆的蘋果片加冰涼的蘋果雪芭,加上糖漬蘋果粒,三種形態的蘋果融為一體,蘋果味很立體,甜美而清爽,是幾light 的甜品。La poire Pear compote tart with cinnamon mousse and pear sorbet 這梨撻造形美侖美奐,顏值甚高。梨撻幾甜美,有點肉桂焦糖的味道,配合雪梨雪芭,味道甜美。Cappuccino 口感香滑,泡沬細密,加上自家制焦糖,味道更為香甜。Petite fours 有成五款,每一款都好好食,最愛那軟心朱古力的香醇同開心果燉旦,滑滑質感又有果仁香。不經不覺間,兩個多小時便慢慢的溜走,留下了美味回憶同滿足的感覺。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-12-18
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
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.)
Level4 2017-12-11
被Robuchon的星星吸引著,覺得始終要摘一摘那著名法餐的三星。相比起其他本地三星餐廳如志魂、Bo Innovation,Robuchon的午餐價位來得平易近人,不用千元就可一嚐世界著名法餐。這天約一時入座,餐廳座位主要是吧枱形式加少量普通餐桌,採用Open Kitchen,能看到香港區主廚David Alves在內指揮大局。各款麵包、蘑菇燉蛋侍應一來就送上琳琅滿目的麵包,共有八款之多,如迷你牛角酥、煙肉碎扭紋包等等,無論數量和味道都令人滿意。相隔半小時,前菜終於上場,是混了蘑菇醬、忌廉等的燉蛋,有小巧的本菇和麵包脆粒點綴,但整體稍為普通,未是星級水準。La Saint Jacques (+$80)帶子薄切配海膽及魚子醬Sea scallop carpaccio with sea urchin and imperial caviar頭盤配料看起來名貴,賣相也吸引,可惜味道未如理想,開場便落個失望。首先,魚子醬及海膽鮮味欠奉,前者只帶鹹味,後者質素中下。醬汁調得不行,酸味不足以致開胃感不夠,香料及香草亦頗為干擾。L’Artichaut 洋薊薄切配鵝肝醬卷及帕馬森芝士Artichoke carpaccio with foie gras rolls and “Regiano” parmesan cheese我們對這道頭盤的評價稍為高一點,主要是鵝肝醬卷軟滑味濃,果然是法國菜的代表材料。洋薊的味道和口感與薯仔相似,反而芝士就沒什麼存在感。La Langoustine烤小龍蝦配球衣甘藍及魷魚佐高湯Roasted scampi with Brussel sprout and squid in fine boullion用小龍蝦熬煮的高湯清而鮮,烤過的小龍蝦肉偏軟身,與平時吃到的爽口質感不同,魷魚只有寧丁兩條,還有一些蘑菇、菜蔬。Le Black Cod黑鱈魚配馬拉巴黑胡椒醬汁及椰子泡沫Black cod with Malaba black pepper sauce and coconut foam輕微煎過的黑鱈魚質感尚可,但調味竟與日式的西京燒沒兩樣,令人不禁疑惑。配著的菜蔬也是草草了事,黑胡椒醬汁及帶點泰式風情的椰子泡沫與魚肉完全不配合,整道菜的味道配搭失敗得過份,簡直是『七國咁亂』。Le Veau煎小牛肉配芹菜根及蒲公英嫩葉Pan seared veal loin with chevril roots and dandelion greens另一道主菜小牛肉也不甚特別,或許我們的期望太高了。煎小牛肉是medium rare,肉質柔軟但香氣不多;雖說菜單上把材料寫得眼花繚亂,其實蔬菜類與平常吃的沙律菜差不多,而擺盤也普普通通,又一失望之作。兩道主菜皆配有餐廳Signature的薯蓉,可惜又是普通之極。Le Chocolat榛子醬忌廉配朱古力果凍及伯爵茶雪糕“Gianduja” cream with chocolate jelly and earl grey tea ice cream經過幾道令人大跌眼鏡的菜色,賣相特佳的甜品便上場挽回些少分數。透明容器上架著一環朱古力片,把其打碎落入甜品主體,混合伯爵茶雪糕、玉米片般的脆脆、更深一層的榛子醬忌廉,層次豐富。La Poire洋梨糖漬撻配玉桂慕絲及洋梨雪葩Pear compote tart with cinnamon mousse and pear sorbet本來想點一款青蘋果的甜品,可惜完售了,想不到這道以梨子作主題的甜品也不錯,很是清新,味道和層次都十分平衡,細節如朱古力爆炸糖也到位。Petit fours最後4份小點心也做得ok,沒有死甜,配著咖啡吃就剛剛好。這頓午餐足足吃了兩個小時,上菜慢了點是肯定的,若不是跟侍應說趕時間,吃上個三小時也不為奇。套餐份量十分足,一定能捧著肚子離開。但質素方面就未必是三星水準,除了食物,餐具竟有未清潔好的問題,所以奉勸各位切勿寄予過高期望。 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
Level4 2017-12-06
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.)