Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
2166 9000
Offering an extensive menu of French dishes, L’Atelier de Joel Robuchon serves authentic French cuisine amidst stunning decor. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009, 2010, 2011), Michelin 3 Starred Restaurant (2012-2017), Asia's 50 Best Restaurants (2017)
Additional Information
Opening Hours
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 (164)
Serice good but too formal can play more. Start up can be slow... Needs to work on that.Amuse de boucheCaspacio with avocado mousse and a fried shrimpCaspacio is like very thick and could get some more ingedient into it to get some more bite. Nice balance but lack of depth. 5/10Shrimp: nicely cooked, with depth in flavor of the shrimp. Crips is nicely on the background 6.5/101e course: king crabWith soup on the side abd couscous salad on the other side and 3 pieces of king crab. You'll say king crab is losing it position as main ingredient. Defenitly when you mix is all together the heat pushes the kingcrab on the background losing his flavor. If the spiciness is less strong and let the ingedient speaks more it will be better. 5/102e langoustineLangoustine as a main ingredient it lost to the bisque and definetly when you have so many other elements on it. Like the crips (2 pieces that become soggy straight away after the poor of the bisque. Ravaoli is very mild of flavor can stuff more to be more punchy also the little unions could create more punch to it. It should create more balanced. Its oke now but would be nice if the langoustine could be the filling of the ravaoli and supports the crips so when you poor it it doesnt make it soggy doesnt push the guest to eat fast. Bisque nice balance this time with the heat balance it out. 6/103e ibericoLooks nothing special but the combination of the crispy cromesquis, the sauces. The texture and layers. If you combine it youwill get the fried layer of the ball with the combination of the sauce and the el dante of the rice. combined with the green sauce(basil) and last the iberico pork so soft so nicely cooked, perfect fat combination (too bad the iberico flavor didnt come out well). The layer of texture and flavors the different sauces followed up each by each with flavor of the ingedients and texture. Terrific. 7.5/104e lychee The combinations of different lychee is not just too much without real combination. The sorbets are totally sweet rasberry is doing a bit but still not able and with mousse and the fruit itself and the sweetness of the crips it doesnt bind. Especially the raspberry soup drink too thin and no acidity, dont know the usage of it. sweet,sweet,sweet even no texture levels. 3/10OverallGood customized service, easy good food. 7/10 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-06-27
On my birthday, boyfriend surprised me by bringing me to L'atelier de Joel Robuchon. Awarded three Michelin stars, we always wondered ... was it worth it? We were about to find out.There are two ways to enter the restaurant. One is inside Landmark. The other is an exclusive elevator located outside Landmark on Queen's Road Central.  The layout of the restaurant was interesting as the kitchen was in the center and everyone sat on a huge bar table surrounding the kitchen to watch the chefs at work. Decor was dark with colorful peppers and pasta as their only decoration.As it was lunch, a lunch menu was presented to us.  Menu is in English and French. They have a la carte and a set lunch menu. Set prices are $498 for appetizer/soup , main and dessert, $598 for appetizer, soup, main and dessert and $798 for appetizer, soup, two mains and dessert. All came with coffee or tea.The waiter spoke very quietly. In fact everyone seemed to talk in soft tones. He asked if it was our first time and explained to us the menu and suggested the set lunch was the best value as we could pick and choose whatever is on the a la carte to create the set. Boyfriend and I decided to go with the $598 set and chose different things to try more  items.While we waited (and I want to say, do not expect an express lunch here as food arrived very slowly), we were givent a big bread basket. The bread was warm and wonderful. Every item was great. Bread worth a note: the mini baguette with cheese. The waiter even walks by and refills it when he sees it's half empty.We were given a large disc of butter but I wasn't a big butter person as the bread clearly didn't need it. I just took a photo because it had the restaurant's initials on it.We were then presented with an amuse bouche of a mysterious black pot.Lifting the lid was this pretty little item surrounded by smoke from dry ice. It was a cold cream of cauliflower foam that was highlighted with chorizo oil. Giving a little heat to otherwise cold dish. An interesting mix to hot and cold on my palate. An interesting start to the lunch.Our appetizers arrived at the same time.Boyfriend chose this:  La Joue de Boeuf.  Braised beef cheeks in a wasabi sauce, egg mimosa and carrot and ginger puree.  There was also a small dab of jellied beef stock. The beef cheeks literally melted in your mouth. The wasabi sauce wasn't not overpowering and it just gave the beef a bit of kick.My appetizer was La Saint Jacques. Hoikkaido sea scallop salad with avocado and coriander.  The scallops were cooked perfectly. This was a clean dish where nothing overpowered the scallops but yet made it the star.Soup arrived. Boyfriend chose La Langoustine. The soup was rich and flavorful with the taste of the langoustine.  There was some mini raviolis stuffed with pieces of the langoustine and it was balanced with a taste of mint. I think we preferred this soup between the two we chose.My soup was L'oeuf de Poule. An asparagus veloute, topped with a poached egg and chorizo bits. Wise to add some spicy chorizo to lift the soup otherwise it would have tasted a bit plain. It did taste a bit like the amuse bouche we had earlier. But what astounded me was the poached egg. It was poached, wrapped in a meringue and then poached again and still the yolk remained runny. A feat of absolute amazement in my eyes.Mains arrived and this is boyfriend's choice. Le Turbot. A nicely pan seared filet of turbot that was topped with a razor clam and mousseron mushrooms. It was complimented with a ginger foam. The fish and clam was cooked perfectly. It was balanced with the woody taste of mushrooms and the sharp ginger foam. There were edamame beans scattered to give it a nutty taste.My main was La Carnard. Grilled duck breast with a cherry confit and almond praline. The duck was so moist and tender. It went very well with the tart yet rich cherry confit. The addition of the pralines gave it crunch and there was a smear of cauliflower puree to give it balance.Our mains came with mashed potatoes. This little pot was so rich in butter, it felt like all I was eating was butter. It was smooth like ice cream. Boyfriend, who loves  potatoes, thought it was even too rich for him.Dessert arrived and boyfriend chose Le Chocolat. A chocolate  tart with Grand Mariner jelly and Malibu ice cream. A lovely boozy yet chocolatey dessert. Something about chocolate and alcohol go together so well.Then my dessert came and what a surprise! The entire wait staff came out and started to sing happy birthday! They the took  a photo with their camera and later gave a print of in in a framed card as a souvenier. WOW! I felt really special. My dessert was Le Miel. Yuzu cream puffs with honey ice cream and hazelnut tuille. This was wonderful. Theice cream was creamy and sweet with the taste of honey. The cream puffs were crispy on the outside and filled with a delicious yuzu cream. All balanced with a crispy tuille.Lunch ends with a coffee or tea. My lovely latte.A plate of sweets were provided to compliment to coffee. This included chocolates, raspberry macarons, chocolate nibs and my favorite. Passionfruit jellies.Beautifully plated food that tasted as good as it looked. Each item placed on the plate had a purpose and everything flowed together well. Service was fantastic. Not snobby and very inviting. They did try to make the lunch a very special event. Food arrived at the same time so not one of us were sitting eating while the other was still waiting. It was also great to watch the chefs at work as they were clearly the stars. Would definitely return and suggest it to anyone for a very special day. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-06-17
set lunch 有3,4,5 courses, 今次因胃口問題所以選舉了最少的3 course。開胃菜因夏天關係,清新少酸的avocado cream + tomato jelly + 炸蝦,其實食物以cream 的形態係有點難攪,所以擺盤以ZEN 為主題搭夠賣相。Appetizer 選了帶子,其實想試下米芝蓮水凖的生熟程度的要求是什樣。基本上是7.5到8成熟略帶一點生。下次自己煮的時候要拿捏下。主菜點了black cod, 日式fusion, 未有食太多,但味道偏甜。比起上次食的black cod 做法,cream 加白蘿蔔配搭,今次就相對驚喜少一點。今次並冇坐bar, dining area 之間都近,可能生意太好,lunch time 都差不多full house, 唯有大家close D 啦! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
工作忙了二個多星期,決定要食好嘢cheer up 一下。這間餐廳對我們來說,可是永無落空穩定之選。幸然,有人cancel , 我們訂到位,又可以大飽口福了!Welcome snack-白露筍泡沫好禪的一個石盒。一打開蓋,一陣煙散開,仙氣十足,嘩!好大杯的welcome snack! 一口幼滑而十分清新的感覺,一放入口,好像把露筍的精華化成一口空氣呑下去,口感幼滑,而中間又夾著香脆的火腿粒同煙肉小粒,令清新的氣息中多了一點肉香同鹹味的點綴。正!Appetiser:La saint jacquesHokkaido sea scallops salad with avocado and coriander 超讚煎帶子!北海道帶子大大粒,煎得又香又軟,帶子的鮮味同表面芫茜香互相襯托,而旁邊的柑橘一點酸起化學作用,令帶子的味道更加green更加豐富。清爽的帶子,再加上軟熟牛油果purée ,十分creamy 幼滑的質感,令這頭盤flavor palette 更加完滿。La jque de beefBriased beef cheek with wasabi sauce,egg mimosa and smooth carrot purée with ginger這牛仔肉已切碎並弄成肉撻狀,混合旦汁,牛肉味十足,而一點的紅蘿白蓉令牛肉食落無咁滯,如果是牛魔王的,應該會喜歡。Pan seared beef flap with girolle mushroom and white apparatus 牛柳煎到五成熟,外脆內軟,切下去還有肉汁溢出。這牛柳肉質十分tender, 肉味濃,完全無筋,,份量都ok, 有四小件。而白露筍十分鮮嫩,入口即化,是幾好的主菜。Grilled challan s duck breast with cherry confit and almond烤鴨胸應該是slow cook 加上煎封煮成的。鴨肉色澤even, 外脆內軟,充滿肉香。咬下去,肉質鬆軟而唔羶,加上焦糖薄脆十分香甜,肉的鮮味加上甜焦糖同爆汁cherry的一點酸,味道十分多層次, 而甜味、鮮味同酸味都平衡得很好,是食過最好的鴨胸,極力推介!Le chocolat Jr~10~hk chocolate tart with grand marnier jelly and Malibu ice cream 食完咁多,仲有D擔心食不下甜品,幸好朱古力撻同柑子撻都鬆脆好精緻,朱古力撻沒有一般的甜膩,只有濃濃的可可香同甘味,而香甜的橘子撻為這道甜品帶點fruity的感覺,橙酒雪糕很清新香滑,味道很特別,有如橙香同呍呢嗱的mixture.Cappincino十分香滑,奶泡smooth 又幼細,奶香加上甘醇的咖啡,真的高水準。再試試加上招牌的焦糖,這樣咖啡又多了一份香甜同焦糖香,唔錯!Mocha這杯極力推介!這兒用上真朱古力造的,所以既有咖啡香又有朱古力的甘甜,而沒有一般街外mocha 的甜膩,濃濃咖啡味之中,又有一點可可香,正!Petite fours個marcoon 好好食,好靚好脆,個filling 係棉花糖,既沒有過甜膩,又十分香甜;朱古力是軟心,入口silky smooth, 十分甘醇,暗藏少少bitterness, 回甘味十足,真心 覺得比Godiva 更好吃。試過不少一星、二星同三星餐廳,以芸芸三星餐廳中,這間性價比是最高的。年多以來,來過這裡四次,四次都有驚喜,而且portion control得好好,不會吃到唔飽或頂住個肚,能以affordable price 享受三星餐廰的服務同食物,這兒可是my top list restaurant. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
为了庆祝相识1000天,我们打算好好吃一顿,由于自身的某些原因,没办法提前很久预约,所以大部分的米其林三星的餐厅都已经订满了,很幸运的是,即使只是提前了一周,依然订上了这家老牌米其林三星。这家餐厅以黑色为主调,昏暗的灯光伴随着柔和的音乐让人感到分外的舒适。开放式的厨房可以看清每道美食制作的过程。服务人员也非常的健谈有趣,体贴入微。当天最巧的是,整个餐厅居然有6个人同时过生日,看着餐厅所有的服务人员分别为她们用了各种语言唱了生日歌,真的感叹,这也是一种难得的缘分啊。 一顿饭下来,整整吃了三四个小时,虽然等得都要睡着但是依然非常的值得 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)