181
31
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 (2012-20), 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 (240)
Level4 2020-11-15
3087 views
If you book lunch here, for weekdays please book at least a month in advance and for weekends, the next booking is January 2021 when I asked in October. So first of all, book in advance.I was on leave this week and since I  can't travel overseas, I decided to revisit here. For a price comparison, L'Atelier and Le Jardin serve the same lunch menu but the price of L'Atelier is slightly cheaper. The bar table is still quite comfortable and you can admire their open kitchen as well.Since I was on leave, I decided to go all out for their 5 course. First came their impressive bread basket where all the bread were warm and soft. For people with a smaller appetite, you can try 1 or 2 of them and in the end, they can arrange the breads for take-away. However, I pretty much finished all of mine.Their amuse bouche was already amazing especially the right sided once. It basically is corn but prepared in 2(or if you count the popcorn 3) different ways allowing you to appreciate its different flavors.The salmon was beautifully seasoned and most importantly not salty at all. The roe and avocado gave it an extra layer of richness.The soup was light and the prawn inside was springy. The aroma of the coriander was refreshing without being overwhelming. Of course, if you prefer a richer soup, go for the "Hazelnut".For my first main course, I chose the Fillet. The fillet was beautifully done and almost melting in your mouth. The cabbage underneath the fillet was sweet and together with the red wine sauce was a perfect combo.In view this is a 3 star restaurant, my standards are definitely held quite high. When all the previous dishes are great, this I can only rate as good. Actually all the individual components are amazing. The light flavored chicken with the rich foie gras was extremely tender. Their potato confit was cooked just to the point where it was so soft it was like mashed potatoes(this is a complement). However, the sauce of this dish was a bit salty for my taste. All was forgiven when I got my dessert. All the flavors were balanced so well like the the aroma of the almond, the sweetness of the fig and hint of ginger. Each flavor did not overpower the other and despite each flavor was not too strong, they combined into an amazing dessert.Last but definitely not least came the petit four. The petit four here is so amazing that each of them can almost be an individual dessert if not for their size. From the right, the vanilla puff was fluffy and vanilla filling inside was light and fragrant. The strawberry petit four was tart and refreshing to prepare you for the final petit four. The chocolate and peanut tart was rich and became a perfect ending of the meal with the cappuccino.Looking forward to my next meal there. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-09-23
6246 views
早係一個月前已經bk 定生日lunch 黎依度食仲可以預早request 甜品寫happy birthday 或者預定佢地既生日蛋糕(~$300)我地準時12點半到達出面大部份都係bar 台,侍應帶我地行到最入先見到dinning table 位,對住平台景比較開揚我地兩人都揀左湯+主食+甜品set侍應仲勁好服務會將menu 上item逐個介紹,真係值得一讚~~上菜前會問你飲咩,我地叫左still water 盛惠$90, 我有fd 會叫可樂約$40 連牛油都整得好靚,仲有佢地自己既調味跟住就上經典既面包籃啦~我地每人食左2-3 件 就準備留肚食正餐侍應會主動打包架~個人鐘意食煙肉,牛角,核桃包三種反而法包類就普通左d上小食啦,係送既右面係蟹肉底,青瓜醬係中間,面頭係辣蕃茄,成個層次都好出,而且好清新,酸辣加d 鮮蟹肉味,真係令人好開胃左面就係tartar 反而普通左d, 但味道都係唔錯,只係同右面比遜色少少牛肝菌湯好香菌味,可惜太鹹,我飲左一半已經頂唔順了龍蝦湯需要加錢上碟後先倒d 湯底落去,好香龍蝦味,但唔係太濃好滯個陣,反而係帶種鮮味, 上面既龍蝦肉好滑身彈牙,仲連埋少少蝦膏,成餐飯最好食就依個!!加錢都絕對值~~依度主食 signature 係龍蝦意粉, 因為岩岩既龍蝦湯太高分,所以對於依個都有好高期待值龍蝦肉份量係幾多下,而且都係大大件,但口感反而無岩岩湯既彈牙,偏韌左少少少少甘多個汁係龍蝦泡,無岩岩湯既甘鮮,而且意粉偏硬身少少,個人無甘喜愛慢煮鴨胸應該係拼埋鴨肝,係好嫩,本身唔食內臟既我都食得落絕對唔滯唔腥唔蘇,但兩種口感好夾,做成一個卷型擺盤都好有心思~仲配埋好滑好creamy 既薯蓉,但味道重牛油左d, 薯味唔太夠最後終於上甜品啦,我地叫左佢推介既椰子同朱古力cake椰子cake 造型感好靚,外皮做到好似椰子皮甘,而且椰子味夠fresh, 口感又滑,配埋熱情果汁真係幾夾我既朱古力cake 似係成舊黑朱古力拎克溶完再造型甘,因為真係超濃!! 好似食緊一舊好濃既黑朱古力如果唔太好朱古力既話,真係唔好叫依個,因為食完係超滯生日佢會送張即影即有架~最後會上埋咖啡菜同埋少少飯後小甜點咖啡味夠,單飲會覺得佢有少少帶nuts 味,會有d 寡,一定要加埋佢個奶!!就發現層次提升左~~加分!!d 小甜點類除左莓係正常,其他都比較甜同滯,以佢地作結尾真係即刻扣番d 分但整體不論服務環境食物都係符合價錢~ 有咩慶祝都會番黎食呀 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-01-11
0 views
米芝蓮法國菜我好喜歡這裏的法國菜,菜式款式多,味道出色,每一次來也覺得物有所值。現在只有lunch menu,頭盤、湯、兩個main course 、甜品、飲品的course 只要$890,CP值很高。頭盤的蘿蔔卷龍蝦:有一點像中菜,味道清新。湯是日式dashi 加蝦:湯底鮮甜,味道有一點像泰式冬陰功湯,很特別。主菜的beef flap 煎的剛剛好,牛味濃郁甜品的 Andoa chocolate cream 朱古力味道濃滑而不過甜,非常好。4 courses 的份量非常多,吃完很飽很滿足。有機會想來試試晚餐。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
L'Atelier de joël robuchon應該冇人唔識喇!法國名店又係米芝蓮三星,Robuchon仙遊之後香港仲keep到水準,其實相當唔容易!受制於政府對外中門大開,但對內懲罰香港人嘅防疫神邏輯,冇得食dinner,朋友又挑起條癮話想食佢個麵包籃,唯有食個long lunch啦。..去,就梗係要坐Bar table 啦!如果book dining table,不如去其他法國餐廳。帶女朋友去食又想顯得你係識食嘅話,咁晚市Menu就淨係睇第一頁small tasting portion就夠! 主菜可以唔睇,叫佢哋幫你揀幾個signature small tasting portion 再加埋wine paring, 仲要唔好話俾你朋友聽揀咗咩!直頭好似食日本菜omakase咁,你女朋友見你帶佢食法國菜Omakase!肯定對你另眼相看!..Dinner 就發吓夢先,講返午市,都係平時個Menu,三個價錢$590, $690 同$890,其實嘢食一樣,取決於你有幾肚餓😝 我哋兩個餓鬼,麵包都食咗兩籃,仲要追加個芝士包!今日雖然食午餐,但係都有做wine paring:.先來兩杯Charles Heidsieck香檳.L’oeuf de Poulenc (慢煮蛋)加白松露配Viognier Les Contours de Deponcins 2016.Le Dashi (海鮮湯).Les Tortellini (意大利雲吞)加黑松露配Standish Shiraz 2003Artadi Pagos Viejos Rioja 2005.Le Black Cod (黑鱈魚).最後本來係La Volaille( 慢煮法國雞), 但Chef話改咗做鵪鶉,daily special ? even better 👍🏼配Chateau Pape Clement Pessac Leognan.甜品揀咗Les Fromage (芝士拼盤)配Taylor’s 1977Le Marron (Mont Blanc 栗子撻) 配 Chateau climens 1er Grand Cru Classe 2006.由兩點坐到五點雖然冇食晚飯咁盡興,但亦係好享受嘅一餐!兩個人埋單$6000有找。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-11-27
753 views
預早左時間book晚餐,算好容易book到。我哋今次係坐bar table個邊,所以價錢都比較相宜。入口位都幾容易搵。呢個經典嘅麵包藍,我覺得都真係幾有特色,其中大約我哋試咗三個(因為要留肚之後食其他嘢),都唔錯。不過如果個牛油係熱嘅話會更加好。頭盤係送嘅,我都唔係好知個名,大約記得佢係講入邊有耶路撒冷阿枝竹-菊芋+三文魚子... ,味道我就覺得太鹹,好彩份量唔多。之後呢個係帶子,加一啲佢自製嘅醬汁,我覺得幾好食,係個醬汁濃味左少少,不過整體黎講算OK。然後呢個係銀鱈魚,我自己本身就好鍾意食銀鱈魚,我覺得佢呢個整得十分唔錯,不過都係同一問題,如果佢個醬汁可以整得清淡少少會更加好。再之後呢一個係Risotto,一開始我見到佢顏色幾靚,五顏六色咁,以為幾吸引,點知食落我覺得唔係好啱我個人口味,佢嘅味道係偏酸酸地,可能因為我走咗佢本身嗰個醬汁嘅問題(因為我唔食得蒜),聽職員講個醬汁係有紅菜頭同埋蒜係入面,我諗咁樣某程度上影響咗呢個菜嘅口味。到我最鍾意食嘅呢個係龍蝦意粉,佢喺個菜單入邊係有三粒星嘅,我諗都應該要試吓所以就叫咗,都真係冇令人失望嘅。不過如果個意粉可以再煮林少少會更加好食。埋單個陣我哋同職員反映過,佢話我哋係可以要求佢煮意粉嘅時間再耐啲,煮林啲係冇問題既。最後呢個係鵪鶉再加薯蓉,都係菜單推介菜式之一,我都覺得味道唔錯,可以試吓。薯蓉同出邊食係真係有啲分別嘅,不過咁樣嘅價錢再配埋呢樣嘢我又覺得差唔多係要有呢啲質素。最後去到甜品,有一個係乾邑疏乎厘假朱古力雪糕,疏乎厘食落係真係有酒味嘅,中和左個甜味,都算OK。另外嗰個係類似雪葩嘅甜品,有啲生果係入邊,都fresh既。仲有就係一啲送嘅慶祝生日嘅甜品,冇咩特別。之前都有聽人講話呢間米芝蓮三星唔錯,所以都抱有好大期望去試,可惜食完個總結係不過不失,因為絕大部份嘅嘢都比較濃味,同埋有啲菜會好鹹,本人黎講唔係太鍾意,可能係個人口味嘅問題啦,所以我覺得冇試過既可以過嚟試吓,食過嘅就唔係太需要再嚟。不過認真佢嘅服務都真係唔錯,今次我哋過嚟係慶祝生日,我都真係聽咗好多句生日快樂,係幾窩心嘅。負責我哋嘅Staff都好細心同有禮貌,係我落單之前已經問定我有啲乜嘢係唔食得,再幫我安排啱我食嘅餸菜。另外,環境黎講係幾適合傾偈同埋慶祝。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)