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
12:00 - 14:30
18:30 - 22:30
Mon - Sun
12:00 - 14:30
18:30 - 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 (192)
Level4 2018-08-11
有聞Joel robuchon 逝世,我同honey特意到訪中環置地的Joel robuchon 緬懷一番。一步入餐廳,以紅黑的顏色作主調,有強烈的現代感,感覺高雅又有格調。有別於其他二星、三星餐廳。這店子採用Joel robuchon 工作室的用餐風格,設置開放式的廚房和吧枱,譲客人可看著廚師製作料理。沒有富麗堂皇嘅壓迫感,反而可以輕鬆自在的享受米芝蓮三星美饌。Lunch Menu 分別有3 個course, 4 courses 同5 courses, 價錢分別為$498/$598/$758。Welcome snack法式芫茜啫喱配海鮮泡沫和蜆肉這welcome snack入口冰涼,口感軟滑又creamy, 加上滑滑蜆肉,配以鮮美的蟹肉泡沫和芫茜獨有的清新氣息,是幾清爽的夏日amuse broche.紫蘇葉牛油果薯蓉泡芙由於honey唔吃芫茜,餐廳特意製作這小泡芙。這泡芙口感香脆,熱哄哄的,是一口大小。泡芙內藏滑溜薯蓉和牛油果,味道咸香,唔錯。正好為這三星美饌午餐展開序幕。Appetizers:Le king crabe /Spiced king crab and avocado fine tart with coriander 這個蟹肉撻味道濃郁而輕怡。薄薄的春卷皮上塗滿了幼滑的牛油果醬,上面還有唔少的阿拉斯加蟹肉。蟹肉啖啖肉,而且經咖喱粉煮過。咖喱味很突出,香而不辣,又沒有蓋過阿拉斯加蟹肉的味道。鮮美蟹肉加埋軟滑creamy的牛油果醬,令清怡的蟹肉添加一些滑溜豐盈口感,再配以香脆的撻底,味道十分豐富,又唔會好heavy.以下兩道主菜都是客人的熱門選擇,即使餐牌經常改動,然而這兩主菜都仍然保留。Le black codBlack cod with malaise black pepper sauce and coconut foam這鱈魚除了賣相十分雅緻,也認真好吃!鱈魚煎到表面金黃,微微焦香,魚肉白滑細緻,又唔會過於鬆散。每一口都感覺到魚脂豐膄。加上鱈魚經清酒煮過,再配上黑胡椒汁同椰子泡沫,正呀!鱈魚魚味濃郁,醬汁味道香甜,帶一點椰子泡沫的清香,還有黑椒的沉穩厚重,味道層次十分豐富,感覺一點點日菜的氣息,唔錯!這兒的薯蓉更是必吃!雖然只是簡單配菜,但薯蓉入口極為香滑creamy, 薯仔味十足,又富牛油香,但又唔會太膩口,真不愧為佢哋嘅招牌菜。現在還未吃過一家餐廳的薯蓉比他們更好。Les spaghetti +$50Marine lobster spaghetti with coral emulsion 這意粉賣相很美,意粉上放滿大大件的嫩紅的美國緬因州龍蝦。這龍蝦啖啖肉,肉質鮮美,彈牙有口感又唔韌。而意粉口感煙韌有緻,al dente. 醬汁雖然唔係cream base或稠身質地,但味道依然豐盈,龍蝦味特別濃郁。原來是用上龍蝦膏、龍蝦湯和法國黃酒製作。特別一讚的是,這醬汁沒有太heavy 的忌廉,意粉味道濃厚又感覺輕身。加上意粉都幾掛汁,十分滋味,吃罷完全沒有膩口的感覺。推介!由於轉換了甜點廚師,是次的甜點味道有點不一樣。從前是日藉甜品師,甜品味道清雅又別緻。現在的法藉甜品師的甜品,就感覺西方的甜品味道多一點,而擺盤亦有所不同。La fraiseFresh strawberries with white chocolate namelaka and yoghurt icecream 這士多啤梨甜品由鮮士多埤梨、白朱古力同士多埤梨乳酪雪糕造成。這甜品味道幾fresh, 有香甜的士多埤梨味,配上白朱古力的甜味,相對地無黑朱古力咁霸道,感覺幾夾。雖然味道唔錯,但還是喜歡honey的朱古力甜品多一點。La chocolatChocolate trilogy with pecans and caramelized hazelnuts這朱古力甜品,有朱古力脆波、朱古力雪糕、榛子醬和焦糖榛果等。這朱古力波波有香脆的花生朱古力包住朱古力mousse, 味道就像金沙一樣。而那香滑的榛子醬榛子味濃香,加埋又脆又甜香的榛果pecans, 配以朱古力雪糕,充滿榛果香,味道又醇厚。朱古力味濃濃的,但又不過份甜膩,好吃!Petite fours有成四款咁多,有Raspberry marcoon ,純朱古力,朱古力撻和馬德蓮蛋糕。raspberry marcoon 味道香甜,純朱古力和朱古力撻的朱古力味極為濃郁,口感幼滑;而馬德蓮旦糕口感鬆軟,帶一些牛油味道。每一款都小巧精緻,配咖啡一流。Flat white這flat white 口感香滑,泡沫薄薄一層,咖啡味道甘香,正!Cappuccino 這cappuccino 泡沫細緻,加上醇香的咖啡,啡香奶滑。不得不提這兒特製的招牌焦糖糖漿。這糖漿味道甘香甜美,還有干邑的一點butter taste, 是一種成熟又帶一點深度的味道,個人就十分喜歡。雖然一代巨匠Joel robuchon 離世,但他的餐廳水準依然,保持一貫高水準。近曰也試過新開的Arbor 與Ecriture, 雖然水準唔錯,但感覺這兒的性價比還是比較高一點。推介! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-06-25
I thought it was going to take me hours to take care of a few personal matters this morning but surprisingly, I finished well ahead of schedule. Since I was already in Central, I decided to pick up my phone to see which of my favorite French restaurants still have vacancy for one. I started calling Épure, L'Atelier de Joël Robuchon and Caprice (in no particular order) hoping to land a table but only to find that they were all fully booked for lunch. But being the persistent person that I am, I kept on calling every 15 minutes, and lo and behold, I was finally rewarded.Thanks to the good guys at L'Atelier de Joël Robuchon for taking me in at such late hours (it was 2:10PM).Looked like they have been tinkering the set menu a little bit but not as much as I would like. The black cod dish among others has been there for ages and I thought it's about time it has a replacement.Tomato gazpacho jelly, avocado coulis - I can't ask for a better amuse bouche than this, can I? The tomato gazpacho jelly was just perfect for the dog days of summer (at 36 degrees). Wonderful, refreshing acidity met with a layer of silky avocado coulis. Also some paprika and crispy croutons on top. Got me all geared up for the upcoming dishes.La Langoustine - I had a different version of this with mom last time. As I recalled, that one had a super intense langoustine bouillon served with a delicious piece of roasted scampi. By the look of it, this was a downgraded version featuring a fine spiced chicken bouillon. Floating on top of the bouillon were some scallops, lobster and shiitake mushroom. There were also a couple of scampi "tsukune", homemade scampi meat balls made with scampi and flying fish roes.The bouillon was a little on the spicy side thanks to the strong ginger flavors. I think I want the old version back.Le Boeuf Wagyu - I was a little curious of whether the wagyu was Japanese or Australian, and not surprisingly, it's Australian. This was beautifully prepared though, leaving each slice of beef with a nice charred crust. I love the white asparagus, pine nuts, ginger and green onion served on the side too. Very tasty. The homemade teriyaki sauce was spot on and just perfect. Definitely, the best dish of the afternoon.La Cerise - I had a feeling it's not going to be an ordinary cheesecake and I was right.Like the amuse bouche, this was just perfect for summer. The hibiscus cheese cake with cherry compote and beetroot ganache was bursting with refreshing flavors while the sweetened cherries, cherry sorbet and chocolate crumbs provided the dish with some additional texture and contrasting temperature.The petite four was nice as always. It took me 30 seconds to wash them down with my English breakfast tea coz I didn't want to be the last customer leaving the dining room. Second last was okay.The langoustine dish aside, I thought I had a pretty delicious meal today. The only thing I was slightly unhappy about was perhaps service. Unlike my previous experience at a Robuchon establishment, I found today's service a little "robotic" (but not rude) and not very Michelin-like. Quick example: when a customer came in at 2:10PM, it's quite understandable that you want to take his orders as quickly as possible (before last order!). But I waited and waited, and even signaled to a number of servers with a closed menu but no one came to my rescue. At the end, I had to wave my arms around to get someone's attention. When a female server finally came up, she told me they were all thinking that I was waiting for someone. That's just very poor communication right there coz when I arrived, the hostess already knew I was a solo diner. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-10-09
Went to L’ ATELIER last Saturday in HK seem not that busy. Service was not as I expected as of 3 Michelin restaurant. For example my water glass was not refill when needed. Between dinner and dessert went to the Rest room. My cloth napkin I put on table was just taken away. The food was good & the presentation I thought was not bad, but I think they need to train their staff more on SERVICE!!!! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-10-05
是日男朋友生日,一向"細心"既我當然要準備充足。 經已提前一個月預約晚飯時間,但餐廳表示已full booking 只有lunch time 時間有枱 ,還有服務員還表示只有bar 枱可提供 。 好吧,男朋友是一個看似無所謂但很有所謂的人,就讓我在他生日來個米芝蓮三星級午餐做開始吧👅餐廳在置地廣場4樓,3樓有同集團的cafe一條電梯從3樓直達4樓餐廳。從大堂開始是一條有點昏暗但幾grand的直路2邊可以看到它們的酒櫃。好入正題了。我們預約的時間是一點鐘,準時到達,座位上已有7成位置坐滿了。正中心是open kitchen 可以飽覽廚師們的cooking過程。男朋友表示為什麼會是bar枱的設計用餐?但我倆觀察一下環境 餐廳設計好像大部分也是bar seat,大概有一些dining areas我們看不到吧坐底3分鐘左右 服務員送上面包籃和menu,面包印象中好似有6.7種 也不錯的 暖暖和軟熟的。menu 分別有498、598和768,分別是三道菜、四道菜和五道菜 我發現我和男朋友的menu選擇在甜品兩者有小小出入 不知道是否男客人和女客人的分別🤔 我當然選擇了498 因為怕太多 ,男朋友也選498 我心諗 這個肥嘟嘟既肥仔生日不用和我客氣吧 所以我幫他選了598 第一道菜來了 是Amuse bouche我想解作 法式餐前小食吧。是日菜式是 栗米鴨肝燉蛋十分精緻 看似一個布丁🍮用它附上的小匙食用第一啖栗米味比較重,再食第二啖有種淡淡的鴨肝味 不像鴨肝醬或鴨肝凍批的濃烈 可能是因為燉蛋吧 用蛋中和了整體來說 是不錯的幼滑的。當燉蛋食得八八九九時,服務員已準備好我們的頭盤。我的是帶子薄切配芒果和魚子醬。男朋友的是 紅菜頭和蘋果沙律配牛油果 with green mustard sorbet。一上碟的時候,服務員會用心介紹菜式食材配搭。介紹得很好👍 我當然一邊用心聽,一邊急不及待讓我的手機先食 然後再到自己😜 先介紹這個帶子薄切。好靚 那碟子就像花盤一樣,乘托著這個滿佈色彩的帶子薄切。帶子被廚師調較過的芒果醬淘滿了上面放了 花花 草草 蔥蔥 包包 調味料等哈哈 因為我都不是專業的 所以不知道學名是甚麼👻 味道很濃烈 看廚師的製作 這道菜應該有十多種東西要落 這道菜 好好味 我連上面的花花也一同吃下了 但我認為調味太重 有點像西班牙菜的感覺 如果他不說是芒果 我也不知道那是芒果醬 有點像芥末的感覺 再者 也吃不到帶子原來的鮮味 但米芝蓮既野我識d乜 好食同靚咪得 🤡到男朋友的紅菜頭沙律 🥗識左就黎兩年都未見過佢食菜 竟然會選擇這個 😰感到驚訝好精美的沙律 全部切成細小粒粒落模固定形態 面頭放上一大堆香草 和跟上一“粒”sorbet。紅菜頭和蘋果粒粒都keep到爽脆,配合一大堆既香草中和返又幾freash,原本最愛吃牛油果既我問男朋友牛油果係邊?男朋友說it is sorbet,但返查下原來那個是名為green mustard sorbet 那我的牛油果呢我諗應該是混合了紅菜頭和蘋果之中吧忘記了說它用了 紅菜頭汁 芥末 黑醋 作伴碟味道配合得好好 7.5分好了 他們要準備為我們上第二道菜langoustine bouillon with scampi ravioli 一碗湯也不會放過擺設的機會值得一讚是湯內的一粒小雲呑雲呑皮像中式雲呑皮似的 包含小龍蝦肉和雙色甜波椒 切的size我認為不錯的 很有口感波椒明顯有燒過的味道 令湯的層次昇華面頭有2條日本的芥末水菜 可帶出輕微的芥末味 和有一塊墨魚味脆片 完全吃不出任何味道 但做得十分精細和薄的 和一堆泡泡 湯做得十分幼滑 一般高級法國餐都重視湯汁 有別一般西餐主菜我們等了約十五分鐘 係咪要精心製作呢🤣很期待。Mine is 黑鱈魚配malabar black pepper and coconut foam。Frankly,量有點小,岩我。魚味道不錯 有點像日式的味道,男朋友話魚不夠熱,我認為剛好在外國四處走生活過幾年的我明白外國人like food to be warm instead of hot~ 嗰個黑椒汁是很貴的黑椒一種嗎?🤔很像日式燒汁既感覺 ,coconut foam 吃不到椰子味 有一棵小棠菜做配菜 男朋友以為內裡包著東西 😨傻子 整體這道菜配搭比較簡單 男朋友的是 iberico pork plumapork pluma 應該是解作豬肩的一小束肉吧這道菜的份量比較多 法國菜來說也算多肉切開了也有5塊 肉質成數做得不錯 👍這個肉可以做生一點的成數 肉質有點像牛肉 調味也做得很出色 煎得也很香口 左手邊的是西式淮山 乾蔥和一些脆片淮山調味同樣出色 可中和肉的油脂👍 呢個mix and match幾特別。兩個主菜都會送上他們所說的 招牌薯容我認為真係好好食,creamy and smoothy,so far食過最好食既薯容, well, boyfd覺得好standard。值得一提的是 服務員換刀叉速度很快 和服務我們的男侍應Paul都很親切講述每一道菜。到甜品時間了,我表示已經很飽,但看看它能否打開我的胃口。我點的是 le marron,有一個栗子撻,有一些檸檬酸味波波中和甜味,旁邊有一個用朱古力印出來的栗子圖案,十分可愛😍男朋友點的是 le chocolat,nice chocolate though not much suprise。事前細心的我早已在reserve table時說明今天是男朋友的生日,服務員早已在他的甜品碟上放上生日牌,還有服務員還會用相機幫我們拍照留念,然後沖曬好的相片送給我們。作為紀念。飲埋熱茶和餐後小甜點,消一消膩,成餐飯就完滿哂。最後,服務員自動幫我們把面包包起了,讓我們外帶。但一向語氣沉重的男友說 我無話要拎走d面包 一句說話,令服務員很像有點失望,好意被拒絕的感覺,哈哈不好意思。In general,服務同食物既quality and leavel都excellent,值得一試再試,但座位有點坐得不舒服和環境有點拘謹 maybe because 我始終鐘意一大班人打邊爐嗰種暢快同麻甩。"Last and the least",係離開bar area到大堂接待處的短短30米直路,男朋友話reception兩名女生都冇同我地say good-bye,which is not a professional manner。呃~~都有point既,生日大哂。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-09-05
Decided to spend my 40th birthday dinner here as I know the food at Robuchon never disappoint. The server seemed a bit new but he did his best. The bread basket is always one of my favors and must get both types of butter to go with the bread. The wine glasses used were top quality which makes drinking wine at other places difficult to enjoy. I don’t remember the portions were big but the items we’ve ordered were much larger than expected. Looking forward to my next visit. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)