122
19
4
Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
Telephone
2166 9000
Introduction
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
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 (160)
Level4 2017-05-14
479 views
I have been a little under the weather the last couple of days but with my good friend Agent-I treating dinner tonight, I won't miss it for the world.Last night around the same time, we were still debating on exactly where to go for dinner. We finally narrowed it down to four restaurants, L'Atelier de Joël Robuchon, 8 1/2 Otto e Mezzo Bombana, Bo Innovation and Épure. As the birthday boy from the month of April, of course I had the final say and I decided to go with Uncle Joël whom I haven't visited for almost a year now.Both of us wanted smaller portions for different reasons (me due to my poor health and Agent-I for staying in shape) so we danced around the degustation menu and promptly asked for the one labeled "Small tasting portions" instead.Talk about knowing how to make an entrance. Uncle Joël sure knows a thing or two about setting the tone and that was on full display when our servers brought out tonight's amuse bouche.When the smoke finally clears, we have a gorgeous bowl of white asparagus emulsion right in front of our eyes.What better way to start the meal than some "in-season" white asparagus served as a purée with chorizo and peppers. That was a dreamy start.Le Caviar Impérial ($390) - I didn't realize how much I missed this dish until it sat right there in front of me. It was a wonderfully designed dish and the execution was just perfect. The cannelloni of king crab meat and avocado was topped with the imperial caviar while the condiments of celery (green dot), grapefruit (orange dot) and pepper (yellow dot, well some sort of pepper I think) on the side added the perfect finishing touch.L'Oursin ($270) - Talk about a dish that never gets old. Robuchon's sea urchin in a lobster jelly topped with cauliflower cream.A very elegant dish that ranks right up there with the best of it including Amber's signature sea urchin dish which is no longer available these days. I don't know if there's a better match with sea urchin than lobster jelly and cauliflower cream. If there is, I haven't seen (or tasted) it yet.Le Black Cod ($240) - Finishing things off for me was black cod fish with Malabar black pepper sauce, Chinese cabbage and coconut emulsion. This tasted a little like the always-popular Japanese dish, cod fish with miso glaze. The only difference was replacing the miso with a bit of spicy kick thanks to the black pepper sauce. I like the coconut emulsion there to balance the spiciness of the black pepper. This was simple yet very delicious.Le Pomme Verte ($170) - I thought I was done after the black cod but that was before I was handed with tonight's dessert menu. Perhaps I could squeeze one in.It was another beautiful dish with the delicate sugar pearl ball as the centre piece. Inside the sphere was cinnamon panna cotta, caramelized green apple and sorbet.Even the crumbs underneath had green apple and cinnamon flavors. Very nice.Petite four was the usual macaron, jelly candy and chocolate. They have printed the words "JR~10~HK" on the chocolate for the celebration of their 10th anniversary in the city.It feels good to be back at L'Atelier de Joël Robuchon again and be reminded of what French haute cuisine is all about. Consistency has always been the prelude of success for all the Robuchon establishments and once again they delivered. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
慶生午餐 Featured Review
Level4 2017-01-23
6473 views
去年hubby 生曰我訂了這餐廳和他慶祝,記憶猶新,感覺良好。今天是他爸爸的生曰,我們一起和他在Robuchon 慶祝。這兒雖然是米芝蓮三星餐廳,但他們的午餐收費是最合理的。其他的米芝蓮三星餐廳的午餐都由七百多至一千元一位起跳,而這兒最平的也只是$498有3個courses, 包咖啡或茶。坐普通枱要每位另加$100, 而坐bar 枱則不用加錢。雖然坐高DD,但卻看著廚師準備食物,又別有一番風味。Amuse broche 鵝肝蓉混合para ham 的燉旦真的好好味!滑溜而味道濃香,正!而那炸粟米波波十分香脆,黑松露的味道在口中爆發!這開胃菜水準十分高,令人期待其他菜式。La saint-jacquesSea scallop carpaccio with sea urchin and imperial caviar這碟頭盤造型出衆,海膽出奇地鮮美,配上鹹香的魚子醬,再伴以薄切帶子,味道十分鮮美,正!既有外表之餘又有內涵,好像一口氣把大海的精華放進口裏,又鮮甜又鹹香,又海膽又魚子醬仲有金萡點綴,感覺好decent.Le foie grasFoie gras roll and lentil beans salad with iberico ham這碟菜式要混合各種材料再一拼放入口中,味道濃郁之餘,口感也多元化。鵝肝片味道濃香,入口即化,加上神級火腿-iberico ham, 充滿著甘香的油脂,再配上起沙的扁豆沙律,味道濃郁之餘又帶有一點清新。這道菜十分不錯!Le topambourJerusalem artichokes veloute with conte cheese and black truffle cromesqui 這忌亷湯十分滑溜,啖啖清新之餘又充滿著松露的芳香同芝士的餘韻。十分不錯。La lotteSlow cook Monkfish fillet in Mediterranean style with saffron potato這個魚肉質比較厚實,口感chewy, 質地唔係好滑嗰種而比較肉感。配上地中海式的醬汁,質地輕creamy 而輕身,富有鮮味。Le veauPan seared French veal with polenta and dandelion green and truffle salad這法式牛仔骨煎到表面焦香,內𥚃透紅,呈medium rare 的狀態。由於是全瘦的關係,雖然烹調得到位,但也沒有入口即化的牛脂甘香,吃的是牛肉的肉味,個人覺得有少少美中不足。l'agneau de lait French lamb saddle with salisflies, broccoli and hazelnuts oils這道羊架比牛仔肉好得多。羊肉肉質細嫩有肉汁,羊味十足而沒有那叫人倒胃的羶味。而那榛果油只輕輕的提高香味,有點nutty 香,沒有蓋過那羊仔的味道,推介。La poire Pear compotes with Jr-10-hk chocolate mousse and icecream這道甜品真的好好食!正!那朱古力mousse 的朱古力味十足,入口極滑又細膩,味道非常香濃又甘香,又唔膩口,是十分醇厚的朱古力味道!叫人吃過不停,相信只有Godiva 的才可與它匹敵。而梨子的清新正好balance 一下朱古力的濃郁。吃罷意猶未盡,還是想要多一點。La fraiseJapanese strawberries with smooth kirsch cream , crispy almond tulles and strawberries sorbet這道甜點比較淸新,曰本士多埤梨混合忌廉同sorbet,酸酸甜甜的,加上杏仁薄片,有少少cruchy 的口感,簡單而味美。這兒的cappuccino 十分香滑,泡沬十分綿滑細緻,不得不試試加干邑焦糖漿,味道更加甘香隱約帶酒香,正!送上甜點之時,一群waiter 送上生日歌同點著爉燭的甜點,爸爸感到十分驚喜!最後他們更為我們送上合照留念,十分細心同窩心!星級餐廳有此星級服務,是慶祝必然之選,推介! 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.)
Level1 2017-02-26
3190 views
多年來只用開飯平台尋找美食,終於覺得需要做些貢獻 。第一次想寫食評,只因米芝蓮三星認真的體驗。 沒遮擋開放式的廚房,讓每個食客看到認真製作食物的流程。今日值得表揚之菜式,看圖! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-02-02
3477 views
已經係第2次黎食lunch~今次係公司食開年飯~好好彩做一日都BOOK到BAR枱5位俾左個CORNER位我地, 都叫做易D傾計今次醒目無食咁飽早餐, 所以盤面包一黎就可以食多幾個~真係個個都好好味熱辣辣之後送上廚師精選, FREE既~係一個燉蛋同埋黑松露薯波食完頭盤同main course已經好飽甜品今次試左banana,普通D, 都係strawberry好味D最後加多杯cappuccino呢個lunch真係好滿足~好好味~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)