118
19
4
港鐵中環站 G 出口, 港鐵香港站 C 出口
電話號碼
2166 9000
開飯介紹
L’ Atelier de Joel Robuchon 環境高雅,法國菜式美味精緻,而且牛排分量十足。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2009, 2010, 2011), 米芝蓮三星餐廳 (2012-2017)
營業時間
星期一至日: 07:30-10:00, 12:00-14:30, 18:00-22:30
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
75
其他資料
酒精飲品
泊車 詳細介紹
電話訂座
招牌菜
厚切和牛脊肉 焦糖奶凍伴開心果及可可豆 鵪鶉與鵝肝伴薯蓉
食評 (153)
見習食家 2016-12-23
1915 瀏覽
Excellent food. Even better service - attentive yet considerate. We tried the 8-course set dinner. A wonderful menu including all the popular dishes. My personal favourite was the king crab and avocado cannelloni. Simply sensational! Bread basket was impressive and so yummy !!! Totally worth every penny of it and it's on the must go again list. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
入門食家 2016-12-20
1484 瀏覽
I've been here several times and I never really liked their produce, I thought it was a little too boring and I never remember what I ate the next day. Even the Robuchon in London and Macau I was extremely disappointed in. My experience yesterday with their discovery/tasting menu however changed my views on the restaurant and I finally got the taste and service of a 3 star restaurant from here. 1st course: King crab and avocado cannelloni with Imperial caviar - my favorite dish tonight. All the flavors are integrated and supportive of each other. This is a new dish created by Mr. Robuchon himself, great he's finally working on something interesting. 2nd Course: Pan-seared scallop with green curry and coriander sauce, squid ink farfalle - good nut not great. 3rd course: Soft boiled egg on golden pearl rice with white Abla truffle and parmesan shavings - the white truffle wasn't too aromatic somehow. Dish itsels has a little fusion element in it. Decent but again not fantastic.4th course: Grilled Maine lobster with green peas and baby bak choy - the sauce was absolutely amazing and the pak choy, in my opinion was a genius idea. 5th course: John Dory fried with shiso tempura, cuttlefish ink risotto - one of the best dishes of the night. The tempura itself would beat any tempura restaurant in HK and the risotto underneath enriches it. 6th course: Pan seared Japanese A3 Wagyu with crispy shallots and Padron peppers - tastes good but personally the cut is probably a little too fatty for me.Not a dessert fan so no comment. It's a little annoying that they do not allow customers to BYOB, I know they have an extensive list, but forcing me to choose from a list that's 2x the retail price (at least) is still a painful task. Instead of a traditional Burgundy or right bank I went for something that's less common - the famous aussie Amon Ra 2006. However I regret it because I personally believe the 06 underperforms its other vintages. Yes the coffee, black fruits etc. are there but first it's not very intense and second the aftertaste dies off easily. (86 pts)I'm glad that I finally enjoyed a robuchon meal after so many attempts! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
My wife and I celebrated my birthday at L'atelier de Joel Robuchon. The service was very friendly without being pushy. You don't have to order bottled water unless you want to (which isn't the case in some Michelin-starred restaurants). The server won't even push you for ordering wine or other drinks unless you ask. Our server (Benfi? He didn't introduce himself) was informative about the food, keen to take pictures for us and answer questions, always around when we need him, and was pleasant and cheerful all the time.  The food itself isn't bad, but certain courses are quite expected in taste without the insightful and unexpected juxtaposition of mouthfeel and tastes that I'd expect from someone like Joel Robuchon... All in all, we had a great time and for the price (HK$698 for a 4-course set), I'd say it's really worthwhile. Here comes the food:The amuse bouche is quite nice, especially the pirouette filled with pork sausage -- intensive flavours in a small crispy cigar cookie. The Christmasy garnish on the plate also adds to the warmth and heartiness of the food.I started with salmon tartare. While it's delicious, it's kinda too expected in terms of taste. The highlight for me was the little sprig of Shiso flowers on the side that looks elegant and tastes divine with the caviar. Yet, the Shichimi Togarashi doesn't add much to the palate. My wife ordered egg mimosa salad with king crab as appetizer. This is absolutely stunning. The king crab is flavourful, firm and chunky. It is marinaated with a pinch of turmeric that complements the briny seafood taste very well. Though it says the dressing is wasabi, I can barely taste it. My only complaint would be the stringy and chewy celery on the bottom... Not sure it works with the course. We both had the scampi bouillon. Again, this is the highlight of this meal. The flavours of the bouillon is very intriguing with many layers to it. It has a very subtle warmth of chilli pepper, yet without being overwhelming. It is cream-based, but the mild heat cuts through the greasiness and for me it's a masterpiece that deserves 3 Michelin stars. The langoustine was cooked perfectly -- still juicy and tender. The prawn filling of the ravioli is very "springy" -- which isn't unlike the "crunch" of the prawns served in Chinese restaurants. All in all, a great course.The main courses are not as spectacular and inspiring... unfortunately. The veal is cooked perfectly. The gravy was great. The veggies cooked in cream and topped with parmesan shavings are yummy. But they all just tasted like any veal or veggie you can get from any good restaurant. I mean, it's good, albeit not stunning. The combination itself is also a bit mundane... though you can't get falsifies everywhere, they don't add any magic to the course.Again, the lobster spaghetti is very delicious and flavourful, as expected. Maybe we're spoiled, but we come to expect something more experimental from a Michelin 3-starred chef...For dessert, my wife ordered La Fraise, a combo of strawberries in various form. She loved it as it's zesty and tangy to cut through the heavy meal she just had. The kirsch cream in particular won her heart.The chocolate trilogy (and a white chocolate plaque with "happy birthday" written on is not shown here) is a bit less inspired... The chocolate ice cream has very intense cocoa flavour, but comparatively, the chocolate cream on the bottom and the choco sables are not very flavourful... All in all, the combination of mouthfeels is good, but there's no surprise in this one.The petit fours are delicious. Even the baby medaleines taste great with a strong scent of lemon zest. But the presentation is a bit of a let-down... They were just haphazardly stacked on a small plate. And our server Benfi asked the kitchen to put happy birthday on my cappuccino, which is a nice touch. The coffee itself is nothing to write home about... We ended up paying HK$1100 per person including wine and sparkling water, a fairly good deal given the quality of the food and the service. Though certain courses don't deserve Michelin 3 stars, the food is still great nonetheless. Oh, one last thing -- we had a major problem with their goofy stamps and funny childish art on the rim of the plate... We think those are really bad taste. There is a red crab stamp on the plate for the mimosa salad with king crab. There are flowers and leaves in metallic turquoise and purple on the plate for the scampi bouillon. (not shown in the pictures because we hated them). Maybe it's hard to breakthrough from the typical fine-dining presentation, but making it childish doesn't really help... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
入門食家 2016-11-21
2854 瀏覽
Just walked in for a quick lunch today. Unfortunately, the restaurant was fully booked and I could only sit at the bar. The bar was surprisingly comfortable. And the service was excellent. Sitting at the bar also gives you a view of the very neat and clean kitchen. Quite nice to see the chef and spud-chefs in action. Dishes are very yummy and beautifully presented! Certainly a great experience and will come back again! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
見習食家 2016-07-29
8862 瀏覽
After visiting this restaurant I feel like the food were not too bad, the lobster was nice, but was a little too oily. Overall, it's a definite must try! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)