L'Atelier de Joël Robuchon (裝修中)

13'C and drizzling outside. It is time for a hot and rich breakfast!La Salon de thé (3/F L'Atelier de Joel Robuchon)ordered a banana + chocolate croissant (croissant de banane) $22 and a freshing prepared hot hot hot chcolate $35. The drink is only available between 8am to 6pm (while the kitchen of the teahouse is open).The banana croissant is absolutely delicious - banana mixed with velvety chocolate! yum!The drink was lovely + creamy + very hot but I felt it was a little more creamy t

帶至愛第一次到次食早餐, 我都係叫左個set breakfast, 他選了omelette, 所有食物都細致到極,一絲不苟.Omelette 暖暖包著蛋汁, 蘑菇, 煎得恰到好處.museli 很可口, 配合的生果很新鮮. 不過要數最好的, 還未夠island shangri-la 的精彩.不得不提的是bread basket, 有5 -6 款任點, 會隨你選兩三次左右. 所選的croissant, chocolate croissant, peach pastry 不用說, 都是best in town. 上桌前還會細心的為你焗暖. 最可惜的是mini baguette 已不再在早餐提供.環境怡人, 食物一流.

尋日家姐請食飯,試$1500既TASTING MENU, 食完尋晚即刻肚痛到而家, 真係頂住先係度講. 個鵝肝得半熟,有陣生生地既味. 其他DISH D味都OK, 鴿肉內讓有內臟, 好油膩. 三文魚又油淋淋. 炸龍蝦好味, 但好油. 比較好食既帶子, 但個汁都係油淋淋. 總之碟碟都好油膩. 全晚最好食係唔洗煮既APRICOT 雪糕. 只係服務好好, 餐具好靚. 比得咁既價錢, 食到胡裡胡塗, 不如食BURGER KING 好過!

Fine dinning 一向都是我的至愛, 法國菜對我亦有一種不可抗拒懾人之魅力....怎可以不到Robuchon 走一趟呢？一到就是兩次。很可惜, 兩次都是全院滿座, 只好坐坐吧枱, 面對厨房, 看看厨師幹活之情景。這裹的winelist 可以說是非常齊全。價錢非常合理, 一點都不貴。一瓶Paul Jaboulet La Champelle Hermitage 9X 年(對不起, 忘記了是90, 91 或92)才賣千四元相比其他高級餐廳實在太便宜了！其實, 在外國餐酒的價錢一向都非常合理, 只是香港標價太過份而巳。試過幾個前菜: 龍蝦肉雲吞- 鮮美但醬汁太creamyParma ham - 選料上乘, 但看不出厨子手勢。最失望是foie gras, 滿以為米芝蓮大厨可以做出一道驚天地, 泣鬼神之鵝肝...第一次, 太熟。侍應生連忙道歉換掉，再來一次, 生得像茹毛飲血一樣, 最後取消了order。還好, 不用付錢。(我真的懷念多年前在跑馬地Amigo 的堂煎foie gras....)主菜是海膽意大利粉, 因加上鷄蛋, 非常thick and creamy。不過, 真的有點新意思！和

寫OR寫了2年多，講真，自問不能像其他食家般常試新食店，但仍堅持keep住寫，因為已當OR是我的diary，重要的節日都能在食評中回味。買Robuchon為家人慶祝生日已成了指定動作，貪其好吃兼细細個，容易食。白朱古力熱情果依然是我的至愛，熱情果的酸跟白朱古力的甜極度匹配，慕司亦滑一滑，是百吃不厭的味道。妹，生日快樂！要身體健康呀！

o个日係我生日, 我老公仔帶我去食法國餐。本來覺得西餐不外乎鵝肝、牛扖;點知邊吃邊讚，好鬼好咪又得意!唔講咁多, 淨係比你睇佢个Mini-Burger，真係又cute又好味!環境好有情調，不過坐Bar位始終唔係好舒服lor!!因為食法國餐起碼坐佢3粒鐘啦，Bar位就坐唔到咁耐lor! 可能佢都唔想你坐咁耐，想番多幾轉枱掛!!仲有呀，d廚師穿黑色衫o架，又唔使戴廚師帽ga!!

One may needa splash out $$ for its dinner set,to get a taste of this finely cooked frech cuisine, go for its lunch set,shit i lost all the pics taken yet starting from its appetizer to its entree and finally the dessert,every single dish was finely cooked to its tastefulness and offered layers of tasting experience.The accompanied bread was a highlight unexpectedly,the set kicked off with the jelly and cream mixed with olive and lemon,then came the risotto-like rice yet the egg-yolk pretty mask

One cannot find a better wine list anywhere in Hong Kong's restaurants, in terms of completeness and prices. The mark up was very very reasonable indeed . . . You don't have to worry about bringing your own bottle anymore! Moreover, the sommelier is very nice and honest.

礙於我和妹妹的budget有限，Fathers Day 只能訂Robuchon$390/位的4-course set lunch。這set lunch限坐bar枱，如想坐Table位，就要點較貴的ala carte了。先來免費starter：鵝肝mousse 一坏，柔滑香濃，中間混了一層深紅色的醬，味道有點像中式的乳豬甜醬，配搭得宜，不錯。1st course：茄子沙律，口味清淡，是着重原味的一度前菜。媽媽吃不慣，說不好吃，我反而欣賞那清新的菜香。2nd course：用紛絲包着大蝦油炸，我們都不約而同想起利苑的點心。Robuchon的，做得頗令人失望，首先蝦不夠大隻爽口，再來紛絲不脆，整體口感偏油。伴碟的jasmine sauce是唯一驚喜位。Main course：有紅衫魚和豬柳。紅衫魚處理得頗出色。皮煎得很脆，魚肉亦鮮嫩。伴碟的foamysauce亦見心思，輕盈的泡沫和魚肉超夾。豬柳水準則强差人意，肉質死實，伴碟的燒蔬菜比它還好吃。Dessert：期望越大，失望越大，Mixed Berries Sorbet外層圍了杏仁餅，Sorbet味道很假，杏仁餅鬆脆，卻太甜。位於樓下的cak

今天2007年5月19日是我的生日，另一半帶我來了L’atelier de Joel Robuchon。澳門那一間在多年前吃過，印象中挺好。吃晚餐共吃了差不多2千元。今天食Lunch也吃了$1340，很貴啊。訂位時講明，如果食Set Lunch一定要坐Bar。1.Set Lunch ($390)(i)餐廳小食是一個茄子蓉，好吃！(ii) 鴨胸核桃沙律：我覺得鴨胸有點腥，但另一半說OK。(iii) 吞那魚塊，上面有mix的酸酸地配菜。魚外面是熟的，裏面是半生的，一點都不腥，配上mixed 橄欖、洋蔥等等，很開胃。(iv)主菜的小羊腿賣光了，另一個是鱈魚，（看到別人吃，賣相好像一個圓形蛋白Pizza，面上鋪了mixed vegetables，下面的蛋白皮是鱈魚，很吸引。）但因為另一半不吃魚，所以吃了替代羊腿的“牛仔肉”，我覺得有點韌，但是都挺香的。(v)raspberry 白朱古力慕絲餅。面層加了一片caramel。OK啦，沒有很大驚喜。(vi)咖啡和petit fours。我不是一個特別愛咖啡的人，但我覺得偶爾來一杯，嘆件餅，真是人生樂事。咖啡是好喝的。這裏的petit fours其中一

By Joel Roubuchon itself should be a full of star restaurant I initially think of , in the final, it is one of the star - a dimming star compare to Spoon / previously Hugo - I think Saying the good things first! In L'atelier, I tasted the "tasting menu " in the first time , it was a redefine modern concepts of french food and traditional cooking, thus earning the freedom to mix and match food and cooking styles. It is really new chapter for life experiencing an exciting combination of cuisin

Between myself and my friend, we had been to the L'atelier establishment in Tokyo and Paris, and thought we would try out HK's version since it happened to be a convenient choice one evening.The first mistake we made was making a dinner reservation, L'atelier is really set up to be a lunch spot in my opinion. The place was actually virtually empty but I was given an otherwise impression when booking. Dinner on the counter was, on hindsight, not the best arrangement.The amuse bouche was a foie g