L’Atelier de Joel Robuchon was on my shortlist of “top-see” places for a long time. In the end, it was a spontaneous decision. We were walking on the streets of Saint Germain and all of a sudden, I saw the restaurant. We had briefly an hour to catch our train and thereby decided to give it a fast try.
I like the open kitchen layout with a bold, glossy black design. We were more than pleased to sit at the bar to take full advantage of the open kitchen layout. Because it enables you to see what’s been prepared and how it’s been prepared. At the same time, it is a more social layout that perfectly matches the chic ambiance.
It was lunchtime on Sunday, and we did not book in advance, but we still managed to find a table for two after a short wait. The service staff was informative when explaining the menu. However, the menu was available only in French.
We decided to take a nibbly approach to food and ordered several appetizers. Then, as a main course, I opted for free-range quail stuffed with Foie Gras and Truffled Potatoes. To be honest, I was not sure I had the right choice first, but then after tasting, it was amazing. Especially the inside of the quail, which was packed with the delicious foie gras, was so delicious it made my day. A note to add is that the menu contains many small items, which gives you the flexibility to try different options in one go.
In the end, I was afraid that we had only limited time to enjoy and experiment with this delicious food. It lived up to our expectations. Not surprising perhaps but they have an impressive portfolio of wine choices. We chose to try several different options, therefore ordered by the glass.
In the end, there was no time left for desserts. We had to leave the place with a bit of a hurry. The verdict is: we enjoyed it very much and plan to come back very soon again. Next time, probably with no time constraint, to get the most out of it.
Update: L’Atelier de Joel Robuchon is also available in central London, and we had booked there twice after this initial experience. The decor and the experience on the ground floor are close to the Paris branch; the food is also on par.