reservations. You can pop in anytime to experience cocktails and tasty appetizers.
After 30 minutes, we were taken to L'Atelier, named the “workshop”, which serves Robuchon’s French haute cuisine in a Japanese-inspired environment. The eating counter surrounds the open kitchen on the ground floor, inviting diners to engage with the chefs whilst watching them prepare their meal.
We began our meal with 3 delightful starters. The portions were definitely not tapas sized and we would recommend 2-3 starters to share between two people. Our favourite was definitely was “Le Potiron”, a silky pumpkin velouté with sweet onion foam. “Le Foie Gras” was also exceptionally delicious.
We accompanied various wines with our starters. The exquisite sommelier, Jordán, assisted us with his beautiful selection. Luigi Bosca, 2011 made for a divine combination with our Le Foie Gras.
For our main course we thoroughly enjoyed “L’Œuf De Poule”, a delectable, crispy rice batter served with beautifully placed egg inside.
Finally the sweetest bit, the deserts; the choice is quite a selection. As chocolate fanatics, we went for “Le Souffle”, which to our delight was served with delicious Sicilian pistachio ice cream.
At the end of our exquisite encounter we were lucky enough to meet with the head chef, Xavier Boyer and had a quick chat with him. He was very attentive and very involved with every masterpiece his sous chefs were creating. “The food brings you friends, it is a generosity! It is the best sense ever…” he asserted. Boyer spoke fondly about collecting food memories that he experiences all around the world and adding them to his creations. It was refreshing to see how much passion he had for his job and working environment. He went on to tell us, “I love working here, the interaction here is incredible. The open floor in L’Atelier enables us to see the reaction on customers’ faces straight away, to me this is the most satisfactory feeling.”
Though we would love to be selfish and keep L’Atelier all to ourselves, the work of art that chefs Xavier and Aurélie are creating with their team is too good not to recommend. It is definitely one of the finest places in town to dine.
