L’Atelier de Joel Robuchon
15 Queen’s Road Central
Dining date: 3/12/16
I’ve enjoyed dining at Joel Robuchon’s various locations around the world and was happy to make a lunch stop here. Hong Kong’s version of L’Atelier is rated three Michelin stars, the only restaurant in the chain to hold this distinction. This restaurant is actually split into two parts – the signature wraparound bar surrounding the kitchen (L’Atelier) and a more formal dining room with tables (Le Jardin). Same menu, same kitchen, just a different type of atmosphere. We dined at the bar for a view of the action.
Lunch is composed of a 3-5 course prix fixe; between my parents and I ordering the 5-course ($858 HKD), we were able to try quite a bit of the menu.
The bread basket featured a variety of different items, but this was the first time I came across these warm mini croissants! So good.
Foie Gras Mousse sausage, onion foam with squid ink prawn mousse dumpling
The amuse bouche was this duo – foie gras mousse was layered with sausage and an onion foam. The dumpling was packed with shrimp flavor, sweet and savory.
L’Oeuf de Poule pan-fried egg on pearl rice with morel mushroom and green asparagus
Le Daurade sea bream carpaccio with sea urchin and lime zest
La Roseval potato and smoked eel salad, horseradish cream and watercress sauce
We each tried a different first course. I got the first dish featuring layers of richness from the fried egg, slivers of jamon Iberico, and the crispy rice cake. My dad ordered the sea bream – it had clean flavors brightened by lemon zest and sweet bites of sea urchin. My mom tried the potato and eel salad, which was very smoky and meaty but balanced by horseradish and caviar.
La Langoustine fine scampi bouillon with seasonal vegetables and pine nuts
We each had the same soup. It was certainly shellfish-forward with sweet chunks of springy langoustine swimming in it. Pretty tasty.
Le Saumon semi cooked scottish salmon with crunchy vegetables and sorrel minestrone
Le Cabillaud pan seared cod fillet with pimento olive oil, smooth carrot puree and coriander sauce
Les Spaghettis maine lobster spaghetti and coral emulsion
The salmon was cooked perfectly, paired with a vibrant sorrel juice and pieces of pasta. Loved the colors. Cod was accompanied by herbal flavors, as well as bright carrot and coriander sauces. Lastly, the lobster spaghetti was excellent with an addicting chew and sweet lobster.
Le Cochon Iberique roasted iberico pork “pluma” with crispy pork belly and lentil beans
L’Agneau de Lait slow cooked lamb saddle with creamy polenta and crunchy broccoli
Pork was cooked a nice medium, tender and rich. The lamb was also strong – very tender, slightly gamey, and paired with crunchy broccoli and some polenta.
La Fraise japanese strawberries, kirsch ice cream with crispy almond tuile
Les Cerises cherry confit with tahitian vanilla and smooth praline mousse
Le Chocolat delicate chocolate mousse with raspberry royaltine ad milk chocolate ice cream
Strawberries were sweet with a brandy ice cream and crispy almond tuile. The cherry dessert featured some delicious cherries with nutty flavor from the mousse and a good vanilla ice cream. The chocolate dessert didn’t have a ton of chocolate flavor, but did have strong hazelnut and raspberry accents.
Mignardises and Coffee
L’Atelier de Joel Robuchon Hong Kong was a very good meal. The food was pretty delicious and executed well. The only thing that took away from the overall experience was that this meal was overshadowed by the sheer opulence of Robuchon au Dome just four days prior. First world problems.