L'Atelier de Joel Robuchon
Restaurant Menu
HOT AND COLD APPETISERS
Salad of Seasonal Vegetables with Tuna Confit, Olive-Lemon Dressing
"Le Borvo" Salmon with Potato Waffles
Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce
Mousse of Duck Foie Gras with Shaved Black Truffles
Serrano Ham and Iberico Sausages with Bruschetta
Day Boat Scallops in their Shell with a Seaweed Butter
Foie Gras Ravioli in Warm Chicken Broth
Spaghetti, Parmesan Cheese, Poached Egg and Shaved Black Truffles
Osetra Caviar over a Crisp Poached Egg and Smoked Salmon
FISH AND MEAT ENTRÉES
Sautéed Monkfish Cheek, Onion and Pepper Compote in an Aromatic Broth
Amadai in a Yuzu Citrus Broth with Lily Bulb
Pan-Fried Sea Bass with a Lemongrass Foam and Stewed Baby Leeks
Roast Japanese Hanger Steak with Sautéed Shallots and Piquillo Peppers
Venison Medallions, Caramelised Quince, Port Reduction
Free-Range Caramelised Quail Stuffed with Foie Gras, Served with Truffled Potato Purée
6 oz. Japanese Kobe
Steak Tartare with Hand-Cut French Fries
CHEESES
Selection of Fine Imported French Cheeses
Ossau Iraty Sheep Cheese with Black Cherry Jam
SMALL TASTING PORTIONS
Slow-Roasted Vegetables Layered with Buffalo Mozzarella
Avocado Slices with Seasoned Crab Meat and Almond Oil
Sea Urchin in Lobster Gelée, Topped with a Cauliflower Cream
Vegetable Fondant Topped with a Delicate Avocado Cream
Blue Fin Tuna Tartare, Bergamot Red Pepper Confit with Quail Egg
Osetra Caviar over Capellini, Dressed with Fresh Tomatoes
Maine Lobster in a Turnip Ravioli
Caramelised Eel Layered with Smoked Foie Gras
Day Boat Scallop in its Shell with a Seaweed Butter
Seared Foie Gras with Gratinated Grapefruit
Crispy Langoustine Papillote with Basil Pesto
Poached Baby Kusyu Oysters with Echiré Butter
Crispy Frog Legs with Garlic Purée and Parsley Coulis
Egg Cocotte Topped with a Light Mushroom Cream
Sautéed Squid with Violet Artichokes and Chorizo in Tomato Water
Pan-Sautéed Amadai in a Yuzu Citrus Broth with Lily Bulb
Sautéed Monkfish Cheek, Onion and Pepper Compote in an Aromatic Broth
Pan-Seared Sea Bass with Lemongrass Foam and Stewed Baby Leeks
Free-Range Caramelised Quail Stuffed with Foie Gras, Served with Truffled Potato Purée
Sweetbreads with Sprig of Fresh Laurel and Stuffed Romaine Lettuce
Venison Medallion, Caramelised Quince, Port Reduction
Beef and Foie Gras Burgers with Lightly Caramelised Bell Peppers
PLEASE NOTE: All menu items and prices are subject to change.