L'Atelier de Joel Robuchon

Hong Kong gourmet restaurant "L'Atelier de Joël Robuchon" opened in 2006. It is the youngest ever (38 years old) French celebrity chef Joel Robuchon who has won three Michelin stars in Hong Kong. In addition, New York, Paris, Morocco, Tokyo, Macau and other places also have branches of L'Atelier de Joël Robuchon. Among them, the Macau branch restaurant has won three Michelin reviews, and the Hong Kong branch restaurant has two stars. 　　 The chef Sebastien of "L'Atelier de Joël Robuchon" in Hong Kong today is an apprentice who has followed Joel Robuchon for 16 years. The dishes follow the essence of French cuisine, focusing on the art of platting, and are famous for their exquisite fashion. L'Atelier means workshop in French. It takes the relaxed route of the workshop concept. French cuisine. The decoration is mainly in red and black. The style of L'Atelier is consistent, simple and trendy. The restaurant has Le The Jardinn box offers a view of the rooftop garden, and the L'Atelier U-shaped bar, where you can see the chef’s wonderful cooking process. The prices are different and you can choose from. 　　The handmade "Bread Basket" provided by the store has a lot of varieties. Walnut buns and egg buns taste good, especially the shortbread is soft and delicious. The meals at L'Atelier de Joël Robuchon are set menus, which cannot be introduced one by one, so I will just give you a few dishes recommended by gourmets: "Foie Gras Mousse" has a silky texture and is in the middle of the upper layer of Parmesan cheese foam. The small layer of concentrated sweet wine is used as a buffer, and a clever combination is successfully made, which is a very good dish. "L'AGNEAU" grilled lamb rack, the meat itself is smooth and tender, it is slightly fried and served with vanilla sauce, it is as delicious as the agreed ingredients "Saffron Steamed Perch in Clear Soup" is made of Australian-origin perch and served in a Japanese-style soup bowl. The broth is clear with a thin golden light, and the spicy aroma of saffron is introduced to suppress the fishy smell of perch, and at the same time, it highlights the sweetness of perch. , The soup is covered with a few thin slices of Italian wonton wrappers, with egg-flavor and soft and smooth. The whole dish is rich in flavor and tastes the chef's cooking skills. Desserts "Melée Crisp" and "Passion Fruit Sorbet" are also good ones. In 2008, "L'Atelier de Joël Robuchon" won the 14th place in Restaurant Magazine's "World's 50 Best Restaurants". Yu Jianzhi, the host of "The Banquet Private Kitchen", also came to taste it, and was also praised by Taiwanese author and food critic Li Ang. Praise, this well-known two-Michelin star "L'Atelier de Joël Robuchon" is quite conspicuous in the Central Fashion Special Zone where there are many gourmet restaurants in Hong Kong. It is definitely a gourmet itinerary that Hong Kong travel can't miss.