Video
Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station
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Telephone
21669000
Introduction
L' Atelier de Joel Robuchon is a French restaurant that serves delectable foods amidst stunning decor. A few of their signature dishes include Wagyu beef sirloin, free-range quail with foie gras, and caramelized cream custard with pistachio and cacao.
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Awards and Titles
Michelin 2 Starred Restaurant (2009-11), Michelin 3 Starred Restaurant (2012-24), Asia's 50 Best Restaurants (2017)
Additional Information
客人不可自帶酒水和蛋糕
Opening Hours
Today
12:00 - 15:00
18:30 - 23:00
Mon - Fri
12:00 - 15:00
18:30 - 23:00
Sat - Sun
11:30 - 15:00
18:30 - 23:00
*Lunch last order: 14:30; Dinner Set Menu last order: 21:00, A La Carte last order: 22:00
Above information is for reference only. Please check details with the restaurant.
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Review (341)
老婆拍拖👫十周年記念，揀咗米芝蓮3星Robuchon，一開始有signature既面包🥖籃，軟包真係好食😋，配埋有JR既牛油，令我諗起日本🇯🇵JR，之後就上amuse Bouche，係海膽餅乾🍪，真係皓日本🇯🇵，頭盤揀咗油甘魚刺身薄片配橘子醬汁及法國🇫🇷辣椒🌶️粉，少少🤏酸，另一個頭盤傳統法式鴨肝批配蘇玳甜酒果凍，配兩塊多士，個鴨肝批好濃味，配多士皓食，反而我冇點啫喱同埋有薑。之後上法國🇫🇷青豆濃湯🍲配雞湯及香脆蒜片，之前對青豆湯有恐懼😱，但呢個青豆湯皓皓飲😋用長條嗰種青豆砌粒，皓有口感，主菜緬因龍蝦🦞意大利🇮🇹面及龍蝦🦞泡沬（+$150），龍蝦🦞皓滑，意粉🍝al Dante ，仲有額外汁可落，另一個主菜味噌烤鱈魚柳配馬拉巴黑胡椒汁，鱈雪柳皓滑，配埋signature薯蓉，皓滑，甜品🍮就上十週年紀念生日🎂牌配西西里香橙🍊慕絲配香濃朱古力🍫同香橙🍊雪芭，侍應幫我地用單鏡反光機影相📸，呢個橙甜品🍮唔酸，橙同朱古力🍫皓夾，諗起Club，餐飲叫咗cappuccino同latte，cappuccino 有朱古力🍫粉「Hapoy Anniversary 」皓有心思🥰，仲有熱焦糖自己攞自製焦糖latte/cappuccino ，petit four有藍莓🫐棉花糖、檸檬🍋撻同橙macaroon, macaroon夠甜啱我，個朱古力🍫JR牌成粒鼻屎咁大米雕咁，臨尾送返合照俾我地，完美嘅結局
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To celebrate 2 consecutive successful closings, have decided to reward myself by embarking on a 3 stars culinary journey this week with different dining buddies.First one on the list: Robuchon for lunch.This time, have decided to go for an interior table (Le Jardin) as opposed to the bar table overlooking the open kitchen (L’Atelier). A slight price difference, but the dessert trolley would make it all worth it.Here’s what we had. Showstopping bread basket. Just as good as I remembered. Particularly loved the croissant and Comte roll. -A’muse bouche-Tomato Gazpacho, topped with delicate frozen cheese ice cream pearls; a delightful flavor combination.-Appetisers-Beetroot and Apple Duo with Avocado, served with a refreshing green mustard sorbet. The earthy sweetness of the beetroot and the tart crunch of the apple balanced perfectly with the cool, palate-cleansing sorbet.Yellowtail Carpaccio, a signature dish also available in the London outlet. The silky-smooth fish was elevated by the citrus dressing and the subtle heat of the Espelette pepper, creating a harmonious and sophisticated flavor profile.Tasmania Black Truffle on Roseval Potatoes (from Brittany, France) and Foie Gras, with Salad. The rich, nutty flavors of the truffle and foie gras were expertly complemented by the sweet, firm-fleshed potatoes.-Soup-Green Beans in a Light Spicy Broth with Egg and Crispy Garlic Flower. The beans, even when chopped up in small pieces were quite chewy, didn’t seem to have integrated fully into the light consommé. Others didn’t seem to mind tho.-Mains-Delicate Maine Lobster meat with Spaghetti in a creamy, umami-rich Emulsion.Caramelized Iberico pork "pluma" on a bed of roasted eggplant and red bell peppers. Meat was not as tender as I would have liked- possibly overcooked; accompanying arlequins condiments (mushrooms, shallots etc with tomato sauce) were quite salty.Slow Cooked French Pigeon with Foie Gras.Dessert Trolley came finally with its tantalizing array of sweet treats. We were allowed 3 choices each: we shared amongst us the creme brûlée, chocolate tart, chocolate puff, Napoleon, mango roll cake and the passion fruit and mango pudding.Threesome of petits fours: lemon tart, citrus macaroon and cranberry marshmallow with dark chocolate; ending the meal on a sugar highIn summary: dazzling gastronomic adventure from start to finish; striking balance of innovation with tradition heightened by impeccable service. Star of the show: breadbasket, fulfilled my carbs quota for the upcoming few months.
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—🥐 Bread Basket❤️🥯 Parmesan cheese scone with Hokkaido Uni•🐟 Salmon tartare with caviar and shiso leaf❤️🍳 Crispy pearl rice with pan-fried egg and girolle mushrooms🐚 Pan-seared scallop with green curry and coriander sauce, squid ink farfalle🦞 Roasted lobster, stewed green peas and spicy bisque sauce style ‘’bouillabasse’’❤️🐮 Slow cooked châteaubriant beef and foie gras with vintage Port wine❤️•🥭 The passion fruit in a chocolate shell with a melting heart❤️🍬 Petit Four☕️ Espresso, coffee or tea—終於有藉口來一試這間心心想念的三星餐廳了😻服務員非常友善跟貼心 跟我們說大部份菜式的Portion都很Generous 可以自己因應而叫6 or 9 Courses🫶慶幸最後沒有太貪心叫了6 Courses 吃到最後已經很飽😝Robuchon的招牌麵包籃 果然是豐富到吃極都吃不完!當中的Brioche 和 Bacon Baguette都很好吃😋然而餐廳亦都好welcome你打包拎返屋企再食主菜方面 香烤龍蝦後拌上香濃的龍蝦海鮮湯 好美味😋Signature的慢煮鵝肝M8牛柳簡直是WOW!🤩要一路食一路點頭大讚果種!❤️牛柳是選取了最嫩滑的部份夾鵝肝一起吃的Combination當然無得輸!👍仲拌上一杯法國清雞湯 消滯解膩 Overall超級好吃!😻甜品的芒果百香果配朱古力這個Combination當然好吃 最估吾到的Raspberry chocolate marshmallow 是petit four中最好吃😆Anyway今餐十分滿足 下次再食應該會試À la carte😊
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連續十三年榮獲米芝蓮三星評級⭐️⭐️⭐️餐廳，這裏提供選擇繁多的傳統法國菜式，並別出心裁地以精巧別緻的形式奉上❤️😍魚子醬龍蝦果凍佐花椰菜奶油呢個椰子醬配龍蝦果凍， 十分特別，魚子醬的味道濃郁，也有濃濃的龍蝦味。但是小編更喜歡其他米芝蓮餐廳的魚子醬果凍。松露餛飩（黑松露、鵝肝醬、蝦）精緻的松露餛飩，雲吞皮包着鮮蝦及濃濃的黑松露醬，整個口腔也是黑松露的菇味。非常特別，小編十分喜愛。伊貝里克火腿（脆皮珍珠飯、羊肚菌和火腿）雖然小編討厭羊肚菌，不過看到這精美的版本，也決定一試！羊肚菌的菇味濃郁，配上火腿的鹹香味，把味道昇華✨香煎海扇貝（金橘汁及魚子醬）這個煎扇貝配上魚子醬已經盡顯奢華，淋上了秘製醬汁，提升了整個菜式的鮮味。烤龍蝦配青豆小白菜終於到了主菜烤龍蝦出場了！龍蝦份量很多，烹煮得剛剛好，不會太熟，龍蝦鮮味十足🥰黑鱈魚（配黑蒜汁和野生蘑菇）黑蒜汁的味道濃郁，白鱈魚點上這個黑蒜汁，即刻把魚的味道提升了一個層次，絕對是招牌菜式😙慢煮牛肉和鵝肝慢煮牛肉以木盒形式呈現在我們眼前，經過一番拍照後，服務員把牛肉拿回廚房進行分切。牛肉和鵝肝呈現圓形形狀🤯上面是鵝肝，下面是牛肉！這道菜式絕對充滿小心思，沒有想過鵝肝及牛肉可以以這個認識呈現出來，把這頓飯的體驗感拉滿😚他們提供許多甜品及巧克力，這裏的甜品每道也很好吃，小編飲不住要逐一介紹！ ！由於朋友生日我們也訂了他們甜品店有名的朱古力慕絲蛋糕。🎂朱古力慕絲蛋糕味道濃郁，價錢也不算太貴，好像是$600吧。大家可以在他們的甜品店購買！沒有想過餐廳在蛋糕旁邊放裝飾，令蛋糕變得更特別更值得打卡🤩紅珍珠搭配百利甜酒與日本草莓甜品上方有一個紅色的大圓點，我還在想是不是巧克力，原來是草莓製成的甜品，下方也有甜酒布甸及草莓果醬🍓栗子慕斯雲朵形狀蛋糕 配栗子雪糕這個蛋糕的設計和天上的雲朵，簡直一模一樣！光線賣相已經100分了，原來裏面是栗子蛋糕，蛋糕裏面也有栗子蓉，真是一道精心設計的甜品菜式❤️朱古力及馬卡龍也不錯，朱古力棒是配上棉花糖的。沒有想過原來棉花糖的軟綿綿和朱古力是這麼有趣的配搭，口感實在太有趣了，這餐飯絕對是不容易忘記了🤭這裏的環境有點昏暗，如果兩個人來這裏慶祝也是可以的，但是位置不夠寬敞，容易聽到旁邊的人在說什麼，如果人多，便不適宜在這裏慶祝了。
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🌟麵包籃🌟首先嚟一籃法包 熱辣辣 味道正常主要係成籃咁俾你試望到都開心食唔哂員工會貼心地幫你打包👍🌟L’Amuse-Bouche 開胃小食🌟中間係海膽 下面餅底但海膽味唔岀 而且作為開胃小食略嫌有少少膩🌟前菜1- LA Betterave 法式蘋果及甜菜沙律伴牛油果醬及青芥末雪葩🌟第一啖食落去 係未食過嘅配搭 好特別會想再試多啖嗒真啲 味道酸酸甜甜 凍凍地呢度菜比開胃小食更開胃🤣🌟前菜2- LA Seriole 平政魚刺身薄片配橘子醬汁及法國辣椒粉🌟刺身爽滑彈牙 有淡淡柚子味 微微辣辣地好好味 我最鍾意呢個前菜😛🌟前菜3- LE Foie Gras 法國鴨肝忌廉配雞湯果凍及玉米凍湯🌟鴨肝味濃郁 口感似慕絲加啫喱 好有層次我男朋友就覺得呢度前菜最好食😛🌟湯-LE Cepe et L’Aubergine 牛肝菌濃湯配茉莉香米忌廉🌟夠濃稠 牛肝菌同茉莉味都幾岀但前面三個前菜實在太岀色個湯就顯得有少少普通啦 🌟主菜1- LE Homard Du Maine 緬因龍蝦意大利麵及龍蝦泡沫🌟龍蝦肉鮮甜彈牙 意大利麵al dente個汁食食下會有好淡嘅杏仁味回甘係近期食過最好食嘅意粉👍唯一缺點係要另加$150😂🌟主菜2- LE Black Cod 味噌烤鱈魚柳配馬拉巴黑胡椒汁🌟魚肉嫩滑 份量比想像中多呢味無咩創新特別嘢但個味噌豉油味就係調得啱啱好穩陣得嚟已經好好食 🌟主菜3- LE Pigeon 慢煮法國乳鴿配鴨肝🌟乳鴿煮到啱啱好 肉質彈牙同上一度魚一樣都會配埋佢地signature嘅薯蓉 個薯蓉打到好滑 牛油味極濃 超好食👍🌟甜品1- LA Framboise 法式小紅莓蛋白霜配雪葩及酥脆蛋白🌟上面係一塊蛋白脆脆 中間夾住雪葩口感層次都算豐富味道就係普通紅莓味🌟甜品2-LA Navel 西西里香橙慕絲配香濃朱古力及香橙雪葩🌟就係橙味雪葩加朱古力 不過不失佢啲甜品偏傳統穩陣派 無乜驚喜 有少少失望😅覺得佢可以喺甜品度搞多啲花臣🌟Petit Four🌟最最最後仲有個迷你甜品set朱古力棉花糖 馬卡龍 檸檬撻配埋杯Earl Grey 完滿結束呢一餐總結: 埋單$2541 叫左兩個set 米芝蓮三星嚟講覺得佢個lunch價錢合理 前菜同主菜唔係淨係得個樣或創意 味道接近滿分👍👍 唯獨覺得甜品仲有些少進步空間💪 服務方面都做得幾足 會自動幫你打包啲包 知你生日會幫你影相留念 仲有張相送番俾你 有機會都會想再嚟食多次🙂
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