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2018-04-25
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Had an extremely wonderful dining experience at L'Atelier de Joel Robuchon. All of the dishes tasted like ambrosia! The service and hospitality were absolutely brilliant. Le King CrabeKing crab in fine vegetable jelly, green asparagus coulis, and imperial caviarThis appetizer was very refreshing. The asparagus gave the dish a unique flavor, clean and light with an earthy undertone. It was topped with the delicate king crab meat and caviar. The caviar was smooth and slightly salty, full of sweet
Le King Crabe
King crab in fine vegetable jelly, green asparagus coulis, and imperial caviar
This appetizer was very refreshing. The asparagus gave the dish a unique flavor, clean and light with an earthy undertone. It was topped with the delicate king crab meat and caviar. The caviar was smooth and slightly salty, full of sweet brine that popped in your mouth and filled your nose!
Le King Crabe
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Les Spaghettis
Maine Lobster spaghetti with coral emulsion
This dish was simply divine! The sweet and succulent claw and knuckle meat were undoubtedly heavenly. Maine lobster is famous for its tenderness as it lives in warmer water than the Canadian lobster. It complemented so well with the "soft" coral emulsion. The spaghetti was chewy and cooked al dente. Will definitely return to try their signature sea urchin pasta!
Les Spaghettis
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La Poire
Pear tart with cinnamon mousse and lime zest
The meal was incomplete without a delightful dessert. This pear tart was devilishly good! It was smooth and not overly sweet. Amazing to look at as it was to eat. The cinnamon elevated the flavor of the tart, while the hint of lime toned down the sweetness. Great ending to a great meal!
La Poire
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