L'Atelier de Joël Robuchon

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時隔一年，終於再次encore L'Atelier de Joël Robuchon。L'Atelier轉左menu，唔再提供3-course，最少都要從4-course開始揀。牛油同麵包籃，一如既往出色。L'Amuse-Bouche, 用咗當季mushroom，鵝肝同西芹製作，鵝肝同西芹味好重，我唔係好中意西芹，所以這個前菜麻麻地。L’Hamachi，當季油甘魚刺身，食落好肥美，入口即化，油甘魚做了調味，食落味覺層次好豐富，唔錯。La Betterave，紅菜頭搭配芥菜雪葩，好特別啲搭配，侍應特別交代要兩個撈埋一齊食，話分開食都唔好味。兩個撈埋一齊食，真係好清爽，唔會食到芥菜D苦味，OK喔。Soup, 湯底有層薄薄啲燉蛋，上面插住當季啲栗子脆片，倒落湯都係撈埋一齊食。湯同燉蛋一齊食，有少少奇怪，好似食更泡飯。Le Black Cod, 銀鱈魚煎得啱啱好，食落好幼滑，同埋黑胡椒source帶出銀鱈魚鮮甜，極其好味。La Volaille,第一次在Robuchon食到更大份啲主菜，睇到都O晒嘴。一份有3件雞肉，每一件都有巴掌更大，雞肉煎得啱啱好，表皮好焦香，內裡爆晒汁。不過份量真係太大啦

預早左時間book晚餐，算好容易book到。我哋今次係坐bar table個邊，所以價錢都比較相宜。入口位都幾容易搵。呢個經典嘅麵包藍，我覺得都真係幾有特色，其中大約我哋試咗三個（因為要留肚之後食其他嘢），都唔錯。不過如果個牛油係熱嘅話會更加好。頭盤係送嘅，我都唔係好知個名，大約記得佢係講入邊有耶路撒冷阿枝竹-菊芋+三文魚子... ，味道我就覺得太鹹，好彩份量唔多。之後呢個係帶子，加一啲佢自製嘅醬汁，我覺得幾好食，係個醬汁濃味左少少，不過整體黎講算OK。然後呢個係銀鱈魚，我自己本身就好鍾意食銀鱈魚，我覺得佢呢個整得十分唔錯，不過都係同一問題，如果佢個醬汁可以整得清淡少少會更加好。再之後呢一個係Risotto，一開始我見到佢顏色幾靚，五顏六色咁，以為幾吸引，點知食落我覺得唔係好啱我個人口味，佢嘅味道係偏酸酸地，可能因為我走咗佢本身嗰個醬汁嘅問題（因為我唔食得蒜），聽職員講個醬汁係有紅菜頭同埋蒜係入面，我諗咁樣某程度上影響咗呢個菜嘅口味。到我最鍾意食嘅呢個係龍蝦意粉，佢喺個菜單入邊係有三粒星嘅，我諗都應該要試吓所以就叫咗，都真係冇令人失望嘅。不過如果個意粉可以再煮林少少會更加好食。埋單個陣

I have been a little under the weather the last couple of days but with my good friend Agent-I treating dinner tonight, I won't miss it for the world.Last night around the same time, we were still debating on exactly where to go for dinner. We finally narrowed it down to four restaurants, L'Atelier de Joël Robuchon, 8 1/2 Otto e Mezzo Bombana, Bo Innovation and Épure. As the birthday boy from the month of April, of course I had the final say and I decided to go with Uncle Joël whom I haven't vis