L'Atelier de Joël Robuchon (裝修中)

第一次去呢間餐廳，係3年前我以前部門個老細請食聖誕節lunch，當時都唔知呢間係米芝蓮3星，但個龍蝦意粉真係令我念念不忘，上網查下先知原來係米芝蓮3星，心諗一定要搵機會尼再食！為慶祝結婚周年紀念，終於有機會再尼食喇！餐廳常期full, 尤其節日，記得要預早book定。我地今次就係餐廳嘅website度book，仲加左remark for wedding anniversary 餐廳以黑紅色做主調加鏡面設計，走型格路線，好岩我❤️ 仲襯晒我嗰日個手袋😆Open kitchen 仲可睇住廚師係度煮食。高檔嘅設計，有格調。點好餐，就尼左一堆面包，熱辣辣嘅！牛油都印左JR。Amuse boucheHot soup: Langoustine emulsion with scampi ravioli好香濃嘅龍蝦湯Main course: Maine lobster spaghetti with coral emulsion主角，超級好味！龍蝦爽口彈牙好新鮮，意粉又al dente，未食過咁好食嘅意粉！我老公都好鍾意食Dessert: Classic Mont Blanc with chestnut

好友生日，帶她去一間我和她都久違的餐廳。午餐主要為lunch sets, 根據自選的不同配搭決定價錢。當天我們選了頭盤+主菜+甜品的套餐。選擇不算多，但樣樣都好味所以好難揀！麵包籃款色很多，先忍不住吃了好幾個！尤其喜歡有芝士的。先來一道有魚子醬的 amuse bouche。頭盤我選了sea bream tartare，鯛魚一向是我的至愛，這菜色亦然。微酸的醬汁非但沒有蓋過鯛魚的味道，反而令整道菜更清新。主菜不能不選最有名的Maine Lobster Spaghetti。龍蝦新鮮爽口，配搭al Dante 的pasta，加上濃濃的龍蝦汁，是一味我很久沒有吃過那麼香濃和鮮味的意粉菜色！吃完主菜已經有D飽，但係吃甜品有第二個胃也是真的。我選了榛子朱古力mousse。mousee很滑很濃厚，但不會太苦太甜，配搭粟米片脆底和少許橙皮，整體很美味！非常飽之際，餐廳送上patit four 完美作結。現在想起來也很回味，希望很快能再訪💕

之前食過東京🇯🇵同倫敦🇬🇧嘅Robuchon，香港🇭🇰反而一直都冇食過😣，今日lunch比較多時間，就去咗食喇😋😋佢有3-course,，4-course或者5-course，我就揀咗4-course🤤，有一個appetiser🌮，一個湯🥣，一個main🍛同一個甜品🍮Lunch嘅好處就係大家可以揀唔同嘅食物，咁就可以試多啲唔同嘅款式啦👍🏻👍🏻Robuchon嘅食物不嬲都係品質嘅保證，都唔洗點特別讚😌，我簡單講下我揀咗啲咩dishes for你哋嘅reference啦 🤗Amuse boucheAppetiser - le daurade, l’ euf de pouleSoup - le petit pois, le dashiMain - le black cod, le beef wagyuDessert - le framboise, le chocolatPetite four

雖說香港店的味道怎麼樣也不及澳門，但服務卻是世界級的好啊！（東京更formal一些）今天是三人世界，三位女朋友一起吃lunch 聊聊天，這個setting 便剛剛好了。服務員親切友善、談吐節奏語調溫和有禮。其他食物味道方面真的一般，除了麵包🥯，这𥚃的麵包rated all of the best ! 食物美觀大于美味，chicken jelly foie gras可以、但沒有什麼特別, foie Gras soup 一般夾, lobster spaghetti 意粉有點硬。報告完畢

最近心情不佳，所以要去自己喜歡的餐廳治癒一下。最喜歡坐bar counter. 可以看㕑師和眾人。casual 之余也有活力。午市menu 已很熟識。amuse bouche今次是燉蛋加魚子醬。賣相很富貴。只是我個人不太懂欣賞魚子醬所以這次未能給我驚喜。自選appetiser -Sea bream tartare 附以passionate fruit sauce. 有劃龍點睛作用。main 必選至愛Maine lobster意粉。意粉依舊al dente. 龍蝦及蝦汁依然完勝。每次點至愛都很滿足（雖然現在要多加50元而以前不用另加收費）其甜品有時比較中規中矩但今天的mango mousse cake with white chocolate coating and passionate fruit finished with fresh slice of coconut 真是另一個完美。當介紹是用了white chocolate 時我還想：哎點錯了為何沒看清楚—最怕太甜的白朱古力。可幸這個並不甜！ 配搭恰到好處！好一個驚喜。三道加上送的前菜和甜點其實共五道連飲料。收498加一，對三星餐

​[​​中環High Tea隱密兼方便之選] Afternoon tea set for one ($328).依間high class cafe 就喺正Landmark 入面，非常就腳🤸🏻‍♀️. 實不相瞞，high tea is never really my cup of tea， 個人係偏向食茶餐廳果種tea多D。所以對相中嘅one person high tea set 無咩精闢評價，反而係散叫嘅果杯甘筍汁，清甜無比，回味至今🥕.​🎯FF獨家評分：8/10 (滿足🤠)

Welcome snack:這welcome snack 賣相很美，造型有心思，而味道不錯。粟米忌廉上放上魚子醬和啫喱方丁，還以金箔點綴，令這道菜帶一點貴氣。矜貴的魚子醬，味道咸鮮滑溜，拌以香甜幼滑的粟米忌廉和高湯啫喱，真的好味道。咸鮮魚子味道和粟米的甜香，一拍即合，味道層次分明。而擺盤也別有心思，沉穩的石頭與稻穗，形造冬曰意境。Le king craveLeek & egg mimosa salad with avocado with spiced king crab and wasabi sauce皇帝蟹蟹腳切開一小件，而且以辣椒微微煮過，配以曰本芥末汁。蟹肉味道極為鮮甜，肉質嫩滑，又帶丁點的辣勁。清爽的蟹腳的配菜也相當淸新，是香滑的牛油果及香蔥旦沙拉。旦沙拉和牛油果的一點油脂，令這道菜無咁單薄，加一點順滑口感，而且整道菜都十分輕怡，不錯。Le foie GrasWarm duck foie Gras with fine artichoke tart這鴨肝煎得剛剛好！脂香豐沃，入口即溶，但沒有鵝肝味道咁濃鬱。鴨肝下層托著custard, 底層還有薄脆。一口氣把三種原素放進口𥚃，鴨肝

真心不覺得值Michelin Star 三星。 (至於香港旅遊發展局與有關團體如何與Michelin Star 合作、如何推廣美食、又 Michelin Star 評分標準如何給上流社會與食家批評是後話。)今天我想批評一件事：事緣今天有一客人穿了中式褲，褲腳到小腿位置，款式也算端正莊重，反正平時穿這褲也沒有那家高級餐廳與六星酒店會說三道四。但今天已經是2019 年了，此莫名其妙的餐廳卻要求客人褲腳到腳眼，那不是用西方標準來判斷衡量中式文化嗎？如此跟大沙文主義有什麼分別？！食客明白亦尊重每間餐廳可能有 dressing code , 但今次感覺是餐廳不尊重 culture difference, 況且dress code 只是 smart casual ，相信餐廳處理手法適當與否已經公道自在人心。談回味道，麵包選擇多， 龍蝦湯不錯，但其他就普通，甜品 below average.

情人節的dinner menu原來加入了不少黑松露，有4道前菜都有~Lobster consumme 和scallop賣相和味道也不錯Main course的foie gras 也很出色~之前已經試過餐廳的甜品，本身已經抱有少少期望，而當晚的兩道甜品也很出色，為menu加了不少分數！第一道strawberry+ lychee cream 🍓是我至愛，唔會太甜，中間mix了幾種口感第二道Nyangbo chocolate 則較甜, 但賣相也很可以，充滿情人節decoration👍🏻單點的mocktail也很推介~~pinky pearl!

Joel Rubouchon is conveniently located in IFC Mall, next to the Four Seasons Hotel. I went there for lunch on a weekday. It is quite packed.I ordered the carbonara fettuccine. It is served with a half-boiled egg, diced bacon, cheese and black truffle. The portion is relatively large. The sauce is a tad too creamy and the fettuccine too soft for my taste.The price of the carbonara fettuccine is $230 + 10%.

今天是元旦日，剛剛從澳洲回港，Menu $498 three courses, appetizers, main , dessert and coffeeWelcome snack:這welcome snack 賣相很美，造型有心思，而味道不錯。粟米忌廉上放上魚子醬和啫喱方丁，還以金箔點綴，令這道菜帶一點貴氣。矜貴的魚子醬，味道咸鮮滑溜，拌以香甜幼滑的粟米忌廉和高湯啫喱，真的好味道。咸鮮魚子味道和粟米的甜香，一拍即合，味道層次分明。而擺盤也別有心思，沉穩的石頭與稻穗，形造冬曰意境。Le king craveLeek & egg mimosa salad with avocado with spiced king crab and wasabi sauce皇帝蟹蟹腳切開一小件，而且以辣椒微微煮過，配以曰本芥末汁。蟹肉味道極為鮮甜，肉質嫩滑，又帶丁點的辣勁。清爽的蟹腳的配菜也相當淸新，是香滑的牛油果及香蔥旦沙拉。旦沙拉和牛油果的一點油脂，令這道菜無咁單薄，加一點順滑口感，而且整道菜都十分輕怡，不錯。Le foie GrasWarm duck foie Gras with fine arti

Upscale quality of food and service, yet the price is reasonable. Thick binder folder with a wide range of wine for choosing.Every course was heavenly presented. Particularly liked the soup and the lobster spaghetti.Staffs are nice and considerate. Highly recommended.

It is really fabulous to have a long French lunch once in a while. Full of different flavors and eye catching food display. With the price of HK$5xx for 4-courses menu with a lot food, so full at the end, can’t even finish the petite four. For main, definitely needs to try either lobster pasta or lamb. Beef is quite rough, not as melty like Japanese Waygu beef that melt in the mouth. After so much food, so glad I chose the lime sorbet, so refreshing after so much food.

The lunch menu at L'atelier de Joel Robuchon is definitely great value for money! You can choose the number of courses you want depending on how hungry you're feeling which will cost you between $498 for 3 courses to $758 for 5 courses.Nevertheless, no matter what you order you'll be served this amazing looking bread basket. They'll introduce all the different breads to you, which are baked fresh from their bakery. I love the bacon rolls, they're absolutely addicting. I think on one of my previo

Very thankful and grateful to be brought and dined in this place again. To be honest, I did not like this restaurant before. However, the food and service tonight had blown my mind away. Although the menu had changed a bit and I couldn’t try what I had before and compare, it’s always good to try something new. The caviar with lobster jelly covered by a cauliflower and broccoli foam was amazing. It was well balanced and subtle. I tried one of the scallops my friend was having. It was special too.