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2011-03-24
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i can tell this chef robuchon is a humble guy, just from the name "l'atelier (workshop or studio) of joel robuchon". it also explains why the same dish described by many of the reviewers here has some subtle variations on different dates of visit. i presume the chef on duty can cook with his/her own personal touch, even when using the same recipe. that must be the freedom spirit of a workshop, as compared to regular restaurant!i ordered the "menu decouverte" (discovery menu) $1850.1. amuse bouch
i ordered the "menu decouverte" (discovery menu) $1850.
1. amuse bouche (mouth pleaser) was pumpkin mousse - creamy & subtle flavors.
2. caviar oscietre was very sumptuous with surprisingly unique complements of lobster jelly & crab meat. one spoonful has all three distinct yet different tastes -- amazing creation!
3. foie gras was served with uncommon sauce. who would imagine a reduction french onion soup can be such a wonderful sauce to tame down the wild taste of goose liver? (just for fun, compare the food size with the fork!)
4. japanese sea urchin eggs were prepared & presented in a way that make a sushi chef envious. the wasabi foamy emulsion looked like zen painting & tasted mildly spicy to match the delicate taste of sea urchin eggs. another awesome creation!
5. maine lobster meat was matched with the lowly cauliflower to yield a splendid taste. very daring experiment that worked!
6. sea scallops were paired with grapes & onions.
7. japanese beef (Wagyū 和牛) was served simple. the meat was grilled medium & tasted tender & juicy. i did not pick the other choice for this course, which was sea bass.
8. the green pearl dessert had a very thin sugar shell, and the inside was filled with bits of green apple & custard-like caramel cream. the barely sweet & fruity tastes were perfect to lead the tongue into the next dessert.
9. chocolate mousse had dark and white chocolate layers. i think the presentation was humorous & teasing!
the waiter suggested a white wine (Minervois 2006) from Hecht & Bannier for the whole dinner. it was a perfect match! apparently there was not a wine pairing menu for each of the courses. the same waiter was very courteous & patient in explaining each course to us.my valentine ordered the scampi raviolis with black truffle & foie gras sauce ($480), which were unconventional in that the scampi were not ground to a pulp! the texture & fresh taste of the prawn inside the ravioli wrapping were heavenly! she also had the free-range quail stuffed with foie gras, served with mashed potato ($400). the quail meat was well-cooked but tasted tender & juicy, while the foie gras was medium cooked & tasted creamy. both dishes were executed excellently.
oh, beware of the regular tasting menu that costs $680. you can order that only in the bar area, not in the formal dining room. if you don't eat at the bar before 7 pm, be prepared to rub elbows with other customers on a busy night!
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