L'Atelier de Joël Robuchon (裝修中)

星期五和好友慶祝生日，特意到 Robuchon Cake Shop 買了一個 Hazelnut Chocolate 生日蛋糕 (1/8lb: $180)。論賣相，Robuchon的蛋糕的確不俗，設計簡約，以數片朱古力作點綴，面上薄薄的一片金箔裝飾，亦令整個蛋糕更顯矝貴。味道方面，朱古力味道實在濃郁細滑，中間夾着切碎了的榛子果仁，令蛋糕味道不至太單調，亦給味蕾在濃郁的朱古力刺激下，有點喘息的機會。雖價錢略高，但整體令人滿意。順帶一提，當晚在Conrad的Brasserie吃晚飯，店方在安排切餅方面亦值得一讚！

I rated it 5 stars. HK$2700 for 2 persons (w/o wine). Excellent food and services. By sitting at bar table, you can see the actions in the kitchen and be able to access manager/waiter/waitress in that area which is very convenience. All staffs are very helpful to give you recommendations and provide details of each dish. They have a $590 diner menu and $1450 tasting menu. We created our own from a la carte menu and server's recommendation. At Latelier, we can order dishes from the menu of Le Jar

Having been to Joël Robuchon's other establishments in Macau and Yebisu, we knew exactly what we would get from L'Atelier de Joel Robuchon and we were certainly not disappointed this night. Instead of picking the more formal dining room area, we decided to give the casual bar table a go. This restaurant has one of the most extensive dinner menus in town. On top of this, diners have a choice between ordering full or small portions of any available dishes and on this particular night, we elected f

My writeup for this piece is ridiculous overdue and I apologize to those who have been waiting for it. What so special about this review? It was my very first tweetup (twitter meet-up) and I was lucky enough to be invited on this special occasion / luncheon held at the L'ATELIER de Joël Robuchon!!!!! It was nice to put names to faces (total of 8 twitters!) and chat with each other (instead of typing). I reckon that with the advance of technology, we can do almost everything online and communicat

今年生日有事不能在晚上慶祝，於是乎建議到此吃一頓午餐，因不上坐BAR枱，所以便去了Le Jardin de Joel Robuchon。我們各自要了一客SET LUNCH，和一瓶PINOT NOIR，送上的麵包全是MINI SIZE，每個味道都很好，之後的FOIE GRAS皮脆內軟，我的ALASKA CRAB賣相吸引，主菜的BEEF CHEEK很香，LAMB CUBE很JUICY。每道菜式都沒有令我們失望，吃得很開心，加上用膳氣氛很舒服，對這個地方非常欣賞。

For the Birthday lunch, I chose Robuchon to provide a classier feel than the night before. This is the third time that I have been to Robuchon, but only the first time I have been here for lunch. When we arrived the crowd was still sparse, as the lunch crowd doesn't trickle in until at least 12:30. We had the entire 'Jardin' to ourselves!We both chose the Dejeuner set menu, a four course meal that includes an appetizer, a soup, an entree and dessert. The amuse bouche was a foie gras reduction/cu

因為有人要離開公司, 所以請晒我地食餅嘩~一打開個盒見到好多好靚既cakes, 真係好開心呀不過, 咁多款, 花多眼亂, 都唔知選咩好...食過chocolate同berrris個d, 真係好味, 不太甜, 不太酸!食完一個之後好滿足!!!

After an abortive start the last time around as I had to cancel a previous booking with short notice, it was down to pure luck that as I re-booked another session at L'Atelier's in October 2009, I discovered Mr. Robuchon himself will be present in real person on my very day of visit! His dedicated fans from Japanese, Caucasian to Asians were all queuing up for that once-in-a-lifetime photo snapping session with the most famous Chef of the Century, the only man alive to hold the Guiness record

Tried the $268 "express" set lunch rom the "L'unique" menu for the first time recently, and believe that I should stick with the traditional menus from now on... since I'm almost never in a hurry when I decide to dine at Robuchon. $268 for a MEAL at Robuchon may sound like a very good deal, but the difference in quality (and quantity) of this "express" type lunch and the next-cheapest-option priced at $390 is actually disproportionate, especially if you expect to have tea/coffee after your meal

上次晚飯來食，覺得唔錯。看到食評話有lunch special，即時訂位去試試。原本book星期五，但姐姐話1點前要交台。我覺得真系食得太趕，所以改了星期一（0甘就任坐到幾點都得）。頭盤，主菜同甜品各有兩款選擇。頭盤：alaska king crab with Mozzarella cheese這樣配搭，好有驚喜，亦好好食主菜: lamb0的羊超"so",好採我就中意羊的那種蘇味，所以我都幾中意呢道菜甜品：我點了caramel tart，朋友點了chocolate mousse朋友的chocolate mousse賣相比我的靚，但我的比較好食。chocolate mousse實在太太太太甜，caramel tart味道剛好，而且有層crispy 底，所以比較好食。最后，我們加點了咖啡。咖啡唔錯，一點酸的味道都無，相信系用上等豆的緣故吧。總結：這個快餐認真貴！ 我絕對接受唔到法國餐的頭盤，主菜，同甜品一塊兒上（看圖）。就像在快餐店食一樣，everything is served on a tray at the same time，絕對唔覺自己食緊法國餐。食完個頭盤，主菜都已經凍洒，認真

休假的日子永遠都是享受美食的好時光。說實話，西打對L'Atelier de Joël Robuchon這店真的一點認知都沒有。只是為了讓路人甲可以扮作上等人，每次休假，都會安排一頓悠閒下午茶。在開飯網頁搜羅資訊時，發現L'Atelier de Joël Robuchon現在有一個特別的promotion。平常動輒都要一二千一個人，現在只要在特定時段入座和點菜，只需要HK$268嘗到前菜、主菜和甜點的套餐。看到這個優惠，西打立時改變行程，在星巴克冰室拍完照後，便趕緊走過去。上網搜集了一點資料，L'Atelier 就是工作坊；Joël Robuchon 是主理人的名字。掛著最年輕米芝蓮廚師名銜的Joël Robuchon捨棄華麗的裝潢，把餐廳都設計成工作坊一樣。用open kitchen帶食客走進廚師的世界。除了用舌頭，看著廚師細意處理每一道菜，也用眼睛去嘗鮮。HK$268的套餐，規距是這樣的。要於1130-1215入座並點菜，店方會提供約一個半小時讓你品嘗食物。或於1400-1430入座並點菜，這個時段就沒有時間限制。這個unique menu菜色當然有限制，前菜、主菜和甜點各有兩款供食

七月三十日(星期四)是日fiona買來了macaron,是almond的粉紅色我本身不好macaron的!覺得比較甜!老公說都是偏甜...macaron都是好看不太好吃的甜品呢~還是喜歡吃中式甜品啊!anyway,多謝娜姐^.^

對上一次來robuchon 真正的吃晚餐是天氣還冷的時候，而且上次是吃的 Le Jardin 的，今次來試 L'Atelier，即是外面廚房的地方。 L'Atelier 感覺比較沒有那麼 uptight，而且沒事做又可以跟 staff 聊聊天， 還可以看著chef & co 工作，不錯，不錯。廚房的staff 都很nice，笑容滿面，而且盡力解答所有問題，也會適時和你聊天。無奈那帶位小姐的臉真的沒什麼笑容可言的。oh well... 這天沒有吃超級長的 tasting menu，instead we ordered the menu dîner set。complimentary l'amuse-bouche 是一小杯番茄 jelly 加 avocado moose and plain yogurt foam with a pinch of sea salt， 還有好小一塊 mint 作點綴，整個味道都很 summery，不過那個四顆sea salt 是真的好鹹。appetizer 是一個用romaine wrap 起tomato，avocado，mozzarella 跟蟹肉(thin

昨晚通頂，今日可以晚一點進office，沒什麼睡意就早一點出門，在這間2星餐廳吃個早晨全餐再去博殺。今日點的，真真正正是全餐，Le Petit Dejeuner Joel Robuchon。要了咖啡，味道香濃，入口咖啡的aroma停留口中，aftertaste的感覺更教人感動；再選麵包，有top of the town的牛角包，也有danish，入口軟棉，兩者我都十分喜愛；有fresh juice，要了喜歡的apple juice，新鮮出品當然品質上盛；接著再上的是ham & cheese platter，有不同款式的火腿，煙雞肉，每樣吃一點，也很滿足；之後有cereal & yogurt，普通citysuper貨色，不特別，但去到這裡也很full了；再點了mixed omelette，即是內裡什麼都有，有ham有tomato，而且蛋很煎得香口鬆軟，水準極高。埋單三百多，水準高之餘servants的服務亦很好，貴的確貴，但物有所值。

I was shopping with my girlfriends at landmark the other day and we have decided to dine at this restaurant since we have always liked the desserts and pastry there.I have only been to this restaurant in Hong Kong for a handful of times and I must say the quality of their dishes seem to have dropped. I have recently visited europe (namely Paris and London) and dined at the Joel Robuchon restaurants there, I must say the food being served there are much more delicate and flavourful.Thus, consider