L'Atelier de Joël Robuchon
The setting’s so-so, but the food at the French master’s first New York outlet? C’est magnifique. more →
Gazpacho, sea urchin with lobster gelée, crispy langoustines, foie gras ravioli, cod fillet, hanger steak or lamb, “Le Sucre.”
L'Atelier de Joël Robuchon handily transcends distractions with refined and often exhilarating food. more →
Sea urchin in lobster gelée; avocado with crab meat; lobster and turnip ravioli; crispy langoustine; sautéed squid; caramelized eel and foie gras; burgers; caramelized quail with foie gras; steak tartare; chocolate cake; grapefruit with mint sorbet; macaroons.
A refreshingly comfortable restaurant from a superstar chef. more →