L'atelier de Joël Robuchon Paris menu overview
Experience an exceptional culinary journey at L'Atelier de Joël Robuchon in Paris, where Chef Luigi Di Giovanni masterfully blends classic French techniques with modern flair. This refined menu offers a rich variety of starters, mains, desserts, and beverages that highlight exquisite ingredients and artistic presentation.
Starters
Begin your tasting adventure with vibrant and meticulously crafted starters that showcase a delicate balance of flavors and textures.
- L’œuf de poule – Mollet egg with parmesan mousse, asparagus, and Iberian ham, offering a rich and creamy introduction.
- Le pâté en croûte – Veal and duck foie gras with pistachios, apple, avocado, salad sprouts, and a mustard green sorbet that awakens the palate.
- Le homard européen – European lobster served with romaine leaves, mozzarella, avocado, and a turmeric olive oil dressing.
- Le caviar impérial de Sologne – A refined portion of 50 grams of imperial caviar, a luxurious delicacy for discerning tastes.
- La bresaola de bœuf Wagyu – Wagyu beef bresaola served with toasted tomato bread, a perfect harmony of flavors.
Main courses
Savor the chef's signature mains that blend traditional French culinary artistry with fresh, seasonal ingredients.
- La daurade – Fresh sea bream carpaccio with lemon, fleur de sel, and an exquisite Grand cru de Batz snow garnish.
- La langoustine – Truffled ravioli paired with tender braised green cabbage, a luxurious taste of the sea and earth.
- La caille – Quail caramelized with duck foie gras and accented by crunchy chestnut pieces for a rich, deep flavor.
- La burger – A decadent burger combining duck foie gras, verjuice-marinated colorful peppers, and succulent lobster.
- Le merlan – Delicately steamed whiting with herb butter, crisp textures, and coriander-infused quinoa.
Desserts
Conclude your meal with an array of indulgent desserts that balance richness and refinement.
- Le soufflé – A warm passion fruit soufflé paired with passionnata sorbet, delivering a light and fruity finale.
- Le chocolat tendance – Silky Araguani chocolate crémeux with cacao sorbet and an Oreo biscuit for textural contrast.
- Le parfum des îles – Creamy passion fruit and banana cream with rum granita and a delicate coconut lightness.
- La noisette – Crispy hazelnut dessert with praline mousse and yogurt sorbet, a balanced nutty delight.
Drinks and specials
Complement your meal with a curated selection of fine wines, craft cocktails, and house specialties. The attentive staff ensures an intimate dining experience, perfect for celebrations or a luxurious treat in Paris.
