L'atelier de Joël Robuchon Paris menu overview

Starters

• 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

• 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

• 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