The world-renowned gastronomic brand L'Atelier is the brainchild of French gastronomic legend Joël Robuchon. The restaurant brand was born out of Joël Robuchon's travels in Japan, combined with his favorite Spanish tapas bar concept. In March 2016, L'ATELIER opened its first store in Chinese mainland at 18 on the Bund in Shanghai, and in just two years, the Shanghai store ranked among the top western restaurants in Shanghai with its world-class production standards, and was awarded two Michelin stars in the 2017-2018 Michelin Guide Shanghai.

The founder of the restaurant, Joël Robuchon, known as the "Godfather of French Cuisine", is one of the most influential chefs in the French high-end dining industry. In 1976, he was awarded the Meilleur Ouvrier de France (Best Craftsman in France); In 1987, he was named "Chef de l'année" (Chef of the Year); In 1990, he was named "Chef of the Century" (Cuisinier du siècle). At present, Joël Robuchon's restaurants have won a total of 32 Michelin stars, including five three-Michelin stars in Hong Kong, Macau, Singapore, Tokyo and Las Vegas. He also became the chef with the most Michelin stars in the world. Under the leadership of Joël Robuchon, L'ATELIER in Shanghai is young, but it has strong enough support to make it a top seed in Shanghai and have a chance to compete with UV to win three Michelin stars.

Chef Francky is a close protégé of Joël Robuchon. He began his culinary studies at the age of 17 and joined Joël Robuchon at the age of 19, where he continued to hone his skills. With great talent and hard work, Francky has been appointed Executive Chef of Joël Robuchon in China after his successful role as Chef de Cuisine at Robuchon au Dôme in Macau.

There is a quote in the movie "Tokyo Women's Illustrated Guide": "A good woman is a good woman who can go there (Joël Robuchon's WORKSHOP) on a date before the age of thirty." As a result, the restaurant has become an Internet celebrity place for many film viewers to "check in", and its signature dishes have also become a must-order Internet celebrity dish when visiting the store. The restaurant offers N-course set menus and à la carte menus. There are three kinds of soft bread and four kinds of hard bread, each of which is of good quality, and because of the large variety and large portions, it is difficult for most diners to eat it all at once, and the waiter will ask and help pack it, which is very intimate. The first cherry soup with pistachios and frozen milk cheese will be served, followed by a cold soup with black cherries and tomatoes, and two spoonfuls of frozen milk cheese crumbs will be poured on the spot. In one bite, the combination of sour and icy sensations, mixed with nutty aroma and a hint of garlic, brings diners an unexpected taste bud experience.

Caviar lobster jelly is a dish created by Mr. Robuchon himself. With lobster jelly as the base, Alaskan king crab meat is added to the center of the plate, topped with a layer of Occitra sturgeon caviar, and evenly spread around the sides with white cauliflower puree and green parsley oil. The palate is fresh and clean, and it combines the original flavor of three extremely fresh ingredients. The whole dish is placed in the center of the golden disc, and although the surrounding puree is a little densely embellished, it still does not hinder the noble posture of the whole dish. A dish of slow-boiled eggs with Parmesan mousse in the hot dish, a soft-boiled egg mixed with Parmesan cheese broth with a rich taste and just the right amount of controlled warmth to create a soothing and tender taste.

Among the main dishes after the starter, the New Zealand shrimp dumplings are also worth trying. Equipped with French rice wine juice and spring green beans, it not only visually satisfies little fresh lovers, but also achieves umami and clear taste from the taste, which makes people have an infinite aftertaste. Another classic dish of Wagyu boiled double duck liver, served with late harvest port wine sauce and beef consommé. The Wagyu beef and foie gras are perfectly balanced, and the dish drizzled with rich grape juice is rich in color and unique on the palate. Grilled black cod with marabar black pepper sauce cabbage and coconut foam, one black and one white sauce is uniquely plated. Hong Kong-based pastry chef Weekie is in charge of the finishing touches, creating a variety of desserts based on seasonal fruits. One of the dishes is green apple sorbet, served with caramel apple slices and vanilla panna cotta, the green apple sorbet is surrounded by thin slices of dried apples, the bottom layer is padded with vanilla panna cotta, and finally dotted with gold leaf. In one bite, the caramel and the sweetness of the green apple blend together, and the flavor and beauty are at the same time.

L'ATELIER Shanghai continues the chef's restaurant philosophy, offering Fine Dining's top products, but without the formality of formal etiquette, becoming a modern and creative restaurant where diners can enjoy their food at ease. As can be seen from the arrangement of the seating in the restaurant, a low sofa is set up on the side of the transparent floor-to-ceiling window, which offers a panoramic view of the Bund. The iconic open kitchen surrounds a 1.8-metre teppanyaki countertop, with a total of 32 seats adjacent to the open kitchen, where you can watch the chefs prepare their meals for an interactive culinary experience. Don't be accustomed to an open-plan dining scene, there are also three private dining rooms to choose from. The design style of red and black makes the restaurant simple and modern. The restaurant service staff are very professional and meticulous from the seating, order introduction, serving explanation and follow-up service, and the overall preference is more to please women, and from time to time there will be exquisite gifts to give, plus 10% service charge.