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. L'Atelier has branches in New York, Shanghai and Hong Kong, and the Hong Kong store has been awarded three Michelin stars for many years. The rich credentials of the global chain make L'Atelier distinctive and stable, but it is precisely because of this that it gives a sense of assembly line that lacks surprises. Despite this, L'Atelier's production is undeniably strong enough to make it stand tall in the city's French dining scene.
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 "Best French Craftsman" by the Meilleur Ouvrier de France; In 1987, he was named "Chef of the Year" by Chef de 'lannéec; In 1990, he was awarded the title of "Chef of the Century" by 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. The Hong Kong restaurant's back-of-house chef team is mostly French, adhering to L'Atelier's usual production standards, and cooking excellent and consistent dishes for diners.
The restaurant has a set menu for lunch and a la carte for dinner. There are as many as six or seven kinds of pre-dinner bread, and the portion is full, and diners who are afraid of a full stomach can taste a few things, and the quality of different types of bread is relatively stable and will not go wrong. The lobster jelly is based on lobster jelly, with Alaskan king crab meat added to the center of the plate, covered with a full layer of Occitra sturgeon caviar, and evenly spread around with white cauliflower puree and green parsley oil. The lobster jelly is fresh in the mouth, and it combines the original taste of three extremely fresh ingredients. 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.
The main course is worth a try. 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. There is also a dish of grilled black cod with Malaba black pepper sauce and cabbage and coconut foam, one black and one white sauce is uniquely arranged. In dessert, a green apple sorbet has a unique shape, 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, which is very eye-catching, and the caramel and the sweetness of green apples blend with each other, which is both delicious and beautiful.
Located on the fourth floor of The Landmark Central, the restaurant is led up from an exclusive escalator to the restaurant, with a uniform red and black color palette for each branch. The restaurant has a signature open bar counter, with dozens of conjoined bar seats surrounding the open kitchen, breaking the constraints of Fine Dining. However, it will also cause the distance between neighbors to be closer, and there is no privacy cramped. Diners who want to experience the atmosphere of a formal dining restaurant can choose the lobby booth area, where the terrace still has a view of the bustling street. The quality of Hong Kong's top western restaurants will not disappoint, and at L'Atelier, efficient seating is standard, but there are also problems with poor food connections and long intervals, which require diners to be patient. It is worth mentioning that there is no corkage charge and guests are not allowed to bring their own drinks and cakes. This restaurant is one of the easiest restaurants in Hong Kong to book, and it is usually available about three days in advance.
