I was able to transfer this post from an older blog i'd written a few years ago. Could do with updating it, but it's a memory that will stay with me forever.....
Joel Robuchon was one of the chefs, along with the likes of Marco Pierre White who inspired me to be a chef. I have never been in a situation where I have been able to dine at Michelin Star restaurant. After saving our pennies for several months we was able to sample award winning food. We were not let down.
This past weekend my wife and I travelled to London to visit a restaurant. We had booked a lunch a L'Atelier The meal was phenomenal. We went for the 4 course lunch and a bottle of Graham Beck sparkling wine.
To start, after my vodka tonic which was served with perfectly crystal clear ice cubes, we were served with our Amuse Bouche. This was a little shot glass of foie gras, port wine reduction and a parmesan foam. Immediately we were both smiling like kids. My wife has never had foie gras before. She was impressed!
In short the meal went on. Two starters each, Gravlax, oeuf en cocotte, chesnut soup and a Chicory, apple and stilton salad. Then for our main courses Abby went for the super tender Lamb while I indulged myself with the Lobster. The smiles just kept getting bigger and bigger!
The desserts were soooooooo good that we ordered another one. I was totally overwhelmed by the quality of the food I was eating an forgot to take photos until quite late on into the meal. So apologies for the empty souffle pot photo.... it was too darned yum! Anyways enjoy the pictures I did take.
|The yummy souffle|
L'Atelier de Joël Robuchon is the name of eight French gourmet restaurants, located in Hong Kong, Las Vegas, London, New York, Paris, Singapore, Taipei and Tokyo. Owned by chef Joël Robuchon, the restaurants serve his French haute cuisine in a stylized environment. Many of the seats are arranged to overlook the meal preparation in the kitchen.
Robuchon's signature dishes include a cauliflower cream with caviar and potato puree, "Pommes Puree Truffee" truffled potatoes, and his "La Caille Farcie de Foie Gras et Caramelisee", free-range quail stuffed with foie gras.
In 2009, the Paris location was voted 18th best in the world in Restaurant magazine's Top 50.