L'Atelier Joël Robuchon, Paris

  • Photo by Joël Robuchon
    Hong Kong Atelier. Photo by Joël Robuchon
  • Photo by Joël Robuchon
    Caille. Photo by Joël Robuchon
  • Photo by Joël Robuchon
    Daurade avec cr E8me de citronnelle. Photo by Joël Robuchon
  • Photo by Joël Robuchon
    Sph E8re de sucre E0 la violette et litch 2C glace au lait. Photo by Joël Robuchon
  • Photo by Joël Robuchon
  • Photo by Joël Robuchon
  • Photo by Joël Robuchon
  • Photo by Joël Robuchon

    With this, his black-laquered jewel box on the left bank, Joël Robuchon reinvented counterside dining for sophisticates and gastronomes. Known for his clean flavors and modern way with age-old techniques, he can draw out the subtle, sweetness in a carpaccio of scallop or, miraculously, embolden a seemingly straightforward steak tartare.

    Specialties: Lacquered quail with black-truffle mashed potatoes; langoustine ravioli.

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