facebook twitter pinterest instagram You Tube

L'Atelier Joël Robuchon, Paris

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.

Read Next Article >>
Photo by Ted Morrison
Photo by Deborah Jones
Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee