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.

    From Around the Web...
    Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
    In Tokyo, some of the city’s best steaks are eaten on the fly.…
    David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
    ©Getty Images
    The Japanese fruit is revered as a status symbol…
    Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
    The executive chef of Pearl & Ash tells how to make his childhood favorite…
    Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
    Thick-cut bacon coated in pancake batter…
    Shakshuka is packed with protein and easy to make…
    With this guide and the right tools, you will get delicious results every time…