FrontRunners: Counter Culture

<< Back to Robb Report, April 2007

    Following his 2005 U.S. debut in Las Vegas, French chef Joël Robuchon has introduced his L’Atelier de Joël Robuchon to New York at the Four Seasons hotel (www.fourseasons.com/newyork). True to the spirit of an atelier, or artist’s studio, the restaurant has a U-shaped pear wood counter where you can sit and watch the chefs prepare meals in the open kitchen. The indulgent menu includes foie gras–stuffed free-range quail and thyme-perfumed miniature lamb chops, which are offered in small tasting portions so you may sample a variety of flavors. The dessert menu’s highlight is a literal example of culinary art: Le Sucre, a glasslike sphere made of sugar and filled with violet crème, lychees, and milk foam.

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…