FrontRunners: Counter Culture

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    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.

    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…
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    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…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…