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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.

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