L鈥橝telier de Joel Robuchon opens at Bund 18
Print Edition
CULINARY star Joel Robuchon, who won a total of 26 Michelin stars in 2016, has finally arrived in Shanghai with the opening of L’Atelier de Joel Robuchon on Bund 18.
The long-awaited, much-anticipated restaurant doesn’t disappoint and caters to the most sophisticated tastes. It’s classically opulent, with its signature black and red setting.
L’Ateliers de Joel Robuchon are already located in cities like Las Vegas and Singapore. Joel Robuchon’s first restaurant on the mainland couldn’t have come at a better time when the local market demands diversity, quality, creativity, and impressive dining experiences.
L’Atelier’s concept was originally inspired by Robuchon’s experience in Japan. The concept combines small plates and dining at the bar.
The highlight of the dining space is a teppanyaki surrounded by 32 seats in the signature open kitchen, as well as 16 seats at the tables around, where one can watch executive chef Francky Semblat and his team cook.
The star chef wanted to create a warm and open space where guests feel at ease.
The French haute cuisine star recommends the seven-course discovery menu (1,388 yuan/per person) which showcases the restaurant’s best bites. With the menu’s highlights already picked for you, all you have to do is lean back and relax.
The first course, white asparagus panna cotta with almond shavings and tomato coulis was fresh and got me off to a good start.
The second course, Le Caviar, truly left a “wow” feeling. It was a perfect example of culinary art that balances presentation and flavor. Robuchon is know for his stunning caviar dishes and this delicately presented course with king crab, crustacean jelly and the dabs of cauliflower cream spread evenly with a generous spoonful of caviar in the center made me realize why. Not only did it look beautiful, but it was delicious and the flavors were perfectly balanced.
Wagyu beef tenderloin cooked in duo of foie gras, vintage port reduction and young arugula was another feast for the senses. The tenderness of the tenderloin complemented the richness of the foie gras, the overall texture was beautiful and the combination of beef and foie gras cut down on the greasiness while preserving the natural flavors. Lobster roasted in salted butter, stewed peas with bokchoy and a spiced lobster bisque was also cooked perfectly.
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