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L’Atelier de Joel Robuchon, Paris

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L'Atelier de Joel Robuchon, Paris
 
Making a reservation at L’Atelier de Joel Robuchon at the 5 rue Montalembert location in Paris from the US was not difficult. The response rate is within 24 hours. I requested a bar seating which is the most popular at lunch. One would think at such exorbitant prices per plate, approximately 50 euros, that the place would be empty. On the contrary, lunch service was bustling and diners were even ordering caviar and fried fish served whole.
 
L'Atelier de Joel Robuchon, Paris
 
The bar area has indeed a sleek sexy vibe with a hot red hue one will only predominantly see in Paris against a shiny black lacquer like finish.
 
L'Atelier de Joel Robuchon, Paris
 
The place setting exudes that same sexy sleek vibe.
 
L'Atelier de Joel Robuchon, Paris
 
The bar overlooks an open kitchen where you can watch as chefs prepare your meal.
 

My lunch choices:

 
I opted out of the tasting menu and had chosen plates which I really want to taste. I paired the dishes with champagne at 25 euros per glass. My first choice was the Le Crabe Royal and the second was the Le Foie Gras, at 50 euros per plate. I finished with a pistachio soufflé at 20 euros. When I asked for the check, I was given a warm madeleine caramelized around the edges and caramel candy. Service through out was superb and attentive. My total bill came to around 150 euros. I think it was a great lunch at a 2 michellin star restaurant in Paris.
 
L'Atelier de Joel Robuchon, Paris
 
Le Crabe Royal was served chilled. The presentation was not what I expected. There were 3 mounds, each roughly a tablespoonful of seasoned crab meat dressed with a thin slice of daikon radish on top and bottom. Was it worth 50 euros a plate ? I was surprised at how much crab meat there was in this dish. Each bite was a delicate balance of the subtle texture of the crab and the crunchy daikon slices. I was not impressed. Next time I’m in Paris, I will order something different.
 
L'Atelier de Joel Robuchon, Paris
 
Le Foie Gras was served medium rare with the top and bottom seared perfectly. It was also served with green apple slices soaked in rhubbard juice and presented as rolled vegetable. For every bite of foie gras, I paired it with a slice of the green apple. It was perfection !! It was so worth the 50 euros !!
 
L'Atelier de Joel Robuchon, Paris
 
The value dish of my whole meal was the pistachio soufflé. The dessert was not too sweet. It was served warm with a side of chocolate mouse. In hindsight, I think the mouse was meant to be scooped into the soufflé after you poked a hole through it. Nevertheless, I ate them separately but the taste intertwined around my taste buds as a singular unit.
 
L'Atelier de Joel Robuchon, Paris
 
I wasn’t expecting a madeleine which was served, in my opinion, perfectly. It was warm and caramelized around the edges.
 
When I first visited Paris 10 years ago, I didn’t like the city. It was dirty and the food was good but not memorable. I think I’m making better restaurant choices now, going for quality instead of quantity, making my food trips more memorable.

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