L’Atelier De Joël Robuchon

I loved their mini burger. The steak was delicious and it was so tender. The staff were super friendly and helpful. The chocolate desert was amazing, you never go wrong with chocolate.

I went with one of my best friends, who had never had a truly nice dinner before or a place with a tasting menu. This is one of my brother’s absolute favorites in Manhattan and I had never been.
I can see what my brother is talking about.
The décor is sleek and modern. If you can, grab the seats at the bar. Honestly, there’s nothing better than seeking the meal prepared before your very eyes. I experienced that for the first time at The Catbird Seat in Nashville and was blown away by the experience of seeing things up close.
Service is excellent. And the servers are extremely friendly and will chat with you if you have questions. We did.
Our amuse of foie gras (with port wine reduction and parmesan foam) laid out what our future would bring: a gorgeous and tasty night of dining.
Our Tasting Menu:
— CAVIAR (Delicate Chilled White Asparagus Gaspacho With Caviar)
— HAMACHI (With Guacamole and Citrus Dressing)
— SCALLOPS (With Cucumber and Cilantro)
— AMADAI (With Sautéed Vegetables)
— FOIE GRAS (Seared Foie Gras and warmed muscat grapes)
— CANARD (Long Island Caramelized Duck with Spices)
— BOEUF (Wagyu Beef with Morels)
— CHEESECAKE (Cranberry and Mascarpone)
— CHOCOLAT (Chocolate Cream, Bitter Chocolate Sorbet, and Oreos)
It was a giddy celebration of deliciousness. When they brought Le Chocolat, my friend turned to me and just said, «I’m sorry, all I heard was chocolate, chocolate, chocolate, oreos, oreos, oreos!»
A fantastic dining experience.
I’m sad to see that it will be closing its doors on June 30. I’m so thankful to have had the opportunity to have dined here. Best wishes and thank you, Chef Robuchon!

It is with a heavy hand and heavy heart that I find myself writing this review. L’atelier’s esteemed tenure at the four seasons in New York is drawing to a close and the end of the month will see them server their last meal.
This place has a classy but casual décor. The kitchen is surrounded by a bar where diners can get a first hand view of where the magic happens. The rest of the (small) restaurant is comprised of spacious and comfortable seating. It’s not the most beautiful or exciting «haute cuisine» décor you’ll find in the city but it serves well enough for some of the best food you will find here.
Being a bit of a foie gras fiend myself, Robuchon’s affinity for the ingredient suits me just fine. From the foie gras mousse amuse bouche that greets you at the restaurant, to the perfectly done seared foie gras, to the quail stuffed with foie gras, to the kobe and foie gras sliders, it hits the spot every time. You’ll also find the usual fancy ingredients (think scallops, langoustine, sea urchin, hamachi, sweetbreads, etc), bundled into interesting concoctions, all cooked to perfection. If you find yourself having craving something sweet, a wide array of elaborate desserts will provide the perfect end to your dining experience.
This perfection doesnt come cheap, but it was worth every dollar. A shame to say au revoir.

The chef generously gave me permission to order dishes a la carte, while BFF ordered the tasting menu; no questions asked… I wasn’t forced to announce, in front of 19 foodies, that I’m not an adventurous eater & that foie gras, caviar, & steak tartar are not part of my dietary repoirtoire. Thank you, chef *blushes*
When you make your rez, no doubt a month in advance, ask to be seated at the 20-​person ‘pear wood counter’ to watch the kitchen in action. I liked that our waitress/​bartender, a stern Asian woman, didn’t fall into the fake ass-​kissing routine that we get at other pricey establishments.
I ordered the gruyère cheese soufflé, which was magnificent & perfectly smokey. I also created a kind of surf & turf:
– crispy langoustine papillote: juicy langoustine in a paper-​thin fried wrapping. I wish the plate came with two instead of just one! Awesome basil pesto added an herby kick to the subtle flavor of the seafood.
– possibly one of the best 6 oz. hangar steaks I’ve ever had. No description can do it justice… take everything you love about steak & l’atelier does that & more to theirs.
My vodka martini came with a little (ok, a lot) extra in a shaker. The bartender gave me a bit of olive juice on the side, so as not to dilute my potent potion.
I’m not a cheap date, but I’m worth it… just ask my BFF.

At the extremes of any cuisine, it’s hard to really give a very firm review. What really constitutes a 5 when you’re paying 6−7−8 hundred a meal? I’ve now had Joel back in Atlanta before it closed, in HK and now in NYC. I enjoyed the tasting menu sans wine pairing a great deal.
Flavours, décor and service were splendid — it was definitely a treat. The only thing that makes me pause is the price point, was about 15% or so more than feels «right» to me. That said, it is New York — so, I’m not sure if my sense of «scale» is quite on.
Would I got back? Absolutely — but only with someone who’s a true afficianado rather than a food tourist per se. There are many sights and tastes to see in the world, and I’m done with this one… barring dining with a zealot. :)
4.5

Came here for dinner and loved every aspect of our dining experience. I’m normally a booth person. I’m not a big fan of sitting at the bar but my bf insisted we do so and I’m so glad we did as it really was part of the whole experience of eating at L’Atelier De Joël Robuchon. We were able to see the chefs creating each dish inside the bar. They were absolutely meticulous.
We both had the tasting menu and loved every dish that was placed before us that night. The most memorable item of the night for me was actually the amuse bouche: a warm shot glass of foie gras. I normally am not a huge fan of foie gras but this little shot glass with its three perfect layers of creamy foie gras, dark purple port, and parmesan foam on top totally converted me.
My boyfriend’s favorite item that he still raves about to this day is their famous mashed potatoes. It was so creamy, smooth and buttery. Definitely the best mashed potatoes I have ever had.
Some of the other amazing dishes of the night: (Don’t remember the exact names of the dishes anymore, sorry!)
— seared duck foie gras
— scallop carpaccio
— quail
The whole dinner was so memorable and I will definitely be back.

L’Atelier lives up to the justifiably high expectations one should have when choosing to dine at a place as expensive as this.
The décor and ambiance are first rate.
The wine list is incredible. While I was disappointed that their only Bordeaux glass was a Medoc, I was seduced by it in the end.
Also on the wine front, which really impressed me, was a white Burgundy vigonier blend with which I fell in love.
The food was first rate all around.

Granted, I’d had an emotionally vulnerable day, and I was likely to be enamored of any great meal, especially alongside my darling friend of 14 years, briefly in town from the left side.
We were treated as both royalty and like old friends, complete with stories about regulars, light medical history, our gentle server’s half-​marathon time the day before (I solicited all these stories; I’m sure they automatically come with neither the buttery miso cod, cooked in yuzu over low heat for 48 hours, nor with the gigantic tray of perfectly transparent, sensational iberian ham with tomato toast.)
Alam opened new bottles of wine to pour our glasses, which we left him to thoughtfully select for us.
Oh my sweet tiny baby Jesus, I just remembered I forgot to tell you about the amuse bouche courses.
1. In a huggably warm large shot glass were three perfect layers to start dinner: creamy foie, dark purple port, and parmesan foam on top, which managed to be the lingering, subtlest flavor that I marveled in stunned silence while our second course was prepared.
2. Chilled white asparagus soup, surely inspired by Miró, centered with a garlicky tomato dollop, generous caviar on a crème fraîche pillow at 12 o’clock, a couple other colored dots of flavor here and there, and the two most pungent microbasil leaves I’ve ever met.
3. (Yes, three unannounced starter courses.) Raw hamachi tightly cuddling mashed avocado, improved a thousand times by julienned mint leaves and citrus vinaigrette, sour notes biting through every half second or so. This was my friend’s favorite bite of the night.
I think we were talking more about which cast members in Newsies were cast from SYTYCD over the second appetizer course, creamy asparagus soup over lobster, trumpet mushrooms, and cashews; and perfect, perfect spaghetti with razor clams and roasted tomatoes.
God is good, and the chefs were kind to give us a five-​minute respite before the main course.
His Wagyu with wasabi spinach was perfect to behold, but I was too full to try it. I barely had two nibbles of my veal/​chicken/​ham pâté, but it’s perfectly wrapped in a Four Seasons box in my fridge, and something tells me it’ll make good leftovers.
I hope I’m doing an adequate job communicating how incredible it all was, because it was one of the finest meals I’ve had, emotional vulnerability notwithstanding.
Of course, the gracious chef came out to say hello before dessert. Tart yogurt sorbet and prickly pear preceded our our heavenly chocolate «Tendance,» which (of course) was accompanied with another unrequested treat, a bubble of shiny blown sugar filled with elderflower cream and pineapple sorbet. Of course my espresso had a foamy smile on top.
The meal queued a happy playlist to sing in my head as I walked home on a perfect night in my perfect town, feeling more grateful for everything.

One of the best tasting menus I’ve had so far — everything I tried was delicious. Foie gras galore!
Great service. Entertaining crowd that night.
Corn soup with caviar — one of the best
Scallop with sea urchin — YES to DELICIOUSNESS
Foie gras with little fruits (cherries?) — very good
Raviolo (one huge ravioli) with truffle and foie gras — good
Sauteed amadai with yuzu sauce — ok
Quail with foie gras — OMG delicious
Desserts — absolutely beautiful and tasty

L’Atelier De Joel Robuchon really opened the doors for me for fine dining. My ex-​boyfriend took me here for my 19^th birthday almost 3 years ago and maybe because I had never had such a decadent (or expensive!) dinner, but I still remember this meal as one of the best meals I’ve ever had in my life.
The décor and ambiance of the place seems like it’s more hip than I would say other restaurants of its status. The space isn’t huge but it’s spacious enough to sit comfortably. The main dining area is very loungey, with couches to enjoy drinks and near the back there is the large «kitchen bar» surrounding a beautifully decorated kitchen (nothing like the kitchens of restaurants I’ve worked in!) The service was absolutely impeccable and our server was very knowledgeable of all the selections on the menu. Once again, as my first time fine dining, I was in awe of just how much attention she had towards my boyfriend and me and how much she seemed to «care» about our meal (aka our tip).
We chose to go a la carte instead of the tasting menu and got a very nice seat at the «kitchen» bar area. As this was my first time in any sort of Michelin star restaurant, I was brimming with excitement to be able to experience this sort of service, taste this sort of food, and SEE the chefs work their magic.
From the amuse bouche to the dessert sprinkled with golden flakes, everything we ate melted like delicious gold in our mouths. As it was such a long time ago, I can’t recall every detail but certainly remember the most memorable dishes. Our seafood appetizers, one scallop dish and one fried prawn dish were soaked in flavor and our entrees were even better. He got a kobe beef and I got the famous quail stuffed with foie gras with a side of potato purée. Both entrees bursted out with juice (mine more with foie gras) as we cut into them eagerly. I had never had quail before that day OR foie gras and ended the night by wishing I could eat that dish everyday for dinner. I don’t remember too much regarding the desserts, but remember leaving happy, with a great sweet taste in my mouth.
This place obviously will put a large dent in your wallet (I’m glad I wasn’t 21 and we didn’t have the option for all that alcohol…) but in the end, it pretty much changed my life.

Robuchon was good; but for the price, i would choose Eleven Madison Park or Bouley.
We dined at a Friday night. The restaurant was busy. Service was excellent. We ordered the tasting menu. Overall it was not bad. The highlight was the foie gras amuse bouche, the wagyu main course, asparagus and lobster soup, and the mascarpone cheesecake. But we had to send one dish back, which is the seabass. It was extremely overcooked, we felt like eating rubber. The first course, cauliflower panna cotta with sea urchin and caviar was also a disappointment. It gave a bitter and fishy after taste. The cheese mouse with black truffle and iberico was a bit weird because both the iberico and black truffle didn’t bring anything to the dish. Both flavors were killed by the soufflé.
Then again I applaud the outstanding service.

Okay, so I take that ravioli into my mouth and bursting out comes that warm sweetness of foie gras mousse.
I got there early and the waiter Adis who had our counter space could not have been more friendly. I hate stuffy restaurants and he helped make it as comfortable as possible with little fuss throwing out jokes and easy conversation. My wife and I thoroughly enjoyed ourselves and he let us try a few wines before settling on one. Very nice. The overall restaurant won’t exude that grand space as Per Se/​La Bernandin so I agree, sit at the counter for that more intimate feel while you watch the chefs use surgical tools to get your micro-​flower placed just right. Seriously, 1^st world problems.
The food? French with profiles of other cuisines. Being Asian, I noticed more Asian overtones such as their La Poule foie gras ravioli having ginger. The calpico sorbet part of our pre-​dessert.
omg, the La Bulle De Sucre purple sugar bubble filled with violet cream, blueberry sherbet and compote, lemon jam was one of the more inventive desserts I’ve ever had. Looks like something that might’ve come out of Alinea’s kitchen.
First, it had me scratching my head as to how they made this. And then we gently broke through the sugar sphere and there were more surprises inside. Definitely get this.
Oh, if you’re a fan of their mash potatoes, it’s 60% butter/​40% potatoes. Yes, that ratio is correct. They should rename it ‘Mashed Butter flavored with Potato’

Tried the tasting menu on a Saturday night. The amuse bouche was a shot of foie gras, which was an interesting, although no less tasty, way of preparing foie gras. Started with a corn veloute with caviar and the caviar was great. The sauce was creamy and sweet, and went perfectly with the brininess of the caviar.
Next was the scallop carpaccio with sea urchin, which were slices of scallops topped with sea urchin and herbs. The scallops were sweet and the sea urchin tasted like the ocean. Again, a nice mix of sweet and savory. Third course was custard of mushroom in a parsely cappuccino. The cappuccino was green and the mushroom and parsely taste were prominent in this dish. This was followed by seared duck foie gras with muscat grapes and ginger confit. The foie gras was perfect and the grapes were very sweet.
The fish course was seared black cod with diakon and yuzu broth. The yuzu broth was a little sour to go with the buttery black cod and perfectly cooked daikon. Paid extra for the glazed Wagyu tenderloin and it was not worth it. The beef was cooked as ordered but there was nothing special about it. If the meat had been Japanese, it would have worked much better.
Desserts were both OK. There was a passion fruit cream with rum granite and coconut silk, and a chocolate cream with bitter chocolate sorbet and Oreo cookies. Not sure why Joel Robuchon is serving Oreo cookies (or why they couldn’t make it themselves).
Service was wonderful and this meal was one of the better meals I have had in NYC, likely in my top 10 of fine dining establishments.

What can I say about this place that hasn’t been said or that people don’t already assume? Yes, the mashed potatoes really are the best in the world. Yes, everything else is delicious as well.
I think the one thing that surprised me (in a good way) was that it was relatively unpretentious. The lounge-​and-​bar feel of the restaurant lends a slight air of casualness to what could easily become a stuffy French restaurant. Don’t get me wrong — I’m not saying that you can walk in wearing jeans and a t-​shirt. I’m just saying that you won’t feel out of place if you’re not (a) French, or (b) a multimillionaire. I really liked sitting at the bar because you can interact with the servers and with other patrons, making your dining experience that much better.

First, I have to saw that L’Atelier De Joël Robuchon at the Four Seasons is exquisite. The atmopshere wasn’t stuffy but welcoming with a serene calm.
Had a romantic and exquisite dinner here. The sommelier was extremely helpful and patient, and the service top-​notch — attentive at all times.
For the small tasting portions, we had the sea urchin in lobster gelee w/​cauliflower cream and the crab meat w/​avocado cream & tomato powder; the main dishes — roast veal loin, quail stuffed with foie gras & potato purée and the sliced wagyu beef rib-​eye steak with wasabi, spinach, and harlequin peppers.
I had the quail with foie gras. It was elegantly plated, the taste rich but not overwhelming and there were soft and fluffy potatoes on the side.
The taste — unbelievably glorious. How can I even begin to describe the perfection of each dish, the artistic plating of the food and the elegant dish ware accompanying them? Only with photos, only with photos. (See what I’ve posted).
Dessert — «Le Mikado» (chocolate cream with peanut strudel and coffee dom) and «La Peche» (peach with moscato, yogurt mousse, meringue, rosemary & peach sorbet in a dome) Both beautiful, fresh tasting, flavorful and perfectly done.

I really enjoyed and loved what I had at L’Atelier De Joël Robuchon!
It really well spent my money on such fabulous food.
Tasting menu on Jun 18, 2011.
Langoustine Carpaccio with Poppy Seeds and Caviar
Scallop Cooked in the Shell with a Spicy Chive Oil
Sugar Peas Cappuccino on Spring Onion Custard
Steamed Dover Sole with Asparagus and Lemon Emulsion
Caramelised Black Cod with Daikon and Yuzu Broth
Free-​Range Caramelised Quail Stuffed with Foie Gras, Potato Purée
Le Parfum Des Îles — Passion Fruit Cream, Rum Granite, Coconut Silk
Le Tendance Chocolat — Chocolate Cream, Bitter Chocolate Sorbet and Chocolate Cream Cookies

I wanted to learn, through my taste buds, about «molecular gastronomy», a.k.a. Frankenstein food, but was given pause by the hefty «tuition fee» (about $ 200 per person for dinner at L’Atelier De Joël Robuchon). An overdue catch-​up with a good friend provided the excuse and dining companion for a lesson (meal) neither of us will soon forget. We sat at the kitchen counter as advised by previous Unilocal.The iPad wine list (see photo) set the schoolboy tone and our motherly Asian server, aided by seemingly a dozen assistants, guided us on our culinary field trip. We ordered 8 small dishes and a bottle of Langhe Bianco from Italy.
I recommend the Foie Gras Burgers. I’m not a burger fan AT ALL but these are the best I’ve had, unseating my previous favorite burger by db Bistro Moderne (sorry Daniel!). The Crab Meat with Avocado Cream was mind blowing and, in my humble opinion, best scooped out with a hand-​fashioned spoon made from the complimentary baguette-​style dinner rolls. The La Caille (quail) was sensuously exquisite — really tender and perfectly cooked. My friend liked the Sea Urchin but I didn’t know what to make of the creamy science-​experiment froth. The Sheep Cheese with Blackberry Jam is also worth noting.
I’m hooked. I can’t wait for my next lesson.

How can one go wrong with having dinner at the Four Seasons hotel? Though, I must say that I sat down for my meal with some trepidation. The problem is that I have already been to the flagship restaurant in Las Vegas. My 3 Michelin star meal there was astoundingly good. As a result, it was not clear to me how one could replicate the feel of that experience in a chain of ateliers around the world. My fear was that the name would be used, but the techniques and diligence would suffer in the diffusion. My concern was unfounded though. Having dinner at a mere atelier makes for a superb dining experience, easily worthy of its Michelin star, if not two.
Though I reserved a table in advance, since I was alone, I was still seated at the bar. I was told that this was a good thing since it is part of the dining experience as the bar affords a direct view of the open kitchen. It was fine and all, I suppose, but I was definitely more conscious of the fact that I was eating alone with this arrangement, especially since I was seated all the way at the end of the bar next to the wall.
Looking through the menu, I was surprised there was no tasting menu. I would learn at the end of my meal, that this was an error on my part, since I missed that extra page detailing the tasting menu for the evening. Still, I wish my server would have mentioned something, since I was forced to cobble together a progression from the a la carte menu.

Dinner began with an amuse bouche served in a shot glass bedecked with a spoon at its side. At its base, foie gras mousse, topped with parmesan foam. As delicious as that sounds, it tasted even better! It came together surprisingly well and really set the tone for the dinner that would follow.
For the first course, I went with the foie gras ravioli ($ 30). These were exceptional! There were several of them, and a bite into any of them provided a liquid explosion of foie gras. It was unexpected and delightful. The pasta was really nicely done too. Further, the ravioli were aided considerably by the chicken and oriental herb broth and the dollop of cream in the middle of the dish. The aroma was intense and pleasing. A sound dish created by a capable hand, well worth the high price point.
For the second course, I had the caramelized quail ($ 52) served with potato purée, Robuchon-​style of course. This was considerable fun to eat, with Frenched legs and a finger bowl rounding out the experience. It was such a joy to see quail prepared perfectly. I have pretty much avoided ordering it anymore, since it usually ends up being quite dry in less capable hands. Wonderful caramelization with abundant taste, all classically prepared. This was complemented simply enough with a hint of a fines herbes salad and a dollop of potato purée. To the side though, there was a Staub cocotte of potato purée prepared in the Robuchon way using, quite likely, more sticks of butter than actual potatoes. It was all rather decadent, really.
After a delicious and refreshing palate cleanser, I awaited my choice of dessert. Being a classically French restaurant, I obviously went with the soufflé ($ 17). This was served grandly on slate, with the orange soufflé to my left and a small bowl of straciatella to my right. A dollop of ice cream was dropped into the soufflé before my eyes, making for a lovely contrast in temperatures and flavors. Elegantly done, it could not have tasted better. A wallop of flavor that proved memorable. What a lovely finish to an exquisite meal. My pairing of coffee ($ 10) was quite good, but the price point was a bit high for the meager offering.
And the wine. Well, there was quite the list of bottles, but dining alone, I was left looking at choices by the glass. I found an agreeable Rioja, but at $ 23 a glass, I only found it so pleasing.
The prices overall are really only friendly to those with expense accounts or Four Seasons regulars. I mean, it is among the best dining experiences in the city, but, it’s pretty bad when having dinner at Le Bernardin would have saved me money. They are good, but not that good. While the food is sound, their service is in need of improvement for example. Strongly recommend only if money is not a key concern. Otherwise, seek out the 3-​star restaurants in town or head to the flagship in Vegas.

4.5 stars

Located in the 4 season hotels, just look for the massive flags and the multiple benz’s parked on the outside. The inside was marble everything with various displays ranging from omega watches to Picasso paintings. At the restaurant itself I was seated with a friend at the bar where you could somewhat see the sou chefs doing their thing.
We went with the tasting menu because it was my first time, and most of the Unilocalers were raving about it. The thing that i appreciated the most were the free-​bies.
The bread they brought out first was just «OK» nothing special or fancy, no truffle oil, the butter wasn’t even at the right temperature.
Freebie #1: The first item was a foi gras mousse which was a freebie (not on the tasting menu) It was foamy and delicious, warm and rich.
The first official course of the tasting menu was the Osetra Caviar on top of a bed of king crab and lobster jelly, absolutely delicious, a dish that my wife would have claimed she had gone to heaven and came back with this course.
2^nd course: was a sea scallop served in its shell with lemon butter grilled with tons of herbs. This dish was pretty good but did not wow me at all. The scallop was slightly overcooked, and the flavors weren’t all that complex.
The 3^rd course: Light Mushroom Custard with a Parsley Cappuccino and Iberico ham. Now this dish DID wow me. May have been one of my favorites of the evening. Yes, i am a mushroom lover. And this dish oozed of mushroom flavor. It was also served with dried shaved mushroom pieces for an additional layer of texture. Wish i could have another!
4^th: Sautéed Amadai in a Yuzu Broth and lemon grass served with tomato confit. This dish was also good too, but did not wow me like the previous dish. This dish was more complex then the scallops and the fish was cooked perfectly. The various sauces served with did compliment the dish fairly well. The flavors though were very light and didnt punch you in the mouth with any excitement.
5^th: Roasted lobster with yellow wine emulsion and pearls of carrot, celeriac and zucchini. I appreciated this dish because it came with an edible lobster antenna, very unique. The foam that was served with this dish was delectable, light, and had me wanting more. The lobster meat itself was cooked perfectly and all the flavors blended in great.
6^th: Free-​Range Caramelised Quail Stuffed with Foie Gras, Potato Purée and Summer Truffle. Disappointed with this one, The foi gras was not all that featured in the dish, in fact i could not find any physical trace of the foie gras, but i was able to taste it. Yes the potato purée was the smoothest Ive ever had, and it was also served with herbs on the side that had some mint, sage, dill. The quail meat was cooked perfectly, and the glaze they used was very good, but nothing that wowed me.
Freebie #2: some dessert that had a pomegranate reduction with cream and poppy seed on top. This dessert WOWed me, and I am no dessert person. Holy cow, the various textures and temperatures in this dish along with the layers of flavor did it for me.
7^th: L’Ananas — Pineapple Sorbet, Cheesecake Mousse and Jasmin Tea Gelee. This dessert was also Wow worthy. The cheesecake mousse was silky smooth and rich and the jasmin tea gelee complimented everything. The dessert was very light and refreshing. Would definately recommend
8^th: Le Tendance Chocolat — Chocolate Cream, Bitter Chocolate Sorbet and Oreo Cookies. This dessert is for the chocolate lover, which I am not. I do like chocolate, but dont love it. The dessert was indeed rich and smooth. Not really wow worthy, but would recommend to those who love chocolate.
9^th: coffee with nougat: silky smooth served with sugar cubes and milk/​cream on the side. A perfect end to a fabulous meal.
Yes this Michelin starred restaurant does deserve high praise, and yes it did meet my already high expectations, however it did not exceed it. Not all of the dishes wow’ed me, though some definitely did. If i come back, I may dabble a bit on the ala carte and fore go the tasting menu.

This review is being posted approximately 6 months after the review. We made the reservation around 2 weeks before the actual restaurant. We had 6 people, 1 of them being a vegetarian. The rest of us being Jewish. The machine which makes their famous dessert wasn’t there which made the meal a bit worse than what I had expected. Anyway: I will go over the appetizers and dinners. I cannot properly remember the majority of the dishes but I do remember what I personally enjoyed. Not too much food.
Appetizers
Les Ravioles: not nearly as rich as I thought it would be. Delicious broth but the pasta wasn’t as good as I hoped: 3÷5÷5
Dinner: La Caille, caramelisée avec une purée de pommes de terre free-​range caramelized quail, potato purée. Delicious, 4.5÷5
We ordered the passion fruit based dessert among others, not worth it for the prices. 2.5÷5
It is one of those places that gets high stars for the small amount of food you get and the service which was great.
Will you enjoy your time: Definitely Yes
Will you be happy with the small amount of food you get: your stomach no, your palate yes
Will you be happy with the prices: probably not.
I am still looking for a high end place that serves large good portions of food that do not hide behind the most expensive ingredients on the planet.