No.40

L'Atelier de Joël Robuchon

Hong Kong, China

On the pass:

David Alves

Pastry chef:

Tadashi Nakamura

Style of food:

Modern French, small plates

Standout dish:

Sologne Imperial caviar over a crispy poached egg

Contact:

Shop 315, 334 & 401, Landmark Atrium, 15 Queen’s Road, Central, Hong Kong

+852 2166 9000
http://www.robuchon.hk/

Luxurious modern French food in a casual environment

What makes it special: L’Atelier (French for ‘the workshop’) is exquisite French dining in a laid-back setting, with a dark-wood, sushi-style dining counter for convivial eating. Though the layout is informal, there is no compromise on the cooking – L’Atelier has been the only three Michelin-starred French restaurant in Hong Kong since 2014.

Behind the counter: Executive chef David Alves began his career in his hometown of Paris in 1991 and learned his craft in top restaurants like Au Comte de Gascogne and Hôtel Plaza Athénée. He joined the Robuchon-run Astor in Paris as sous chef in 2001, working his way up through the group until he was invited to run the Hong Kong restaurant in 2014.

On the menu: Which one? Diners can order à la carte, or choose from several set menus, including one for vegetarians. Robuchon classics include crispy langoustine papillote with basil; sea urchin with lobster jelly and cauliflower cream; free-range quail with foie gras and mashed potato; and Kagoshima and foie gras burgers with caramelised bell peppers. 

What else? Larger groups and those on first dates might prefer Le Jardin de Joël Robuchon – the adjacent area with tables and chairs – while those looking for a lighter meal can head downstairs to Le Salon de Thé.  

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