Michelin Charllenge by Grub Blog
I first ate at Joel Robuchon around two years ago and vowed to return. The two Michelin starred We dined in ‘La Cuisine’ on our first visit – a beautifully appointed room on the first floor, decked out like the Firstly, praise must be given to front of house. You are made to feel
instantly welcome, as if dining in your local. Service is professional
and attentive yet relaxed – the perfect In addition to the usual A La Carte and Tasting 
Lobster Salad, Artichokes, Citrus Vinaigrette
Scottish Lobster Salad, Artichokes and Citrus Vinaigrette was delightful. Perfectly cooked and seasoned lobster tail and braised artichokes. The citrus vinaigrette was very tart but did not overpower. Chicory helped offer texture. The lobster was not quite as well cooked as that at Alain Ducasse, but this is nit-picking.
Cherry Gazpacho, Ewes Milk Ice Cream, Pistachio
Cherry Gazpacho with Ewe’s Milk Ice Cream and Pistachio was a substitution course on the Potato Tasting 
Sea bass, Lemongrass & Fondue Leeks
Sea bass, Lemongrass and Fondue Leeks was perhaps a little on the salty side for some – but perfect for me. Beautifully cooked fish which held up against the strong sauce.
Gnocchi with a Fricassée of Mushrooms
Another dish from the Potato Tasting Menu, Gnocchi with Fricassée of Mushrooms. Perhaps the lightest and most flavoursome gnocchi we had ever tasted. The fricassée not overpowering with a subtle aroma of wild mushrooms. The accompanying ‘tuile’ was so light it all but dissolved on the tongue.
Quail stuffed with Foie Gras, Truffle Potatoes
Free Range Quail Stuffed with Foie Gras and Truffle Mashed Potatoes was decadent. The quail perfectly cooked, remaining moist from the chunk of pink foie gras nestled in the centre. The truffle mash was strong with truffle. As the dish was so simple, these three flavours (with the help of a little jus) were matched to perfection, not one outshone the other and the quail was rightfully the star of the show.
Confit Veal Cheek, Spiced Thai Jus, Crunchy Vegetables
Saving the best until last – Confit Veal Cheek, Spiced Thai Jus, Crunchy Vegetables. Quite possibly the best plate of food I have ever had the good fortune of eating. The veal cheek was meltingly tender, but still retained its structure – real depth of flavour without overpowering, somewhere between pork shoulder and beef shin. The spiced thai jus was to die for – a big punch of chilli but with subtle undertones of lemongrass and ginger. The crunchy vegetables had been perfectly julienned and gave fantastic contrast against the soft veal. It is not possible to sum up in words how truly delicious this dish was.
Joel Robuchon was an amazing experience and I feel I will extol its virtues forever more! They have hit the nail on the head – perfect service matched with perfect food in wonderfully eclectic surroundings. Words cannot do the quality of food justice. It is refreshing to dine in a restaurant once every so often that raises your expectations of dining out and forces you to question food you have eaten in the past. I cannot recommend enough.
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L’Atelier de Joel Robuchon
www.joelrobuchon.co.uk
Food (For Four): £470
Dress Code: Smart Casual (Jackets not required for gentlemen)
Reservations: Essential
Recommend: Yes
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