L’Atelier de Joel Robuchon (French in Hong Kong)

A dense fog of jet lag could not dampen my culinary anticipation of a Christmas dinner at L’Atelier de Joel Robuchon in Hong Kong. Manan and I walk into the dimly lit, Michelin award winning restaurant, immediately warmed by Christmas melodies from a live quartet. Some would prefer not to sit at the counter, but with the open kitchen in my line of sight, I was in foodie nirvana. By the end of the meal, I was convinced of the French food trifecta; butter, foie gras, truffles. Without further ado, the menu:

bread and butter – not just any b and b. they make their own assorted breads and butter from scratch and OMG. (note the conical butter in the photos below.

artichoke cream and foie gras cream topped with a port reduction and a crouton dipping stick (amuse bouche) – if the bread was not enough, this bite-sized amuse bouche instructed me sit back, relax, and prepare to eat one of the best meals of my life.

pork meat minced on wheat baguette with beef broth – perfectly smooth bites of flavorful meat with a nice broth compliment to cut the fat. as much as I like creamy, I would like to try a version of this with crispy pork pieces

foie gras ravioli in broth with dill and side of heavy cream – presentation of this dish was delightful. brought out in a closed egg container, the lid was lifted and rich chicken stock steam warmed my senses. they recommended a small scoop of cream with every bite of the ravioli and broth, brilliant! the contrast of rich cream with homemade ravioli and clean broth was amazing.

seared sea scallops in creamy leek soup and foam – presentation created a perfect sea scape on which my lightly seared scallops bathed. scallops were fresh and played well with the creamy leek base.

fromage with truffles (of course) – the brie was stuffed with a layer of decadent truffle cream. the pear sauce provided a refreshing compliment to the rich cheese. at this point in the meal, why hold back, i would have preferred triple cream brie to double cream. the pear sauce was unseasoned and reminded me of apple sauce. i would have enjoyed a sweeter, uniquely seasoned pear sauce.

dessert extra – playful plate of chocolates and cookies. the green tea macaroons were SO GOOD!


1 Comment »

  1. Jackie Hartson Said:

    Phew!! L’Atelier de Joel Robuchon ….that sounds expensive…..
    How do you pronounce that?? La teller d Joe Robushawn……:) tee hee

    We’ve thought about you often. Manan is a lucky man!
    I can’t wait to see more photos and stories of your adventure.
    Take care and a blessed New Year to you both.
    Mom and Glenn

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