L'Atelier de Joel Robuchon -- any favorite dishes?

[ellenost]

Sorry for the short notice, but I know my CH friends will have good advice. Any "must" or "favorite" dishes? Any dishes I should avoid? I'm dining tonight, and the on-line menu looks wonderful. I just don't know how to narrow my selections to a manageable amount. Thanks!

[kobetobiko]

Hi ellenost,

This post may help:
http://chowhound.chow.com/topics/497938

There is a link in the thread above which also have some recommended dishes at Robuchon.

Have a great time!

[ESNY]

crispy langoustine, the carmelized eel and foie gras were the two most memorable dishes when I went. Steak tartare was pretty good too but not in the same class as the other two.

[kesues]

these were my favorites as well... i don't think you can go wrong there with anything with foie gras in it. the quail stuffed with fois gras was also wonderful

[Delucacheesemonger]

Do they do the pigeon with fois gras wrapped in cabbage as well as the quail as they do in Paris? If so that is the best thing there

[ellenost]

Thanks a million! I knew you wouldn't let me down! I think I'll probably choose a few of the small plates to make my own tasting. The eel and foie gras sound great. Also interested in the scallop, sea urchin, amadai, quail and foie gras. Crispy langoustine sounds good too. I wish I was wearing elastic-waist pants! I'll probably want to try all the foie gras courses, but I know that'll be too much for me. I'll report back.

[BW212]

I didn't care for the Langoustines, but loved ANYTHING with foie gras in it. The slider burgers with foie are so heavenly I keep fantasizing about having them again!

Have a great time and try to sit at the bar if you can. It's great fun.

[ellenost]

Here's my report: I sat at the counter. Service was very warm and helpful (probably a strong factor in my decision to return). I made my own tasting menu (thanks CH!). I started with an amuse of foie gras panna cotta with parmesan -- excellent. My first course was the sea urchin. It was served in a glass sphere -- lovely presentation. It was very nice, but probably would skip it when I return. Also skippable is the very anticipated and much praised eel and foie gras; the eel was dry and didn't add anything to the foie gras. Much better were the scallops in butter. Another great course was the foie gras with grapefruit -- generous portion and perfectly prepared. The amadai with yuzu broth was excellent and refreshing. The quail with foie gras and potato puree and truffles was also very good, but I wish I had tried the burger with foie gras instead--next time. I received an extra portion of the potato puree with more truffles--almost too much. I finished with dessert - Arabaica (gianduja ganache and espresso sorbet--I think)--nice but I should have ordered the pamplemousse dessert. I had a half bottle of Ruinart blanc de blanc champagne which went well with everything but dessert. Joel Robuchon was in the dining room, and my server (who was wonderful) introduced me to M. Robuchon who was very gracious. For solo counter dining experiences, I much prefer Ko (about half the price and the food is excellent too!)

[BW212]

Thanks for your report. Both times I've been, I've had a half portion of the delicious quail with foie gras and truffle potato (and they gave me extra mashed as well- which surprisingly, as you said, was too much!) and then a half portion of the burgers (my favorite).

For dessert I had some sort of chocolate oreo ice cream thing. It was good but not mind blowing.

[kobetobiko]

Hi ellenost,

Thanks for reporting back. I think I recalled that the chief chef had returned to Japan awhile back and not sure who is running the kitchen now. But for your meal perhaps Mr. Robuchon was cooking (or at least supervising the cooking?) That's wonderful that you got to meet him in person!

As for the eel, I had the dish a few times and it did come out dry before. How was the sea urchin dish prepared? Was it the same as the picture I attached? They changed their preparation on sea urchin many times and the one I attached was the most well-known (also available in Robuchon Japan and Hong Kong) but was removed here. I wonder if they brought it back to the menu.
The pamplemousse dessert (photo attached) is very refreshing and it is really a great way to end a foie gras loaded meal.

I think I will give my vote to Robuchon over Ko, but then I have only been to Ko once, so a return will be a certainty.

[kobetobiko]

Pictures Attached

[ellenost]

Thanks for posting your photos. I think my sea urchin dish may have been a bit different (I don't recall the pretty decoration around the perimeter). It was fine, but I was expecting more a the typical taste of the sea I get when I have sea urchin as sashimi. M. Robuchon arrived at 8:00 (just as I was finishing my meal); I'm sure the chefs were bringing their "A" game knowing that he was going to be there.