Perhaps the most impressive French restaurant in town which has consistently placed at the top of every poll, L’Atelier de Joël Robuchon, owned by Chef Joël Robuchon who is holding an accumulated total of 28 Michelin stars, is offering diners with an ultimate experience of the modern French cuisine.
L’Atelier de Joël Robuchon Bangkok is located on the 5th floor of the MahaNakhon CUBE, a lifestyle and retail center accompanied by a large number of world-class restaurants and bars. The main entrance showcases a vibrant yet classic color combination with the blend of black and red influenced by L’Atelier de Joël Robuchon outlets around the globe.
L’Atelier de Joël Robuchon is taking an elegant French dining concept to another level by allowing diners to sit around a high bar and observe the preparation of the dishes as chefs are working on their creations, in a great exciting and relaxing atmosphere. Diners are also highly encouraged to interact with the culinary team and ask any questions they may have.
Founded in 2003 in Paris, the restaurant is growing rapidly and becoming popular among fine dining lovers around the world in no time, with currently over 12 branches in 11 cities.
Chef Joël Robuchon is bringing the same dining experience from the origin to Bangkok promising the brand’s high standard of delivering only perfect food and services to customers. Upon entering, guests are welcome with a refreshing and lively vibe of the beautifully appointed hall that provides the ideal reception area with contemporary leather sofas before moving further in to the dining area.
Entitled “The Counter”, this area is where the incredible experience comes to life. The modern design open kitchen is surrounded by the high counter bar which allows customers to satisfy their curiosity by getting to talk to the chefs and seeing them in action. All the dishes created behind the counter through complex and sophisticated methods of French cooking will be served right in front of your seat with an explanation of each menu from the well-trained and passionate staff who are always on hand to assist you with everything you may need and wish to know, a secret technique to ensure an outstanding customer service of L’Atelier de Joël Robuchon Bangkok.
Chef Olivier Limousin
At L’Atelier de Joël Robuchon Bangkok, Executive Chef Olivier Limousin, who has been working for Chef Joël Robuchon for over 12 years since establishment, has been assigned to look after the outlet to create innovative menus and maintain the standard of the label. Before relocating to Bangkok, he has been with L’Atelier de Joël Robuchon London, where he was presented with two Michelin stars. His philosophy on cooking has always been about using only the finest ingredients and fresh produce to serve the customers. Exclusively for Bangkok branch, some of the ingredients are picked from the Royal Projects under the royal patronage of His Majesty the King, in which Chef Joël Robuchon has specially selected by himself.
Next to the counter bar is the glorious dining room where the furniture is garnished in style with fascinating oeuvres on the wall to exude a luxurious and elegant ambience. The smoking area are also provided at a small garden in the restaurant’s outdoor terrace.
If you are seeking for more privacy, two private dining rooms are also available as well. The MahaNakhon Room which can accommodate up to 6 diners provides floor-to-ceiling glass windows overlooking the stunning vista of MahaNakorn skyscraper, while Crystal Room is decorated with the Swarovski crystallized, providing seating for 5 persons.
Great Gastro Life will tantalize your gustatory senses with Joël Robuchon’s classic dishes created by Chef Olivier Limousin.
Selection of Bread
Before the food arrives, a basket of 6 different types of bread is set on the table to give diners something to do while waiting for their food, each has unique appearances and flavors. This batch of bread is created by the pastry chef of L’Atelier de Joël Robuchon Bangkok, Chef Mitsutane offering the taste from the same recipe as other L’Atelier de Joël Robuchon outlets around the world.
A Muse Bouche
Seduce your palate with the delightful flavor from foie gras custard, layered with the aromatic port wine reduction sauce and topped with the strong yet airy Parmesan foam made from Parmesan cheese. It is recommended to chow down all three layers at the same to pull out the menu’s best flavor. Served together with the custard is the crispy deep-fried ball of quinoa seed—usually served as breakfast cereal—originated from Peru. The ball is capped with a sweet hot mousse made from piquillo pepper from Spain.
LE CAVIAR IMPERIAL
A surprise of Sologne Imperial caviar
The exclusive hors d’oeuvre comes with a golden can of black caviar from L’Atelier de Joël Robuchon served on a gorgeous custom-made plate with mother of pearl spoons. The inside of the luxury can reveals the glittering tiny black pearls topped on a thick layer of sweet lobster and King crab meat in a pepper cream sauce separated by a thin jelly layer made from lobster in between. The menu offers the taste that comes straight from the sea as the lightly salty essence of the caviar complementing with a delicate flavor and a naturally flaky texture of the crustaceans.
LE KING CRAB
King Crab and avocado roll, pomelo flavors
Presented in a Japanese style is the avocado roll filled with a unique sweet and salty King crab meat in which a sour and bitter pomelo sauce is poured over it. The bitter and sour flavor from the sauce is neutralized by a sweet, juicy avocado and a fresh seawater taste from the crab. The dish is also decorated with the fresh pomelo chopped into small pieces and crispy croutons, giving the menu the attention it deserves.
Langoustine raviolis with black truffle and foie gras sauce
Next up is Chef’s special pasta dish. The delicate pasta pillows are stuffed with a beautiful chuck of a succulent langoustine—commonly known as Norway Lobster—which is smaller than a lobster but provides more complex and exquisite taste. Chef Olivier Limousin uses only large size of langoustines to mingle with black truffle, and fills them onto the center of the homemade pasta. Served with a rich foie gras sauce and butter-fried green cabbage, the menu allows diners to enjoy the ultimate French dining experience.
Whole Dover sole ‘Belle Meunière’ style
Today’s pièce de résistance is the whole Dover Sole, imported from the south of France, slightly cooked to maintain its original flavor of the fillet. The whole fish is fried with butter and cooked until golden in color featuring a mild, natural sweet flavor with a very firm and meaty flesh. It also arrives with a lemon wedge, green vegetables, and wasabi to add a boost of flavor, as well as the comforting mash potato as the dish to serve alongside. With the culinary team’s strict selection and attentive preparation of these premium ingredients, this menu is definitely the best thing you will ever have in life.
Indulge in a wide selection of sweet treats that are directly brought to the table from a dessert trolley. Highlights include choux buns that filled with chocolate cream; soft cake with vanilla cream and rum; chocolate soufflé, a must try for diehard chocolate lovers; and mango tart that comes with the refreshing sourness of the fruit and the pastry crust below.
Finish of your meal with a classic French butter cake Madeleine with a distinctive shell-like shape, flavored with the sweetness of chocolate and caramel, an ideal dessert to match with your favorite hot tea.
L’Atelier de Joël Robuchon Bangkok is offering a wide selection of French delicacies, ranging from the bite-size Tasting Portions; the usual à la carte menu; and set menu which you can select between 5-course or 7-course dinners with wine pairing package, specially selected by Chef Sommelier Mr. Jordan Cortes who has been accustomed to the palates and bouquets of wine since he was 19. The restaurant also offers guests with a set lunch staring from 950++ baht only.