never forget your first meal and this was one of the stars of the
night, just to start in the right mood. Zebra tomatoes, king crab
and a crispy wasabi touch to bring it all together. Fresh, simple but
great, proving that when it comes to food, less is more.
A tribute to those who put gnocchi at the top of all their premium
choices, this plate perfectly showcases the versatility available at
the french fusion cuisine served in L’Atelier. With the touch and
soul of the house, you can still taste a pumpkin base on it with
some white truffle shaving sand Mimolette tuile.
Lobster is always the queen and, for us, the best of the night,
accompanied by a wonderful Domain Gilberto, Saumur, Loire,
France 2018. The dish presents us with the soul of Joël Robuchon,
classic premium ingredients done with creativity and identity.
Lobster is presented in a consomé of purple artichoke, spring
vegetables and anise hyssop broth. The unique way of preparing
our queen brings us the ultimate experience of this protein.
Two meat plates were presented: duck with quince and chestnut
“aigre-doux” and, our favourite one, the wonderful wagyu. The
best meat cut in the world is served with season vegetables along
with wild basil pesto. The famous mashed potatoes puré of Joël
Robuchon is present in the two plates.
To end a perfect meal, a piece of art in the form of dessert, chocolate
mousse, macerated cherries and chantilly. Classic French flavours
with the best presentation of the night, proving the L’Atelier high
cooking techniques.
Joël Robuchon was the highest awarded chef in the world. Serving
under his name is a major responsibility to any chef. With that
being said, the best thing that we can say on L’Atelier is simple:
Christophe Bellanca surely keeps the heritage from Joël Robuchon
alive. Five out of five.
Address: 85 10th Avenue, New York, NY 10011, USA
Website: http://latelier-newyork.com/
