Food | L'Atelier by Joël Robuchon, Singapore
Superb
★★★★☆
Good
★★★☆☆
Ordinary
★★☆☆☆
Disappointing
★☆☆☆☆
Horrible
L’Atelier by Joël Robuchon’s Discovery Menu is a 10 course journey to one of the highest levels of culinary perfection.
★★★★★
L’Atelier is the second of two Joël Robuchon restaurants in Singapore – the other being the signature Joël Robuchon restaurant itself. Rather than the dry, staid atmosphere of the more formal Joël Robuchon restaurant, L’Atelier is an open plan, workshop type restaurant which has a more welcoming atmosphere and modern aesthetic. The tables are arranged around a central kitchen where the head chef, Lorenz Hoja (who has been there since the beginning), oversees his staff compose some of the most wonderfully succulent and visually pleasing dishes I have ever had the fortune to eat – it’s mesmerising to watch.
The food is nothing but exquisite. Every dish was perfectly seasoned, impeccably cooked and faultlessly presented. After the 10 varied and delicious courses, I was replete and thoroughly satisfied with my meal. I could go on describing each dish in detail but I’ll let the pictures do the talking – they were all superb. There just aren't enough words to describe how great the food was!
The service was also fantastic – a rarity for Singapore. From the head chef himself, Lorenz, who chatted with us to ensure we enjoyed our meal to the waiting staff, who were observant and are quick to respond to our requests whilst also not hovering over our shoulders; everyone was extremely friendly, attentive and jovial.
At $210++ per person for the discovery menu, it certainly wasn't cheap but it was undoubtedly a wonderful experience and probably one of the best meals I've ever had in Singapore.
Menu
L'Amuse-Bouche - Foie gras custard with red porto wine and parmesan foam
***
La Nox de Saint Jacques de Hokaido - Hokkaido Scallops carpaccio in duo of capellini pasta with "Imperial Caviar"
La Truffe Noire - Black truffle and sunny side-up quail egg on a "flamiche" taste with bacon
Le Homard du Maine - Lobster in coconut bouillon and fresh coriander
Le Foie Gras de Canard - Seared duck foie gras with "Mikan", mango puree perfumed with spices
Le Turbot - Turbot in periwinkle broth and seaweed butter
***
Le Boeuf - Beef tenderloin bordelaise style confit ratte potatoes and chives
OR
La Caille - Caramelised quail and mashed potatoes
***
Le Punch - Sparkling exotic fruits lightness with Santa Teresa Rum
Le Sensation - Creamy araguani chocolate with cacao sorbet and oreo cookie
Le Cafe - Le The - Tea or Coffee followed by a sweet
The view from our table
Head Chef Lorenz kindly bought me closer to the kitchen so I could get closer shots
Head Chef Lorenz
L'Amuse-Bouche - Foie gras custard with red porto wine and parmesan foam
If you don't take Foie Gras, you'll be given a vegetarian soup as an alternative
La Nox de Saint Jacques de Hokaido - Hokkaido Scallops carpaccio in duo of capellini pasta with "Imperial Caviar"
La Truffe Noire - Black truffle and sunny side-up quail egg on a "flamiche" taste with bacon
Le Homard du Maine - Lobster in coconut bouillon and fresh coriander
Le Foie Gras de Canard - Seared duck foie gras with "Mikan", mango puree perfumed with spices
Duck, this is the replacement if you don't eat the foie gras dish above
Le Turbot - Turbot in periwinkle broth and seaweed butter
La Caille - Caramelised quail and mashed potatoes
Le Boeuf - Beef tenderloin bordelaise style confit ratte potatoes
Le Punch - Sparkling exotic fruits lightness with Santa Teresa Rum
The birthday surprise
Le Sensation - Creamy araguani chocolate with cacao sorbet and oreo cookie
Madeleines
Even head chefs take food pictures
Floating wine cellar
