L’ATELIER DE JOEL ROBUCHON The atelier or studio concept from celebrated French master chef Joel Robuchon is designed to make the fine dining experience more accessible and casual. After opening an Atelier location in Tokyo, Chef Robuchon brought the concept to Hong Kong (and subsequently a few other cities around the world). Based around an open, central kitchen, the counter seating and lack of formal dining tables means you get a more communal dining experience. Aside from your own food, you get to see other dishes coming out of the kitchen, possibly suggesting new things to try.
I spent an evening with the Discovery Menu, ten courses offered at a cost of $270 per person. The first course was a geometrically beautiful dish with a serving of Solange Imperial caviar spooned over a mound of Alaskan king crab meat in the center of a bowl of lobster jelly, surrounded by tiny dabs of cauliflower cream. Next was a soft boiled egg served on golden pearl rice with white Alba truffle and parmesan shavings. This was followed by pan-fried foie