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Business Traveler (USA) - - COVER STORY -

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

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