Although this is not an image from the L’Atelier de Joël Robuchon in Hong Kong, it looks identical and was set up in this style, very different from the one in Macau which is setup as a relaxed type of lounge style dining.

The food, as expected in a Robuchon is excellent. Presentation is superb and food design and creation unique.

Here is an exploration menu for your entertainment

SURPRISE APPETISER
Curried tomato soup

CRAB
stacked on a bed of citrus fruit taboulŽ
EGGS
soft boiled, crispy, smothered with oscietre caviar
FROGS LEGS
our way, with girolle mushrooms and sweet garlic purŽe
VEGETABLE MELI -MELO
served in a hot tajine with a splash of Argan oil
RED TUNA FILLET REPLACED by John Dory
flash cooked on the plancha, sprinkled with aromatic herbs
QUAIL
caramelised, sliced white truffles, unique creamed purŽe
or
LAMB FROM SISTERON
perfect cutlets cooked on the plancha with garden fresh thyme
ANDALUZ
a gazpacho of fresh strawberries and toffee apple
CHOCOLATE SENSATION
gorgeously creamy Araguani chocolate, ivory white OrŽo cookie ice cream
MOKKA
choice of coffee and petit fours
 

This entry was posted on Friday, July 13th, 2007 at 9:02 am and is filed under Eating in Hong Kong. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.