L'Atelier de Joël Robuchon

Frommer's Review

Upon his retirement in the mid-1990s, Joël Robuchon was hailed around the world as the greatest chef in France. Well, he's back, but in a style and format that's either swank and stylish or a bit unnerving, depending on your point of view. All of the restaurant's 41 seats are pulled up to a bar-style countertop that surrounds an open-to-view kitchen. Reservations are accepted only for the earliest service, beginning every night at 6:30. You might start with pumpkin and cauliflower soup with smoky bacon or divine chicken liver terrine. Among the sublime main courses are caramelized quail glazed with shallot-perfumed sauce; buttery, tender langoustines in pastry; ravioli of crayfish with foie gras sauce; and a succulent version of sole meunière. Duckling comes roasted, braised, and flavored with spices such as ginger, nutmeg, and cinnamon. The fish and shellfish are shipped fresh from Brittany.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.