We love L’Atelier de Joël Robuchon Hong Kong for its great French food

5 Min Read

The legacy of French-born chef Joël Robuchon lives on at his restaurants around the world: from Paris to Tokyo, New York, Bangkok, Shanghai and Hong Kong.

Joël Robuchon passed away late last year after a battle with cancer, but the ‘Chef of the Century’, as he was named by the French Gault Millau restaurant guide in 1989, lives on in the Fragrant Harbour.

Robuchon is known for helping break down the rigid elements of fine dining by embracing international flavours such as Japanese cuisine and valuing seasonal produce.

Chef Éric Bouchenoire, who heads research and development at the Joël Robuchon group, tells Two Chat Food: “[Robuchon’s] constant search for perfection, his ability to always innovate and his passion for products have given him worldwide recognition and respect.”

Petit fours at L'Atelier de Joël Robuchon Hong Kong
The sort of decadence served at L’Atelier de Joël Robuchon Hong Kong.

One of the biggest lessons that Chef Bouchenoire says he has picked up from his mentor is to “never give up”.

“Being rigorous and having [a] good team spirit are strong values that I have learnt from Robuchon, and I am trying to teach them to my restaurant teams,” Bouchenoire says.

Rex visits the three-Michelin stars establishment L’Atelier de Joël Robuchon Hong Kong, which has executive chef David Alves at the helm.

Andrea: I couldn’t join you for this experience, so tell me what a Joël Robuchon experience is all about.

Rex: It’s lavish and serves up no less than the very best quality and fresh ingredients. Take the bread basket for example. The team won’t let the assortment of bread – baked in house – sit at your table if it remains untouched for too long: After I leave the table for a few minutes, I return to a fresh one, despite not having touched the first.

Bread basket at L'Atelier de Joël Robuchon Hong Kong
The bread basket won’t stay on the table long if you don’t break into it straight away.

Andrea: What do you think of the dishes?

Rex: The evening begins with a caviar-laden amuse-bouche balanced by a tomato soup which cuts through the rich flavours. It’s adorned by a gold leaf – beautiful but not essential.

L'Atelier de Joël Robuchon Hong Kong's caviar amuse-bouche.
Would you like amuse-bouche with your caviar?

Then comes the La Langoustine scampi ravioli with black truffle and foie gras sauce. The scampi is cooked to perfection. The dish is very rich and creamy but surprisingly doesn’t overpower the scampi.

La Langoustine scampi ravioli with black truffle and foie gras sauce at L'Atelier de Joël Robuchon Hong Kong.
Truffle and foie gras are a fixture on the menu.

The lobster, a menu special, is spectacular. It’s cooked to tender perfection. Each half of the shell contains meat in one section and a spice and herb sauce in another. You might want to share this dish as it’s quite large.

A big portion of lobster. L'Atelier de Joël Robuchon Hong Kong
It’s as rich as it looks.

To continue the seafood theme, I get the Le King Crabe: a salad of king crab, avocado, buffalo mozzarella and extra virgin olive oil. I like how they’ve deconstructed this dish which gives you the ability to explore different flavours by eating it in whatever combination you choose.

Deconstructed king crab salad L'Atelier de Joël Robuchon Hong Kong
A fresh take on eating a salad.

L’Atelier de Joël Robuchon has a huge wine list: it’s more than 3,400 strong, in fact – you’ll be sure to find a glass or bottle that matches any taste or budget.

Andrea: What do you think of the actual restaurant?

Rex: It’s classy. The restaurant’s red and black décor is sleek and a bar that overlooks the open kitchen creates theatrics, letting diners double as an audience to all the action. But other sections of the restaurant are intimate – you can experience the best of both worlds here.

Le chocolat: 'Gianduja' chocolate mousse with crunchy cereal and orange gel at L'Atelier de Joël Robuchon Hong Kong
Le chocolat: ‘Gianduja’ chocolate mousse with crunchy cereal and orange gel

Andrea: And how is the service?

Rex: The service makes you feel special. It runs like a well-oiled machine – the dishes are served at their most optimal and I’m given thorough attention throughout the evening.

To be expected, this maximum Michelin-star restaurant can be expensive. If you want a set menu with an appetiser, soup, two mains and dessert, you’re looking at HKD $758 (AUD $140). You’ll also need to book well in advance.


L’Atelier de Joël Robuchon Hong Kong | $$$
Shop 401, 15 Queen’s Road Central, Central, Hong Kong

Opening hours
Mon-Sun: 12:00pm-2:30pm, 6:30pm-10:30pm

Experience more culinary adventures at Two Chat Food and follow us on Instagram @twochatfood.

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