L'ATELIER SAINT-GERMAIN DE JOËL ROBUCHON
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Address in Paris preparing dishes of contemporary gastronomy, meats, fish, products of exception.
Seats around a single counter allowing you to miss out nothing in what is going on in the large central kitchen, walls covered with black lacquer panels elevated by red spots, fiinally, top-of-the-range contemporary gourmet dishes, which can occasionally slum it with more bistronomic inspirations, prepared by the executive chef Axel Manes. With Atelier Saint-Germain, Joël Robuchon seems to have found a formula that defies time and trends. A few dishes? The salmon in a crusty thin tuile and the Corrèze candy apple or the royal crab crumbled under a creamy avocado, tomato water infused with curry and with tarragon, for starters. A gilthead sea bream, its heart roasted under a vegetable {1}tortello{/1} and its thin emulsion with caviar lemon or the suckling lamb in chops with thyme flower for the dishes or the calf sweetbread, studded with fresh laurel with stuffed romaine leaf. The dessert: French-style meringue, grapefruit sorbet under an emulsion with poppy flower, or tentation chocolate, creamy ganache with Araguani chocolate, ice cream with cocoa nibs, Oreo biscuit. Thus, exceptional products and a beautiful originality for a bill that is, not surprisingly, very high.
Members' reviews on L'ATELIER SAINT-GERMAIN DE JOËL ROBUCHON
Die Speisen waren von bester Qualität und geschmacklich sehr gut. Alle Gänge des Menüs waren ganz wunderbar. Die empfohlenen Getränke waren top (sehr gute Weinkarte). Der Service war stets präsent, ohne aufdringlich zu sein, sehr freundlich und zuvorkommend.