Since 2013, l'Atelier de Joël Robuchon Saint-Germain has opened a salon where it is also possible to choose between the counter and the tables. Landmark. After a ten-year absence, Joël Robuchon's return in 2003 was marked by the opening of the first Atelier de Joël Robuchon in Saint-Germain-Des-Prés, Paris. MENU. (Last Order) Friday & Sunday: 11:30 am to 4:00 pm. Atelier Joël Robuchon | Paris Saint-Germain Book your reservation at +33(0)1 42 22 56 56 or with our online booking.TOUS DROITS RÉSERVÉS © 2017 ATELIER JOËL ROBUCHON SAINT-GERMAIN 5, RUE MONTALEMBERT and the operation hour of L’Atelier and Le Salon de Thé de Joël Robuchon will temporarily change as below: L’ATELIER DE JOËL ROBUCHON. VALET PARKING Since then, he is the chef who holds most « stars » in the world in the Michelin guide. CAR PARK OPPOSITE RESTAURANT
From the Seasonal Discovery Menu to the multi-course degustation menu, every bite of this exquisite French cuisine is prepared with dramatic flair. TOUS DROITS RÉSERVÉS © 2017 ATELIER JOËL ROBUCHON SAINT-GERMAIN 5, RUE MONTALEMBERT VALET PARKING (Last Order) Friday & Sunday: 11:30 am to 4:00 pm. Monday to Thursday: 11:30 am to 3:00 pm. CAR PARK OPPOSITE RESTAURANT An atmosphere that is refined yet informal forms the backdrop to the finest of fine dining.Executive chef of the Atelier Saint-Germain and a protégé of Joël Robuchon, Axel Manes is one of the youngest chefs ever to have been awarded a Michelin star.After a ten-year absence, Joël Robuchon's return in 2003 was marked by the opening of the first Atelier de Joël Robuchon in Saint-Germain-Des-Prés, Paris. Si vous continuez à naviguer, nous considérerons que vous acceptez l'utilisation des cookies. Thanks to his team and, the chef Axel Manes , L'Atelier de Joël Robuchon offers you tastes throughout the seasons, an exceptional 'cuisine' in a friendly and refined atmosphere all in black and red. DOGS WELCOMEFresh duck Liver « Pressé » under a thin veil of Port, smooth pear jamEggplant confit « mille-feuille », mozzarella and basilmarinated Anchovies, sweet pepper, on a bed of eggplantminced King Crab, between thinly sliced Daikon radishChestnuts « Velouté » served with seared Foie Gras, Celeri and BaconThe Shrimp, cripsy Angel Hairs vermicelli, sumac seed and limeKing Prawn « Langoustine » papillotte, flavored with basilEgg « en cocotte », unctuous Carbonara cream, smoked baconGratinated Clams garnished with pink garlic and mushroomsKing Prawn « Langoustine » ravioli, « foie gras » sauce and trufflePig trotters, parmesan cheese and Iberico ham, roasted on a toastBlack Truffle mushrooms, Vegetarian Macaroni, grated parmesanbeef and « foie gras » Burgers, french fries and sweet tomatoe sauceveal Sweetbread, fresh bay leaf, stuffed Swiss chardFree-range Pigeon, cabbage « lardé » and duck’s livermarinated with Miso under a veil of cucumber, smoked Eggplant infusionQuail filled with duck liver, caramelized, truffled mashed potatoesSea bass « Ceviche », Peruvian citrus and Osestra CaviarTuna confit on a lettuce heart, garnished with delicate crunchy vegetables, quail eggs« Ossetra » Caviar on a poached poultry eggs, crispy Angel Hair with smoked salmonKing crab « Merus » pincers, crunchy salad, Caviar and avocadoNorwegian Smoked Salmon, potaties waffle flavored with chives and lemonseared Duck Liver, roll of green apple confit and acidulous hibiscus juicesPoultry broth, with thin duck’s liver ravioli and spicy cream on the sidegrilled Scallops « à la plancha » with mashed Artichockes from Jerusalem, in two colorshalf cooked salmon, herbs crust, sorrel extraction , young wild leekpoached, zucchini scales, brocoli « purée », king prawn and choron sauceCod Fish under a lefy raviolu, vegetables juices and basildeep fried withing fish, Colbert style and herbal butterSeared Veal liver, crunchy onions and sour dressing« Black Onyx » rib steack core, potatoe « Grenaille » and « Padron » tempuraTenderloin beef, Malabar black pepper, « Eryngii » mushrooms, butternut ravioliSmooth Araguani chocolate, cocoa nibs, Oréo biscuitTraditional French puff Pastry, « Praliné » cream, caramelized hazelnutManjari chocolae Sphere, cocoa ad coffee cream, vanilla ice creamPassion fruits « Soufflé », a touch of Pineapple, « Pina Colada » sorbetJapanese Citrus, white chocolate shell, Macha tea and meringueCoconut Milk crystalized at – 200°C covered with Mango « Espuma », lime zestNous utilisons des cookies pour vous garantir la meilleure expérience. L'Atelier Saint Germain De Joël Robuchon Paris 7e arrondissements. L'Atelier's name refers to a craftsman’s workshop, emphasizing Chef Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. (Last Order) Tel: (852) 2166 9000. À la carte; Lunch Menu; Tasting Menu; Bar Menu; BOOKING; An unforgettable EXPERIENCE. This innovative comeback saw the world's most starred chef enter a new realm of fine dining. Phone: (702) 891-7433. and the operation hour of L’Atelier and Le Salon de Thé de Joël Robuchon will temporarily change as below: L’ATELIER DE JOËL ROBUCHON. DOGS WELCOMENous utilisons des cookies pour vous garantir la meilleure expérience.
TEL : +33(0)1 42 22 56 56 This innovative comeback saw the world's most starred chef enter a new realm of fine dining.And as for your palate, the Michelin, Gault Millau, and Zagat guides are evidence enough that you are quite simply about to enjoy the very best of French cuisine. Adress . Si vous continuez à naviguer, nous considérerons que vous acceptez l'utilisation des cookies.
TEL : +33(0)1 42 22 56 56 Book your reservation at +33(0)1 42 22 56 56 or with our online booking.The "open kitchen" concept meets classical French tradition: meticulously crafted dishes are created before your eyes.Sit at the counter and watch as the chefs use their finely honed skills to transform the finest of ingredients into exquisite creations right before you.This new space sees the conviviality of the bar combine with the intimacy of the table.
Joël Robuchon, crowned « Meilleur Ouvrier de France » in 1976, « Chef of the year » in 1987 then « Cook of the Century » in 1990. After a ten-year absence, Joël Robuchon's return in 2003 was marked by the opening of the first Atelier de Joël Robuchon in Saint-Germain-Des-Prés, Paris.
75007 PARIS