Hong Kong bites: 3* L'atelier de Robuchon

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Our first date night of 2012, chef took me to the newly crowned 3* Robuchon, an additional * to their 2* status in 2011. We told chef Olivier to surprise us and boy, was it yum!

l'atelier de robuchon hong kong

Our amuse bouche was a lovely lobster, caviar jelly and royale de cauliflower, an intoxicating mix of rich flavours of the sea, layered textures topped with rich creamy cauliflower royale.
lobster caviar jelly

Then the best dish of the night, a wonderfully refreshing and very generous portion of lobster salad served with vegetable barigoule featuring my favourite artichoke, carrots and courgette, full of zingy citrus goodness. Light, a great way to set the pace.
robuchon l'atelier hong kong lobster salad

Next up, we had quickly seared medium rare scallops served with a foie gras mousse topped with truffles and gold foil. Yum, a beautiful marriage of land and sea produce.
scallops foie gras robuchon hk

The humble veal cheek slow cooked with love, so tender that we ate it with a spoon, served with a delicious buttery truffle mash—I could eat this all my life.
robuchon hk veal cheek

robuchon hk truffle mash

Dessert, brie with tuffle mascarpone sandwiched in between served with truffle jelly. My first time having such luxurious brie and loved every morsel of it.
robuchon hk truffle brie

And finally mango mousse dessert to finish. Was never a big fan of mango desserts, but licked it all up anyway.
Mango dessert l'atelier robuchon hk

I think this is my best meal at L’atelier de Robuchon Hong Kong, yet. Looks like we’re going to be asking for more ‘do your own thing, chef, give us the omasake menu’ the next time we visit.

Merci chef pour les moment delicieux et pour commençait le 2012 ensemble avec les tres bonne repas. ♥

I would definitely recommend L’atelier over Le Jardin.

Shop 315 & 401,
The Landmark, Central, Hong Kong
Tel: +852 2166 9000

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