3473249

LE FRENCH GOURMAY MENU AT L’ATELIER DE JOEL ROBUCHON Hong Kong

3942307

BREAD BASKET

2961263

AMUSE BOUCHE

2956850

LE CAVIAR IMPERIAL

IMPERIAL CAVIAR WITH SALMON TARTARE AND SHISO

PAIRED WITH PINOT GRIS RESERVE, PARTICULIERE, DOMAINE WIENBACH 2011

3600055

L’OEUF DE POULE

WARM SOFT BOILED EGG WITH BABY SPINACH PUREE AND AGED COMTE CHEESE MOUSSE

PAIRED WITH PINOT GRIS RESERVE, PARTICULIERE, DOMAINE WIENBACH 2011

3745938

LE HOMARD

ROASTED MAINE LOBSTER WITH GREEN PEAS IN SPICED RAVIGOTE SAUCE

PAIRED WITH GEWURZTRAMINER CUVEE ALTENBOURG, DOMAINE WEINBACH 2011

3473249

LE PIGEON

SLOW COOKED FRENCH PIGEON WITH FOIE GRAS AND BACON, ACCOMPANIED WITH CHICKEN BOUILLON AND PETIT RAVIOLIS

PAIRED WITH PINOT NOIR, RESERVE TRIMBACH 2013

3739375

LE BOEUF DE KAGOSHIMA

TEPPANYAKI KAGOSHIMA BEEF TENDERLOIN, BABY SPINACH WITH WASABI AND PURPLE ARTICHOKES

PAIRED WITH PINOT NOIR, RESERVE TRIMBACH 2013

2934043

LA CERISE

CHERRY MOUSSE, WHITE CHOCOLATE TUBE WITH GINGERBREAD ICE-CREAM

4158955

PETIT FOURS

L’ATELIER de Joel Robuchon, located in the luxurious Landmark, is the perfect spot for a fine dining experience and ideal for celebrating Le French GourMay. The restaurant holds three Michelin stars and features a chic bar seated area for an engaging and enjoyable meal. We sampled their Le French GourMay menu which features 4-courses and a perfect wine paring with this year’s Alsace theme. We loved their generous and intricate bread basket as well as refreshing amouse bouche which started us on our culinary journey. For starters we highly recommend the decadent and rich Imperial Caviar with Salmon Tartare and Shiso which was full of flavour and texture. Next up came the fragrant and fresh “Le Homard” Roasted Maine Lobster which paired perfectly with Green Peas in Spiced Ravigote Sauce. The main course options include a tender, melt in your mouth Teppanyaki Kagoshima Beef Tenderloin with Baby Spinach with Wasabi and Purple Artichokes, and their signature Slow Cooked French Pigeon with Foie Gras and Bacon accompanied with Chicken Bouillon and Petit Raviolis was was delicious and a definite Hungry Hong Kong favourite. The tart and creamy Cherry Mousse with White Chocolate Tube and Gingerbread Ice Cream was the ideal finale to a truly incredible dining experience.

http://www.robuchon.hk/

L’ATELIER de Joel Robuchon, Shop 401, 4/F, The Landmark, 15 Queens Road Central, Central

2166 9000

One Comment

  1. Hello. impressive job. I did not imagine this. This is a splendid story. Thanks!
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