I was intending to go to Joel Robuchon’s 3 Michelin star L’Atelier for a late dinner. I did not have a booking but it was 9pm on a Tuesday night so I thought I would go see. Luckily there was space but I was told the kitchen would be closing in 30 minutes. Knowing this I elected to jump straight to the desserts.
Bread basket complementary – A selection of breads white , sourdough, mini croissant plus a few others accompanied by some really nice butter. I think I tried one of each of them , all were very good.
La Sphere - Raspberry mousse in sugar ball with rose cream custard and grapefruit sorbet $160 HKD ($21 AUD)
This desert was so beautiful to look at everything looked so delicate and well constructed it seemed a shame to break it all up but it had to be done. The sugar ball was so thin just tapping it broke the shell revealing the sorbet inside. I really did taste as good as it looks, all the different flavours worked well together with nothing being overpowering or too sweet.
Chocolate ball $160 HKD – this came out as a whole ball and when it was placed in front of me the waiter pored some hot syrup over it melting the chocolate into how you see it here.
Cappuccino $48 HKD ($6 AUD) – very good strong coffee that came with some caramel syrup
Snail shells, rocks the odd leaf and fake grass inside the glass on the bar
The counter dining area
Chefs hard at work – view from the bar
Impressive wine cellar
I had high expectations and L’Atelier certainly lived up to them going by the small sampling I had. The service was excellent all the waiters were knowledgeable, friendly and not pretentious at all. All the food/deserts were exceptional with so much attention to detail put into every dish. Next time I am in Hong Kong I will certainly go back to L’Atelier for the full tasting menu.
L’Atelier de Joel Robuchon, Hong Kong
Shop 315 & 401, The Landmark