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| - While being somewhat limited on time (under 3 hours...I know, I know..silly) for an anniversary dinner due to a show later, but still wanting to go fancy, it was as good a time as any to finally check out L'Atelier and their 10 course seasonal discovery menu.
Having virtually "center court" seats to the open kitchen provided us with a fantastic look into the chefs' process in creating all the culinary artistry. From the mouthwatering meats being grilled with precision to prepping more detailed, intricate plates on the fly like their sumptuous "Le Joue" (beef cheek salad) offered quality entertainment between courses.
Japanese influence was prevalent in cooking methods (grilled meats on a teppenyaki surface), room design (certain counter areas looked like they were made for sushi chefs) and cuisine. The most pronounced courses being "Le Homard" (uniquely breaded lobster tempura), the awesome "L'ouef de Poule": a semi soft boiled egg on a carbonara of pearl pasta with smoked bacon and green asparagus which easily could have been on a Japanese/Italian fusion restaurant menu, and "La Ricotta": herb imprinted ricotta tortellini in a dashi broth. The sprinkles of togarashi spice, silkiness of the pasta skin, garnished with mushrooms and green was a pleasant intermezzo between the starch course and the two upcoming meaty affairs aka "les holy sheeet".
Le Bar (sea bass, "en croute" with brussel sprouts, peanuts and porcini mushrooms) was a marriage of flavors that consummated in my mouth. The richness of the sauce was simply divine and went perfectly with each bite of fish and awesomely super thin pastry crust on top. As expected from the "Chef of the Century", the presentation was second to none.
La Caille (carmelized quail stuffed with foie gras served with potato puree) was greatness stuffed into greatness with a side of greatness. The ultimate in succulent, this combination of fatty duck liver and juicy quail was amazing. Throw in the Robuchon potatoes (95% butter, 5% potato) on the side, just to show off because they could, made for a wonderful ten minutes of dining bliss.
Ending the meal with not one, but two great dessert courses (one strawberry and one chocolate) made for a most excellent way to end this fantastically harmonious course dinner. This was a totally different experience than "Joel Robuchon" in a wearing Versace sweats ensemble kinda way if that makes any sense.
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