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  • The food is exotic and defined with few ingredients. Which means you actually know what you are tasting!! Strong individual flavors fuse into some great undiscovered new taste. I did La Carte as my parents did the tasting menu. Even though one of the specialty is steak tar tar I still feel the caper is too sour for my pallet. However, the smooth raw steak lingers on and the sourness match perfectly with fries and lettuce. I would say the best dish is still the quail with foie gras & Robuchon's famous mash potato (Without truffle, What a dissapointment!!). However, I must say the service is mediocre at best and the food is not in par with one of the best in Paris - Tailevent. Robuchon is probably saving the best for their main Joel Robuchon chain. Neverless, L'Atelier is still a highly recommended joint.
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