
Max people: 12 (reservations of 5 and above will require credit card detail to secure booking. Cancellation policy – 72 hours prior. Max 8 people Mon-Sat, Max 6 pople on Sun.
Max: 6 people
Expires: 29 Apr 2012
Includes VAT, excludes service.
. Last order is called at 18:00. All tables have a 90 minute return time. Please note the offer will not be honoured if guests are late to the table.
Max: 6 people
Expires: 29 Apr 2012
Includes VAT, excludes service.
. All tables have a 90 minute return time. Please note the offer will not be honoured if guests are late to the table.
Max: 6 people
Expires: 29 Apr 2012
Includes VAT, excludes service.
This offer is available from December 28, 2011 until April 29, 2012, subject to availability as displayed in the booking interface. Offer excludes service and Not available in conjunction with other offers. This promotion has additional information available. Click on the link(s) to view.
Max: 6 people
Expires: 29 Apr 2012
includes VAT.
‘Like a beautifully intimate, Japanese flower garden’, was one reader’s lyrical impression of über-chef Joël Robuchon’s starry London outpost. Most of the best action is played out at L’Atelier – a darkly seductive, almost ‘Zen-like’ space on the ground floor, where jewel-like miniatures are theatrically prepared in an open kitchen against a sleek black & red backdrop. ‘Exquisite precision & beautifully balanced flavours’ are the hallmarks, from the signature egg cocotte topped with a dreamily light wild-mushroom cream to a layered construction of crabmeat, lobster jelly & oscietra caviar playfully served in a caviar tin & scooped up with a tiny silver spoon. Such finesse doesn’t come cheap, but a set lunch/pre-theatre menu makes the exclusive Robuchon brand accessible to all. If the counter concept doesn’t appeal, try La Cuisine on the first floor or the sultry Salon Bar above. Either way, expect a ‘Parisian welcome’ & cool efficiency in this ‘oasis of pure excellence’.
Born in Poitiers in 1945, Joel Robuchon originally intended to join the priesthood, but family difficulties forced him to find work & at 15 he took on an apprenticeship at the Relais de Poitiers. In 1966 he became official chef to La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris & within three years had received three Michelin stars. In 1996 he left his Parisian flagship, but maintained the direction of L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 & has since established outlets in Las Vegas, New York & London. Travel to L'Atelier de Joel Robuchon in style with London's leading minicab firm Addison Lee.
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