L'ATELIER DE JOËL ROBUCHON - COVENT GARDEN - LONDON I 13-15 WEST STREET WC2H9NE COVENT GARDEN I +44 (0)20 7010 8600 I RESERVATIONS@JOELROBUCHON.CO.UK
CONTACT I GIFT CARDS & ONLINE MENUS I PRIVATE EVENTS I VISIT US I OPENING HOURS I NEWSLETTER I CAREER I WORLDWIDE I MAP I L’UNCH#29 I All Right reserved- Legal mentions I Realisation : French Madeleine
L'ATELIER DE JOËL ROBUCHON - COVENT GARDEN - LONDON I 13-15 WEST STREET WC2H9NE COVENT GARDEN I +44 (0)20 7010 8600 I RESERVATIONS@JOELROBUCHON.CO.UK
CONTACT I GIFT CARDS & ONLINE MENUS I PRIVATE EVENTS I VISIT US I OPENING HOURS I NEWSLETTER I CAREER I WORLDWIDE I MAP I L’UNCH#29 I All Right reserved- Legal mentions I Realisation : French Madeleine

L'Atelier de Joel Robuchon London

Our lastest news & Reviews!

Secret Food Tours review

Created: 23 Mar 2017 

Try one of the best restaurants in #London that is worth every penny and will definitely remain in your memory! ...

GOUT DE FRANCE / GOOD DE FRANCE

Created: 21 Mar 2017 

L’Atelier de Joël Robuchon Covent Garden takes part with the third edition  “Gout de France/ Good France”, special event orchestrated by the French Ministry of Foreign Affairs ...

Social Media post

Created: 19 Mar 2017 

You might blow your whole paycheque at @joelrobuchon_latelierlondon, but this caviar @pasta is worth it. #EEEEEATS #InfatuationLondon ?: @dribsandnibs A post shared by Infatuation London ...

L’UNCH MARCH

Created: 01 Mar 2017 

It's time to L'UNCH!

We promised you an innovative L'UNCH, with its three-in-one plate and new dishes every month - March does not disappoint with a huge twist on the menu. L'UNCH now offers a selection of 18 dishes!

Exclusively by online order:
* 5 starters *
* 6 main courses *
* 5 desserts *

Two of our favourites are The Hake and The Asparagus, have a read below for more information about these decadent midday treats. From £29 this menu uses the best of British and French produce, to create a L'unchtime experience that is fun and flavoursome.

The Hake

In French, Le Colin, sourced from British waters, Hake has a subtle flavoured that is perfectly complemented by the Beurre d'Algues - a creamy sauce of butter and seaweed.

The Asparagus

With a focus always on the produce, we've sources the best of British: Aspargus, with a Gribiche Sauce and delicious Jambon de Bayonne. A decadent dish, that's set to start your L' UNCH.

The London Foodie’s L’UNCH

Created: 22 Feb 2017 

The London Foodie's L'UNCH

In February, The London Foodie, Luiz Hara joined us for L'UNCH and enjoyed "Exquisite food at great value".

Pictured right is the Line-caught sea bream, served sashimi-style on chargrilled aubergine, with cherry tomatoes and a Citron de Menton confit.

"I loved the presentation of the dish, with colour from the edible nasturtium flowers, height and texture from the wafer-thin crisps of bread."

The skill and art that went into plating up the starter was appreciated by The London Foodie, which was further emphasised in his love of Le Paris Brest:

"light choux pastry, filled with an airy praline crème patissiere, garnished with toasted nuts.  This is always a test of the pastry chef’s talent, and L’UNCH’s did not disappoint."

 

Read the full review here

Photo credits: The London Foodie, 2017


Time Out Review

Created: 22 Feb 2017 

Time Out Logo

Clad in secrecy, with a note in their bag, stating that they were sent from Time Out, two anonymous reviewers visited us last month! Reviewers, the makers and breakers of a restaurant: and Time Out has made us yet again!

A starter of beetroot-cured salmon with pickled vegetables and avocado mousseline was hugely enjoyable, but it was blown away by a headliner of smoked confit cod with sorrel cream and pea velouté.

Our reviewers samples some of our best dishes: enjoying the smooth pea velouté and the rich depth of the smoked cod.

On to dessert, and the second-best thing about L’Atelier’s rum baba is that you get to pour the rum on the cake yourself.

The best thing? The obscene ooze of booze from the sponge. It’s a punchy hit, but vanilla ice cream cools the flames.

Overall, we're in love with this four star review from Time Out!

Read the review here

Le Baba au Rhum


St Valentine’s Day: Exclusive Desserts & Dreamy Dishes

Created: 16 Feb 2017 

  We recently welcomed hundreds of happy couples through our doors for Valentine’s day. Dining from a specially prepared menu by our Executive Chef, Jeremy Page, diners relaxed and ...

Exclusive Christmas Party at L’Atelier de Joel Robuchon

Created: 05 Oct 2016 

We love hosting your Christmas Parties, and that’s why providing you with an exceptional dining experience is paramount to us – and also why we offer our private dining room to you ...

The Festive Menus from the Chef

Created: 05 Oct 2016 

The Festive Menus from the Chef

Designed for the perfect celebration available from 19/12/2016 Sommelier’s Choice £75

L’AMUSE BOUCHE

LE CONSOMMÉ

consommé de boeuf avec sa raviole de foie gras poêlé aux légumes d’hiver

Beef consommé served with foie gras ravioli, winter vegetables and black truffle

***

LE CAVIAR

crème de pomme de terre à l’huile d’olive, gelée de crustacés, sariole marinée

Oscietra caviar with a potato cream, shellfish jelly and yellowtail

***

LE MACARONI

artichaut truffe noire et son jus corsé

Macaroni with artichokes and black truffles

***

LE HOMARD

d’Ecosse rôti, légumes d’hiver dans une bisque safranée

Roast Scottish lobster with winter vegetables in a saffron bisque

***

LA SELLE D’AGNEAU

farci en croûte d’herbes

Roast saddle of lamb in a herb crust

***

LE MONT BLANC

Biscuit spéculos sur une meringue fondante au marron et sa glace à la vanille de Tahiti

Crispy meringue, chestnut cream and a Tahitian vanilla ice cream

***

LE FIN MOKA

ou le thé, escorté de petit four

Coffee or tea served with a selection of petit fours

***

LE DIGESTIF

Christmas Menu - 5 courses £140

L’AMUSE BOUCHE

LE TOPINAMBOUR

sur une raviole de céleri rave, truffe et noisette

Jerusalem artichoke, celery ravioli, black truffle and hazelnuts

***

LA BETTERAVE

en duo de pommes, guacamole et sorbet de moutarde verte

Beetroot and apple tartare, guacamole, and a green mustard sorbet

***

LA CHÂTAIGNE

en fin velouté au fumet de céleri

Chestnut velouté with smoked celery

***

LES LÉGUMES

oubliés étuvés et grillés à la plancha sous des lamelles de truffes noires d’hiver

Gently cooked root vegetables finished with black winter truffle

***

LES RAVIOLIS

aux girolles sur une crème d’artichauts, truffe d’hiver et son jus corsé à la sauge

Girolle mushroom ravioli with an artichoke purée, black truffle and sage jus

***

LE MONT BLANC

Biscuit spéculos sur une meringue fondante au marron et sa glace à la vanille de Tahiti

Crispy meringue, chestnut cream and a Tahitian vanilla ice cream

***

LE FIN MOKA

ou le thé, escorté de petit four

Coffee or tea served with a selection of petit fours

***

LE DIGESTIF

Christmas Vegetarian Menu - 5 courses £95

Group festive menus from the Chef

Created: 05 Oct 2016 

The Group Festive Menus from the Chef

Designed for the perfect experience, family, friends, or team celebration. Our experienced sommelier will be on hand to help you select appropriate wines for your occasion, or organise a wine matching experience specifically for your menu. Festive menus, for group + 1O guests : available from 16/11/2016

L’AMUSE BOUCHE

LE CONSOMME

Consommé de boeuf avec sa raviole de foie gras poêlé aux légumes d’hiver

Beef consomme served with foie gras ravioli, winter vegetables and black truffle

*** LES ENTRÉES LE CRABE ROYAL aux fines lamelles de raves épicées King Crab with thin turnips ravioli, rosemary, sweet and sour dressing

or L’AUBERGINE en caviar, crème de chèvre frais en mille feuilles croustillants au basilic

Aubergine caviar, goats cheese and fresh basil in crispy layers or LE FOIE GRAS frais de canard pressé, gelée de gue et porto Pressed foie gras terrine with a delicate g and port wine coating

***

LES PLATS LES RAVIOLIS aux girolles sur une crème d’artichauts, tru e d’hiver et son jus corsé à la sauge Girolle mushroom ravioli with an artichokes purée, Winter truffles and sage jus or LE SAINT-PIERRE grillé, jeunes poireaux, sauce tandoori, citron vert et poivre de»Timut» John Dory with baby leeks, tandoori-lime emulsion and «Timut» pepper or LA CAILLE farcie de foie gras et caramélisée avec une pomme purée truffée Free range quail stuffed with foie gras and truffled mashed potatoes

*** LES DESSERTS LES FROMAGES sélection de fromages affinés de France Selection of matured cheese or LE CHOCOLAT TENDANCE au chocolat Manjari et aux biscuits Oreo Creamy Manjari chocolate mousse with Oreo cookies or LE CHEESECAKE citron et Limoncello, sorbet yahourt à la grecque

Lemon cheesecake with Limoncello and Greek yogurt sorbet

***

LE FIN MOKA

ou le thé, escorté de petit four Coffee or tea served with a selection of petit four

For Group -Christmas Menu- 3 courses £75

L’AMUSE BOUCHE

LE CONSOMMÉ

Consommé de boeuf avec sa raviole de foie gras poêlé aux légumes d’hiver

Beef consomme served with foie gras ravioli, winter vegetables and black truffle

***

L’AUBERGINE

en caviar, crème de chèvre frais en mille feuilles croustillants au basilic

Aubergine caviar, goats cheese and fresh basil in crispy layers or LE HOMARD en salade aux fins aromates Scottish lobster salad with seasonal vegetables and aromatic dressing

or LA CHATAIGNE en fin velouté au fumet de céleri et son lard fumé Chestnut veloute with celery and smoked bacon

***

LA SAINT-JACQUES

grillée sur une onctuosité de pomme de terre fumée, jus a la sauge

Seared scallop with a smoked potato mousseline and sage jus or LE FOIE GRAS de canard chaud, cœur de pomme verte roulé dans un jus acidulé à l’hibiscus

Hot foie gras with a rolled heart of green apple in hibiscus juice or LE VEAU le ris clouté de laurier frais à la feuille de romaine farcie au lard fumé Veal sweetbread with bay leaves, romaine lettuce and bacon

***

LES PLATS

LE RISOTTO

à la truffe noire Risotto with winter black truffles

or

LE BAR

grillé, jeunes poireaux, sauce tandoori, citron vert et poivre de « Timut»

Sea bass with baby leeks, tandoori-lime emulsion and «Timut» pepper

or

LA CAILLE

farcie de foie gras et caramélisée avec avec sa pomme purée truffée

Free range quail stu ed with foie gras and mashed truffled potatoes

*** LES DESSERTS

LES FROMAGES

sélection de fromages affinés de France

Selection of matured cheese

or

LE CHOCOLAT TENDANCE

au chocolat Manjari et aux biscuits Oreo

Creamy Manjari chocolate mousse with Oreo cookies

or

LE BABA

au Rhum de votre choix, accompagné de ses trois crèmes

Rum baba with Rum of your choice and its three creams

***

LE FIN MOKA

ou le thé, escorté de petit four Co ee or tea served with a selection of petit four

For Group -Festive Menu- 4 courses £100

L’AMUSE BOUCHE

LE CONSOMMÉ

Consommé de boeuf avec sa raviole de foie gras poêlé aux légumes d’hiver

Beef consomme served with foie gras ravioli, winter vegetables and black truffle

***

LES ENTRÉES

LE CAVIAR

crème de pomme de terre à l’huile d’olive, gelée de champagne sariole marinée

Oscietra caviar with a potato cream, champagne jelly and yellowtail or LE CRABE ROYAL aux nes lamelles de raves épicées King Crab with thin turnips ravioli, rosemary, sweet and sour dressing or LA GIROLLE en fricassée accompagnée d’un oeuf friand et jambon ibérique

Fricassée of girolle mushrooms with a crispy egg and Iberian ham

***

LE RISOTTO

à la truffe noire Risotto with winter black truffles or LA SAINT-JACQUES grillée sur une onctuosité de pomme de terre fumée, jus a la sauge

Seared scallop with a smoked potato mousseline and sage jus or LE FOIE GRAS de canard chaud, cœur de pomme verte roulé dans un jus acidulé à l’hibiscus

Hot foie gras with a rolled heart of green apple in hibiscus juice

*** LES PLATS LA JOUE DE BOEUF confite au vin rouge et au porto, polenta crémeuse à la sauge Slow cooked beef cheek in Port wine with creamy polenta and sage or LE HOMARD d’Ecosse rôti cuisiné aux senteurs du moment Roasted scottish lobster or LE BOEUF aux poivres Malabar aux légumes rôtis Beef with Malabar pepper and roasted seasonal vegetables

***

LES FROMAGES

sélection de fromages affinés de France

Selection of matured cheese

***

LES DESSERTS

LE PRALINE

croustillant, crème mousseline vanille Bourbon et son sorbet chocolat Crunchy praline,

vanilla mousseline and chocolate sorbet

or

LE BABA

au Rhum de votre choix, accompagné de ses trois crèmes

Rum baba with Rum of your choice and its three creams

***

LE FIN MOKA

ou le thé, escorté de petit four Co ee or tea served with a selection of petit four

For Group -Exclusive Menu- 5 courses £125