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 FRENCH ROAST 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 FRENCH ROAST I All Right reserved- Legal mentions I Realisation : French Madeleine

 

The selection of specially prepared menus from L’Atelier de Joel Robuchon, offering a range of menus to suit any dining experience.

Our La Carte and La Carte Tasting menus are designed for those who have particular tastes: featuring delicacies such as foie gras and truffle. For those who want an introduction to the world of Joël Robuchon, he and our chefs have created Le Menu Prestige : a eight course culinary journey, designed to take you through traditional French dishes and the Joël Robuchon innovative spirit.

Situated in the heart of London’s West End, one turn off Shaftsbury Avenue, we offer pre-theatre dining.

Perfect for lunch and brunch in Covent Garden, we have our L’UNCH menu, served from 12.00 to 13.30, Monday – Saturday. L’UNCH is an innovative experience, offering three-courses, served at once on a specially designed plate, from £29.

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LES ENTRÉES FROIDES ET CHAUDES

LE JAMBON Iberico De Bellota escorté de pain toasté à la tomate

‘Iberian’ ham served with toasted tomato bread

LA DORADE  en Ceviche glacée aux agrumes péruviens, caviar golden

Sea bream ‘Ceviche’ with Peruvian citrus, cucumber and golden caviar

LE FOIE GRAS de canard chaud, pomme verte roulée dans un jus acidulé à l’hibiscus

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

LE CAVIAR  sur un œuf de poule mollet et friand au saumon fumé d’Ecosse

Caviar served on a soft poached egg in a crispy rice batter

LE POULPE grillé, aux saveurs méditerranéennes en salade croquante

Grilled octopus salad served Mediterranean style

LES SPAGHETTI  de plusieurs façons

Spaghettis Joël Robuchon style

LES PLATS

LA MORUE fraîche enveloppée de kombu marbré sur une purée de daïkon au yuzu

Cod fillet wrapped in marbled Kombu, served on a daikon puree with yuzu 

LE HOMARD rôti, ravioles végétales dans un bouillon épicé aux herbes fraîches

Roasted lobster, vegetable raviolis with in an aromatic herb and spice broth

LE BAR grillé, Cocos de Paimpol, chorizo, encornets, sauce bouillabaisse

Seared seabass with Paimpol beans, chorizo, squid and sauce bouillabaisse

***

L’ONGLET en tartare et ses pommes frites à l’ancienne

Our Classic Steak tartar with hand cut chips

LE BŒUF l’entrecôte tranchée à la taille de votre choix

Beef rib eye Prime Angus, sliced to your preference

LA CAILLE farcie de foie gras et caramélisée avec une pomme purée truffée

Free range quail stuffed with foie gras and truffle mashed potato

LE TOURNEDOS DE BOEUF au poivre Malabar et légumes d’automne

Beef fillet with Malabar black pepper and delicate fall vegetables

LE CHEVREUIL variations automnales entre le filet et le cuissot sauce Grand-Veneur

Venison fillet and haunch, celeriac and porcini with Grand-Veneur sauce

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

La Carte

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LA CARTE DES PLATS EN PETITES PORTIONS DÉGUSTATION
SMALL TASTING DISHES

Chef’s sharing artisan bread selection with Bordier salted butter

*LE JAMBON ‘Iberico De Bellota’ escorté de pain toasté à la tomate

 Iberian’ ham served with toasted tomato bread

*L’ŒUF COCOTTE  aux girolles, vieux xérès, herbes sauvages et lard fumé

 Poached egg with golden chanterelles, old sherry, wild herbs and bacon

*LE CRABE ROYAL aux fines lamelles de raves épicées

King Crab with thin turnips ravioli, rosemary, sweet and sour dressing

*LE FOIE GRAS de canard au torchon, poire et cacao et sa brioche marbrée

Foie gras torchon, pear and cocoa with a marbled brioche

*LE SAUMON ‘Gravlax’ à la betterave, légumes acidulés et une onctuosité d’avocat

Beetroot cured salmon served with picked vegetables and avocado

*LES CAROTTES multicolores  rôties au cumin, confit de dattes et crumble de carotte

Roasted heirloom carrots with cumin, dates puree and carrot crumble

*LE VELOUTÉ de topinambour, champignons sauvages, toast truffé au Saint-Nectaire

  Jerusalem Artichoke velouté, wild mushrooms, Saint-Nectaire and truffle      

*LES RAVIOLES de langoustines, truffés à l’étuvée de choux vert

 Langoustine and truffle ravioli with savoy cabbage

* LA BETTERAVE en tartare, glace moutarde à l’ancienne et herbes fraîches

Beetroot tartare with a whole grain mustard sorbet and fresh herb

*LA CREVETTE en vermicelle croquante, relevée de sumac et citron vert

 Tiger prawn in crunchy rice angel hair perfumed with lime and sumac

 *LE GYOZA à la plancha, farcie de volaille, dans son bouillon au parfum d’Asie

Chicken and leek gyoza served in an Asian style broth

*LES LANGOUSTINES  en kadaïf aux herbes fraîches, vinaigrette mangue-passion

Langoustines and basil in crunchy angel hair, mango and passion fruit dressing

*LA SAINT-JACQUES grillée sur une onctuosité de pomme de terre fumée, jus à la sauge

Seared scallop with a smoked potato mousseline and sage jus

LE FLÉTAN aux jeunes légumes, beurre blanc rafraîchi au thym-citron

Halibut, young spring vegetables with a refreshing broth

LE BURGER au foie gras, sauce aux aromates et son échalote confite au vinaigre

Beef and foie gras burger, aromatic sauce and pickled shallots

LES TORTELLINIS au taleggio fondant, butternut, oignon doux et sauge          

Tortellinis filled with creamy taleggio, butternut, sweet onion and sage

L’AGNEAU des Pyrénées en côtelettes dorées à la fleur de thym

Milk fed lamb cutlets from Pyrenees with fresh thyme

LE PIGEON en suprême, au chou et foie gras

Supreme of pigeon and foie gras wrapped in cabbage

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

La Carte Tasting

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MENU D’AUTOMNE

5 Courses £65

3 Courses £45*

Available from 12:00-15:00/17:30-18:00* (Monday-Saturday)

 

LES ENTREES

* LA BETTERAVE en tartare, glace moutarde à l’ancienne et herbes fraîches

   Beetroot tartare with a whole grain mustard sorbet and fresh herb

*LE SAUMON ‘Gravlax’ à la betterave, legumes acidulés et une onctuosité d’avocat

   Beetroot cured salmon served with pickled vegetables and an avocado mousseline

   LE FOIE GRAS de canard au torchon, poire et cacao et sa brioche marbrée

   Foie gras torchon, pear and cocoa with a marbled brioche

   LE VELOUTÉ de topinambour, champignons sauvages ,toast truffé au Saint-Nectaire

   Jerusalem Artichoke veloute, wild mushrooms, Saint-Nectaire and truffle

***

   L’ŒUF COCOTTE aux girolles, vieux xérès, herbes sauvages et lard fumé

   Poached egg with golden chanterelles, old sherry, wild herbs and bacon

***

LES PLATS

* LE FLÉTAN aux jeunes legumes, beurre blanc rafraîchi au thym-citron

   Halibut, young vegetables with a refreshing butter and lemon-thyme sauce

* LE SOLOMILLO Ibérique en croûte de chorizo, légumes confits et jus au piquilllos

   Iberian tenderloin with a chorizo crust, confit vegetables and piquillo juices

   LA DAURADE grillée, Cocos de Paimpol, chorizo, encornets, sauce bouillabaisse

   Seared sea bream with Paimpol beans, chorizo, squid and sauce bouillabaisse

   LA CAILLE farcie de foie gras et caramélisée avec une pomme purée truffée

   Stuffed quail with foie gras and truffle mashed potato

 

LES DESSERTS

***

   L’ANANAS sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

   Earl Grey sorbet, pineapple and citrus confit with fresh verbena

***

* LE BABA au Rhum, accompagné de sa crème

   Rum baba and its cream with Rum

* LE CHEESECAKE citron et Limoncello, sorbet yahourt à la grecque

   Lemon cheesecake with Limoncello and Greek yogurt sorbet

   LE CHOCOLAT TENDANCE au chocolat Manjari et aux biscuits Oreo

   Creamy Manjari chocolate mousse with Oreo cookies

   LE FROMAGE DU JOUR

   Cheese of the day

 

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

Le Menu d'Automne


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MENU PRESTIGE
8 Courses £149

To maximise your dining experience, this menu is for the enjoyment of the entire table

LES MISES EN BOUCHE

***

LE CAVIAR

golden sur une onctuosité de hareng fumé, sarrasin et sa glace au lait ribot

Oscietra caviar with smoked herring, crispy buckwheat and buttermilk ice cream

***

LA LANGOUSTINE

en kadaïf aux herbes fraîches, vinaigrette mangue-passion

Langoustine and basil in crunchy angel hair, mango and passion fruit dressing

***

L’ŒUF COCOTTE

aux girolles, vieux xérès, herbes sauvages et lard fumé

Poached egg with golden chanterelles, old sherry, wild herbs and bacon

***

LE FOIE GRAS

de canard chaud, cœur de pomme verte roulée dans un jus acidulé à l’hibiscus

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

***

LE BAR

grillé, jus au ponzu, fenouil confit et oignon doux

Grilled Seabass, ponzu reduction, confit fennel and sweet onion puree

***

LA CAILLE

farcie de foie gras et caramélisée avec une pomme purée truffée

Free range quail stuffed with foie gras and truffled mashed potatoes

or

L’AGNEAU

des Pyrénées en côtelettes à la fleur de thym

Milk fed lamb cutlets from Pyrénées with fresh thyme

***

L’ANANAS

sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

Earl Grey sorbet, pineapple and citrus confit with fresh verbena

***

LE CHOCO ESPELETTE

Onctuosité de chocolats grands crus, piment Basque et fruit de la passion

Smooth grand cru chocolate with Basque chili pepper and passion fruit

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill

If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

Le Menu Prestige

 

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MENU PRESTIGE VEGETARIAN
8 Courses £79

To maximise your dining experience, this menu is for the enjoyment of the entire table

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LES MISES EN BOUCHE
***
LA BETTERAVE
en tartare, glace moutarde à l’ancienne et herbes fraîches

Beetroot tartare with a whole grain mustard sorbet and fresh herbs

***
L’AUBERGINE

En caviar, crème de chèvre frais en mille feuilles croustillantes au basilic

Aubergine caviar, goats cheese and fresh basil in crispy layers

***

LE CHOU-FLEUR

en tempura épicée et vieux parmesan

Cauliflower in a spicy tempura with old parmesan

***
LES CAROTTES
multicolores rôties au cumin, confit de dattes et crumble de carotte

Roasted heirloom carrots with cumin, dates puree and carrot crumble

***
L’ŒUF COCOTTE
aux girolles, vieux xérès et ail des ours

Poached egg with golden chanterelles, old sherry and wild garlic

***

LA PÂTE FRAîCHE

En chaud-froid, brousse et pistou d’herbes fraîches
Fresh pasta with cold Brousse cheese and spring herbs pistou

***
L’ANANAS
sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

Earl Grey sorbet, pineapple and citrus confit with fresh verbena

***

LE CHOCOLAT TENDANCE

au chocolat Manjari, sorbet au cacao amer, biscuit Oreo

Creamy Manjari chocolate mousse, dark chocolate sorbet and Oreo cookies

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

Le Menu Prestige Vegetarian

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LA CARTE DES DESSERTS
All at £17
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LE CHOCOLAT TENDANCE

au chocolat Manjari, sorbet au cacao amer, biscuit Oreo

Creamy Manjari chocolate mousse, dark chocolate sorbet and Oreo cookies

LA PÊCHE

rôtie au miel, parfumée à la verveine fraîche, citron vert et son sorbet faisselle

Roasted peach in honey with fresh lemon verbena and cottage cheese sorbet

LE SOUFFLÉ

au fruits exotiques et sa crème glacée à la noix de coco

Exotic fruit soufflé with coconut ice cream

LE PRALINE

croustillant, crème mousseline vanille Bourbon et son sorbet chocolat

Crunchy praline, vanilla mousseline and chocolate sorbet

LE CHEESECAKE

citron et Limoncello, sorbet yahourt à la grecque

Lemon cheesecake with Limoncello and Greek yogurt sorbet

LE BABA

au Rhum de votre choix, accompagné de ses trois crèmes

Rum baba and its three creams with Rum of your choice

“Rumbullion!” Spiced Rum, Ableforth’s, Kent, England

Ron Zacapa “Centenario” 23 Years Old Solera £9 Sup 25ml of your chosen Rum served with the dessert

L’EXOTIQUE

riz croustillant, fondant mangue et passion, sorbet fromage blanc au citron vert

Crisp rice base, mango and passion fruit parfait, with fromage blanc lime sorbet

GLACES ET SORBETS

Ice creams and sorbets

LES FROMAGES

Sélection de fromages affinés

Selection of matured cheese

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

Les Desserts


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5 Courses £65

3 Courses £45*

Available from 12:00-15:00/17:30-18:00* (Monday-Saturday)

LES ENTREES

 

* LA BETTERAVE en tartare, glace moutarde à l’ancienne et herbes fraîches

   Beetroot tartare with a whole grain mustard sorbet and fresh herb

* LE SAUMON ‘Gravlax’ à la betterave, legumes acidulés et une onctuosité d’avocat

   Beetroot cured salmon served with pickled vegetables and an avocado mousseline

   LE FOIE GRAS de canard au torchon, poire et cacao et sa brioche marbrée

   Foie gras torchon, pear and cocoa with a marbled brioche

   LE VELOUTÉ de topinambour, champignons sauvages ,toast truffé au Saint-Nectaire

   Jerusalem Artichoke veloute, wild mushrooms, Saint-Nectaire and truffle

***

   L’ŒUF COCOTTE aux girolles, vieux xérès, herbes sauvages et lard fumé

   Poached egg with golden chanterelles, old sherry, wild herbs and bacon

***

LES PLATS

* LE FLÉTAN aux jeunes legumes, beurre blanc rafraîchi au thym-citron

   Halibut, young vegetables with a refreshing butter and lemon-thyme sauce

* LE SOLOMILLO Ibérique en croûte de chorizo, légumes confits et jus au piquilllos

   Iberian tenderloin with a chorizo crust, confit vegetables and piquillo juices

   LA DAURADE grillé, Cocos de Paimpol, chorizo, encornets, sauce bouillabaisse

   Seared sea bream with Paimpol beans, chorizo, squid and sauce bouillabaisse

   LA CAILLE farcie de foie gras et caramélisée avec une pomme purée truffée

   Stuffed quail with foie gras and truffle mashed potato

 

LES DESSERTS

***

   L’ANANAS sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

   Earl Grey sorbet, pineapple and citrus confit with fresh verbena

***

* LE BABA au Rhum, accompagné de sa crème

   Rum baba and its cream with Rum

* LE CHEESECAKE citron et Limoncello, sorbet yahourt à la grecque

   Lemon cheesecake with Limoncello and Greek yogurt sorbet

   LE CHOCOLAT TENDANCE au chocolat Manjari et aux biscuits Oreo

   Creamy Manjari chocolate mousse with Oreo cookies

   LE FROMAGE DU JOUR

   Cheese of the day

Prices include VAT at 20%. A discretionary 13% service charge will be added to your bill
If you have any allergies and intolerances and require assistance in choosing a suitable dish please do let us know

Lunch & Pre Theatre

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Three Michelin-starred courses for £29 : L’UNCH

Available Monday to Saturday, from 12:00 to 13:30,
Via online booking : Reserve and Order Online 

Maintaining the spirit of l’Atelier de Joel Robuchon,where innovation is key,
L’UNCH is served on a unique plate designed to showcase all three dishes at once.

Reservations are taken exclusively online, via the above link for the current month.

If you wish to reserve your L’UNCH for the following months, please pre-reserve
your seat here.

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What is L’UNCH?

« L’UNCH », designed for busy workers or shoppers in the area of Covent Garden, who wish to eat star certified food, but still be in-and-out in a lunch break.

The menu is french traditional, change each month, in as much as it is composed of a starter, main course and dessert,
but served with a twist – an innovative 3-in-1 plate. The dishes are served quickly but maintain the standards of Joël Robuchon celebrated reputation. The menu does not compromise on choice: there’s the option to choose between 5 starters, 6 main courses and 5 desserts.

L’UNCH is a three courses, Michelin star experience, built around seasonal produce for only £29 per head, addition of a glass of choreographed wine, bottled water & coffee at £39.

ORDER & BOOK ONLINE

 

L'UNCH £29