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 I PRIVATE EVENTS I VISIT US I OPENING HOURS I NEWSLETTER I CAREER I WORLDWIDE I MAP I L’UNCH#29 I PRE THEATER 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 Découverte: 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 1.30, Monday – Saturday. L’UNCH is an innovative experience, offering three-courses, served at once on a specially designed plate, from £29.

Titre-lacarte

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LES ENTRÉES FROIDES ET CHAUDES

LA LAITUE

Iceberg à la ventrèche de thon confite, garnie de fins légumes croquants

Iceberg lettuce with crunchy vegetables and confit tuna

LE JAMBON

Iberico De Bellota” escorté de pain toasté à la tomate
‘Iberian’ ham served with toasted tomato bread

LA DORADE

en “Ceviche” glacé aux agrumes péruviens, caviar golden
Sea bream ‘Ceviche’ with Peruvian citrus, cucumber and golden caviar

LE FOIE GRAS

de canard chaud, pomme verte roulé dans un jus acidulé à l’hibiscus
Hot foie gras with a rolled heart of green apple in hibiscus juice

LES MORILLES

au vin jaune, asperges vertes, comté et jambon de Bayonne
Morels with vin jaune, green asparagus, comté cheese and Bayonne ham

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

LES SPAGHETTI

de plusieurs façons…
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

d’Ecosse rôti, légumes nouveaux dans une bisque safranée
Roasted Scottish lobster, young vegetables in a saffron bisque

LE BAR

grillé, coquillages et légumes croquants sur une onctuosité d’oignons doux
Seabass and shells, crispy vegetables and sweet onion puree

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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 printaniers
Beef fillet with Malabar black pepper and delicate spring vegetables

L’AGNEAU

sa selle dorée en croûte d’herbes et ses côtelettes à la fleur de thym
Milk fed lamb with herb crusted saddle and it’s cutlets with fresh thyme

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

Titre-lacarte-tasting

 

 

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LA CARTE DES PLATS EN PETITES PORTIONS DÉGUSTATION
SMALL TASTING DISHES

*LE JAMBON

Iberico De Bellota’ escorté de pain toasté à la tomate

Iberian’ ham served with toasted tomato bread

*L’ŒUF COCOTTE

aux morilles, vin jaune et ail des ours 

Poached egg with morels, vin jaune and wild garlic

*LE CRABE ROYAL

aux fines lamelles de raves épicées

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

*L’AUBERGINE

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

Aubergine caviar, goats cheese and fresh basil in crispy layers

*LE FOIE GRAS

frais de canard pressé, gelée de figue et porto

Pressed foie gras terrine with a delicate fig and port wine coating

*LE SAUMON

Gravlax’ à la betterave, légumes acidulés et une onctuosité d’avocat

Beetroot cured salmon served with picked vegetables and avocado        

*LA LANGOUSTINE

en raviolis truffés à l’étuvée de choux vert

Langoustine and truffle ravioli with Savoy cabbage

*LA SAINT-JACQUES

sur une onctuosité de pomme de terre fumée, jus à la sauge

Seared scallop with a smoked potato mousseline and sage jus

*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

LE BLACK COD

mariné au miso, concombre croquant et son bouillon acidulé

Black cod marinated with miso, crisp cucumber and fresh herb 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

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

Titre-menu-decouverte

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MENU DECOUVERTE
8 Course £149

From the 14th to the 17th of March this Menu will be replace by The Eastern Menu

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

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LES MISES EN BOUCHE

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LE CAVIAR

asperges blanches rafraîchies au lait ribot et crumble sarasin

Oscietra caviar with white asparagus, buttermilk and buckwheat

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L’ŒUF COCOTTE

aux morilles, vin jaune et ail des ours

Poached egg with morels, vin jaune and wild garlic

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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

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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
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LE BAR
grillé, jus au ponzu, fenouil confit et oignon doux
Grilled Seabass, ponzu reduction, confit fennel and sweet onion puree

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

Free range quail stuffed with foie gras and mashed potatoes

or

L’AGNEAU

des Pyrénées en côtelettes à la fleur de thym

Milk fed lamb cutlets from the Pyrénées with fresh thyme
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L’ANANAS
sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

Earl Grey sorbet, pineapple and citrus confit with fresh verbena

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LE CHOCOLAT TENDANCE

au chocolat Manjari et aux biscuits Oreo

Creamy Manjari chocolate mousse with 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 Découverte

Titre-menu-decouverte-vegetarian

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MENU DECOUVERTE VEGETARIAN
8 Course £110

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

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LES MISES EN BOUCHE

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LA BETTERAVE

En tartare, glace moutarde a l’ancienne et herbes fraîches

Oscietra caviar with white asparagus, buttermilk and buckwheat

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L’AUBERGINE

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

Aubergine caviar, goats cheese and fresh basil in crispy layers

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L’ARTICHAUT

Barigoule en salade de haricots verts condimentée

Chicken and leek gyoza served in an Asian style broth

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L’ŒUF COCOTTE

aux morilles, vin jaune et ail des ours

Poached egg with morels, vin jaune and wild garlic

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LES CAROTTES

multicolores rôties au cumin, confit de dattes et crumble noisette

Roasted heirloom carrots, dates puree and hazelnut crumble

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LE RISOTTO
d’asperges vertes au safran
Risotto with green asparagus and saffron
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L’ANANAS
sorbet thé noir à la bergamote, confit d’ananas et verveine fraîche

Earl Grey sorbet, pineapple and citrus confit with fresh verbena

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LE CHOCOLAT TENDANCE

au chocolat Manjari et aux biscuits Oreo

Creamy Manjari chocolate mousse with 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 Découverte Vegetarian

Titre-les-desserts

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LA CARTE DES DESSERTS
All at £17
Glass of sweet wine – 10cl

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LE CHOCOLAT TENDANCE

au chocolat Manjari et aux biscuits Oreo

Creamy Manjari chocolate mousse with Oreo cookies

NV Vermouth “Belle Epoque” Luigi Spertino, Piedmont, Italy £18.00

LE SOUFFLE

au fruit de la passion et son sorbet exotique

Passion fruit soufflé with exotic fruits sorbet

1999 Château Suduiraut 1er Cru Classé, Sauternes, France £26.00

LE PRALINE

croustillant, crème mousseline vanille Bourbon et son sorbet chocolat

Crunchy praline, vanilla mousseline and chocolate sorbet

NV Pedro Ximenez Emilio Hidalgo, Jerez, Spain £12.00

LE CHEESECAKE

citron et Limoncello, sorbet yahourt à la grecque

Lemon cheesecake with Limoncello and Greek yogurt sorbet

2015 Riesling “Cordon Cut” Mount Horrocks, Clare Valley, Australia £17.00

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 Ols 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

2009 Malvasia Passito “Vigna del Volta ”La Stoppa, Italy £16.00

GLACES ET SORBETS

Ice cream and sorbet

2015 Moscato D’Asti Saracco, Piedmont, Italy £10.00

LES FROMAGES

sélection de fromages affinés de France

Selection of matured cheese

10 Years Old Tawny Port “Double Diamond” Dixon’s, Porto, Portugal £14.00

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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LUNCH and PRE THEATER £45

LES ENTREES

L’ŒUF COCOTTE

aux morilles, vin jaune et ail des ours Poached egg with morels, vin jaune and wild garlic

LE SAUMON

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

Beetroot cured salmon served with picked vegetables and an avocado mousseline

L’AUBERGINE

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

Aubergine caviar, goats cheese and fresh basil in crispy layers

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LES PLATS

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LA MORUE

légèrement fumée confite à l’huile d’olive, crème d’oseille, velouté de petit pois

Lightly smoked confit cod with a sorrel cream and pea velouté
LA DORADE

à la plancha et sa vierge condimenté à l’huile de pistache
Seared sea bream with sauce ‘Vierge’ and pistachio oil

LE BŒUF

la joue braisée au vin rouge et porto avec la polenta crémeuse
Beef cheek slowly cooked in red wine and Port served with creamy polenta

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LES DESSERTS

LE CHOCOLAT TENDANCE

au chocolat Manjari, sorbet au cacao amer, biscuit Oreo

Creamy Manjari chocolate mousse, dark chocolate sorbet and Oreo cookies

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 FROMAGE DU JOUR
Cheese of the day (sup £5)

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

Titre-lunch

 

logo-new-LUNCH-fevrier

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.

L'UNCH £29