This is my third time trying L’Atelier de Joël Robuchon after trying the restaurants in Singapore and Paris. I sort of knew what style to expect but I know it’s bound to be different in every city because there’s a different team behind everything.
It’s my last day in Bangkok and it happens to be Christmas Day. I made reservations for lunch about a month ahead just in case it got crowded. There aren’t many foreign restaurants in Bangkok after all and people may want something relevant to celebrate the occasion.
It’s Christmas day and the restaurant was decorate for the festive season. In Thailand, Christmas is just a day of observance but not a national holiday. Most businesses run as per normal and I actually like it this way because in Singapore, most restaurants price their menu exorbitantly on this very day. I opted for the usual set lunch 4 course menu which cost ฿1850++ .
Iovely ambiance, looking a lot like the one in Singapore. No difference between day and night.
I always love Joël Robuchon breads. They’re so good they could sell them on their own.
Amuse bouche, the typical style.
LA NOIX DE SAINT-JACQUES en tartare rafraichi d’une vinaigrette au citron vert et au gingembre (Supplement ฿500++)
Hokkaido scallops tartare, ginger and lime vinaigrette
I loved the scallops.
LA BETTERAVE en duo de pomme, pousses de salade, sorbet moutarde verte
Apple and beetroot tartare with guacamole and green mustard sherbet
Pseudo beef tartare. A very different kind of salad, interesting to try.
L’OIGNON DOUX en soupe onctueuse sur un crémeux au lard fumé
Traditional onion soup, smoked bacon ‘royale’, gratinated onion toasts
I thought it was very different from the traditional French onion soup.
L’OEUF DE POULE mollet et friand, mousse de parmesan et une fine julienne de jambon iberique
Crispy poached egg, parmesan foam and pata negra ham
Exploding egg. I loved this!
LE PORC sa ventrèche laquée aux épices, mousseline de brocolis et choux de Bruxelles
Caramelized pork belly with mild spices, broccoli fine mousse and Brussels sprouts
That is a lot of pork but it was indeed soft and caramelized. I liked the broccoli mash a lot!
LE SAUMON mi-cuit caramélisé à la sauce teriaky et ses pousses d’épinard au wasabi
Fillet of salmon caramelized with honey and soya sauce, baby spinach flavored with wasabi
Nothing really special about the salmon, but done decently.
The famous whipped potato as a side of course.
FLEUR CARAMEL légèreté au caramel, sorbet et gelée de mandarine
Caramel lightness, tangerine jelly and sorbet
The presentation was beautiful.
LE FROMAGE de nos régions, sélectionné par nos soins
Selection of fine imported cheeses
I requested for no goat. Enjoyed my cheese with the glass of wine I had throughout my meal, a Burgundy white from Chablis.
Petite fours which I packed to go because I was too full after the meal.
L’Atelier de Joël Robuchon
5th Floor, MahaNakhon CUBE, 96 Narathiwas Ratchanakharin Rd., Silom, Bangrak, Bangkok 10500 Thailand