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Home > Restaurants > L'Atelier de Joël Robuchon

L'Atelier de Joël Robuchon Menu

les entrees froides et chaudes
Hot and Cold Appetizers
Le Jambon Iberico de Bellota iberian ham served, toasted tomato salad       49
L'asperge Verte green asparagus on a mimosa salad, caviar, wasabi cream       29
La Sucrine baby gem nicoise salad with confit tuna belly       35
La Langoustine fresh langoustine carpaccio with toasted poppy seeds       38
La Saint-jacques seared day boat scallops with an endive salad       49
Le Caviar caviar over a crisp poached egg and smoked salmon       91
Le Poulet shrimp and chicken dumpling in a ginger and cilantro broth, foie gras       33
Les Legumes de Saison seasonal vegetables slowly cooked with olive oil       28
Les Spaghettis spaghetti with morel mushrooms, english peas and vin jaune       38
le carte des plats en petites portions degustation
Small Tasting Portions
Le Foie Gras pressed duck foie gras, date marmalade, toasted bread       34
Le Crabe crab meat with minty guacamole, sweet & sour tomato sauce       29
Le Hamachi hamachi sashimi with minty guacamole, citrus dressing       26
L'oursin sea urchin in a lobster gelee, topped with a cauliflower cream       35
L'asperge Verte green asparagus veloute, lobster, morel, cashew nuts       29
La Langoustine crispy langoustine papillote with basil pesto       19
La Morille morels and mushrooms custard, turnip mousseline, iberico ham       26
Le Calamar sauteed squid with violet artichokes and chorizo in tomato essence       24
La Saint-jacques day boat scallop with spicy chive oil, coconut and cilantro emulsion       26
Le Foie Gras seared foie gras and kumquat compote, fresh blueberry       35
Le Zephyr Au Fromage gruyere cheese souffle with morels and green asparagus       24
Le Saumon wild infused salmon belly with olive oil marinated potato       28
Le Bar roasted sea bass, lightly sauteed vegetables, barigoule jus       29
Le Thon Blanc walu crusted with nuts and spices, eggplant veloute       27
Le Black Cod marinated and caramelized black cod with miso, daikon and yuzu broth       32
La Caille free-range quail stuffed with foie gras served with potato puree       29
Le Plat de Cote shortribs braised with red wine, cumin carrot       37
Le Ris de Veau sweetbreads with a sprig of fresh laurel and stuffed romaine lettuce       39
Les Burgers beef and foie gras burgers with lightly caramelized bell peppers       41
les poissons et les viandes
Fish and Meat Entrees
L'amadai sauteed amadai in a yuzu broth, lotus root       45
Le St-pierre whole john dory a la plancha scented with rosemary       (for 2 pp) 89
Le Homard roasted lobster, seasonal vegetables, yellow wine emulsion       52
La Joue de Veau confit veal cheeks in green curry with tofu and carrots       49
Le Boeuf 4oz. sliced wagyu rib eye, wasabi spinach and harlequin peppers       57
L'onglet 6oz. roasted hanger steak, sauteed shallots and shishito peppers       48
La Caille free-range quail stuffed with foie gras served with potato puree       47
Le Canard long island caramelized duck breast with spices and nuts, zucchini nipitella       52
Le Boeuf steak tartar with hand cut french fries       38
Les Fromages our selection of fine cheeses       26
La Tomme de Brebis tourmalet sheep cheese with a black cherry jam       24
le menu decouverte de saison
Tasting Menu $190 / Wine Pairing $95. Imagine Par Joel Robuchon
Le Caviar delicate chilled white asparagus gaspacho with caviar      
France, Loire valley, Sancerre "le rochoy" Domaine laporte, 2010      
Le Hamachi hamachi sashimi with minty guacamole, citrus dressing      
France, Premieres Cotes de bordeaux, Chateau Reynon 2009      
La Saint-jacques day boat scallop with spicy chive oil, coconut and cilantro emulsion      
France, Riesling Grand Cru "schlossberg" Domaine Paul blank, 2006      
Le Foie Gras seared foie gras and kumquat compote and fresh blueberry      
France, bordeaux, sauternes, Chateau filhot, 2005      
L'amadai sauteed amadai in a yuzu broth, lotus root      
Italy, Pinot nero, cavallotto, Langhe bianco, piemonte, 2008      
Le Canard long island caramelized duck breast with spices and nuts, zucchini nipitella      
France, burgundy, Savigny lavieres, Domaine Tollot-beaut 2008      
Le Boeuf glazed wagyu tenderloin with olives, capers and piquillos      
France, chateauneuf-pape, Maison tardieu-laurent, 2008      
Le Dalhia cranberry and mascarpone cheesecake      
Le Chocolat chocolate cream, bitter chocolate sorbet and oreo cookies      
Canasa, Cabernet Franc icewine, Peller estates, Niagara peninsula, 2007      
Le Cafe-le the espresso coffee served with nougat      
la carte des desserts $19
Le Tendance chocolate cream, bitter chocolate sorbet and oreo cookies      
La Bulle de Sucre golden sugar bubble filled with elderflower cream, pineapple thyme sorbet and lemon jam      
Le Mango-mango lightness of mango mousse and passion fruit coulis      
Le Chocolat chocolate custard, light almond "panna cotta", chocolate pop rocks, milk ice cream      
Le Parfum Des Iles passion fruit cream, rum granite, coconut silk      
La Sphere white chocolate sphere filled with raspberry flavors and yuzu ice cream      
Le Souffle calvados souffle with caramel ice cream      
Les Tartes selection of traditional tart      
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