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L'Atelier de Joël Robuchon, Bangkok, Thailand

Bahasa l English

The year 2018 has arrived. New year, new day and certainly a new step in life. At the end of last year, I had a visit to a luxury restaurant in the Silom area, Bangkok. L'Atelier de Joël Robuchon is located in a building on the 5th floor. For you culinary lovers may have some already know by the name of this restaurant.
L'Atelier de Joël Robuchon is spread across several countries of the world. This restaurant is part of Joel Robuchon, a chef with the highest Michelin star rating in the world. For a restaurant in Bangkok this gets 1 Michelin star in 2017 for the first time. In the framework of the new year holiday they offer a special set menu to welcome this big day.
Honeslty, I've made reservations about 1 month before. I get the best spot where right in the middle and can see the whole work process in the kitchen. At the time of email, they provide info that customer able to choose set menu or a la carte. But once there, the restaurant staff directly poured welcoming champage that became part of the set menu. Because champagne is already served, so I did not think to ask for a la carte menu. Each visitor will be served 8 kinds of menu on New Year's Eve.
The set menu is available complete along with a somelier professional wine selection which of course at an additional cost. But we can also enjoy the set menu without wine as well. This dinner starts with an amuse bouche dish consisting of 3 types of food. There is a foie gras, aged port and parmesan foam that looks interesting. The thick foie gras and the sweetness that fits feel in the mouth, then there is a small piece of bread with a soft parmesan foam and a legit flavor.
The next great menu is Le Caviar Imperial De Sologne. The caviar dish is served beautifully in a circle on top of the crabmeat. Then comes with a clear jelly of lobster broth, and dots made of cauliflower puree. The unique texture with fresh flavors is truly amazing. Caviar with premium quality absolutely excellent in this dish.
Followed by a second seafood dish that is L'Oursin. Serve the sea urchin in egg shaped bowl with carrot mousseline which has a soft texture and beef jelly that gives a cool and delicious sensation. Freshness of meat from urchin is very delicious with a soft and tasty texture.
After seafood, it should be followed by a soup dish. However somehow the menu was replaced with the 5th course meal and i waited about 15 to 20 minutes for this one. La Truffe Blanche is a poached egg dish served on top of golden rice like rice cracker and then comes with grated parmigiano reggiano. The presentation is beautiful but for the taste offered is not so special compared to the previous dishes. Like normaly poach egg with egg yolks that melt perfectly, golden rice is crisp enough. Do not miss a piece of truffle on it gives a fragrant aroma.
After the egg, it is time for the soup to be served Le Truffe Noire. Black truffle pieces on chestnut soup are dark brown then equipped with celeriac and creamy bacon cream added. The very thick and sweet taste that is dominant at once, frankly I do not like this one dish, makes me feel full quickly. But the fragrant truffles with the solid bite tasted great.
Back again to the seafood dish that is Le Black Cod. The cod dish with kale mousse in bright, thick green and fennel emulsion provides a unique touch of taste. The dominant flavors are sweet and the fish texture is crisp on the outside and solid in it.
For the next menu, customer able to choose between beef or duck meat dishes. Le Canard De Challans is a dish of duck meat steak with foie gras that blends with steak and served along with potato puree. The tender texture of the duck meat and the seasoning flavor that tastes good. Or visitors can choose Le Boeuf, beef steak dishes and foie gras as well same as duck meat dishes, complemented with potato puree beside it and crisp potatoes in spiral shape.
After a variety of dishes, of course the time comes for dessert. In the framework of the New Year's Eve, L'Atelier de Joel Robuchon presents a special menu in order to welcome our new year, served with belgian chocolate smeared with raspberry glaze with a beautiful red color. The texture is soft and dense, then there is raspberry sauce melted in it. Unique appearance that there is a piece of chocolate with writing 2018 letter on it.
This dinner experience is quite impressive with interesting and quality French dishes. My favorite menu is the caviar dish that is the signature of L'Atelier de Joel Robuchon in the world. For service friendly enough but there are some moments look unorganized where the waiter is overwhelmed with the number of full visitors in that night. The price offered for the set menu is very high according to me by spending THB 9,850 ++ or about Rp 4,000,000 one person. It can be said that this set menu is presented in the framework of New Year's specials.
After eating the entire set menu, each visitor is served Petit Four which is a small snack term from France complete with a cup of tea or coffee of choice. Then I also get a cupcake gift in order for a new year's greeting to bring home.

Yovent A full-time Food Blogger & Social Media Influencer who has been travelling overseas with huge enthusiasm exploring culinary world. Living in Jakarta with variety of culture, food style and starting blog since 2014 early. With couple of years experience, he has good references and inspiration in food photography & writing.

L'Atelier de Joël Robuchon,5th floor, Mahanakhon CUBE, 96 Narathiwas Ratchanakarin Rd,
Bang Rak, Bangkok 10500, Thailand
Tel: +66 2 001 0698


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