L'atelier De Joël Robuchon

The dining room is built around the counter. Rosewood walls, leather chairs, and direct sightlines into the kitchen define the space. The format is deliberate: the proximity to the kitchen is central to the experience, not incidental. The 34-seat capacity keeps the service ratio high and the pace controlled. Lunch service runs on Fridays and Saturdays. The restaurant also coordinates bespoke private and off-site culinary experiences through the same team.

The menu operates à la carte and through tasting menus composed by the kitchen. Guests can structure their own progression or follow the chef's sequence. Signature dishes include foie gras royale with Parmesan foam, seared scallops in cilantro broth with coconut foam, Norwegian langoustine with cognac velouté and fennel-apple purée, crispy veal sweetbreads with Szechuan pepper and cashew, and lamb with eggplant caponata. The dessert program is led by Executive Pastry Chef Salvatore Martone. The beverage list spans an international wine selection with a focus on classic French regions and a full cocktail program.