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L'Atelier de Joel Robuchon
"Chef of the Century"

Rose Champagne, Veuve Clicquot Ponsardin Brut NV, France L'amuse-bouche: Foie gras parfait with port wine reduction and parmesan emulsion Le hamachi: Hamachi served as ravioli with sea urchin in lemon vinaigrette Le crabe royal: Roasted king crab, served over a spiced eggplant soup Foie gras de canard: Seared duck foie gras with sweet and sour figs, black pepper Les champignons: Wild mushrooms served in a bouillion with gingered leeks, quail egg Le saint-pierre: John dory over artichoke hearts served Pinot Noir, Argyle La caille: Caramelized free range quail served with mashed potatoes Les baies rouges: Mixed berries, vanilla cream, chiffon cake and raspberry sorbet Les baies rouges: Mixed berries, vanilla cream, chiffon cake and raspberry sorbet, with Brachetto d'Acqui, Giacomo Bologna Le dulce: Chocolat fondant with dulce cream and cherry sherbet Le dulce: Chocolat fondant with dulce cream and cherry sherbet La framboise: Fresh raspberry surprise inside white chocolate sphere, yuzu ice cream La framboise: Fresh raspberry surprise inside white chocolate sphere, yuzu ice cream Le cafe: Cappuccino L'atelier kitchen Famous fellow diner Executive chef of L'Atelier Steve Benjamin

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