L'Atelier de Joel Robuchon

1	2 Drink menu on an iPad	3 Prep cook	4 Sommelier
5	6 Veuve-Clicquot Champagne	7 "L'Amuse-Bouche": Foie gras parfait with port wine reduction and parmesan emulsion	8 Veuve-Clicquot Champagne
9 "Les Crevettes": Shrimp carpaccio with lemon vinaigrette	10 "Les Crevettes": Shrimp carpaccio with lemon vinaigrette	11 "Le Celeri-Rave": Meli-melo of celeriac and truffle with granny smith wasabi mayo	12
13 "Le Saint-Jacques": Sea scallop cooked in the shell with chive oil on an artichoke jus	14	15 "Le Foie Gras": Foie gras herb tortellini served in a bouillon with matsutake and white soy sauce	16 "Le Turbot": Seared turbot filet, shellfish butter with crushed fingerling potatoes and black truffle
17	18	19 "Le Veau": Veal hanger, chanterelle mushrooms and comte grantines macaroni	20 "Le Veau": Veal hanger, chanterelle mushrooms and comte grantines macaroni
21	22 "Les Fruits Tropicaux": Litchi mousse on a thin black currant tuile, Carribean sorbet	23	24 "Le Caramel": Caramel mousse, black pepper financier and popcorn ice cream