Restaurant Background

New York’s E. 57th St. is home to the Four Seasons Hotel and its famed L’Atelier de Joel Robuchon restaurant. The restaurant was opened in September 2006, after a 2-year quest by owner Ty Warner to bring founding Chef Joel Robuchon and his world-class French cuisine to New York City. Since its opening, L’Atelier de Joel Robuchon at Four Seasons has been the recipient of numerous accolades and awards including a 2-star rating in the 2011 Michelin Guide, a 3-star rating from the New York Times, the James Beard Foundation’s Best New Restaurant of 2007, and designation as a top 10 New York restaurant in the Zagat Restaurant Survey for 2008, 2009, and 2010.

Chef Joel Robuchon is known the world over for creations made only from the freshest and best ingredients: creations that feature cutting-edge creativity, minimalist presentation, and his signature “clockwork precision.” Every Robuchon dish is designed to provide exceptional quality and flavour without being ostentatious and excessive. Critics have raved about his La Caille Farcie de Foie Gras et Caramélisée and L’Agneau en Carré Doré a la Fleur de Thym.

The interior at L’Atelier de Joel Robuchon was designed by Pierre-Yves Rochon, the famous French designer responsible for creating the original L’Atelier de Joel Robuchon style. Rochon commiserated with architect I.M.Pei to make sure the restaurant blended beautifully with the existing hotel in both style and design. The combination is a space with a casual feel and a minimalistic decor, accented with bright colours. The tables are arranged in a U-shape to create a theatrical feel in which guests become the audience watching a culinary “performance” put on by kitchen staff.

Restaurant Experience
During our dinner our waiter felt more like a friend than an employee of the restaurant. Throughout the meal he began to be an integral part of the experience, often checking in with us and conversing about our newest dishes.

The restaurant’s sommelier
has assembled an international collection of more than 550 wines for guests to choose from, each one offering a unique compliment to the food it is paired with. This is where our waiter really became essential. He was able to make wine recommendations personalized for both of our personal wine preferences, taking into consideration what flavors of food we would be experiencing on our palettes.

We enjoyed the highly recommended tasting menu. It runs $190 for 9 courses of pure indulgence; also available is a wine pairing for each course for $95. Each course is like a work of art. The angel in you doesn’t want to ruin the beautifully designed dish, and the devil in you is dying to taste the first bite. We had the best seat in the house at the bar, overlooking the chefs creating their masterpieces. This wasn’t your typical bar seat, as it surrounded a culinary display rather than a section of spirits. The bar only seats about 15 or so people, so make sure you request this seat when you make your reservation (this is ideal for a party of 2).

The pastry chef, Salvatore Martone, adds his own creative flair to top off an exceptionally exquisite meal. Guests will be thrilled from start to finish regardless of their menu choices.

Second to the food is the impressive, yet intimate atmosphere of L’Atelier de Joel Robuchon. With a total seating capacity of
just 46 guests, you’ll find it to be a very personal dining experience, surrounded by energy of other delighted customers. The restaurant is only open until 10:15 PM and reservations are highly recommended.

– Current Tasting Menu With Paired Wine –

LE CAVIAR

Delicate Chilled White Asparagus Gaspacho With Caviar

Macon-milly-lamartine, Les Heritiers Du Comte Lafon, 2009

LE HAMACHI

Hamachi Sashimi With Minty Guacamole, Citrus Dressing

France, Premières Côtes De Bordeaux, Château Reynon 2009

LA LANGOUSTINE

Crispy Langoustine Papillote With Basil Pesto

France, Loire Valley, Sancerre “le Rochoy” Domaine Laporte, 2009

LE FOIE GRAS

Seared Foie Gras And Kumquat Compote, “pain Dépices”

Riesling Grand Cru ”schlossberg” Domaine Paul Blank, 2007

LE BAR 

Roasted Sea Bass, Lightly Sautéed Vegetables, Barigoule Jus

Usa, Chardonnay, Hanzell Vineyards, Sonoma Valley, 2009

LE CANARD

Long Island Caramelized Duck Breast With Spices And Nuts, Zucchini Nipitella

France, Burgundy, Savigny Lavieres, Domaine Tollot- Beaut 2008

LE BOEUF 

Seared Wagyu Hanger Steak with Micro Spinach And Fresh Wasabi

Châteauneuf-du-pape, Maison Tardieu-laurent, 2008

***

LE CHEESECAKE

Cranberry And Mascarpone Cheesecake

LE CHOCOLAT

Chocolate Cream, Bitter Chocolate Sorbet And Oreo Cookies

Canada, Riesling Icewine, Peller Estates, Niagara Peninsula, 2006

LE CAFÉ – LE THÉ

Et sa Friandise

Espresso Coffee Served with Nougat

[nggallery id=93]

Comments are closed.