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CLOSED: Hats off to you, Mr. Robuchon

It's not everyday every year that I'm treated to an extraordinarily fabulous gastronomic experience at one of the world's most celebrated restaurants.  The last time this occurred was when my mom bought me dinner at Bouley for my belated birthday...in September 2008.  Now, for those of you that follow my website regularly, you know that I tend to dine at relatively affordable restaurants, especially if I'm the one footing the bill.  

Theresa, my dear friend from home who currently resides in Dallas, was recently in Manhattan for a couple of days on business.  Her job allows for her to come to the city a handful of times per year, thus acting as a great excuse for the two of us to get together.  On Thursday evening, I met Theresa after work at her posh home-away-from-home, The Four Seasons Hotel on 57th Street.  After catching up over a few over-priced cocktails, she suggested that we grab a bite, and, that "the food menu in the bar simply would not do."  Theresa flagged the maitre d' and inquired about a table for two at the infamous L'Atelier de Joel Robuchon, which, was conveniently located within The Four Seasons.  "The only seating for two is available at the counter, which overlooks the open-kitchen," the maitre d' informed us.  Within minutes, the kind gentleman led us through the restaurant and beyond the hostess stand towards our front-row seats at the open-kitchen stage.  

L'Atelier de Joel Robuchon has been on my dining-radar ever since the Parisian-based restaurant opened its doors in Manhattan just a couple of years ago.  And now, I feel so blessed to finally be able to cross this institution of haute cuisine off of my "must try before I die" list.  Believe me when I say that my experience was nothing short of perfection.  From the incredible service and knowledgeable staff, non-stuffy atmosphere, and plates of delicacies that tasted just as gorgeous as they appeared, L'Atelier positively took my breath away.  C'est magnifique!

Theresa: thank you for treating me to the most fabulous dining expedition I've experienced in recent memory.  For me, it was truly a "Cinderella" moment.  

Please enjoy the pictures of my meal, below. 

View of the kitchen from my front-row counter seatPlace settingAmuse bouche: foie-gras mousse, port-wine gelee, parmesan foamScallop carpaccio with toasted poppy seedsFoie-gras ravioli in chicken broth, topped with shaved black trufflesLangoustine papillote with basil pestoAmuse bouche: smoked eel and foie-gras mousse trifleBraised veal cheeks with Thai jus and crunchy vegetablesAmuse bouche (dessert): tangerine curd, hazelnut brittle, hazelnut foamPassion fruit custard, 10 Cane Rum gratine, coconut foamHomemade caramel

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Reader Comments (1)

I KNOW that caramel must be tiny, but I'm convincing myself that it's the size of a brick, and I want it badly.

February 1, 2010 | Unregistered Commenterdonuts4dinner

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