oël Robuchon created in 2003 this new concept of restaurant, at the same time as in Paris, at the Hôtel du Port Royal, on rue de Montalebert, with his dedicated team: Eric Bouchenoire, Philippe Braun, Eric Lecerf for the cooking, François Benot for pastry and his long-time sommelier Antoine Hernandez.
The concept? A kitchen opened on a circular bar with 36 seats that allows clients to follow the service, to watch the succession of dishes, and to compose their own meal according to their appetite, as the menu offers all the great classics to taste in small, tapas-style portions. A large choice of carefully selected wines is available by the glass.
Attentive service, warm and casual ambience and impeccable cuisine directed by Joël Robuchon. High-quality cuisine in a friendly, elegant and cosy atmospher.