ith renowned restaurants in Paris, Tokyo and Las Vegas, legendary chef Joël Robuchon brings his breathtaking cuisine to Four Seasons Hotel New York at L’Atelier de Joël Robuchon.
Sophisticated and elegant, the interior glistens with rich details in light wood and black and red lacquer – blending the style of French designer Pierre-Yves Rochon with the iconic architecture of I.M. Pei. In keeping with its atelier (artist’s workshop) approach, the heart of the restaurant is the open kitchen – allowing guests to watch the culinary team at work.
Chef Robuchon focuses on the highest-quality ingredients, prepared with clockwork precision and abundant creativity. His casual French style shows a strong affection for Asian cuisine, with its simplicity of presentation, pure and flavourful sauces, and concentration on single, perfect ingredients.
With just 20 seats at the pearwood counter – considered the most desirable, with their view of the kitchen – and only 26 more at individual tables, L’Atelier offers an atmosphere that is both intimate and dynamic.
Connoisseurs of Joël Robuchon’s restaurants in Paris, Tokyo and Las Vegas will be delighted to discover a selection of their favourite dishes in New York, including the much-beloved
pommes purée truffée (truffled mashed potatoes) and the famed caille farcie de foie gras et caramélisée (free-range quail stuffed with foie gras). New dishes have been created exclusively for Four Seasons Hotel New York, with additional choices evolving with the seasons.
A nightly tasting menu is featured for those who cannot decide among the à la carte choices. Small portions are thoughtfully offered, allowing guests to create their own multi-course Robuchon experience.
Preparing the signature cuisine of L’Atelier de Joël Robuchon is Executive Chef Xavier Boyer and his team. Chef Boyer was personally trained by Chef Robuchon and most recently reigned over the kitchen of L’Atelier in London.