This presentation immerses guests in a dining experience where guests are part of the action, separated by a counter between kitchen and main dining area. Mr Robuchon has likened L’Atelier to an artist’s studio, where diners can witness chefs create, prepare and cook innovative dishes right before them, and chefs have the pleasure of watching diners enjoy their meal. Consequently, the level of interaction between chefs and diners will be heightened, encouraging the chefs to better their craft. What Mr Robuchon wants to convey at L’Atelier is the atmosphere of conviviality that lets diners relax, be liberated and enjoy a great meal.
At L’Atelier de Joël Robuchon, guests enter a whole new realm of fine dining. After shocking the culinary world with his retirement at 50 years of age, Mr Joël Robuchon returned to the kitchen with the idea to create L’Atelier. Drawing inspiration from the simplicity of Japanese cuisine and the vibrant atmosphere in Spanish tapas bars, the Atelier, meaning “workshop”, was born. “This concept has convinced me that its informality and conviviality, where you can have just one dish or a whole dinner, is the way people want to eat today. In addition, you have the theatrical aspect, of being able to watch the food prepared.” – Joël Robuchon on L’Atelier.
The L’Atelier interior décor lies in the hands of world-renowned designer Pierre-Yves Rochon who designed the first L’Atelier in Paris in 2003. Kitted out entirely in black and red furnishings to streamline the signature dramatic sleek look for the Atelier concept, the restaurant also dresses its servers in black. The a la carte menu offers classic and tasting portions, with a focus on presenting premium ingredients in their simplest form to flesh out the essence of the produce.
Address: L’Atelier de Joël Robuchon, Hotel Michael, Level 1, Singapore