I'm a huge fan of Joel Robuchon and his L'Atelier restaurants around the world. After a week of business in Shanghai in the High Tech area, I spent the weekend in the Bund area before flying back on Monday. The Shanghai location is located in Bund 18, here was the entrance during daylight hours.
At ground level there is a cafe with take away pastries.
Temptations...
Then heading upstairs to the L'Atelier and welcomed in the restaurant's signature style bar seating around the kitchen.
Kicking the meal off with butter and bread.
One of my favorite bread baskets anywhere!
An amuse of warm foie gras mousse on the bottom with a parmesan foam. Extremely tasty!
First course was the classic Robuchon caviar over crab and a gelee with dollops of cream. Very decadent.
Then one of my all time favorite Robuchon dishes I hadn't had since Paris, Le Langoustine. Raviolis filled with langoustine (think softer and sweeter baby lobsters) with a foie gras and truffle sauce, fresh grated black truffles and blanched cabbage that provided a great crunch.
Went with the 2007 Vina Ardanza Rioja for the main course and paired perfectly.
For the main course, I went with the wagyu cooked with peppercorns. It was a perfect piece of meat, but honestly had too much seasoning, meat of this quality doesn't need much to make it shine.
Of course had to have the best Robuchon pomme puree, there is nothing else like the way they do it.
Then to cap off a great meal, the Le Chocolate dessert, a classic and always amazing.
Another amazing meal at a Robuchon restaurant, as it turned out, I went back the next night as well... Check out that post here.
Trip links:
- Shanghai
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