La Cuisine de Joël Robuchon, the restaurant on the first floor of the building can be compared to actually dining in a kitchen.

Seated in the traditional restaurant format, patrons can easily observe their dishes being prepared in the accessible open plan kitchen.

Olivier Limousin is L’Atelier and La Cuisine executif chef.

Every dishes from the “A la carte” menu has been carefully created with the highest quality of ingredients and according to product seasonality, you will be offered as well a larger menu of Joel Robuchon creations which will evolve over time using the superb wood fired oven.

The wine list at L’Atelier de Joël Robuchon has approximately 370 references, most of which are French although there will be a significant presence from other old world and new world producers. There are 20 wines available by the glass and 21 champagne marques.