French imports are French imports. They're expensive, delicious and well-maintained (we're not just talking
about the women). This month's émigré, Joël Robuchon, is no exception. After Paris, Tokyo and Vegas, his
precious Atelier has finally landed in Manhattan.
Opening today in the Four Seasons Hotel, L'Atelier de Joël Robuchon sports pearwood and black marble and, of course, the pared-down French cuisine that has foodies foaming at the mouth. The menu is mostly old favorites from the Paris location, like the Pommes Purée Truffées (that's truffled mashed potatoes to you) and Caille Farcie de Foie Gras et Caramélisée (caramelized quail stuffed with foie gras), but it's their local debut so it's all new to us.
The tiny spot is perfect for a quiet "get away from the masses" classic French meal. The dazzling open kitchen (almost the size of the restaurant itself) is flanked by coveted counter spots that are like front-row seats at the Garden. Take in the action—ogle the raw ingredients, dig the rotisserie flames in the back, and find out how the French stuff their quail.
You can make reservations for the counter seats at 6 p.m., but after that, it's good things coming to those who wait. Time to get acquainted with the Four Seasons bar...
Opening today in the Four Seasons Hotel, L'Atelier de Joël Robuchon sports pearwood and black marble and, of course, the pared-down French cuisine that has foodies foaming at the mouth. The menu is mostly old favorites from the Paris location, like the Pommes Purée Truffées (that's truffled mashed potatoes to you) and Caille Farcie de Foie Gras et Caramélisée (caramelized quail stuffed with foie gras), but it's their local debut so it's all new to us.
The tiny spot is perfect for a quiet "get away from the masses" classic French meal. The dazzling open kitchen (almost the size of the restaurant itself) is flanked by coveted counter spots that are like front-row seats at the Garden. Take in the action—ogle the raw ingredients, dig the rotisserie flames in the back, and find out how the French stuff their quail.
You can make reservations for the counter seats at 6 p.m., but after that, it's good things coming to those who wait. Time to get acquainted with the Four Seasons bar...
