So my girlfriends wanted to take me out one night to celebrate. They asked for a place to eat. Any place that I've been wanted to try. And of course, L'Atelier de Joel Robuchon came to mind. This small restaurant located in the Four Seasons Hotel has always been floating around in my radar but I never pulled the trigger. So they happily made my wishes come true with a reservation for 4 at the counter at 8pm on a Friday night.
We arrived a little early and sat at the bar drinking sparkling water and complementary nuts and olives. These were really really good. As we waited past our reservation due to the amount of people sitting at the bar, we were glad with the tray of food. We were getting quite hungry and antsy at the same time. However, we wished we had ordered drinks instead.
When were finally seated at the bar, we saw this (picture below) right in front of us. That's the kitchen, completely open for viewing. Lots of fresh food were placed on the shelves while workers finished plates. In the back were the stoves and ovens where chefs made fresh produce and meat into something fantastic.
For appetizers, Salami Esq. had the foie gras ravioli served in chicken and herb broth. This was really good. The fattened goose liver melted between the thin pasta sheets and the broth was clear and delicate. The herbage was a little overwhelming but easily pushed to the side.
Soft-Boiled Eggs on Piperade, Iberico Ham and Parsley Oil. The flavors though delicate were really rich as well. You can't really see the eggs but they're in there. The piperade was different from what you would normally find in this Basque dish which is mainly onions, green peppers, and tomatoes. The Iberico ham was cut into slivers and strewn over the dish created a beautiful contrast in colors and flavors.
Crab Meat with Avocado Cream and Tomato Powder. She not only loved this super delicate crab dish but she also loved the presentation. So much so that she (jokingly) thought about stealing that egg. Anyway, the flavors of the crab wasn't overwhelmed with the avocado not the tomato powder. She was a very happy camper.
Free-Range Caramelised Quail Stuffed with Foie Gras, Potato Purée which she loved. Although a quail may be small in size, it was definitely rich enough to satisfy her hunger. The meat was tender, the foie gras was rich, and the potato was creamy goodness.
Roast Hanger Steak, Sautéed Shallots, Shishito Peppers and was really happy as well. With a nice seared crust, they dug in and gobbled this up. The shallots had a nice channelization that added that slight sweetness to an otherwise savory dish. I knew they really enjoyed this and left nothing on the plate to be wasted.
L'Atelier de Joel Robuchon
The Four Seasons Hotel
57 East 57th Street
New York, NY 10022