The culinary world became so much richer in the spring of 1945 when legendary Joël Robuchon was born in French Poitiers. He started his professional career as one of the very best chefs in the world already as a teenager of 15 years and after numerous awards, praise and tributes the chef told the world in the mid nineties that he would retire at the age of 50. That never happened and today Joël Robuchon is one of the most awarded chefs and runs 18 restaurants around the world.

After several TV appearances after the retirement 1996, and still in the limelight, Joël Robuchon made his comeback by developing the French haute cuisine when he launched his L’Atelier de Joël Robuchon Saint-Germain in 2003. Instead of the expected white tablecloths and candles it was now an inventive new concept, more similar to a sushi restaurant or a tapas bar than the traditional haute cuisine venue.

A U bar dining room divided into two halves for up to 40 guests and an open kitchen for everyone to watch at in between is the simple, yet brilliant, concept designed by Pierre-Yves Rochon. Not a single table in sight, but the red and black-lacquered dining room works perfect and the atmosphere of the restaurant is relaxed and opens up for conversations with strangers sitting just next to you on the neighbouring bar stools.

You can have a suggested set menu, but we recommend going all in on the restaurant’s tapas concept ordering in what you feel for until you are full up. The menu is regularly changed, but several main ingredients and classics like the truffle potatoes will be present. The cuisine is not as advanced as the true Parisian heavyweights, but it is still brilliant and delicious French contemporary haute cuisine.

We have tried many courses over the years and it is rare that anything disappoints so it does not matter if you decide to go for a lobster, lamb chops or veal chest, whatever you choose will probably make you very satisfied. wbpstars.com’s personal favourite at the moment is the caramelized quail stuffed with foie gras and the signature potatoes with truffles. Every single atom of it tastes fantastic.

Joël Robuchon’s faithful companions, the Chefs, have certainly made a truly outstanding assistance in making L’Atelier de Joël Robuchon Saint-Germain a great restaurant well deserved of its recognition.

Make sure to make a reservation at the only available 6.30 pm spot if you want to be sure of availability. You are not guaranteed any seat if you show up later, but an early dinner at L’Atelier de Joël Robuchon Saint-Germain just creates time for more to do in the enchanted Parisian evening.

Written by Andy