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-Christophe Bellanca, Culinary Director 

L'Atelier's name refers to a craftsman’s workshop, emphasizing Chef Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. 

Chef Robuchon's protégés carry on this culinary philosophy at L'Atelier New York, with a Modern French menu featuring iconic signature dishes, alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors.

L'Atelier's signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between our chefs, service team, and guests, and view into the creative process. Chef Robuchon’s original inspiration for the concept was to meld the interactive sushi counters of Japan, and tapas style of service found in Spain, with his Modern French cuisine.

L’Atelier New York's 34-seat dining counter is designed to evoke warmth and conviviality, and create a unique fine dining experience.

A team of Robuchon protégés, including Culinary Director Christophe Bellanca, Executive Pastry Chef Salvatore Martone, and Master Baker Tetsuya Yamaguchi carry on the brand's legacy, while introducing new dishes and ideas unique to L'Atelier New York.

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