Opened in November 2017, L'Atelier New York is the late Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. Currently with 10 distinct locations around the world, each restaurant feels of-its-place, staying true to the original Parisian roots, while drawing inspiration from the surrounding city and neighborhood--including New York's Meatpacking District.
L’Atelier’s name refers to a craftsman’s workshop, emphasizing Chef Joël Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.
The format of the menu at L’Atelier allows guests the flexibility to create their own experience. A meal can be composed of an à la carte selection of small plates, appetizers, and entrées. Or, guests may select from several tasting menus composed by the chefs. This includes a 5-course “Menu Végétarien;” a 4-course seasonal tasting with choices for each dish; and 10-course “Menu Evolution.”
A team of Robuchon protégés, including Culinary Director Christophe Bellanca, Executive Pastry Chef Salvatore Martone, and Master Baker Tetsuya Yamaguchi--who were awarded 2 Michelin stars in the 2019 Guide--carry on the brand's legacy, while moving the restaurant forward.