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Andy Lynes

Robuchon in London

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Strange, me and Rachel were talking about Atelier the other night before I read this. Our conclusion was that there is no way the British public would endure the queueing system (if it is still in place?) more than once or twice, especially on cold/wet evenings. :hmmm:

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That's what they said about the French..... Anyway the Atelier concept was created with just this end in mind, Paris, Tokyo, London, then who knows?

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They did indeed say that about the French, interesting to see what happens now the cold weather is coming or indeed what happens if the quality of the food drops a notch or to (not saying that it will).

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In my opinion, the food is only getting better..Have you eaten there, yet?

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I ate there just after it first opened and enjoyed it a lot but I did have reservations (excuse the pun) about the queueing and the seating. The queue was fun just the once because everybody there was obviously coming because of a love of food and not necessarily because it was the 'in place' to dine. However, I wouldn't have stood there in the rain. I also don't like the way they place a single diner or couple from the back of the queue before the group of four waiting at the very front. The problem was made worse by the fact that they didn't enforce any sort of table turning (not something I normally advocate) and people could end up waiting outside for an awful long time if people inside linger over their wine.

Another thing that might put the British off is the price. Dinner for 2 came to around the £200 yet you sit at counters - it just doesn't seem right for that sort of money. In its defence i would say that the food is excellent.

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Atelier in the UK. It is rumoured that Gordon Ramsay has had a hand in this.

Robuchon influence on Ramsay is quite clear. During my visit to Atelier, bowls of cherries sat atop crushed ice for guests to pick at. Ramsay used to serve cherries on top of ice as Petit Fours at Petrus :hmmm:

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Remember in GR's first book there were several things which I thought reminiscent of JR or his books; cappucino of haricots blancs; tomato and basil tarts &tc (my memory fails me)

Since then I get the feeling the influence has waned, and GR has developed his own distinctive voice

J

PS I think he tried the cherry thing first back at aubergine, but the customers didn't like it as they preferred posh petit fours. they did cherries with coffee at Menu when I was there.

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Whoops! I meant to say Aubergine, never served Cherries at Petrus as far as I am aware.

I like Cherries :biggrin:

So do I, but I wish they'd do seedless ones

they can do seedless grapes and seedless watermelons... why not cherries... :angry:

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I love atelier in paris,

and think it could work here. I had the gazpacho for starter and desert it was so good (5 dishes in between also). The pigeon with Foie, in steamed cabbage is a 3* dish just to remind people who he is.

It's these cheeky contradictions that I think helps it work, it's irreverent and referential.

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never served Cherries at Petrus as far as I am aware.

I had cherries on several occassions at Petrus, served with the petit four as far as I remember. A really nice touch I thought.

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Maybe I should post this in the France board, but I am thinking of going to Robuchon in Paris in December and was interested in whether you can book if you agree to come at 11.30 (I am thinking about lunch)? Also this would be lunch before a proper 3* meal, so do people think this might be too much? What is the format? Can you just have a two or three dishes each? Or is there a lot more pressure to order more? Thanks for all the help.

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Maybe I should post this in the France board, but I am thinking of going to Robuchon in Paris in December and was interested in whether you can book if you agree to come at 11.30 (I am thinking about lunch)? Also this would be lunch before a proper 3* meal, so do people think this might be too much? What is the format? Can you just have a two or three dishes each? Or is there a lot more pressure to order more? Thanks for all the help.

Most certainly.

It's probably an excellent lunch option, pre big dinner.

you can order as much or as little as you like, and the small/mid sized portions mean you can control your intake better than in most places.

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BIG SCOOP!

I had dinner last night at L'Atelier, and Philip Braun (chef and part-owner of the restaurant) confirmed that there will indeed be an Atelier London, located in the aforementionned Marriott.

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