L'Atelier de Joel Robuchon

[cabrales]

Gayot recently reported: "Originally slated to open in January 2003, the much anticipated opening of master chef Joël Robuchon's new restaurant in The Hôtel Pont Royal in Paris has been pushed back to **mid-March.** Seven years ago, Robuchon, who had been named Cuisinier du Siècle, Chef of the Century, retired at the peak of his career. Now he is returning with the goal of creating chic and affordable cuisine in a totally new restaurant concept."

http://www.gayot.com/restaurants/parisnews.html

[cabrales]

I called the hotel where the Robuchon venue will be situated, and was told early March was the currently hoped-for date.

When I asked whether hotel guests would have an ability to make reservations, the hotel indicated the arrangements were not clear at this point. Note that a 300 euro rate was available upon request of whether a discounted room rate was available. The lowest listed rate is higher than 300 euros.

[mogsob]

I passed by the hotel last weekend. From the look of things, March 2003 is an overly optimistic view on a probable opening date.

[lizziee]

Any updates on what is happening with Robuchon's new venture?

[fresh_a]

Won't be open for another week or two...

[lizziee]

Thanks fresh a. Would you let us know when it does and what people are saying about it?

[fresh_a]

Of course- and especially when I try it!

[robert brown]

It's a race between Joel Robuchon and Wylie Dufresne.

[David Bizer]

In today's free Metro newspaper, there is a two page spread on Robuchon and the new restaurant. He wanted to have it open on Monday, April 7. That's his birthday. BUT, it's not going to happen. Nevertheless, he hopes it's open by the end of the month.

[Felice]

I just called the Hotel Pont Royale to check for the opening of Robuchon's restaurant and they said two more weeks!

[42390]

I walked by and looked at l'atelier recently. Still lots of construction

work in progress. I say they are lucky if open by 01 May.

[MobyP]

It seems we let this slip quietly away - but has anyone been to Robuchon yet?

[vserna]

I tried to eat there May 5, but it turns out they were (finally!) opening to the public on May 7, a week ago.

No reservations taken. First come, first served. There's a large communal table facing the open kitchen - convenient for single diners, I guess. Average price per person, only 50 euros! (But wine can make this jump up...) There's even a dirt-cheap children's menu, I'm told. Grilled crawfish (langoustines) will be great, Joël promises.

French readers may find it interesting to see this Libération interview published May 10th:

http://www.liberation.fr/page.php?Article=109478

Edited May 15, 2003 by vserna (log)

[Andy Lynes]

Are you going to try and get a table again anytime soon? I'd love to hear about this place.

[Lesley C]

I have it on pretty good authority that Robuchon isn't doing any of the cooking.

I guess he's at the age where he just points a finger and shouts out orders.

[Andy Lynes]

He's in his late 50's I believe so I think he's earnt he right to just point and shout. I'm sure that simply by being in the kitchen he raises the standard of the food being produced.

[Bux]

"Robuchon Returns

Master chef Joël Robuchon opened his new venture, L'Atelier de Joël Robuchon, in the Hôtel Pont Royal on May 7 ...

... from time to time, Robuchon will prepare some of the dishes that made him a celebrity (such as truffle pie, potato purée, foie gras soup). His appearances will also be from time to time. The other good news is that Robuchon's goal for the menu is chic but not expensive: E 50 is the average bill. Grands crus are offered at cost price, and also by the glass. ..."

Readers of English may want to visit Gayot.com to read the complete article. It sounds as if the article was written earlier and updated to include the first sentence, but it's an interesting article. According to Gayot, the restaurant will accept reservations within one hour of arrival, but I've heard that lines have formed before opening times outside on the first few days. Tourists, no doubt.

[fresh_a]

A friend of mine went the other day, and said it was amazing. I was supposed to have further details from him during drinks last night, but I was whisked away to a full-on party for a Dior designer in a 6 story loft in the 19th instead. The supermodels won, but only for now.... Details later on this evening. On L'Atelier, that is...

[Louisa Chu]

fresh_a, oh no. Details on the Dior party too please! I would like to know what's served - and I guess we should center it on food and drink - at a 6 story loft party in Paris - albeit in the 19th but never mind.

[fresh_a]

It was a pretty wild ride... a friend of a friend sort of thing.. the apartment, if you can call it that, was on six levels, in what appeared to be a former atelier or factory of some sort... every level has a different room, all connected by a central staircase, so there was first a salon, then bedroom, then kitchen, then dining room, then entertainment room,etc. The entire building belonged to the designer whose party it was. The entire building was fronted by glass windows going the entire length from floor to ceiling... peopled with models, hanger-ons,designers,architects,etc,etc

As for the food, it was pretty much: Lay's chips,M&M's,and whatever one could salvage from the monster, stainless-steel fridge. Lots of alcohol, and illicit substances as well (which I did not partake of, of course!)

Oh yes, and a fantastic view of the canal near La Villette

Edited May 18, 2003 by fresh_a (log)

[fresh_a]

Still no details from my friend on L'Atelier. They take no reservations. Period. First-come,first-serve. I do know that my friend spent 235 Euros, wine included. A pretty good deal for 15 dishes, and a good bottle, no holds barred....

[mogsob]

As for the food, it was pretty much: Lay's chips,M&M's,and whatever one could salvage from the monster, stainless-steel fridge.

This post confirms the end of French culture as we knew it. I've never been so depressed. Please tell me that the models were at least petulant.

[fresh_a]

But this was just a cool b-day party, not a catered event. And most of the people were partaking of alcohol, not food.. I remember one great party for the Dior launch of "Higher" perfume for men under the Louvre pyramid which was well-catered, Potel and Chabot did it, I think, and I ate like a pig, and drank like a fish...

[mogsob]

I remember one great party for the Dior launch of "Higher" perfume for men under the Louvre pyramid which was well-catered, Potel and Chabot did it, I think, and I ate like a pig, and drank like a fish...

Ah, to eat like a pig and drink like a fish . . .

[mogsob]

NY Times on Robuchon

There was something about the review that was gnawing at me, other than the immediate hunger pangs it brought on. Then I hit on it. This place sounds positively . . . Italian. Could it be that the master of haute cuisine has created a restaurant that is fundamentally Italian (even if it does serve eclectic/French food)? And, if so, what would this do to the Maxim of Steve P?