L'Atelier de Joël Robuchon brings the late chef's original concept to the Design District: a counter that wraps around an open kitchen, blending the interactive feel of a Japanese sushi bar with the tapas-style pacing of Spanish service, applied to Modern French cuisine. The 34-seat counter puts guests close to the cooking, with chefs and servers working the pass in full view. A team of Robuchon's protégés — Corporate Executive Chef James Friedberg, Executive Pastry Chef Salvatore Martone, and Culinary Director Alain Verzeroli — runs the kitchen today.
Two tasting menus anchor the dining room, the Evolution Menu Dégustation and the Seasonal Menu, both drawing on local and regional purveyors and rotating with the seasons. Dishes include marinated hamachi with toasted almond emulsion and Kaluga caviar, olive oil-poached halibut in a clam-vermouth broth, crispy skin duck breast with caramelized plum and pistachio, and a foie gras royale finished with parmesan foam and essence of Maury. Stuffed heritage chicken with madeira velouté and Mediterranean branzino in lemon balm emulsion round out the seasonal offerings.
The room, which opened in 2019, is built as a deliberate callback to the original Paris L'Atelier from the early 2000s — dark wood, red accents, and glass cloches over the counter.
Michelin awarded the restaurant Two Stars in the 2026 guide.
Two tasting menus anchor the dining room, the Evolution Menu Dégustation and the Seasonal Menu, both drawing on local and regional purveyors and rotating with the seasons. Dishes include marinated hamachi with toasted almond emulsion and Kaluga caviar, olive oil-poached halibut in a clam-vermouth broth, crispy skin duck breast with caramelized plum and pistachio, and a foie gras royale finished with parmesan foam and essence of Maury. Stuffed heritage chicken with madeira velouté and Mediterranean branzino in lemon balm emulsion round out the seasonal offerings.
The room, which opened in 2019, is built as a deliberate callback to the original Paris L'Atelier from the early 2000s — dark wood, red accents, and glass cloches over the counter.
Michelin awarded the restaurant Two Stars in the 2026 guide.