Having awarded a star in the Bangkok’s debutant of Michelin Guide, L’Atelier de Joël Robuchon claims the status as one of the biggest contenders in top-tier French fare. Known for meticulously applying imported fresh ingredients and giving them exquisite “à la Robuchon” touch, the restaurant has recently launched a five-course autumn menu that showcases the best taste fall and winter have to offer only until 15 December.
After all-time classic amuse-bouche of foie gras mousse with layer of port wine and parmesan foam, your palate will be enticed by a lineup of earthy autumnal ingredients as in the fricassee of seasonal mushroom with escargots served with toast topped with Ibérico ham and escargots, and the yolky soft egg and white truffle sitting atop crispy-yet-moist pan-fried risotto.
You choices of mains include a reinterpretation of liévre à la royale, a French classic hare dish to celebrate the hunting season. L’Atelier’s version sees intense hare meat laden with rich gravy of the wild rabbit’s blood and red wine, brought to subtlety by tagliatelle pasta. Another choice of mains is sea bass with chickpea mousse and turmeric foam. The course ends with the modern nod to poached pear with chestnut emulsion with tang from tangerine-bergamot sorbet.
