Joël Robuchon International Relaunches Mayfair Site as L ’ Atelier Robuchon with Andrea Cofini at The Helm
- L ’ ATELIER ROBUCHON -
The Joël Robuchon International group has announced it will be relaunching its Mayfair restaurant as L ’ Atelier Robuchon London on Friday 15th September . The restaurant will be a counterpart to the starred international L ’ Ateliers ; Hong Kong ***, Miami **, Taipei **, Las Vegas * and Geneva *.
The relaunch is spearheaded by Executive Chef Andrea Cofini who joined the Robuchon brand in 2014 , serving at L ’ Atelier de Joël Robuchon ** in Paris and more recently , Robuchon Shanghai **. Cofini has worked alongside Group Executive Chef David Alves to ensure L ’ Atelier Robuchon London adheres to the group ’ s incredibly high standards .
On the menu , L ’ Atelier Robuchon London will celebrate some of the legendary Robuchon classics , from the much-revered Purée de Pomme de Terre ( often described as the best mashed potatoes in the world thanks to the 2:1 potato to butter ratio ), the Sea Bream Carpaccio - simply dressed with lemon and chive , to Quail with Foie Gras , all made using the incredible supply chain the group gained its initial success with . Cofini ’ s influence is felt in the regularly-changing modern and elevated additions to the menu , bringing his experience working across the globe to create elegant plates with accents of Asian flavours .
For Robuchon , provenance and quality of ingredients is of the highest importance , and to this day , all of the restaurants world-wide still hold a loyalty to legacy suppliers that have a decades long relationship with the brand .
The restaurant will see the return of the much-loved dessert trolley ; a sleek , marble-topped display of the best sweet treats from the kitchen including fresh á la minute Madeleines and expertly made patisserie classics . If one trolley wasn ’ t enough , L ’ Atelier will also boast a trolley dedicated to their exceptional cheese offering , with a daily-changing rotation showcasing the best of southern French and Italian cheeses .
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