L'Atelier De Joel Robuchon - Four Seasons Hotel menu

Iberian Ham

toasted tomato bread.

Tomato Gazpacho With Croutons

White Asparagus Custard

virgin almond oil.

Nicoise Salad

with confit tuna belly.

Seared Day Boat Scallops, Endive Salad

Maine Lobster

in sherry vinegar mayonnaise over sweet gem lettuce.

Caviar Over

a crisp poached egg, smoked salmon.

Foie Gras Ravioli

chicken, oriental herb broth.

Spaghetti With Asparagus

morels, poached egg and vin jaune.

Sauteed Amadai

in yuzu broth and lotus root.

Pan-Seared Sea Bass

lemongrass foam and baby leeks.

Steamed Dover Sole

with asparagus and lemon emulsion.

Pennsylvania Milk-Fed Veal

with morels and fava beans.

Roast Hanger Steak

sauteed shallots, shishito peppers.

Free-Range Caramelised Quail Stuffed

with foie gras, potato puree.

Roast Veal Loin

with lemon potato gnocchi, artichokes and veal jus.

Sliced Wagyu Rib-Eye

wasabi spinach and harlequin peppers.

Steak Tartare

with hand-cut french fries.

Selection

of fine imported french cheeses.

Tourmalet Sheep Cheese

black cherry jam.

Pressed Duck Foie Gras

toasted bread.

Zucchini Scented

with curry, mozzarella, ham and seasonal vegetables.

Crab Meat

with avocado cream and tomato powder.

Sea Urchin In Lobster Gelee

topped with cauliflower cream.

Organic Loche Duarte Farm Salmon Tartare With Cavia

Walu Carpaccio Refreshed

with yuzu, delicate spices and garlic crisps.

Poached Baby Kyusu Oysters

with salted butter.

Crispy Langoustine Papillote

Basil Pesto.

Green Asparagus And Macaroni

in a comte gratin, smoked veal baco.

Soft-Boiled Eggs

on piperade, iberico ham and parsley oil.

Ravioli Filled

with spinach and ricotta, morel.

Sauteed Squid

violet artichokes, tomato and chorizo.

Seared Scallop Cooked

in a shelf, spicy chive oil.

Pan-Seared Sea Bass

lemongrass foam and baby leeks.

Sauteed Amadai

in a yuzu broth and lotus root.

Seared Foie Gras

with cherries and fresh almonds.

Sweetbreads

with a sprig of fresh laurel and stuffed romaine lettuce.

Free-Range Caramelised Quail Stuffed

with foie gras, potato puree.

Beef And Foie Gras Burgers

caramelised bell peppers.

Langoustine Carpaccio

with poppy seeds and caviar.

Scallop Cooked In The Shell

with a spicy chive oil.

Sugar Peas Cappuccino On Spring Onion Custard

Steamed Dover Sole

with asparagus and lemon emulsion.

Caramelised Black Cod

with daikon and yuzu broth.

Free-Range Caramelised Quail Stuffed

with foie gras, potato puree.

Le Parfum Des Iles

passion fruit cream, rum granite, coconut silk.

Le Tendance Chocolat

chocolate cream, bitter chocolate sorbet and chocolate cream cookies.

Et Sa Gourmandise

espresso coffee or tea served with candy.

Le Tendance Chocolat

chocolate cream, bitter chocolate sorbet and chocolate cream sandwich cookies.

La Bulle

golden bubble filled with champagne sabayon, mandarin sorbet and orange supreme.

L'Erable

mascarpone and cinnamon mousse, pecan sable, pineapple and maple ice cream.

La Banane

caramelised banana with rum, milk chocolate mousse, crispy rice praline, banana cotton candy.

Le Mikado

orizaba chocolate cream with peanut strudel and coffee dome.

Le Souffle

orange blossom and grand marnier soufflé served with stracciatella ice cream.

Les Tartes

selection of traditional tarts.