L'Atelier de Joël Robuchon (London)
| Company type | Restaurant |
|---|---|
| Industry | Hospitality, Food service |
| Founded | 2006 |
| Founder | Joël Robuchon |
| Headquarters | London , United Kingdom |
Key people | Joël Robuchon (culinary director), Jeremy Page (executive chef) |
| Products | French cuisine |
L'Atelier de Joël Robuchon was a Michelin-starred dining establishment situated on West Street in Covent Garden, London. Occupying three levels, it comprised a ground-floor counter seating area, a formal dining room on the first floor, and a salon bar accompanied by a terrace on the top floor. The restaurant was under the culinary direction of renowned French chef Joël Robuchon, with Jeremy Page serving as the executive chef.
Description
Located to the northwest of Covent Garden and close to The Ivy, L'Atelier commenced operations in 2006. Its ground level featured walk-in dining without reservations outside busy periods, an uncommon practice at that time. Seating was arranged around an open kitchen concept, with decor dominated by black and red hues. The first floor contained La Cuisine, a more formal dining environment, while the third floor included a bar area and an outdoor terrace. As part of an international chain of twelve L'Atelier de Joël Robuchon venues, the London site was overseen by executive chef Jeremy Page, who took over from Xavier Boyes after gaining experience in other Robuchon restaurants.
Reception
In Eat London, Joe Warwick depicts the ground floor as dimly lit with a combination of black and red tones, likening it to an oversized bento box clashing with an 80s-style cocktail lounge. Guests seated at the sleek counter enjoy small plates featuring some of London's finest seasonal French dishes. Donald Strachan from Frommer's advises sitting at the counter to observe chefs crafting tapas-style offerings such as beef and foie gras mini-burgers, pig’s trotter on parmesan toast, and the signature egg cocotte with wild mushroom cream—all inventive creations presented with elegance. The à la carte menu adheres to a classic three-course structure using high-quality ingredients. Time Out commented on the interior’s "smart if somewhat outdated bento-box design" while commending the food quality, particularly highlighting the onglet served with polenta.
Jay Rayner writing for The Observer described the open kitchen layout as a "joyous experience" despite enduring a forty-minute wait and finding the bar atmosphere unconventional. While he criticized certain dishes—specifically Robuchon's spaghetti bolognese incorporating sun-dried tomatoes and olives—he praised the sweetbreads as outstanding and appreciated other elements of his meal. Matthew Norman from The Guardian awarded the restaurant an 8 out of 10 rating, valuing its uncomplicated culinary approach free from unnecessary embellishments. Terry Durack of The Independent gave it 16 out of 20 points, noting that while pricing could be challenging, the venue showed strong potential for excellence.
See also
- List of French restaurants
- List of Michelin starred restaurants
- List of Michelin 3-star restaurants in the United Kingdom
- L'Atelier de Joël Robuchon