Eat, Fly, Places we ate at before we turned Vegan
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Taiwan: Taipei – L’Atelier de Joel Robuchon Restaurant 侯布雄法式餐廳 (Taiwan Travel Review Series)

L’Atelier de Joel Robuchon (侯布雄法式餐廳) is one of the best meal experiences I ever had, joining the ranks of Restaurant Gordon Ramsay @ Hospital Road in London, and Saito Sushi in Tokyo. Taiwan does not have Michelin Star ratings, but Robuchon is acclaimed by many local Taiwan reviews as one of the best French food in Taiwan and it is not hard to see why after this experience! Joël Robuchon is a French chef who operates a dozen restaurants in Hong Kong, Las Vegas, London, Monaco, Paris, Singapore and Tokyo, with a total of 28 Michelin Guide stars among them – the most of any chef in the world, so L’Atelier de Joel Robuchon is one of his restaurants in Taipei.

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L’Atelier de Joel Robuchon Restaurant (侯布雄法式餐廳) – Counter Seats

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L’Atelier de Joel Robuchon Restaurant (侯布雄法式餐廳) – Black and Red Theme

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Perfect view of the kitchen action!

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Christmas decor!

L’Atelier de Joel Robuchon’s décor is dark, red, modern with dim lighting. As we made a reservation pretty early on, they put us at the counter seats right in front of the open kitchen so we could see all the action. Highly recommend to ask for these counter seats if you reserve early! We tried the degustation menu which comprises the below dishes:

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The Chef De Cuisine (Olivier Jean), Sommelier and servers were all very friendly. Chef Olivier had only just arrived in Taipei from France 2 months ago. He is obviously very hardworking, passionate about producing high quality, visually appealing dishes. On top of his cooking talent, Olivier was very kind to explain the cooking process of some of the dishes.

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Such a privilege to be able to talk to the Chef de Cuisine, Mr Olivier Jean, to learn about the cooking process!

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Chef Olivier busy at work – slicing the Iberico ham!

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Our Fun-loving sommelier posing behind the wines

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Red – Pinot Noir..

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And my favourite type of wine – Moscato, which apparently goes well with Foie Gras!

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Amuse Bouche – Pumpkin and Foie Gras Mousse

The first dish, Caviar on Salmon Tartar, with Cauliflower cream, already blew my mind in the presentation. One of the prettiest dishes I have ever eaten (though my friend with mild trypophobia has been quick to point out this dish makes her skin crawl). Nonetheless, there was caviar bursting with juicy fishy flavours with every bite, complemented by soft earthy cauliflower cream. Amazing start to the degustation menu.

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So pretty (taken on a phone camera).
Caviar on Salmon Tartar, with Cauliflower cream

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Caviar on Salmon Tartar, with Cauliflower cream – soft and glowy!

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Next up, Ricotta Ravioli with Mushrooms. Rich, cheesy ricotta cheese with sweet mushrooms. Perfect combi!

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Ricotta Ravioli with Mushrooms

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Ricotta Ravioli with Mushrooms – perfect 3-D plating

The most unforgettable dish for me has to be this sizeable Pan Seared Foie Gras with Japanese Mandarin Orange. Perfectly cooked tender piece of Foie Gras imported from Poland oozing fatty goodness with every bite. Goes extremely well with the citrus mandarin and cranberry sauce, and a trick we learnt from the Sommelier was to pair foie gras with sweet dessert wines like Moscato. The pairing further brought out the sweetness and rich liver flavor of the main. Wow…as the sommelier said “in France, we love eating our foie gras with sweet wine!” And the sides of sweet onion with berry and cassis sauce were a perfect complement to the foie gras and mandarin orange. Definitely one dish candidate for my “last meal in your life” conversations.

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Pan Seared Foie Gras with Japanese Mandarin Orange

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Pan Seared Foie Gras with Japanese Mandarin Orange – Pretty presentation of sweet onion with berry and cassis sauce

Time for N’s Lobster Bisque, made from fresh lobster essence without fishiness, and well blended with the tangy tomatoes. Another impressive, explosive flavours dish.

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Lobster Bisque – when it first arrives on our table

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And the final piece of art of Lobster Bisque – tastes as great as it looks!

I wasn’t supposed to have a dish when N was having his lobster Bisque, as I ordered the degustation menu with 2 less dishes, but Chef Olivier specially made a simple dish for me to try that is not on the menu! The Gnocchi with black truffles with light creamy sauce was a real treat from Chef Olivier. The starchy gnocchi was juxtaposed with flavourful black truffle slices, yet complemented with a light creamy sauce that doesn’t overpower the natural truffle flavor and smell. Beautiful!

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Gnocchi with black truffles

John Dory Fillet with ginger baby cabbage and lemongrass foam was a good combination. Love the slightly zingy foam on the fish. However, we found the smaller fish slice was slightly overcooked, so the meat was tad drier, harder and drier. The larger piece was perfectly cooked!

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John Dory Fillet with ginger baby cabbage and lemongrass foam

Free range quail with stuffed Foie Gras, served with potato puree. It is hard for anything with Foie Gras to taste plain, but the gaminess of the quail and buttery texture of foie gras brought the explosive twang to new levels!

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Free range quail with stuffed Foie Gras, served with potato puree.

Grilled hanger steak with seasonal vegetables – Medium rare perfection. Pure steak with salt which emphasizes the natural flavour of the beautiful piece of meat. N enjoyed this a lot!

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Grilled hanger steak with seasonal vegetables

We were stuffed but there is always a second stomach for desserts! First dessert was a Lime Mousse with Sable Breton, lemon, honey jelly and yogurt. The dessert was textured a lot like an egg, with the yolk like lime mousse softly overflowing when cut. The honey jelly managed out all the sourness and acidity in the dessert. One of the most beautiful dessert shots I managed to achieve with my camera phone.

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Lime Mousse with Sable Breton, lemon, honey jelly and yoghurt
(shot on camera phone)

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Festive decor over Lime Mousse

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If I had to pick a favourite dish of the night, L’Atelier de Joel Robuchon truly saved the best for last – Pear Mousse in sphere sugar ball with maple syrup ice cream. Carefully airblown sugar ball, quite like the decorative balls hung on Christmas trees during Christmas,  that envelopes citrus pear mousse within. Maple ice cream and collapsed sugar ball bits was sweet but in small quantities to complement the citrus pear mousse. Perfectly aesthetic dish with right levels of sweetness in its fillings. 

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L’Atelier de Joel Robuchon’s best for last – Pear Mousse in sphere sugar ball with maple syrup ice cream

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The perfect sphere…

If there was Michelin star ratings in Taipei, Robuchon is definitely 3 star level! Must Try!!

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Privileged to get a shot with Chef Olivier and Sommelier 🙂

In case I haven’t convinced you of the amazing service, they packed our bread and the bag even came with instructions of how to keep the bread, and how to re-heat for optimum taste!

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Full sets of posts that might be useful for your Taipei planning:

For locations outside of Taipei:


L’atelier de Joël Robuchon Taipei (侯布雄法式餐廳)
Address: 台北市信義區松仁路28號5樓, Taipei, Taiwan 11073 (In Bellavita Mall)
Phone: +886 2 8729 2628/29
Email: [email protected]
Website: http://www.robuchon.com.tw/
Operating Hours: Mon – Sun: Lunch: 11:30 – 14:30, Dinner: 18:00 – 22:00
Seats: 68 seats (Bar: 32 seats / tables: 36 seats)

Directions: 大眾交通工具:捷運:市政府站3號出口公車:台北市消防局站(281、282、284、32、611、669、270、621、647 ~ 650、912、 915、市民小巴7路(信義線)、棕15、棕6、棕7、綠1 ~ 藍5)聯合報大樓站(204、212、232、240、259、263、270、281、299 台汽(台北-基隆、金山) )( 市政府站(621、294、611、266副、20、288、612、284 ~ 仁愛幹線), (259、2、77、37、46、69、537)
自行開車:市民大道:永吉路出口下至第2個紅綠燈遇忠孝東路左轉至松仁路右轉。中山高南下:成功路出口下至向陽路右轉,遇忠孝東路右轉,遇松仁路左轉。中山高北上:建國高架橋信義路出口遇信義路左轉,前行至基隆路左轉,遇松壽路右轉,遇松仁路左轉。北二高方向:木柵往辛亥路方向下至基隆路右轉,前行遇松壽路右轉,松仁路左轉。

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