CULINARY VISIONARY
L’Atelier de Joël Robuchon is situated in the Miami Design District, a perfect location for a restaurant that is home to some impeccably-designed dishes. “L’Atelier” roughly translates to a craftsman’s workshop, and indeed, the innovative, unique plates that make up the menu here are famed French Chef Joël Robuchon’s works of art. Even the sleek, sexy look of the restaurant has been thoroughly thought out: arresting reds and blacks, glass-enclosed ingredients such as spices and vegetables, and of course, the intimate Japanese-style bar seating, which accommodates 34 and allows for increased interaction between the chefs, waiters, and guests.
OOH LA LA!
“Menu Evolution,” guides guests through ten courses of the best L’Atelier has to offer. My first, “Le Caviar Et Le Crabe Royal,” was beautiful: A white crustacean jelly orb that, when cut into, releases a scrumptious, generous portion of caviar and flavorful slivers of Alaskan king crab. The orb was placed in a celery vanilla cream that, when paired with the crab and caviar, created a creamy, refreshing mix of savors. Next, “La Truffe Noire,” with Black truffle, “Parisian gnocchi”, celeriac, and mimolette tuile. The gnocchi didn’t have the same chewy texture that Italian gnocchi often has—Instead, it was so soft and light that it just disintegrated, melting away to leave the taste of quality cheese in its wake. The truffle brought in another memorable element, adding woody and earthy hints to the irresistible cheesy gnocchi.
THE LOBSTER AND THE QUAIL
“Le Homard” was up next. The delicate dish includes bits of Poached Maine lobster that lie in an anise hyssop broth amongst bok choy, jicama, and black trumpet mushroom. The mushroom ruled the taste of the broth, which lent its bold flavor to the delightful lobster, heightening my foodie satisfaction! For the main course: “La Caille.” The two pieces of caramelized free-range quail were exquisite; the honeyed skin gave way to the soft meat inside, which fell apart in my mouth. A deeper bite into the quail caused foie gras to ooze out, packing a punch of distinct taste that harmonized with the quail’s meat. A side of Robuchon’s famous mashed potatoes completed the entrée, and yes, they are worthy of all of the mania that surrounds them! With its buttery goodness and silky quality, I was easily obsessed.
CHOCOLATE CREATIONS
Our dessert was the inventive “La Cloche Au Café,” a sweet treat that’s arranged to resemble a mushroom in a forest. The “dirt” of the forest floor was represented by cocoa crumbles, rice puffs, dried yogurt, and graham crackers, while the “stem” of the mushroom was white chocolate with an interior milk chocolate mousse. The top of the mushroom was a coffee mousse that conquered the flavor of the kooky dessert. Chocolatey heaven was abundant with all of the different types of smooth chocolate that encompassed the “mushroom.” While L’Atelier offers plenty of lovely desserts, you must try this one—This coffee/ chocolate combination is better than even the best tiramisu! All in all, L’Atelier displays the art of food in ways that will astound you, from dazzling plate presentations to flavor combinations that you could have never before imagined.
151 N.E. 4 1 ST., SUITE 23 5, MIAMI | latelier-miami.com
By Aaliyah Pasols