L'Atelier de Joel Robuchon Etoile

"High-flying gastronomy served by way of small sharable plates in a fun, unstuffy setting. Critics have raved about dishes of foie gras in port jelly with Parmesan cream, sea urchin with wasabi mousse." Full review

"Dishes are precise and tasty like the salad with foie gras, artichokes, black truffle and Parmesan shavings; the black cod in daikon broth with a dash of yuzu; and the caramelized quail." Full review

"Paris, London, Las Vegas, Tokyo, Taipei, Hong Kong, Singapore and back to Paris: the destiny of these Ateliers, in tune with the times, has been an international one." Full review