Starting September 1st, L'Atelier de Joël Robuchon (located in Roppongi Hills), operated by Four Seas Co., Ltd., will begin selling a limited quantity (30 per day) of "Autumn La Degustation Gourmand," which uses autumn ingredients in a creative takeout menu unique to Robuchon that brings out the best in the quality of the ingredients.
In June 2020, L'Atelier de Joël Robuchon launched its first-ever takeout menu, offering everything from appetizers to dessert, with the hope that "each dish we create will bring you a moment of happiness." The restaurant is now offering a revamped version of its popular "La Degustation Gourmand" menu, perfect for autumn. "La Degustation Gourmand" begins with Joël Robuchon's specialty appetizer, "Lobster Jelly with Smooth Cauliflower Crème," followed by "Scallop Tartare with Grilled Eggplant Puree," "Braised Iberian Pork Cheek with Marinated Mushrooms," and three types of bread to pair with them, and ends with a light chestnut mousse with blackcurrant jelly for dessert. The included original paper placemats, spoon, and fork will allow you to enjoy your meal in style and style, wherever you are.
【La Degustation Gourmand Overview】
■Limited quantity: 30 per day
■Reservations start from: September 1, 2020
■Price: 3,900 yen (excluding tax)
■Contents: 3 dishes, 1 dessert, 1 of each of 3 types of bread, original placemat, knife, fork
■Size: Box (external dimensions) Width 24.5 cm x depth 8.5 cm x height 7.2 cm
■Retail location: L'Atelier de Joël Robuchon (Roppongi Hills Hillside, 6-10-1 Roppongi, Minato-ku) 2F)
■How to order: Reservations can be made in-store, by phone or online.
L'Atelier de Joël Robuchon 03-5772-7500 (Reception hours 11:00-20:00)
Online reservation URL: https://www.tablecheck.com/shops/robuchon-latelier-pickup/reserve?menu_lists[]=5ed095675f6ddfc48700862d
*Please place your order at least 2 days before collection
*Delivery is available for orders of 20 or more. Please call to discuss delivery location and other details.
■Product collection time: 11:30-20:00
■In the event of cancellation, the following cancellation fees will be charged:
Cancellation without notice: 100% Cancellation on the day of collection: 100% Cancellation the day before collection: 100% of the order amount
*The contents may change depending on the availability of ingredients
*Please note that we cannot accommodate allergies
*The estimated time for carrying the product is approximately 1 hour with an ice pack included
*The expiration date is the day of collection
*Prices shown include tax
*Product contents, period, price, etc. may be subject to change
【About the Menu】
By arranging your food and desserts on our “original paper placemats”, you can enjoy a stylish and enjoyable meal anywhere.
【Lobster jelly with smooth cauliflower cream】 Top row of image: far left
This is a special takeout version of Joël Robuchon's signature dish, featuring striking evenly spaced dots of green parsley sauce. It's an artistic dish that combines lobster jelly, shredded crab meat, and cauliflower cream.
【Scallop tartare with grilled eggplant puree】 Top row of image: second from left
Scallop tartare seasoned with olive oil and chives, topped with grilled eggplant puree made with ginger, myoga, and cornichons (pickles), and flying fish roe for added texture. The light flavor, which brings out the natural flavors of the ingredients, complements the seaweed butter and rice flour bread, which also has seaweed kneaded into the dough.
[Braised Iberian pork cheek with marinated mushrooms] Top row of image: third from left
This eye-catching dish, with its pink and orange garnish of red radish and carrot, combines braised Iberian pork cheek with whole grain mustard, marinated mushrooms and other seasonal mushrooms, broccoli, and mustard sprouts for a truly seasonal experience. Enjoy it with a "petit baguette," which has been baked daily by artisans since the restaurant opened.
[Light chestnut mousse with cassis jelly] Top row of image: far right
A sweet and sour cassis sauce is hidden in the chestnut mousse. The chestnut cream is shaped like a rose, and this gorgeous and luxurious dessert allows you to enjoy a variety of flavors and textures, from cream to marron glacé, mousse, and jelly.
【Bread Introduction】
Rice Flour Bread with Seaweed
Seaweed is kneaded into the rice flour dough. Seaweed butter is hidden in the center of the cube-shaped seaweed bread. Enjoy it with "Scallop Tartare and Grilled Eggplant Puree".
Petit Baguette
This is the restaurant's signature bread, whose taste and shape have remained unchanged since the founding of L'Atelier de Joël Robuchon.
Pavé
"Pavé," which means cobblestone in French, has a moist and soft texture.
[A special dish that can only be enjoyed in the restaurant: Lobster jelly with smooth cauliflower cream]
A dish that symbolizes Joël Robuchon, combining the flavors of the ingredients with artistic presentation. Enjoy the harmony of the soft cauliflower cream and lobster jelly that melt together. This time, we will be offering Joël Robuchon's signature dishes, specially tailored for a takeout menu.
About L'Atelier de Joël Robuchon
The first "L'Atelier de Joël Robuchon" opened in Roppongi Hills, Tokyo, in 2003, the world's first such restaurant. This counter-style French restaurant was created by "Joël Robuchon." Guests can enjoy food served right in front of them at the long counter as the chefs prepare their dishes in the open kitchen.
URL: https://www.robuchon.jp/latelier
Address: Roppongi Hills Hillside 2F, 6-10-1 Roppongi, Minato-ku, Tokyo
【L'Atelier de Joël Robuchon Executive Chef Kenichiro Sekiya】
Born in Chiba prefecture in 1979. After graduating from a vocational school and gaining experience at a hotel, he moved to France in 2002. Since 2006 he has worked at L'Atelier de Joël Robuchon in Paris. At the young age of 26, he was promoted to sous chef on the recommendation of Robuchon himself. He became chef at L'Atelier de Joël Robuchon in Roppongi, Tokyo in 2010. He became the first Japanese chef to win the 52nd "Le Taittinger" International Culinary Awards (Paris) on November 19, 2018, becoming the first Japanese chef to do so in 34 years.
[Information about the Joël Robuchon Brand Takeout Menu]
Each Joël Robuchon restaurant offers a variety of takeout menus to suit various occasions and purposes. At "Gastronomie ”Joël Robuchon”" and "La Table de Joël Robuchon," we offer a "Gourmet Box" that uses carefully selected ingredients to bring out the natural flavors of Robuchon's signature cuisine, allowing you to enjoy it in the comfort of your own home. This box also includes autumn-themed dishes.
Gastronomy “Joël Robuchon” (Ebisu)
"Gastronomy Gourmet Box"
Price (tax included): 48,000 yen for 2 people / 83,000 yen for 4 people
Contents: 8 types of cold dishes, hot appetizers, meat dishes, 8 types of small sweets
URL for details: https://www.robuchon.jp/topics/5190.html
La Table de Joël Robuchon (Ebisu)
"La Table Gourmet Box"
Price (tax included): ¥20,000 for two people
Contents: Four types of cold appetizers, a meat dish, and three types of small sweets
URL for details: https://www.robuchon.jp/topics/5200.html
Click here for company press release details
In June 2020, L'Atelier de Joël Robuchon launched its first-ever takeout menu, offering everything from appetizers to dessert, with the hope that "each dish we create will bring you a moment of happiness." The restaurant is now offering a revamped version of its popular "La Degustation Gourmand" menu, perfect for autumn. "La Degustation Gourmand" begins with Joël Robuchon's specialty appetizer, "Lobster Jelly with Smooth Cauliflower Crème," followed by "Scallop Tartare with Grilled Eggplant Puree," "Braised Iberian Pork Cheek with Marinated Mushrooms," and three types of bread to pair with them, and ends with a light chestnut mousse with blackcurrant jelly for dessert. The included original paper placemats, spoon, and fork will allow you to enjoy your meal in style and style, wherever you are.
【La Degustation Gourmand Overview】
■Limited quantity: 30 per day
■Reservations start from: September 1, 2020
■Price: 3,900 yen (excluding tax)
■Contents: 3 dishes, 1 dessert, 1 of each of 3 types of bread, original placemat, knife, fork
■Size: Box (external dimensions) Width 24.5 cm x depth 8.5 cm x height 7.2 cm
■Retail location: L'Atelier de Joël Robuchon (Roppongi Hills Hillside, 6-10-1 Roppongi, Minato-ku) 2F)
■How to order: Reservations can be made in-store, by phone or online.
L'Atelier de Joël Robuchon 03-5772-7500 (Reception hours 11:00-20:00)
Online reservation URL: https://www.tablecheck.com/shops/robuchon-latelier-pickup/reserve?menu_lists[]=5ed095675f6ddfc48700862d
*Please place your order at least 2 days before collection
*Delivery is available for orders of 20 or more. Please call to discuss delivery location and other details.
■Product collection time: 11:30-20:00
■In the event of cancellation, the following cancellation fees will be charged:
Cancellation without notice: 100% Cancellation on the day of collection: 100% Cancellation the day before collection: 100% of the order amount
*The contents may change depending on the availability of ingredients
*Please note that we cannot accommodate allergies
*The estimated time for carrying the product is approximately 1 hour with an ice pack included
*The expiration date is the day of collection
*Prices shown include tax
*Product contents, period, price, etc. may be subject to change
【About the Menu】
By arranging your food and desserts on our “original paper placemats”, you can enjoy a stylish and enjoyable meal anywhere.
【Lobster jelly with smooth cauliflower cream】 Top row of image: far left
This is a special takeout version of Joël Robuchon's signature dish, featuring striking evenly spaced dots of green parsley sauce. It's an artistic dish that combines lobster jelly, shredded crab meat, and cauliflower cream.
【Scallop tartare with grilled eggplant puree】 Top row of image: second from left
Scallop tartare seasoned with olive oil and chives, topped with grilled eggplant puree made with ginger, myoga, and cornichons (pickles), and flying fish roe for added texture. The light flavor, which brings out the natural flavors of the ingredients, complements the seaweed butter and rice flour bread, which also has seaweed kneaded into the dough.
[Braised Iberian pork cheek with marinated mushrooms] Top row of image: third from left
This eye-catching dish, with its pink and orange garnish of red radish and carrot, combines braised Iberian pork cheek with whole grain mustard, marinated mushrooms and other seasonal mushrooms, broccoli, and mustard sprouts for a truly seasonal experience. Enjoy it with a "petit baguette," which has been baked daily by artisans since the restaurant opened.
[Light chestnut mousse with cassis jelly] Top row of image: far right
A sweet and sour cassis sauce is hidden in the chestnut mousse. The chestnut cream is shaped like a rose, and this gorgeous and luxurious dessert allows you to enjoy a variety of flavors and textures, from cream to marron glacé, mousse, and jelly.
【Bread Introduction】
Rice Flour Bread with Seaweed
Seaweed is kneaded into the rice flour dough. Seaweed butter is hidden in the center of the cube-shaped seaweed bread. Enjoy it with "Scallop Tartare and Grilled Eggplant Puree".
Petit Baguette
This is the restaurant's signature bread, whose taste and shape have remained unchanged since the founding of L'Atelier de Joël Robuchon.
Pavé
"Pavé," which means cobblestone in French, has a moist and soft texture.
[A special dish that can only be enjoyed in the restaurant: Lobster jelly with smooth cauliflower cream]
A dish that symbolizes Joël Robuchon, combining the flavors of the ingredients with artistic presentation. Enjoy the harmony of the soft cauliflower cream and lobster jelly that melt together. This time, we will be offering Joël Robuchon's signature dishes, specially tailored for a takeout menu.
About L'Atelier de Joël Robuchon
The first "L'Atelier de Joël Robuchon" opened in Roppongi Hills, Tokyo, in 2003, the world's first such restaurant. This counter-style French restaurant was created by "Joël Robuchon." Guests can enjoy food served right in front of them at the long counter as the chefs prepare their dishes in the open kitchen.
URL: https://www.robuchon.jp/latelier
Address: Roppongi Hills Hillside 2F, 6-10-1 Roppongi, Minato-ku, Tokyo
【L'Atelier de Joël Robuchon Executive Chef Kenichiro Sekiya】
Born in Chiba prefecture in 1979. After graduating from a vocational school and gaining experience at a hotel, he moved to France in 2002. Since 2006 he has worked at L'Atelier de Joël Robuchon in Paris. At the young age of 26, he was promoted to sous chef on the recommendation of Robuchon himself. He became chef at L'Atelier de Joël Robuchon in Roppongi, Tokyo in 2010. He became the first Japanese chef to win the 52nd "Le Taittinger" International Culinary Awards (Paris) on November 19, 2018, becoming the first Japanese chef to do so in 34 years.
[Information about the Joël Robuchon Brand Takeout Menu]
Each Joël Robuchon restaurant offers a variety of takeout menus to suit various occasions and purposes. At "Gastronomie ”Joël Robuchon”" and "La Table de Joël Robuchon," we offer a "Gourmet Box" that uses carefully selected ingredients to bring out the natural flavors of Robuchon's signature cuisine, allowing you to enjoy it in the comfort of your own home. This box also includes autumn-themed dishes.
Gastronomy “Joël Robuchon” (Ebisu)
"Gastronomy Gourmet Box"
Price (tax included): 48,000 yen for 2 people / 83,000 yen for 4 people
Contents: 8 types of cold dishes, hot appetizers, meat dishes, 8 types of small sweets
URL for details: https://www.robuchon.jp/topics/5190.html
La Table de Joël Robuchon (Ebisu)
"La Table Gourmet Box"
Price (tax included): ¥20,000 for two people
Contents: Four types of cold appetizers, a meat dish, and three types of small sweets
URL for details: https://www.robuchon.jp/topics/5200.html
Click here for company press release details
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