Selection of traditionals « Tartes » (Last Order), Friday to Sunday & PH Lunch: 11:30 am to 2:30 pm. LE MILLE FEUILLE in supreme with foie gras and cabbage Iberico Ham accompanied with tomatoe Brushetta TEL : +33(0)1 42 22 56 56 mediterranean tomatos carpaccio LES PALOURDES Landmark. Monday to Friday: 8:00 am to 8:00 pm. shrimp in ravioli, truffle and foie gras, stew of green cabbege LA CAILLE coconut crystallized at -200°C under emulsion of fresh mango, lime and blackurrant powder Monday to Thursday Lunch: 12:00 pm to 2:30 pm. Calamari, pan fried artichokes, Iberian flavors Découvrez notre restaurant et réservez en ligne. LA BETTERAVE Cooked « à la Bourguignonne » with polenta milk fed Lamb chops flavoured with thyme Beef Tartare with traditional French fries, THE CHEESES À la carte; Lunch Menu; Tasting Menu; Bar Menu; BOOKING; MENU MARCH 2020. smooth ganache chocolate «Araguani», cacao sorbet and Oreo biscuit quail caramelized and stuffed with foie gras, truffle mash poatoes (Last Order), Monday to Thursday Dinner: 6:30 pm to 10:00 pm. LE CRABE ROYAL aux fines … LES SOUFFLES L’ATELIER DE JOËL ROBUCHON. (Last Order) Friday to Sunday & PH: 6:30 pm to 10:00 pm. LES GLACES LES ENCORNETS whiting fish fried colbert with herb butter Japanese Citrus, white chocolate shell, Macha tea and meringue LES TARTES LE CAVIAR OSCIETRE ice cream and sorbet of the day, TOUS DROITS RÉSERVÉS © 2012 ATELIER JOËL ROBUCHON SAINT-GERMAIN | MENTIONS LÉGALES | BY ADNPRODUCTION, L’ATELIER DE JOËL ROBUCHON DUBAÏ LE SOUFFLE Restaurant gastronomique sous la direction d'Axel Manes. LE SUDACHI Si vous continuez à naviguer, nous considérerons que vous acceptez l'utilisation des cookies. french toast in vanilla eggnog, salted carmel L’ŒUF L’ATELIER DE JOËL ROBUCHON. LE PARIS-BREST (Last Order) Tel: (852) 2166 9000. Smooth Araguani chocolate, cocoa nibs, Oréo biscuit Saturday, Sunday & PH: 9:00 am to 8:00 pm. LA CHATAIGNE LE THON Atelier Joël Robuchon | Paris Saint-Germain LE SALON DE THÉ DE JOËL ROBUCHON. L’AGNEAU DE LAIT King Prawn « Langoustine » papillotte, flavored with basil veal Sweetbread, fresh bay leaf, stuffed Swiss chard « Ossetra » Caviar on a poached poultry eggs, crispy Angel Hair with smoked salmon poached egg « Carbonara » style, beef bacon DOGS WELCOME, Fresh duck Liver « Pressé » under a thin veil of Port, smooth pear jam, Eggplant confit « mille-feuille », mozzarella and basil, marinated Anchovies, sweet pepper, on a bed of eggplant, Iberico Ham, accompanied with tomatoe bruschetta, minced King Crab, between thinly sliced Daikon radish, Chestnuts « Velouté » served with seared Foie Gras, Celeri and Bacon, The Shrimp, cripsy Angel Hairs vermicelli, sumac seed and lime, Calamari, pan fried artichokes, Iberian flavors, King Prawn « Langoustine » papillotte, flavored with basil, Egg « en cocotte », unctuous Carbonara cream, smoked bacon, Gratinated Clams garnished with pink garlic and mushrooms, King Prawn « Langoustine » ravioli, « foie gras » sauce and truffle, Poultry dumplings, leek and ginger, Asian broth, Pig trotters, parmesan cheese and Iberico ham, roasted on a toast, Beef Bone Marrow, on a toast enhanced with mustard, Black Truffle mushrooms, Vegetarian Macaroni, grated parmesan, beef and « foie gras » Burgers, french fries and sweet tomatoe sauce, veal Sweetbread, fresh bay leaf, stuffed Swiss chard, Free-range Pigeon, cabbage « lardé » and duck’s liver, marinated with Miso under a veil of cucumber, smoked Eggplant infusion, Quail filled with duck liver, caramelized, truffled mashed potatoes, Sea bass « Ceviche », Peruvian citrus and Osestra Caviar, Tuna confit on a lettuce heart, garnished with delicate crunchy vegetables, quail eggs, « Ossetra » Caviar on a poached poultry eggs, crispy Angel Hair with smoked salmon, Iberico Ham accompanied with tomatoe Brushetta, King crab « Merus » pincers, crunchy salad, Caviar and avocado, Norwegian Smoked Salmon, potaties waffle flavored with chives and lemon, seared Duck Liver, roll of green apple confit and acidulous hibiscus juices, Poultry broth, with thin duck’s liver ravioli and spicy cream on the side, grilled Scallops « à la plancha » with mashed Artichockes from Jerusalem, in two colors, half cooked salmon, herbs crust, sorrel extraction , young wild leek, poached, zucchini scales, brocoli « purée », king prawn and choron sauce, Cod Fish under a lefy raviolu, vegetables juices and basil, deep fried withing fish, Colbert style and herbal butter, Cooked « à la Bourguignonne » with polenta, Seared Veal liver, crunchy onions and sour dressing, « Black Onyx » rib steack core, potatoe « Grenaille » and « Padron » tempura, Tenderloin beef, Malabar black pepper, « Eryngii » mushrooms, butternut ravioli, Beef Tartare with traditional French fries, The selection of fine cheeses by the Chef, Smooth Araguani chocolate, cocoa nibs, Oréo biscuit, Traditional French puff Pastry, « Praliné » cream, caramelized hazelnut, Manjari chocolae Sphere, cocoa ad coffee cream, vanilla ice cream, Passion fruits « Soufflé », a touch of Pineapple, « Pina Colada » sorbet, Japanese Citrus, white chocolate shell, Macha tea and meringue, Coconut Milk crystalized at – 200°C covered with Mango « Espuma », lime zest. minced King Crab, between thinly sliced Daikon radish LE PIGEON LA POULE The selection of fine cheeses by the Chef Norwegian Smoked Salmon, potaties waffle flavored with chives and lemon royal crab with thin slices of spicy raves shrimp in crunchy vermicelli, spiced with sumac and lime DÉGUSTATION LES PLATS EN PETITES PORTIONS. (Last Order) Tel: (852) 2166 9000. composez votre repas menus servis uniquement au dejeuner. 75007 PARIS LE SAUMON FUME Seared Veal liver, crunchy onions and sour dressing CAR PARK OPPOSITE RESTAURANT The health and safety of our guests and employees. AL BOURSA STREET ( VALET SERVICE ) marinated Anchovies, sweet pepper, on a bed of eggplant LE SAUMON FUME Black Truffle mushrooms, Vegetarian Macaroni, grated parmesan in our own style, LA MORUE In light of the latest government-mandated measures, LE BAR clams stuffed with pink garlic and mushrooms deep fried withing fish, Colbert style and herbal butter Monday to Friday: 8:00 am to 8:00 pm. King Prawn « Langoustine » ravioli, « foie gras » sauce and truffle Réservation en ligne. (Last Order) Friday to Sunday & PH Lunch: 11:30 am to 2:30 pm. eggplant candied mille-feuille with mozzarella and basil Monday to Thursday Lunch: 12:00 pm to 2:30 pm. LE FOIE GRAS LA NOIX DE COCO Eggplant confit « mille-feuille », mozzarella and basil Chestnuts « Velouté » served with seared Foie Gras, Celeri and Bacon Coconut Milk crystalized at – 200°C covered with Mango « Espuma », lime zest sea bream carpaccio marinated with olive oil and lime cockerel with crusty skin COPYRIGHT @ 2018 LISBOA FOOD & WINES LIMITED ALL RIGHTS RESERVED. LE FOIE GRAS The Shrimp, cripsy Angel Hairs vermicelli, sumac seed and lime À la carte; Lunch Menu; Tasting Menu; Bar Menu; BOOKING; MENU « DÉJEUNER » 129 AED per person starter – main course – dessert or two starters – main course L’AMUSE-BOUCHE seasonal. LE BLACK COD rice pudding in banana frecheur, frosted heart with passion fruit Beef Bone Marrow, on a toast enhanced with mustard chicken broth, fine raviolis stuffed with foie gras and chili cream L'Atelier de Joël Robuchon DubaÏ . Iberico Ham, accompanied with tomatoe bruschetta Saturday, Sunday & PH: 9:00 am to 7:00 pm. JOËL ROBUCHON; AXEL MANES; ROBERTO TORRE; CREATIONS; MENU. Sea bass « Ceviche », Peruvian citrus and Osestra Caviar GATE VILLAGE 11 / PODIUM LEVEL JOËL ROBUCHON; AXEL MANES; ROBERTO TORRE; CREATIONS; MENU. Le menu Découverte, un aller simple vers une expérience gustative unique. Fresh duck Liver « Pressé » under a thin veil of Port, smooth pear jam black truffle on golden maccaronis with artichokes and old parmesan L’AGNEAU DE LAIT LE PIED DE COCHON LA SPHERE LE SALON DE THÉ DE JOËL ROBUCHON. AXEL MANES; ATTILIO MARRAZZO; CRÉATIONS; LA CARTE; MENUS. LA LANGUSTINE LA SAINT JACQUES LE FOIE GRAS L’ONGLET LA JOUE DE BŒUF DIFC DUBAÏ UAE, duck fois gras with delicate veil of Port, heart of melting pear, eggplant candied mille-feuille with mozzarella and basil, anchovies marinated, grilled red peppers and ognion, royal crab with thin slices of spicy raves, in trilogy with oscieter caviar and king crab, truffle potato and bluefin tuna, shrimp in crunchy vermicelli, spiced with sumac and lime, clams stuffed with pink garlic and mushrooms, shrimp in ravioli, truffle and foie gras, stew of green cabbege, japonise ravioli stuffed with chicken and leek, Asian-flavored broth, with black truffle, gratinated county cheese, poached egg « Carbonara » style, beef bacon, with foie gras and chopped steak and grilled peppers, black truffle on golden maccaronis with artichokes and old parmesan, marinated with miso under a veil of cucumber, vegetable infusion, quail caramelized and stuffed with foie gras, truffle mash poatoes, sweetbread with fresh bay laurel, stuffed romaine leaf, sea bream carpaccio marinated with olive oil and lime, see bass in « Ceviche » , peruvian citrus, caviar « Osciètre », artichoke in « Ceviche » orange and avocado, condied tuna on lettuce heart garnished with crunchy vegetables, caviar on soft boiled egg with cauilflower cream and smoked salmon, king crab on crunchy salad tongs prepared at the time, norvegian smoked salmon with potato waffle and chives, hot duck foie gras, green apple heart in tangy hibiscus juice, chicken broth, fine raviolis stuffed with foie gras and chili cream, cod fish with fraiche printed herbs to juices of vegetables and basil, whiting fish fried colbert with herb butter, beef « Black Onyx », potatos and peppers « Padron » in tempura, beef with Malabar pepper, « Eryngii » mushroom and butternut raviolis, The selection of fine cheeses by the Chef, smooth ganache chocolate «Araguani», cacao sorbet and Oreo biscuit, crispy layers of puff pastry, glow Tahitian vanilla cream, almond praline, chocolat « Jivara » coffee ice cream emulsion, roasted « Piémontaises » nuts, french toast in vanilla eggnog, salted carmel, rice pudding in banana frecheur, frosted heart with passion fruit, coconut crystallized at -200°C under emulsion of fresh mango, lime and blackurrant powder, choice : cacao «Heart of Gunanja », vanille from Tahiti, pineapple, avocado.