L'Atelier de Joel Robuchon

We were celebrating a very special someone's birthday on a Sunday afternoon - one of the busiest days for L'Atelier because of their affordable 

But we were there to be impressed by the talented and ever-too charming Chef Lorenz Hoja. 

In fact, these dishes posted today, I myself have not tried before. Lorenz is always challenging his team to inspire and create new items on their menu to surprise patrons from always coming back. 

Apart from the standard freshly baked bread, fresh Bruschetta, and the Amuse Bouche - Cheese and Foie Gras reduction, this came as a pleasant surprise. 

A Tomato jelly over an Avocado base, hosting a generous serving of Crab meat, decadently served with a spoon of Caviar. So many flavours in this dish, but none were competing. 

Zucchini wrapped in Zucchini? So fresh so clean, yet again flushed with so many flavours here: Paprika, a Chilli sauce, Mint Pesto, White Truffle, Olives.  

Please do not be jealous, it is nearing the end of the Truffle season, and we were asking to be spoilt... This is a Lobster over a locally inspired Black Pepper sauce and Cauliflower Couscous. 

The ever famous Robuchon Mashed Potatoes, only with an insane amount of White Truffle! 

Here we have a Black Miso Cod, sitting over a Daikon Soup. 

This steak was so good, done Medium Rare but barely having any blood oozing out when I slice into it. The fragrance of the Onions and Porcinis made it very rich and sweet. 

After soooo much food, this Basil Sorbet was a very refreshing respite. It was so an interesting taste, and went so well with the fresh (non sugary) berries! Apparently Joel Robuchon's favourite too.