What's wrong with this menu?
L'Atelier De Joel Robuchon - Four Seasons Hotel Ne
57 E 57th St
New York, NY 10022
Uber
MORE PHOTOS
Dinner Menu
Hot And Cold Appetisers
Iberian Ham, Toasted Tomato Bread
Tomato Gazpacho
with croutons
Nicoise Salad With Confit Tuna Belly
Seared Day Boat Scallops, Endive Salad
Arroz Bomba, Paella Rice Scented
with saffron, chorizo, seafood selection
Maine Lobster In Sherry Vinegar Mayonnaise Over Sweet Gem Lettuce
Salmon Marinated
with lemon and lightly-seared, cucumber capellini
Caviar Over A Crisp Poached Egg, Smoked Salmon
Foie Gras Ravioli, Chicken, Oriental Herb Broth
Spaghetti With Asparagus, Girolles And Poached Egg
Fish And Meat Entrees
Sauteed Amadai In Yuzu Broth And Lotus Root
Pan-seared Sea Bass, Lemongrass Foam And Baby Leeks
Steamed Dover Sole
with baby leeks in a buttery shellfish sauce with lime and ginger
Pennsylvania Milk-fed Veal
with girolles and fava beans
Roast Hanger Steak, Sauteed Shallots, Shishito Peppers
Free-range Caramelised Quail Stuffed
with foie gras, potato puree
Roast Veal Loin
with lemon potato gnocchi, artichokes and veal jus
Sliced Wagyu Rib-eye, Wasabi Spinach And Harlequin Peppers
Steak Tartare
with hand-cut french fries
Small Tasting Portions
Pressed Duck Foie Gras, Toasted Bread
Zucchini Scented
with curry, mozzarella, ham and seasonal vegetables
Heirloom Tomatoes
with lime zest, extra-virgin olive oil
Crab Meat
with avocado cream and tomato powder
Sea Urchin In Lobster Gelee
topped with cauliflower cream
Salmon Marinated
with lemon and slightly seared with cucumber capellini
Walu Carpaccio Refreshed
with yuzu, delicate spices and garlic crisps
Poached Baby Kyusu Oysters
with salted butter
Crispy Langoustine Papillote, Basil Pesto
Green Asparagus And Macaroni In A Comte Gratin, Smoked Bacon
Soft-boiled Eggs On Piperade, Iberico Ham And Parsley Oil
Ravioli Filled
with spinach and ricotta, girolle
Sauteed Squid, Violet Artichokes, Tomato And Chorizo
Seared Scallop Cooked In A Shell, Spicy Chive Oil
Pan-seared Sea Bass, Lemongrass Foam And Baby Leeks
Sauteed Amadai In A Yuzu Broth And Lotus Root
Seared Foie Gras
with sauteed peaches
Sweetbreads
with a sprig of fresh laurel and stuffed romaine lettuce
Free-range Caramelised Quail
stuffed with foie gras, potato puree
Beef And Foie Gras Burgers, Caramelised Bell Peppers
Desserts
Le Tendance Chocolat
chocolate cream, bitter chocolate sorbet and chocolate cream sandwich cookies
La Bulle
golden bubble filled with champagne sabayon, mandarin sorbet and orange supreme
Le Rose Fleuri
cheesecake mousse with tahitian vanilla and seasonal red fruits
La Peche
macerated peach with moscato, yoghurt mousse, meringue and rosemary and peach sorbet
Le Mikado
orizaba chocolate cream with peanut strudel and coffee dome
Le Souffle
hudson baby bourbon souffle, salted caramel ice cream
Les Tartes
selection of traditional tarts
Browse Nearby
General Info
About Us
With renowned restaurants in Paris, Tokyo and Las Vegas, legendary chef Joël Robuchon brings his breathtaking cuisine to Four Seasons Hotel New York at L’Atelier de Joël Robuchon.
Sophisticated and elegant, the interior glistens with rich details in light wood and black and red lacquer – blending the style of French designer Pierre-Yves Rochon with the iconic architecture of I.M. Pei. In keeping with its atelier (artist’s workshop) approach, the heart of the restaurant is the open kitchen – allowing guests to watch the culinary team at work.