Review: The World’s First Michelin Starred Potato Tasting Menu at L’Atelier de Joël Robuchon

La Cuisine – L’Atelier de Joël Robuchon

Potato Week was celebrated last week from 1st to 7th October and I had the pleasure to have a meal at the double Michelin starred restaurant L’Atelier de Joël Robuchon.

L’Atelier and Many Faces of Potatoes have created the world’s first potato tasting menu.

La Cuisine Menu and Crispy Bread

The menu compromises eight delicious courses using potatoes, from a salt and vinegar crisp cocktail and potato petit fours to the world’s most decadent bangers and mash.

Last Friday, hubby and I went to L’Atelier restaurant in Covent Garden and sat upstairs at La Cuisine with a great view of the open plan kitchen area, watching the chefs in action.

Instead of bread rolls, L’Atelier serves a beautifully presented crispy bread at the beginning of the meal.

“L’Amuse Bouche” and Salt & Vinger Martini

Our evening started with a refreshing Salt & Vinger Martini, potato cocktail full of flavour served with a potato crisp.

The Potato Martini was based on the classic crisps flavour salt and vinegar by combining potato vodka, quince vinegar, liqueurs and elderflower cordial.

Our pre-starter was “L’Amuse Bouche”, blinis topped with fried quail egg, smoked salmon and caviar.

When the food was served, the waitress carefully explained the ingredients of each dish.

Each course of the menu was complimented by fine wines recommended by the restaurant’s head sommelier.

“La Truffe Noire” Potato Salad

We enjoyed “La Truffe Noire” made with Charlotte potato: Truffle marinated potato salad.

The potato salad was served with a glass of 2010 Macon Loche Domaine Cordier Burgundy from France.

The potato salad was full of flavour and well presented with little edible flowers and garnish.

“La Pomme de Terre” Vichyssoise Potato and Leek Soup

Our next course was “La Pomme de Terre” made with Desiree potato: Vichyssoise, potato and leek soup with smoked haddock.

The potato soup was matched with a glass of 2009 Vin de Pays de l’Herault, Mas de Daumas-Gassac from Languedoc.

The soup was very creamy and mouth watering, the smoked haddock complimented the delicate flavour of the soup!

“Les Gnocchi” Mushroom and Fava Beans

Our meal was followed by “Les Gnocchi” made with King Edward potato: Gnocchi with a fricassee of mushroom and fava beans.

The gnocchi was enjoyed with a glass of 2010 Ovilos, Bibla Chora, Pangeon from Greece.

Hubby is a big fan of gnocchi. He said it was one of the best gnocchi he has ever had.

“Le Porc” with Mash Potato

Les Gnocchi was his favourite course of the evening, full of flavour and texture.

Our next course was “Le Porc” with Desiree potato: Iberico pork braised with Grenache wine and served with potato puree.

The braised pork was matched with a glass of 2005 Crianza Bodegas Resalte de Penafiel Ribera del Duero from Spain.

The pork was beautifully cooked and the mash potato was as creamy and smooth as it should have been.

“La Pomme Amande” Sweet Filo Pastry

We then had a pre-dessert “La Pomme Amande” made with Maris Peer potato: crisp of almond, potato and vanilla with a red fruits coulis.

The little parcels of warm filo pastry were just divine! There were an explosion of flavour on the plate.

“Picolini” Citrus Custard and Mandarin Sorbet

Our dessert “Picolini” was made with Maris Piper: caramelised picolini in brown sugar and Grand Marnier served with citrus custard and mandarin sorbet.

The dessert was enjoyed with a glass of 2009 “Straw Wine” de Trafford Stellenbosh from South Africa.

I thoroughly enjoyed every single course, but the dessert was my favourite. The caramelised flavour of the potato churros was complimented by the refreshing sorbet and creamy custard.

“Le Cafe Express ou The” Potato Macaroons

For our last course “Le Cafe Express ou The”, I had a beautifully crafted cappuccino with a selection of potato macaroons.

The potato petit fours were a lovely end to our wonderful meal.

Overall, we thoroughly enjoyed our meal, the staff was lovely and attentive throughout the evening. Each course was carefully prepared and beautifully presented.

Thank you to L’Atelier de Joël Robuchon for the unforgettable evening and thank you to London 24 and Quick and Tasty for the great opportunity!

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