Went to the miami location recently which is 2 stars but very similar.
There were some great flavors and excellently prepared seafood specially.
But the plates totally blurred into each other.
And they felt like more refined versions of staples I've already had or can expect to have from fine dining.
Despite the great food objectively, felt disappointed.
And one of our two desserts was even not good in an expected way for fine dining: deconstructed, and every flavor on earth except sweet lol. (In miami dining desserts have to be either centuries classics or salty/bitter/acidic and no sugar)
The potatoes did absolutely kill me.
Now that I'm back in mexico, even a $10 family shop absolutely explodes my conception flavor. Going to MX right after L'atelier really highlighted my empty feeling above.
It's a bit formulaic - I think it does a disservice to Chef Robuchon's legacy. The first time I went, probably 5 years ago, there was the novelty factor of the iconic dishes. The second time, it was a very copy and paste experience. The space itself is nice, the service is good, the food is generally well executed, but it's definitely not "somewhere worth a special journey". I wouldn't be able to tell the difference at the Hong Kong location versus Tokyo or Macau or anywhere else.
100% agree.
Went to the miami location recently which is 2 stars but very similar.
There were some great flavors and excellently prepared seafood specially.
But the plates totally blurred into each other.
And they felt like more refined versions of staples I've already had or can expect to have from fine dining.
Despite the great food objectively, felt disappointed.
And one of our two desserts was even not good in an expected way for fine dining: deconstructed, and every flavor on earth except sweet lol. (In miami dining desserts have to be either centuries classics or salty/bitter/acidic and no sugar)
The potatoes did absolutely kill me.
Now that I'm back in mexico, even a $10 family shop absolutely explodes my conception flavor. Going to MX right after L'atelier really highlighted my empty feeling above.
It's a bit formulaic - I think it does a disservice to Chef Robuchon's legacy. The first time I went, probably 5 years ago, there was the novelty factor of the iconic dishes. The second time, it was a very copy and paste experience. The space itself is nice, the service is good, the food is generally well executed, but it's definitely not "somewhere worth a special journey". I wouldn't be able to tell the difference at the Hong Kong location versus Tokyo or Macau or anywhere else.