L’Atelier de Joel Robuchon’s brunch in Dubai is not just a meal, it’s a sensorial affair. From chic decor to curated sounds, playful presentation to exquisite flavor, it invites you to experience high end French dining in a relaxed yet glamorous setting. If you’re celebrating something or want to spoil yourself, and your Instagram, this is a French culinary gem worth a reservation. The refined blend of open kitchen creates a sublime mix of conviviality and elegance, like dining within a sleek modern art installation. A DJ spins a curated mix of French melodies, bridging classic and contemporary vibes. A lovely option for romantic outings and social gatherings.
- What: Weekend a L’Atelier – A Parisian-style brunch at L’Atelier Robuchon
- When: Every Saturday and Sunday, 1:00 PM to 4:00 PM
- Where: L’Atelier Robuchon, Podium Level, Gate Village 11, DIFC
- Packages starting AED 349 with soft beverage
The Welcome
As soon we entered the restaurant, we were seated in a temporary space to seduce our palate with a welcome drink and starters. At L’Atelier Robuchon, even the tiniest bites are a masterclass. Each bite-sized creation was plated with the elegance as you’d expect from a restaurant bearing the Robuchon name. White marble counters, a theatrical open kitchen, and staff moving with confidence of a Paris ballet. Both starters were of different characters and pair them with your mocktail, the mocktail tastes even better. Eating the welcome starters at L’Atelier Robuchon felt like opening a beautifully handwritten letter. Thoughtful. Precise. Personal. They’re a statement of intent.
The Start
We started our brunch with four distinct starters. Each one layered with personality and precision. The journey opened with crab delicately paired with avocado cream and cocktail sauce. The wild shrimps in crunchy vermicelli with sumac and lime was heaven. A crisp exterior giving way to tender, juicy shrimp, and that citrusy punch of lime and spice coming from sumac keeping every bite bright and exciting. I actually wanted one more of those crunchy wild shrimps but they politely said it’s a set menu and more to come. The food is undeniably beautiful, with flavors matching their artful presentations. That said, portion sizes skew small and this is very much fine dining, so come with an appetite for exquisite sensibilities Then there was this cloud soft brioche which was playful and decadent. Bread with cream melted seamlessly. Each starter had its own story, its own rhythm, but together they created a symphony of flavors that set the tone for the rest of the afternoon.
Each starter felt like a carefully choreographed prelude, teasing the palate and hinting at the culinary journey still to unfold. Next was the burrata plate that was as beautiful as it was fresh. The burrata was impossibly creamy, the kind that melts into the sweetness of thinly sliced tomatoes like silk on the tongue. The Beef Carpaccio was indulgence. The beef was sliced so delicately it felt almost weightless. The Pizza with caramelized onions was addictive. The base was crisp yet airy, supporting the sweetness of caramelized onions, the salty bite of anchovies, and the briny intensity of olives. Brunch here is a slow-paced indulgence, where each dish invited you to pause, taste, and appreciate the craft. L’Atelier Robuchon doesn’t just serve food, it creates moments of pure culinary pleasure.
Mains
Buttery lobster pasta was indulgent but heavy, so we had to stop half way to keep space for the rest to come. The beef Tenderloin with green Pepper Sauce was tender as expected, juicy with the pepper sauce adding just enough warmth to highlight the natural richness of the meat. The interesting one was the silky, buttery cod infused with the umami of miso, paired with the brightness of yuzu that cut through beautifully. Every bite into a harmony of richness and lightness. It was refined, delicate, and utterly captivating. This was my favourite main. Cod fish never tasted this good. You also get to taste one of the finest mash potatoes on the side along with baby asparagus.
Desserts
There were 2 kinds of desserts, Macarons and tarts. The macaron shells crackle ever so gently between your teeth before melting into silky ganache centers. It was mainly raspberry and lemon flavours. From the trio of tarts, the lemon meringue demanded attention. A crisp, golden shell cradled a bright, tongue tingling lemon curd and the meringue was so silky. Lightly torched, airy, and just sweet enough to tame the citrus bite. The cheescake tart on other hand was light, almost mousse-like, sitting on a whisper thin biscuit base topped with red berries and thick cream. The chocolate tart was rich with a truffle like intensity. It was definitely a chocolate lover’s dream with a french accent. Every macaron, every tart, is crafted with the same obsessive care that goes into the savory courses. They remind you that in French cuisine, detail is everything.
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daikon and yuzu velouté
pepper sauce
