L’Atelier de Joël Robuchon, situated in the vibrant culinary scene of Hong Kong, has earned acclaim in the luxury gastronomic world. Recently recognized as Best Luxury Fine Wine Selection in Hong Kong, China, 2024 by Luxury Lifestyle Awards, this establishment, owned by Lisboa Food & Wines Limited, has been captivating palates since its inception in 2006 under the leadership of General Manager Carl Tang.  

The restaurant boasts an impressive 13-year Michelin 3-star rating and stands as the only 3 Michelin Star L’Atelier de Joël Robuchon globally. Elevating the dining experience, the restaurant offers an ambiance of contemporary chic, rich red velvet seating, and dark wood furniture. 

We had the privilege of interviewing Executive Chef, Julien Tongourian, gaining valuable insights into the esteemed L’Atelier de Joël Robuchon. 

Luxury Lifestyle Awards: Congratulations on winning a Luxury Lifestyle Awards! L’Atelier de Joël Robuchon Hong Kong has been the sole 3 Michelin L’Atelier globally. How does the culinary team maintain the high standards necessary to sustain this remarkable achievement for 13 consecutive years? 

Julien Tongourian: We maintain high standards through continuous improvement, proactive problem-solving, and comprehensive training of our team. We strive to improve every day, anticipating challenges and finding the best solutions. Additionally, we prioritize staff training, especially new and green staff, to ensure their growth and uphold high service standards in the long term.  

LLA: How do you ensure that the culinary creations at L’Atelier de Joël Robuchon reflect the legendary Chef Joël Robuchon’s signature style, and how has this philosophy evolved over the years? 

JT: I have worked for Mr. Robuchon for 25 years, and his philosophy runs deep in my blood. In L’Atelier de Joël Robuchon Hong Kong, our goal is to preserve and continue his legacy, which is why we are dedicated to maintaining the original flavors of his dishes. We want our customers to be able to come and consistently experience the signature flavors they know and love. Simultaneously, we aim to enhance the dining experience by incorporating new elements into the dishes through the exploration of diverse plating combinations and techniques, all while preserving the essence of each dish.  

LLA: With over 18,000 labels in the wine selection, can you elaborate on how the extensive catalog enhances the overall dining experience at L’Atelier de Joël Robuchon? 

Group Sommelier Henry: With our wide wine selection of over 18,000 bottles, guests visiting L’Atelier de Joël Robuchon never need to worry about whether we have a particular wine or not. They can instead focus solely on deciding what to drink for the evening. Our vast selection ensures that we have something to suit every palate and preference, allowing our guests to indulge in the perfect wine pairing that complements their meal impeccably.  

LLA: Could you elaborate on the role of sommeliers in the wine pairing service at L’Atelier de Joël Robuchon? How do they ensure that each sip harmonizes perfectly with the culinary creations? 

Group Sommelier Henry: In the sommelier industry, a comprehensive understanding of both dishes and wines is essential. At L’Atelier de Joël Robuchon Hong Kong, our sommeliers possess extensive knowledge of our culinary creations and the characteristics of each wine. They meticulously consider flavor profiles, textures, and aromas to recommend wines that beautifully complement and enhance the flavors of our dishes. Additionally, they take into account the preferences and desires of our customers. With their expertise, our sommeliers ensure a seamless and harmonious wine–pairing experience that delights our guests.  

LLA: In the competitive culinary landscape, how does L’Atelier de Joël Robuchon differentiate itself from other fine dining establishments, particularly in terms of the interactive and engaging dining experience it offers? 

JT: One of the distinctive features that sets L’Atelier apart is our open kitchen concept. It allows our customers to witness the food preparation process, right before their eyes. Our chefs have the opportunity to interact with the guests and create a closer connection with them. This interactive experience creates a unique sense of engagement for our patrons. At L’Atelier, we believe in breaking down the barriers between the kitchen and the dining area, fostering a relaxing atmosphere that sets us apart from other fine dining establishments. 

LLA:  Personalization is a key element at L’Atelier de Joël Robuchon, with a petit portion menu and flexibility for special dietary needs. How does this commitment to tailored indulgence contribute to overall guest satisfaction? 

JT: At L’Atelier de Joël Robuchon, we follow the philosophy of Mr. Robuchon, which is to make the food our guests want. This is why we offer a petit portion menu and are flexible in accommodating special dietary needs. By offering a petit portion menu, we provide our guests with the opportunity to savor a variety of dishes without feeling overwhelmed. They can explore different flavors and combinations, creating their own unique culinary journey. Additionally, our flexibility in catering to special dietary needs ensures that guests with specific requirements can still enjoy a delightful and satisfying meal.  

LLA: Ingredient sourcing is a crucial aspect of culinary excellence. How does L’Atelier de Joël Robuchon ensure the finest and freshest ingredients, and what role do relationships with trusted suppliers play in maintaining these standards? 

JT: We ensure the finest and freshest ingredients by sourcing globally for what our guests perceive as the best. We obtain ingredients like Yagu Beef from Japan, Lamb from France, and Cherries from Australia. We also prioritize local markets to select the best ingredients for the day. Our relationships with trusted suppliers play a vital role in maintaining these high standards.  

LLA: Can you share a memorable culinary moment or dish that encapsulates the essence of L’Atelier de Joël Robuchon’s commitment to perfection and culinary mastery? 

JT: When thinking of a dish that perfectly represents our commitment to perfection and culinary mastery, the Le Caviar Impérial immediately comes to mind. This signature dish, created by Mr. Robuchon over 40 years ago, showcases the harmonious combination of flavor and the precision of plating. In our Hong Kong L’Atelier, we bring it to life using lobster jelly, French caviar, and locally sourced ingredients. The Le Caviar Impérial is crafted with utmost precision, employing traditional French techniques to highlight the depth of flavors and achieve an exquisite presentation, leaving a lasting impression on our guests.  

LLA: In a rapidly evolving culinary landscape, how does L’Atelier de Joël Robuchon Hong Kong embrace sustainability practices and contemporary culinary trends while maintaining the timeless elegance and sophistication that define the restaurant’s identity? 

JT: Sustainability and environmental responsibility are important values we uphold at L’Atelier de Joël Robuchon Hong Kong. As both a chef and a father, I personally care deeply about the environment and strive to minimize waste in the kitchen. One way we achieve this is by utilizing ingredients to their fullest extent and passing on usable end cuts to other restaurants within our group. This approach allows us to create the most value out of the ingredients while minimizing unnecessary waste.  

Thank you for your time, Chef Julien! We look forward to seeing what the future holds for L’Atelier de Joël Robuchon. 

Visit https://www.robuchon.hk/en/jr-latelier to learn more today.