Joël Robuchon is one of the most acclaimed chefs around the world and also owns a series of restaurants around the globe. The L’ATELIER de Joël Robuchon in Taiwan is another gem in his crown that offers exquisite French cuisine. Helmed by French chef Olivier JEAN and ably guided the legendary master chef Joël Robuchon, you cannot find a better French restaurant that offers some of best French cuisine in the country. Apart from the delicious food made using some of the fresh ingredients sourced directly from France, guests at the L’ATELIER de Joël Robuchon can also choose from around 20,000 labels of wine.
Joel Robuchon has garnered an amassing 31 Michelin Stars for his restaurants worldwide and was also called as the “Chef of the Century” by Gault & Milau Guide in 1989 for passion and service towards the culinary world and he has carried on with his tradition with L’Atelier de Joël Robuchon in Taipei with the traditional red and black theme.
While many restaurants open with pomp and close out quickly without making an impression or not serving quality food, the reason Joel Robuchon could be able to sustain the quality and service for many years throughout all his restaurants according to Chef Olivier is that they keep things simple and doesn’t get side-tracked trying out too many things. Including too much fusion in the kitchen can alter your course and shake your very base foundation.
The décor at the L’Atelier de Joël Robuchon is similar to all other restaurants with their signature red and black theme with stools with red leather near the counters along with large sized and beautiful pebbles and sea shells neatly displayed in the show case. The master chef wants all his restaurants to have a uniform décor and atmosphere.
Chef Olivier Jean was born in Valence, France in 1986 was really passionate about the French cuisine and cooking from his early day which made him took to the culinary school. His exceptional knowledge and unique style of cooking earned him accolades from Chef Guillaume Gomez and Philippe Girardon while he was working under them.
Chef Olivier also has participated and won in many major French food competitions which also led him to attract the attention of the international cuisine community. He joined the Monte Carlo where he mastered his skills further more before joining Joël Robuchon to work under him at Etoile Paris in France. In 2013 he was appointed as the Chef de Cuisine of the L'ATELIER de Joël Robuchon in Taipei.
Michelin Guide Taipei 2018: One Star ☆
Discovery Menu - 9 course: NTD 6'880++