L’ATELIER DE JOËL ROBUCHON’S DECADENT MENU SAINT VALENTIN

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L’ATELIER DE JOËL ROBUCHON’S DECADENT MENU SAINT VALENTIN

Executive Head Chef Xavier Boyer of Michelin-starred L’Atelier de Joël Robuchon, London has truly indulged those looking for a lavish Valentine’s Day treat with an opulent eight-course Menu Saint Valentin. Taking the romance of traditional French cuisine and combining it with contemporary creativity, Chef Boyer and his team deliver an elegant and indulgent banquet that is worlds apart from the traditional Valentine’s fare.

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Starting with L’Amuse Bouche, a royale of foie gras, aged port reduction, and parmesan foam, guests will then go on to enjoy Le Caviar de Sologne Imperial, Sologne Imperial caviar on marinated Scottish salmon with wasabi cream. Next, La Truffle Noire, soft-boiled egg on a black truffle coulis and young Comté cream, followed by Le Homard D’Ecosse, roasted Scottish lobster with small vegetables and Chateau Chalon sauce, Le Bar, sea bass flavoured with lemongrass and served with fondue leeks, and Le Canard de Challans, duck and foie gras duo with seasonal fruits. To finish there will be a special Valentine’s Day duo of desserts, Les Deux Dessert de la Saint Valentin, followed by chocolate and caramel bonbons with coffee or tea.

L’Atelier will also be serving their exclusive Valentine’s Day cocktail: Love is in The Air at Le Salon Bar at L’Atelier de Joël Robuchon. A modern and inventive take on the classic Kir Royale, this indulgent cocktail combines crisp Champagne with Crème de Cassis pearls.

Priced at £195, £260 with Sommelier’s choice of wines, or £280 with French matching wines, L’Atelier de Joël Robuchon is the perfect setting for an extraordinarily special Valentine’s Day.

For more information visit www.joelrobuchon.co.uk/menus/restaurant-menus

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