Xavier Boyer creates Christmas menu for L'Atelier de Joël Robuchon

The  Staff Canteen

The Staff Canteen

Editor 12th November 2014
LAtelier_Recce_032_IMG_1239_touchfood2014London’s L'Atelier de Joël Robuchon is celebrating Christmas, Boxing Day and New Year’s Eve in style with two new menus from executive head chef Xavier Boyer. The first menu for the Michelin-starred restaurant near Covent Garden is a seven course Christmas menu using traditionally festive ingredients in a courageous way. Included in the specially curated menu are dishes like Le Caviar de Sologne Imperial, with Sologne Imperial caviar on a symphony of salmon tartar, Le Turbot, poached turbot with champagne sauce and Le White, a dessert consisting of a white chocolate sphere with poached pear, chestnut and truffle mousse, which is also included in their special truffle menu being served this month. The dinner will be available on both Christmas Eve and Boxing Day. To celebrate new year, Xavier has created a seven course tasting menu, which includes dishes like La Saint Jacques, a scallop tartar with chopped black truffle; Le Homard D’ecosse, Scottish lobster with sweet corn and puffy, crispy rice; and Le Wagyu, tender Japanese top grade Wagyu beef with warm wasabi and harlequin peppers. Diners can then complete their meal with a glass of champagne and Le Bauble, a smooth chocolate mousse with an orange heart and cinnamon ice-cream.Latelier_IMG_1506_touchfood2014 Both menus can be enjoyed on either the ground floor of the three-floor restaurant, with its Japanese-inspired counter overlooking the kitchen, or in La Cuisine on the first floor, with its more traditional seating arrangement and views of the open kitchen. On the second floor is Le Salon de Joël Robuchon Bar, which will be open for before and after dinner drinks. The Christmas Eve and Boxing Day menu is priced at £110 (£90 for vegetarians) per person, and the New Year’s Eve menu costs £250 (£150 for vegetarians) per person. The last sittings for Christmas Eve and Boxing Day will be at 10pm, with the Le Salon bar closing at midnight, and on New Year’s Eve the last seating will be at 10.30pm on the ground floor and 11pm in La Cuisine, with last orders in Le Salon bar at 1.30am. Visit www.joelrobuchon.co.uk/menus/restaurant-menus for more information.
The  Staff Canteen

The Staff Canteen

Editor 12th November 2014

Xavier Boyer creates Christmas menu for L'Atelier de Joël Robuchon