L’atelier De Joël Robuchon

Already been here twice in a month . Hands down one of the best FREE bread a restaurant can offer. The overall presentation is immaculate. The price isn’t even too bad if you just not order the caviar stuff lol. Ordered completely different stuff on both visits and was not disappointed at all. Favorite thing to get here is definitely the beef tartare, their frenchfries paired with the tartare alone is worth going lmao. Our server had the best personality as well. Sorry I forgot his name again but I believe it was Herald or something. He has glasses and short hair and is one of the nicest restaurant server I’ve ever met. I look forward to be served by him every time I dine at the restaurant. If you’re in Taipei and wanted to celebrate for an event or simply want a great meal, L’atelier is a must go restaurant. Been to so many high end restaurants my whole life, this is top 10 for sure. 11/10

Joel Robuchon, an internationally famous restaurant, the Taipei restaurant has also won the recognition of two Michelin stars. ALL dishes are perfect, detailed, and delicious (of course, it’s Robuchon). I would love to shout out to the Chef of Dessert. His efforts and talents finish our lunch with an excellent instead of a sudden ending. It’s common to have a routine and boring dessert at the end of fine dining at other restaurants in Taiwan. But here, it’s unforgettable.

The most classic and comfortable Cuisine française in Taipei. We do very enjoy the courses here! No matter it’s a casual meeting with friends or with clients are the best potion in my point of view

Food is just ok. Not too many things surprise me. I will not recommend having a date here since there are plenty of choices in Taipei. The total set is 4880 NTD and the price for the wine per glass is 880NTD. However, one thing good about it is that they offer this 1997 wine, quite a good year for the wine.

Amazing experience at two Michelin star Robuchon. Best wines thanks to Benoit’s recommendations, the sommelier. I had the anchovies, and jambon as starter and quail as main course.