Monsier Robuchon retired at the top of his game after being voted the chef of the century in 1990, but returned in the late 90s to open his chain of 'Atelier'. The London branch is the third, after Paris and Tokyo, and there are further sister restaurants in Monaco, Macao, New York, Las Vegas and Hong Kong. The London branch sticks to the formula of having no bookings, and offering some of the finest food in the world. The cuisine aims at 'simplicity' which means that ingredients are not overwhelmed by sauces. The decor, on the other hand, is nothing if not overwhelming, with great sweeps of foliage, and a central kitchen where you can sit up at the bar and watch your food being prepared.
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Monsier Robuchon retired at the top of his game after being voted the chef of the century in 1990, but returned in the late 90s to open his chain of 'Atelier'. The London branch is the third, after Paris and Tokyo, and there are further sister restaurants in Monaco, Macao, New York, Las Vegas and Hong Kong. The London branch sticks to the formula of having no bookings, and offering some of the finest food in the world. The cuisine aims at 'simplicity' which means that ingredients are not overwhelmed by sauces. The decor, on the other hand, is nothing if not overwhelming, with great sweeps of foliage, and a central kitchen where you can sit up at the bar and watch your food being prepared.