L’ATELIER represents a workshop and serves as a stage for chefs to showcase their skills. The trendy, modern bar-style design, paired with an open kitchen, allows diners to enjoy their meals while watching the chefs meticulously prepare their dishes. Against a backdrop of vibrant, fresh ingredients and a striking black and red color scheme, the restaurant offers a stunning visual feast even before the meal begins. With its immense popularity and renowned creative cuisine, L’ATELIER tantalizes the taste buds of Taiwanese gourmets. Enjoy the joyful atmosphere of L’ATELIER de Joël Robuchon and build a unique culinary relationship through interaction, breaking down stereotypes about dining and reconstructing a multi-sensory experience.

TAIPEI RESTAURANT WEEK NT$2,600 net L’AMUSE BOUCHE *** LE BŒUF en tartare, fine tuiles de pain de mie et lamelles d’avocat alternées, vinaigrette au calamansi et à la vanille Beef tartare served with crisp toast and avocado mille-feuille *** L’ŒUF DE POULE bio, posé sur une galette de riz dorée, jambon ibérique Organic egg served on a golden rice galette with Iberian ham *** LE CARRÉ D’AGNEAU et son ragoût d’épaule confite, couscous aux épices Rack of lamb with confit shoulder ragout and spiced couscous *** LE SÉSAME en mousse, cœur caramel, biscuit moelleux au sésame noir et glace au lait de soja Black sesame mousse with a caramel centre, sesame biscuit and soy milk ice cream *** LE CAFÉ OU LE THÉ accompagné de mignardises Coffee or tea ▲Tous nos pains sont faits maison par notre boulanger; All our breads are made in house by our baker ▲The corkage charge at this restaurant is NT$ 1,500 per bottle

訂位須知 - 台北餐廳週限定套餐僅於週一至週日午餐時段供應。 - 須於用餐日前兩天透過 inline 或電話預訂。 「台北餐廳週」限定套餐，每位新台幣 $2,600 元，內含特別獨家規劃的套餐料理，實際菜色將依當日食材狀況彈性調整。 套餐費用不含酒水、服務費、水資及現場其他額外消費項目。用餐時段等相關規則，請參閱訂位須知。 預訂時，請務必註明為「台北餐廳週限定套餐」；若未註明，將視為一般訂位。 由於該套餐為特製套餐，每日因應訂位人數備料，因此未能臨時更換訂位人數；每日數量有限，現場將保有最終營運決策權。 如遇特殊情形需調整餐點內容或供餐時段，餐廳將依主辦單位流程同步更新資訊，並以現場公告為準。