• A tireless perfectionist, elected "Meilleur Ouvrier de France" in 2000, Éric Bouchenoire has been a member of Joël Robuchon's brigade since 1985. He was his closest collaborator and today carries on Joël Robuchon's culinary legacy by actively participating in the transmission of this unique knowledge throughout the world.


• This second Atelier welcomes the customers in a friendly and peaceful place where the chef Éric Bouchenoire and her staff prepare Joël Robuchon's classic dishes in small or large portions depending on your appetite ! At L’Atelier de Joël robuchon Etoile you can choose between the counter or the tables for a complete freedom with a menu of more than sixty references renewed and varied where it is emphasized on seasons and daily market products.

Discover the classic of l'Atelier de Joël Robuchon, those dishes that made our renown throughout the world, made with top quality products selected amongst the best french producers.

• Le Thon, la ventrèche confite sur un cœur de laitue garni de fins légumes croquant
• L’Oeuf de Poule « Bio » mollet et friand au caviar impérial de Sologne et au saumon fumé d’Ecosse
• La Noix d'Entrecôte « Limousine Or Rouge » et pimientos grillés au jus
• Le Cheese Cake, de fruits exotiques, à la vanille de Tahiti sur une fine tuile croustillante
• Le Soufflé, chaud au chocolat Guanaja et sa crème glacée à la pistache
• Le Chocolat Tendance, Crémeux onctueux au chocolat Araguani, sorbet cacao, biscuit Oréo