Mustard and tarragon gave a vigorous response to the fat pig and it was clearly the evening

Joel Robuchon was one of the very hottest chefs names in the 1980s and 90s. He helped to restore some pride about the French cuisine for nouvelle cousine wave was over. Robuchon had created and designed simple dishes that revolve around the good commodity, classic craftsmanship and often with strong inspiration from Mediterranean kitchens. He has managed a create a restaurant empire that spans many of the world's great cities - Paris, London, chicken cordon bleu Las Vegas, etc. Michelin chicken cordon bleu has been very generous to the man and he is the chef with the most stars in the guide pt. Displayed probably 26 according to wiki, but hang me up on it. Concept turbine operates Much of the restaurants called l'Atelier de Joel Robuchon - so the style is like added! Typically, chicken cordon bleu you sit in a bar in the middle of the room. The bar is built around chicken cordon bleu the kitchen so you can follow what the chefs burns and the like. When you are not sitting at tables, it is an obvious place to drop by when you are alone or just want a few quick dishes. All Robochons studios besides the world is running under the same screw. A multitude of small dishes where you can put together chicken cordon bleu a menu, a bit like we know it from Oubæk and Formula B at home. Typically, 3-6 dishes make it out for a meal. Prices range from approx. DKK 100 and up depending on whether you can make do with sardines or body just cries out for lobster and foie gras. Michelinmad in bar My first visit was at the restaurant in London, which as many of the sisters are gifted with two stars by Michelin. Restaurant is very modern with reddish lighting and lounge music that signals relaxation on that very modern way. The experienced Paris hazards will feel completely transported to Costes empire. I managed to climb up on a crazy high bar stool and to soothe my growing fear of heights, I ordered a glass of white Rias Baixas from Spain to 9 pounds - excellent glass and appealing price. Dinner started with sardines and tomato goop on Toast Melba (Melba Toast sounds fancy, but is just toasted bread in 2 mm thickness).
The Court had a fine Mediterranean tone - tomato, super good sardines, peppers, etc. A very tasty dish, but I had probably expected more of a place with two Michelin macaroons. Cool knives next dish was razor clams that were gratin under a layer of herb butter. The shells were filled with neat pieces razor clam, a rather generous portion. But unfortunately they got a tad too long in the oven so that each of the pieces was very cool. -Not quite the gum stage, chicken cordon bleu but a little chicken cordon bleu there at, which is a little disheartening at this level.
They asked for food and I could not help but express a little disappointment with consistency. They listened and offered to exchange it for another court because they thought that I just did not like razor clams. But the court was fine and I love razor clams - the problem lay in cooking, so I politely chicken cordon bleu refused. Pigs Feet I can not recall having seen the pig's trotters on a menu card at home, so as curious Glutton it must of course be tested when the opportunity presents itself. Here the meat was picked out of the toes and touched with mustard and tarragon. This father-like things were put on a thin slice of bread - there was melba toast again - and then fried. In a small cocotte a party came one of Robuchon's signature. The fat mashed potatoes. We know the home as 50/50 - half butter and half a potato.
Mustard and tarragon gave a vigorous response to the fat pig and it was clearly the evening's best dish. In addition, I got on the recommendation a glass of Portuguese Quinto chicken cordon bleu do Crasto to 13 GBP rich and juice tense red wine that harmony really well with the fat right. Once a pig's trotters with a full-fat moss, is obviously more than I can handle, for there was no room for dessert. It was with some sadness because the desserts were eaten around me, so quite inviting. Holder concept then? I finally tried the mighty Joel Robuchon - 3 course meal with two glasses of wine was 600 Danish kroner. Absolutely not wrong for a dinner with Michelin stars. Conversely, I do not think the stars shone very clear this evening. The food is fairly simple and rustic. Therefore it is extremely important that they are based on great ingredients and cooking plays in the kitchen. Otherwise, the whole thing very quickly rather ordinary. This evening there was an ok right - sardines, one blunder-razor clams and a really tasty dish - pig's trotters. The service was polite and friendly - very welcoming and no fine tendencies. It's not always you feel especially welcome at Michelin restaurants, but this happens here. I was probably a bit disappointed when I only came for the food, but considering the price it was well really ok. However, it is a mystery to me how they have two Michelin stars. Well - the endless discussion about the damn Michelin stars and Danish restaurants chicken cordon bleu versus the rest of the world will let others. Grades 1-6 French sensations: 4 French fornemmels