Chaîne Dinner at L’Atelier de Joël Robuchon

The Chaine’s next dinner will take place on Tuesday 28th July at L’Atelier de Joël Robuchon.
Please sign up quickly to ensure you can enjoy this event that has been carefully put together by the venue and our Chaine team.

Executive Chef Olivier Limousin
Born and raised in Vendée, France, Olivier started his career in Paris at the age of 18; Le Bellecour – one Michelin star – followed by L’Amphycles – two Michelin stars – where he entered as commis and made all his way up to the sous-chef position. He then moved to Le Taillevent – 3 Michelin stars -before returning back to Le Bellecour as Chef de cuisine and where he gained his first Michelin star. Before joining L’Atelier – Bangkok, award-winning chef Olivier Limousin has been with L’Atelier – London since its launch in 2006, where he gained two Michelin stars. He previously opened La Table de Joël Robuchon in Paris in 2003 – two Michelin stars – and participated to the opening of L’Atelier – Paris. Totally, Olivier has been working for Joël Robuchon for the last 12 years. Olivier, is a very dedicated chef and has been involved in several TV cooking programs such as “Bon appetit bien sur,” “Cartes postales gourmandes”and “Master chef UK ” as a judge for the semifinal. Philanthropist at heart, Olivier never stops reminding his fellow co-workers that the core of our business is to “give some pleasure” to our guests.

MENU

POUR COMMENCER
velours tremblotant en caillé au vert de kale et aux sucs épicés de tomates
Chilled green kale veloute with spicy tomato jelly
2012 Crémant d’Alsace, Brut Nature, Barmés-Buecher

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LA DORADE
en “ceviche” sur un fondant d’avocat à la coriandre fraîche
Sea bream “ceviche” on top of fresh and creamy cilantro avocado
2013 Rías Baixas, Pazo Señorans

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LA LANGOUSTINE
en papillotes croustillantes au basilic
Crispy langoustine papillotes with basil

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L’OIGNON DOUX
en soupe onctueuse sur un crémeux de comté au lard fumé
Onion soup on a creamy comté cheese and smoked bacon sauce
2012 Pinot Gris, Zellberg, Domaine Ostertag

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LE BAR
le filet rôti aux saveurs méridionales et ses pousses de tétragone
Roasted fillet of sea bass with Mediterranean flavors and tetragon baby leaves

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LE RIS DE VEAU
clouté de laurier frais et feuille de romaine farcie
Veal sweetbread studded with bay leaf, stuffed romaine lettuce leaf
2013 Auxey-Duresses Les Hautès, Jean-Marc Vincent

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L’AGNEAU DE LAIT DES PYRENEES
en côtelettes dorées à la fleur de thym
Milk fed lamb cutlets from Pyrénées with fresh thyme
2012 Chorey-les-Beaune, Domaine Tollot-Beaut

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LE CHOCOLAT TENDANCE
au chocolat Araguani, sorbet au cacao amer, biscuit Oréo
Araguani chocolate cremeux, dark chocolate sorbet and Oreo crumb
NV Banyuls, Doré, Domaine L’Etoile

Tea and coffee selection