During this trip to Dubai, we visited L’Atelier Robuchon Dubai twice.

The concept

The concept behind Robuchon’s Ateliers around the world is fairly straightforward: a menu of small plates designed to be combined into a personalized gastronomic experience, mixing seasonal dishes with the chef’s signature creations.

It is worth noting, however, that the Dubai outpost no longer holds a distinction in the Michelin Guide.

The setting

The restaurant follows the same design codes as the chef’s other Ateliers worldwide, with its trademark red and black color palette.

The menu

As mentioned above, the menu is built around seasonal dishes and the chef’s signature plates. At lunch, a dedicated set menu is also available.

The meal and the dishes

The meal began with an amuse-bouche, a mushroom cappuccino, which was delicious.

As a starter, I had the Burgundy snails, perfectly gratinated.

For the main course, the lobster spaghetti lacked a little indulgence.

I was not particularly convinced by the Saint-Honoré for dessert.

Service

The service was good, though not exceptional.

The atmosphere

The atmosphere was subdued, and our little one remained calm throughout.

Bottom line

A mixed experience. And I can understand why the restaurant is no longer Michelin-starred.

Itinerary Followed

As a reminder, here is the itinerary followed:

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