L'Atelier de Joël Robuchon

The restaurant sees itself as the legacy of its founder and keeps his stance at its core: „there was no such thing as the perfect meal; one can always do better". Its form is the counter in front of the open kitchen, „an immersive culinary stage" where guests follow every step of the work, conceived as top-level cooking „without the pomp and ceremony". People play a large but professional role; here the encounter is carried by the cook at work, and of the head chef it says that his joy comes from guests' satisfaction and from passing his knowledge on to his team.