Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (London) with a dish reflecting the philosophy in his new book, Food & Life, of healthy Michelin star food. Beetroot with mustard sorbet.

Joel Robuchon #Expo2015 #Milan #WorldsFair

I love the use of chocolate decor in this. Chocolate transfer sheet and slate tiles

Pommes Puree (Joel Robuchon): the article contains two versions of the recipes. One by Patricia Wells with a potato butter ration of 4:1 and the other restaurant version with a 2:1 ratio.

Pommes Puree (Joel Robuchon): the article contains two versions of the recipes. One by Patricia Wells with a potato butter ration of and the other restaurant version with a ratio.

"Le Chocolat" at Joël Robuchon Restaurant in the MGM Grand Resort Las Vegas.     Image courtesy of MGM Grand

"Le Chocolat" at Joël Robuchon Restaurant in the MGM Grand Resort Las Vegas. Image courtesy of MGM Grand

La purée de Joël Robuchon

La purée de Joël Robuchon

79 Likes, 3 Comments - Joël Robuchon USA (@joelrobuchonusa) on Instagram: “More pastries from Salvatore Martone at Joël Robuchon Restaurant in Las Vegas. Exquisitely…”

More pastries from Salvatore Martone at Joël Robuchon Restaurant in Las Vegas.

Patisserie

Patisserie

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