L'atelier Robuchon Madrid menù, Madrid
L'atelier Robuchon Madrid Madrid - Menu
Hot and cold starters
Robuchon caviar (30g), blinis
Caviar Robuchon (30g), Blinis
Wagyu jerky, bread with tomato
Cecina de Wagyu, pan con tomate
Prawns in carpaccio with coral oil, sesame tile
Carabineros en carpaccio con aceite de su coral, teja de sésamo
Beetroot and Golden apple tartare, fine herb sprouts and “Savora” mustard sorbet
Tartar de remolacha y manzana Golden, brotes de finas hierbas y sorbete de mostaza “Savora”
Foie gras in terrine, seasonal fruit jam
Foie gras en terrina, mermelada de frutas de temporada
Black truffle in “roseval” potato salad with flakes of foie gras
Trufa negra en ensalada de patata “roseval” con lascas de foie gras
Sologne imperial caviar on crispy poached free range egg, smoked salmon
Caviar Imperial de Sologne sobre huevo crujiente de corral escalfado, salmón ahumado
Norway lobster ravioli with black truffle, foie gras sauce, sautéed green cabbage
Raviolis de cigala con trufa negra, salsa de foie gras, salteado de col
Morels in port with white asparagus tagliatelle
Colmenillas al oporto con tagliatelle de espárrago blanco
Tudela artichokes in porrusalda with iberian ham and jerusalem artichoke
Alcachofas de Tudela en porrusalda con jamón ibérico y topinambo
Fish and meat
La sole
Meunière with teppanyaki (2 people)
Le turbot
Grilled wild turbot on aubergine ratatouille and hints of citrus
Le colin de galice
Galician hake in its acorn-fed Iberian ham broth
Les coquilles saint jacques
Grilled scallops in salsify, parmesan and black truffle veluté
Les spaghetti with lobster and basil
Con bogavante y albahaca
La caille
Caramelized free-range quail, foie gras, herb salad
La plume ibérique
Iberian pork, shallot sauce and potato millefeuille with smoked bacon
Le steak tartare
Galician blonde steak tartare with souflée potatoes and hollandaise sauce
Le cochon de lait
Segovia suckling pig roasted at low temperature, accompanied by pochas
L'agneau
Lamb chops with fresh thyme
Le burger
Burgers with foie gras and crispy peppers
La côte de veau
Suckling veal chop with chervil roots, radicchio salad (serves 2)
Tasting menu
The amuse-bouche
Imperial caviar
From sologne, king crab, lobster gelée
The cookies
On a soft wheat risotto, Parmesan, coralline emulsion
La coquille saint jacques
Grilled scallop in salsify, parmesan and black truffle velouté
The turbot
Grilled wild turbot on aubergine ratatouille and hints of citrus
The calle
Caramelized free-range quail, foie gras, herb salad
Le cochon de lait
Segovia suckling pig roasted at low temperature, sweet and sour beans
Le parfum des îles
Passion fruit cream, coconut mousse, exotic meli-melo, Mojito granita
Le mont-blanc
Spongy chestnut cake and its ganache, sorbet and mandarin confit
Coffee or tea
Starters in small portions
Starters in small portions
Le caviar imperial from sologne, king crab, lobster gelée
De Sologne, cangrejo real, gelée de bogavante
Le foie gras
Foie gras in terrine, seasonal fruit jam
La daurade
Bream in carpaccio, lime, "Espelette" pepper
La crevette rouge
Red shrimp ramen with espardeñas- Winning dish of the Denia 2023 national red shrimp contest
La langoustine
Norway lobster in crispy papillotes with basil
Les cocochas
On a soft wheat risotto, Parmesan, coralline emulsion
L'aubergine
Aubergine confit with fine herbs, vegetable curry
Les tortellinis
Tortellini with pecorino and truffle infusion
Le homard
Caramelized Galician lobster, Malabar black pepper, milk emulsion
Les coquilles saint jacques
Grilled scallops in salsify, parmesan and black truffle velouté
Les artichauts
Grilled artichokes from Tudela in porrusalda with Iberian ham and Jerusalem artichoke
Dessert menu
Le chocolat sensation
Guanaja chocolate cream, white chocolate sorbet and chocolate sponge cake
The late
Selection of Joël Robuchon cakes
Le parfum des îles
Passion fruit cream, coconut mousse, exotic meli-melo and Mojito granita
Le souffle
Whiskey soufflé, vanilla ice cream from Madagascar
Le mont-blanc
Spongy chestnut cake and its ganache, sorbet and mandarin confit
LE PAPILLON Violettes et amandes
Violet candy and almonds
SÉLECTION DE FROMAGES
Selection of cheeses