L'Atelier de Joël Robuchon

EAT

Pastry Chef Salvatore Martone of L’Atelier de Joel Robuchon - New York, NY

57 East 57th Street
New York, NY 10022
(212) 829-3844
www.fourseasons.com/newyorkfs/dining/l_atelier_de_joel_robuchon
Hours: Mon-Thu, Sun 6pm-10:30pm; Fri-Sat 5:30pm-10:30pm

Even in the sleek, art-deco demure of L’Atelier de Joël Robuchon, with its muted lighting and angular intimacy, Pastry Chef Salvatore Martone’s sense of play and imagination shine. Martone is a Robuchon veteran (with previous posts at Joël Robuchon at the Mansion in Las Vegas), and he works within the confines of the chef’s vision, all without sacrificing a bright—and technically girded—sense of whimsy and beauty. His desserts have an Alice and Wonderland-like quality to them; Champagne sabayon is encased in a golden bubble, and banana cotton candy forms a “rabbit hole” down which the rich components of the simple-sounding “La Banane” can be discovered.

Recommended Dishes:
  • La Boule: Golden Bubble Filled with Champagne Sabayon, Mandarin Sorbet, and Orange Supreme
  • La Banane: Caramelized Banana with Rum, Milk Chocolate Mousse, Crispy Rice Praline, and Banana Cotton Candy
  • Peach Vacherin: Meringue, Peach Moscato Wine, Strawberry-Peach Coulis, Peach-Rosemary Sorbet, and Fromage Blanc Mousse
  • Le Mikado: Orizaba Chocolate Cream with Peanut Strudel and Coffee Dome

  • + Click image to enlarge