On April 6, 2019, the sun ended the wandering, Shanghai ushered in the spring bright, in L'ATELIER de Joel Robuchon, the food and the beauty met, the basic points of the hearty day are all signs, all good, up to the standard, after all, Michelin is amazing is the aperitif and lobster soup aperitif is a three-layer structure, The bottom is duck liver mousse, the middle is port wine, the upper layer is bamachen cheese with a spoon to the bottom of the cup, then pick up, into the mouth in the center of the tongue, close the mouth, bamachen cheese made into bubble, and the dense and delicate duck liver mousse that permeates the wine, immediately unified and melted, The magical fragrance spreads over the taste buds. This is an innovative work with molecular cuisine. It is amazing and satisfying. The name of salty butter roasted lobster, stewed green vegetables and five-flavored lobster soup is real. The ingredients are basically arranged together, except for the crispy slices of ink fish juice. But the deliciousness and good-looking dishes of the soup head are worthy of Michelin star dishes! The ingredients are Boston lobster, only the body parts of the lobster are taken, and the grill is fresh and juicy Q bullets are grilled. The main cupboard is in person to drizzle the lobster soup with lobster soup. The perfect finished dish, the black mesh in the dish is a crispy slice of ink fish juice, so creative. Environment: The main tone of the restaurant is red and black, with French romance, very famous. Chinese restaurant week, only twice a year to eat the super carnival, L'ATELIER de Joel Robuchon is a perfect blend of food and beauty, look forward to seeing you!