Anthony Rahayel

"Oh my god! Is this real? You ask yourself? Extremely tender foie gras warmed to perfection with its lightly crispy envelope. The Granny Smith rolls, the oil... Yes, this food made me question life! The power of mankind to create things that can make you scream."

Lonely Planet

"This two-Michelin-star restaurant established by Joël Robuchon (1945–2018) takes diners on a mind-blowing culinary tour of French gastronomy's finer ingredients, foie gras included."

Daniela Galarza

"Today, Robuchon’s quail with foie gras, deviled egg with caviar, uni with lobster gelee, and mashed potatoes are taught in culinary schools, replicated in a dozen different L’Ateliers, and mimicked by chefs around the world. This guarantees his place in French culinary history, but it also created a whole new kind of luxury diner."

Gayot

"Simple, flavorful options include a creamy foie gras served with a basket of crusty bread."

Jason Wang

"Foie gras may be banned in California, but it is perfectly acceptable in France. Smooth and silky. This was quite the treat."

TimesTravel

"Borrowing from Spanish tapas style eating, you are given a wide choice of mouth-watering mini-dishes such as foie gras, encouraging you to take your time as your dine. Eating at a U-shaped bar you can watch the chefs working their magic."

Vicky Hampton

"The best dish we tried was hands-down the foie gras. It was exceptionally fresh, just seared, and served with juicy, sweetly alcoholic cherries. Luckily for me, I was sitting next to two people who weren’t exactly foie-fans, so I got to polish off the lion’s share by myself."

Bangkok Best Dining

"The Mimosa Egg with Mixed Spring Vegetables & Light Xeres Mayonnaise is the “Cadillac” of deviled eggs which is all at once familiar yet truly unexpected."

Pete Dombrosky

"This place serves top of the line French cuisine that doesn't break the bank. You can get yourself a foie gras for €29."