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."

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."