L’Atelier de Joël Robuchon Menu

[KevinS]

A sample lunch menu. The menu changes, but I don’t know how often.

 

[cassidain]

Œuf frit. Sounds like a Scotch egg !

 

[stbartshopper]

WOW!

 

[REK]

I've noticed restaurant prices everywhere are catching up to St Barts and only rarely do the meals measure up. We were in Portland Maine earlier this year and easily ran up tabs in the $4-500 range without really trying. Harbour Island in the Bahamas in July was easily as expensive as SBH and the meals were hit or miss. When I'm there I try to order the most interesting thing on the menu and hope I getting something I'll remember for a long time to come and I don't even look at prices. I still remember a desert I had in Marigot in St Martin many years ago as the best desert I've ever had. It was a poached pear in puff pastry in a raspberry creme fraiche sauce. I don't remember what it cost but the memory is priceless.

 

[amyb]

Pear Helaine...or close to it. A favorite of mine too.

 

[REK]

It was a work of art meant to be savored! I see a few things here that might be in that orbit.

 

[amyb]

Introduced to this great dessert at Santa Fe.

 

[elgreaux]

Introduced to this great dessert at Santa Fe.

Poire Belle Hélène does not have puff pastry and always has chocolate sauce.. must be a variation on the theme...

here is the scoop but I would never used canned pears!

Poire belle Hélène is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup. It was created around 1864 by Auguste Escoffier and named after the operetta La Belle Hélène by Jacques Offenbach. Simpler versions replace poached pears with canned pears and sliced almonds

 

[stbartshopper]

Poires Belle Helene

https://www.myparisiankitchen.com/en/poires-belle-helene-poached-pears-chocolate/

 

[andynap]

From Facebook-

https://m.facebook.com/MissScribble...6421261,"role":1,"share_id":0}]}}&__tn__=EH-R

What is this?

 

[Lawshark13]

I've noticed restaurant prices everywhere are catching up to St Barts and only rarely do the meals measure up. We were in Portland Maine earlier this year and easily ran up tabs in the $4-500 range without really trying. Harbour Island in the Bahamas in July was easily as expensive as SBH and the meals were hit or miss. When I'm there I try to order the most interesting thing on the menu and hope I getting something I'll remember for a long time to come and I don't even look at prices. I still remember a desert I had in Marigot in St Martin many years ago as the best desert I've ever had. It was a poached pear in puff pastry in a raspberry creme fraiche sauce. I don't remember what it cost but the memory is priceless.

In Portland we've been a bit inundated with the food tourists and the prices show it these days.

Where did you hit while you were here in Maine?

 

[REK]

Street and Co. (twice), Eventide, Via Vecchia, The Knotted Apron (breakfast), and Boones (the only disappointment). The meals were all really good and I liked the small plate 'served when ready' at Eventide. Don't get me wrong. I'm not complaining about the prices in Portland. It's just that I hear people complain about St. Barts as being expensive but I really don't think it's out of line with other places. My step daughter is a head chef and I appreciate how hard everybody works to make a special evening for the patrons, usually for very small margins.

 

[elgreaux]

Street and Co. (twice), Eventide, Via Vecchia, The Knotted Apron (breakfast), and Boones (the only disappointment). The meals were all really good and I liked the small plate 'served when ready' at Eventide. Don't get me wrong. I'm not complaining about the prices in Portland. It's just that I hear people complain about St. Barts as being expensive but I really don't think it's out of line with other places. My step daughter is a head chef and I appreciate how hard everybody works to make a special evening for the patrons, usually for very small margins.

Especially here, where everything down to the last tomato is imported...

 

[Lawshark13]

Street and Co. (twice), Eventide, Via Vecchia, The Knotted Apron (breakfast), and Boones (the only disappointment). The meals were all really good and I liked the small plate 'served when ready' at Eventide. Don't get me wrong. I'm not complaining about the prices in Portland. It's just that I hear people complain about St. Barts as being expensive but I really don't think it's out of line with other places. My step daughter is a head chef and I appreciate how hard everybody works to make a special evening for the patrons, usually for very small margins.

You hit some good ones...and I would totally agree with you on Boone's...they are aggressively mediocre. Great to grab a drink on the deck there...but the food is typically a bit disappointing and I'm not a fan of the menu. The chef/owner has 3 other restaurants locally that are all much better...not sure why Boone's is such a miss.

As you said...the food is generally worth the price...the only problem is that Portland has been "discovered" to such a degree that it is a PITA for us locals to hit up the restaurants without a lot of advanced planning. I kinda miss the days of heading to the Old Port without reservations and checking out new spots...

 

[stbartshopper]

Wasn’t familiar with PITA- only know Pita breads- now know it can also mean Pain In The A (Derriere). Thank you Lawshark!:blush-smile:

 

[JEK]

Wasn’t familiar with PITA- only know Pita breads- now know it can also mean Pain In The A (Derriere). Thank you Lawshark!:blush-smile:

You obviously haven't been paying attention to the repartee between Long Island and Austin or Austin and Austin

 

[stbartshopper]

Where on the Forum is that ‘Austin and Austin….?’

 

[JEK]

Search for PITA

 

[GramChop]

You obviously haven't been paying attention to the repartee between Long Island and Austin or Austin and Austin

You rang? :blush-smile:

 

[JEK]

You rang? :blush-smile:

Where is that Menace?