DAVID CAPIELLO Enthralling Global Audiences with His Extraordinary Voice
August 13, 2024
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Escape the ordinary and elevate your afternoon with an exclusive culinary experience at L’Atelier de Joël Robuchon in the heart of the vibrant Miami Design District. Recently reclaiming its title as Florida’s only two-Michelin star restaurant, L’Atelier now invites you to embark on a rare culinary journey during the daylight hours.
Immerse yourself in the exquisite flavors crafted by Executive Chef James Friedberg, featuring seasonal creations made with the finest ingredients. Diners can choose from a 3-course seasonal prix-fixe menu or our 4-course Evolution menu.
L’ATELIER MIAMI
151 Ne 41st. Suite 235, Miami Fl 33137 • 305-402-9070 • latelier-miami.com
SPRING SEASONAL MENU:
L’Atelier de Joël Robuchon’s Spring Menu, offers a world of flavors that truly celebrate the season’s bounty. Begin your meal with the delicate Tempura Squash Blossom or the rich Shaved Wagyu Beef, followed by a selection of tantalizing main dishes such as the Chestnut Ravioli or the succulent Wild Caught Sea Bream. For dessert, savor the exquisite Goat Mousse or indulge in the decadent Guanaja Chocolate Crémeux.
SPRING EVOLUTION MENU:
For a truly extraordinary experience, the Spring Evolution Menu at L’Atelier de Joël Robuchon will take you on a culinary journey curated to delight the senses and indulge the palate. Begin with the luxurious Cold Poached Lobster or the indulgent Stuffed Morels, followed by the sublime Beef Filet with Vegetable Cannelloni or the opulent Beef Filet with Japanese A5 Wagyu Supplement. Conclude with the decadent Black Forest Chocolate Crémeux or the refreshing Lemon Curd with Blueberry Compote.
ENHANCEMENTS:
Complete your dining experience by exploring Joël Robuchon’s Signature Creations, including the Crispy Langoustine with Basil Coulis ($37), the Organic Crispy Poached Egg with Imperial Caviar and Smoked Salmon ($85), or Roasted Baby Artichoke with Chickpea and Turmeric Cappuccino ($29).
For just $25, savor the rich flavors of Chef ’s selection of cheeses including the creamy Brebirousse D’Argental from Rhône-Alpes, Coupole Vermont from Vermont, the nutty L’Etivaz from Château- d’Oex, and the bold Bleu D’Auvergne from Auvergne.
