Go to content

L'Atelier de Joël Robuchon

L'atelier de Joël Robuchon
Make a reservation 514-392-2781

L'Atelier de Joël Robuchon

Renowned chef Joël Robuchon developed an innovative culinary concept: to offer top-drawer gourmet food that excites all the senses and serve it in a friendly and unpretentious environment. From Paris to London, Hong Kong to Las Vegas, L’Atelier de Joël Robuchon draws gourmet aficionados from all over the world. It’s your turn to discover authentic and refined cuisine that ingeniously combines the flavours of exceptional products that are prepared and served in all simplicity.

A chef at the summit of his craft innovates, surprises and reinvents classic cuisine.

Joël Robuchon

Joël Robuchon worked in several French establishments before opening his first restaurant in Paris, in 1981. He was awarded his first star by Michelin during his first year, followed by a second and third star during each consecutive year. Three years, three stars: a first in the gourmet world. In 1994, he opened the first restaurant bearing his name. The spirit of his work has been adapted to a variety of restaurant concepts and exceptional tables, even tea rooms and pastry shops. This chef’s philosophy remains loyal to one goal: creating a cuisine that is sublime in its simplicity. To this day, he has received more Michelin stars than any other chef in the world.

Jean-Pierre Curtat

Director of L’Atelier de Joël Robuchon and Executive Chef at the Casino de Montréal

Culinary artist and outstanding manager? The two identities live in harmony within Jean-Pierre Curtat. A builder at heart, Jean-Pierre has been orchestrating the Casino de Montréal's restaurant offer since it opened. He has managed the prestigious Nuances restaurant, which had a five-Diamond rating from 2000 to 2010.

Jean-Pierre Curtat is without a doubt an extraordinary ambassador of L’Atelier de Joël Robuchon. He has always been attracted to L'Atelier's sophisticated yet friendly atmosphere, its refined dishes and its kitchen that opens to the dining room. Guided by his love of wine, he has helped create a wine list with carefully selected bottles. Harmony and discovery guaranteed!    

Éric Gonzalez

Executive Chef

With his own reputation already well-established, Éric Gonzalez has all the qualities to honour Joël Robuchon. He earned his first Michelin star when he was only 27 years old. He is a member of the prestigious Association des Maîtres Cuisiniers de France and a leader in gourmet circles in France and Québec. In Montréal, he directed the kitchens of several well-known establishments, including Auberge Saint-Gabriel.  He also authored a cookbook entitled Audaces : façon Éric Gonzalez.

Renowned chef, Éric is unquestionably a master of his art. His cuisine is made up of paradoxes and contrasts with combinations of the traditional and contemporary. A true artist, Éric Gonzalez has an uncommon ability to communicate his taste for the beautiful and delicious.

With L’Atelier de Joël Robuchon, Éric renders in a delectable manner the simply sublime, signature of chef Robuchon. Have a seat at a table of discovery, emotions and ingenuity.

Benjamin Oddo

Pastry chef and baker

Benjamin Oddo found his path early in life. Since then, his passion for baking and pastry-making has drawn him from one side of the ocean to the other: Toulouse, Saint-Émilion, then Chicoutimi, Sherbrooke, Gatineau. He worked in many establishments before becoming, at only 23 years of age, the pastry chef at Le Baccara, the prestigious Five-Diamond rated restaurant at the Casino du Lac-Leamy. 

He’s now coming to Montréal, where he will put his talent to good use creating breads and desserts at L’Atelier de Joël Robuchon. His attention to detail and love of fine foods, Mr. Robuchon’s signature theme, will come through in every bite. Just think: honey, balsam fir, wild rose and Québec berries as natural, delicately flavoured starters, or desserts that bring together frank yet balanced contrasting flavours.

Just as his colleague Eric Gonzalez, Benjamin Oddo wishes to deliver exceptional dishes. Expect the ultimate flavourful experience, from first bite to dessert.

Jean-Michel Cartier

Maître D

In order to interpret theory according to your own personality, you must first master it. That’s what Jean-Michel Cartier does. Having earned various certifications and worked at the prestigious Europea restaurant for a few years, he uses his knowledge in a very personal, friendly and warm manner.

His passion for wine stewardship is strongly tied to his interest in people. He chose this career because he believes wines must deliver their own special tasting experience and is inspired by the story of the humans who made them and the customers with whom he shares wonderful discoveries. Follow his lead and enjoy the adventure!

Menu

New Year's Eve Menu

6 courses starting at 6 p.m.

$125 per person


STARTER
Velvety Jerusalem artichoke cream with citrus and toasted hazelnuts

****

LE CRABE DES NEIGES
Snow crab with fi-nely julienned sweet and sour turnip with clover and rosemary honey

 

LE VEAU DU QUÉBEC
Tender veal shank ravioli flavoured with Château-Chalon wine

 

LA MORUE NOIRE
Stewed black cod seasoned with "Malabar black peppercorn, baby spinach

 

LE CANARD DE NOS RÉGIONS
Roasted duck breast glazed with toasted coriander and maple sap, winter fruit

****

LE BELLO-MANGO
Velvety red mango with exotic coulis

 

Excluding taxes and gratuity

8 courses starting at 9 p.m.

$200 per person

 

STARTER
Creamy foie gras royale topped with a Parmesan and Maury Vieilles vignes wine emulsion

****

LE CAVIAR KRISTAL
Kristal caviar with aiguillette of salmon confit, garden ravioli, wasabi cream

 

LE CÈPE
Tender browned porcini mushroom with flat parsley coulis and Iberian ham

 

LE VEAU DU QUÉBEC
Tender veal shank ravioli flavoured with Château-Chalon wine

 

LE HOMARD
Lobster roasted with herbs and stewed, Malabar pepper cristalline

 

LE CERF DE BOILEAU
Boileau deer and foie gras Rossini-style with cranberry elixir

****

LE PARFUM DES ÎLES
Passion fruit pudding, rhum granité, coconut wisp

 

LE RUBIS
Cranberries, Calpico jelly, lychee chantilly

 

Excluding taxes and gratuity

All our breads are baked in-house

Appetizers

LE CHICON 
Endive salad with Bleu d’Élisabeth cheese, green apples and nuts

$22


L’ŒUF DE POULE
Soft-boiled egg with smoked salmon and caviar

$85


LE JAMBON « IBERICO DE BELLOTA »
« Iberico de Bellota » ham with toasted tomato bread

$40


LE FOIE GRAS
Duck foie gras torchon, spiced cranberry, toasted country-style bread

$27


LA LANGOUSTINE
Stuffed in ravioli, topped with truffle sauce and steamed green cabbage

$48

Dishes

LE HOMARD « FRITE »
Lobster seasoned with a spicy emulsion, French fries

$95


LA SAINT-JACQUES
Golden scallops garnished with a kumquat and baby leek condiment

$68


LA MORUE NOIRE
Stewed black cod seasoned with « Malabar » black peppercorn, baby spinach

$45


LE BLANC DE FLÉTAN
Halibut filet with anise-flavoured shellfish bouillon

$49


LA CAILLE
Quail stuffed with foie gras served with potato purée

$42


LE BISON
Spicy bison tartare, truffle and French fries

$52


LE FILET DE BŒUF
Beef tenderloin with « Malabar » black pepper

$56


LE CERF DE BOILEAU
Boileau deer and foie gras « Rossini-style » with cranberry elixir

$60


LE CANARD
Roasted duck breast glazed with toasted coriander and maple sap, autumn fruit

$49

 

Local cheese

Our special selection

$21

 

All our breads are made in-house by our baker

 

Vegetarian dishes

Seasonal discovery

$200
 

POUR COMMENCER
Creamy foie gras royale topped with a Parmesan and Maury « Vieilles vignes » wine emulsion


LE CAVIAR "KRISTAL"
« Kristal » caviar with aiguillette of salmon confit, garden ravioli, wasabi cream


LE CÈPE
Tender browned porcini mushroom with flat parsley coulis and Iberian ham


LE VEAU DU QUÉBEC
Tender veal shank ravioli flavoured with Château-Chalon wine


LE HOMARD
Lobster cooked in an infusion of kombu and ginger bonito

LA MORUE NOIRE
Stewed black cod seasoned with « Malabar » black peppercorn, baby spinach


LE CERF DE BOILEAU
Boileau deer and foie gras « Rossini-style » with cranberry elixir, watercress salad

or

LE CANARD
Roasted duck breast glazed with toasted coriander and maple sap, autumn fruit


LE PARFUM DES ÎLES
Passion fruit crémeux, rhum granite, coconut wisp


LE RUBIS
Raspberry, « Calpico » jelly, lychee chantilly

All our breads are made in-house by our baker

Because this menu offers such a wide variety of dishes, please order at least 30 minutes before closing.

Experience menu

$150

POUR COMMENCER
Velvety Jerusalem artichoke cream with toasted hazelnuts


LE CRABE DES NEIGES
Snow crab with finely julienned sweet and sour turnip, with clover and rosemary honey


LE FOIS GRAS DE CANARD
Duck foie gras royale, pomegranate and kumquat, gingerbread crumble


LA CHÂTAIGNE
Fine chestnut velouté with smoked bacon over a delicate celeriac cream

LE BLANC DE FLÉTAN
Halibut filet with anise-flavoured shellfish bouillon


LE COCHON GASPOR
Roasted pork rib, tenderloin glazed with jus over herb risotto

or

LE BISON
Perfectly cooked bison, butternut squash gnocchi with truffle and roast jus


LE CHOCOLAT TENDANCE
Araguani chocolate crémeux, crumbled biscuit, cocoa sorbet

All our breads are made in-house by our baker

 

Vegetarian dishes

Tasting portion menu

LA BETTERAVE
Beet as a duo with apples, avocado, tender salad greens, green mustard sorbet

$18


LA DORADE
Sea bream carpaccio with lemon and Espelette pepper

$26


LE CAVIAR "KRISTAL"
« Kristal »caviar with aiguillette of salmon confit, garden ravioli, wasabi cream

$78


LE CRABE DES NEIGES
Snow crab in cannelloni with avocado, citrus flavours

$32


L’ŒUF DE POULE « MIMOSA »
Egg « Mimosa » in delightful combination with caviar and lobster

$26


LE FOIE GRAS
Duck foie gras torchon, spiced cranberry, toasted country-style bread

$20


L'ARTICHAUT
Roasted artichoke served on an unctuous purée, topped with chick pea and turmeric cappuccino

$22


LE CÈPE
Tender browned porcini mushroom with flat parsley coulis and Iberian ham

$26


LA CHÂTAIGNE
Fine chestnut cream with smoked bacon over a delicate celeriac royale

$27

LA SAINT-JACQUES
Golden scallop garnished with a kumquat and baby leek condiment

$46


LA LANGOUSTINE
Stuffed in ravioli, topped with truffle sauce and steamed green cabbage

$33


LE BLANC DE FLÉTAN
Halibut filet with anise-flavoured shellfish bouillon

$35


LA MORUE NOIRE
Stewed black cod seasoned with « Malabar » black peppercorn, baby spinach

$29


LA CAILLE
Quail stuffed with foie gras served with potato purée

$24


LE RIS DE VEAU
Veal sweetbreads stuck with fresh bay leaves and stuffed romaine leaves

$36


LE BURGER DE BŒUF
Duck foie gras burger with Harlequin pepper

$25


LE CERF DE BOILEAU
Boileau deer and foie gras « Rossini-style » with cranberry elixir

$38

 

Vegetarian dishes

Vegetarian menu

$95

Gluten-free menu

POUR COMMENCER
Mound of tender golden quinoa, smoked piquillo pepper


LE POTIRON
Pumpkin ice cream with pistachios, marinated mushrooms and grilled chestnuts


L'ARTICHAUT
Roasted artichoke served on an unctuous purée, topped with chick pea and turmeric cappuccino


LE RADIS BLANC
Golden white radish loaf with tart bouillon and yuzu zest

LE CÈPE
Tender browned porcini mushrooms with flat parsley coulis and crispy garlic petals


LA BETTERAVE
Slow-simmered beets with pearly-white rice prepared Southern-style


LE CHOCOLAT TENDANCE
Araguani chocolate crémeux, crumbled biscuit, cocoa sorbet

Dessert list

$19

LE CHOCOLAT TENDANCE
Araguani chocolate crémeux, crumbled biscuit, cocoa sorbet


LA FORÊT
Mushroom-shaped, small Morello cherries in Kirsch, crumble topping


LA BULLE
Blown sugar ball with yuzu-lemon, coriander sorbet 
 

LA POMME
Tatin-style apple, lemony caramel, La Carminée cream and sorbet


LE RUBIS
Raspberry, « Calpico » jelly, lychee Chantilly


L'ANANAS
Pineapple slowly confit with lemongrass, piña colada sorbet, creamy cheese cake


LES GLACES ET LES SORBETS DE SAISON
Seasonal ice creams and sorbets

Private event

Looking to host an exceptional evening? L’Atelier de Joël Robuchon will help you make that happen.

Getting to L’Atelier de Joël Robuchon

Please note that you may also follow the red line on the floor, which will lead you from the main entrance all the way to L’Atelier. Bon appétit!

  • First, be sure to take advantage of the free valet service.
  • Welcome to the impressive main entrance, on Level A. During the cold season, you may leave your outerwear at the free coat check room.
  • Go straight ahead and up one level using the escalator to the Promenade Level.
  • Continue straight ahead, go up ten steps and through the slot machine area. On your left is the electronic game area called the Zone.
  • When you get to the elevators, go down one level. You’re now at L’Atelier de Joël Robuchon.

Information

L'Atelier de Joël Robuchon

Casino de Montréal, Level A
Pavillon du Québec
1, avenue du Casino
Montréal, Qc H3C 4W7
 

Information and reservations

514-392-2781

Directions

 

Heures d’ouverture
Wednesday to Sunday: 6 p.m. to 10 p.m.

 

Holiday schedule
December 25 and 26: Closed
December 27: 6 p.m. to 10 p.m.
January 1 and 2: Closed
January 3: 6 p.m. to 10 p.m.

 

Special menu for December 31 only
First sitting at 6 p.m. (six courses) and second sitting at 9 p.m. (eight courses)