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L'Atelier de Joël Robuchon | Casino de Montréal

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 Michelin star during first year of operation, followed by a second and third star in each consecutive year. Three years, three stars: a first in the gourmet world. In 1994, he opened the first restaurant bearing his name. The driving force of his work has been adapted to a variety of restaurant concepts and exceptional tables, tea rooms and pastry shops. This chef’s philosophy remained faithful to one goal: creating a cuisine that is sublime in its simplicity. At the time of this writing, he had 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!    

Stéphane Galibert

Executive Chef

Now at the peak of his career, Stéphane Galibert has all the qualities to honour Joël Robuchon’s reputation. Having acquired a professional diploma and certificate, Stéphane earned a professional bachelor’s degree in Millau, France. He first worked at Hôtel du Palais and later at Hôtel de la Chèvre d’Or, two French establishments holding one and two Michelin stars, respectively.

In Montréal, he practiced his art at L’Auberge Saint-Gabriel before moving to Accords Bistro Restaurant. At L’Atelier de Joël Robuchon, Stéphane deliciously interprets the famously-titled restaurant’s signature: the sublimely simple. Come and discover the emotion and inventiveness behind his creations.

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

INSPIRATION

Offered on Tuesday, Wednesday and Thursday*

$85

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


LA PIEUVRE
Octopus and white kidney bean salad with anise and orange

or

LE FOIE GRAS
Duck foie gras torchon, blood orange marmalade

LE MAQUEREAU
Mackerel with bread crisp and «barigoule» artichokes

or

LE VEAU
Veal strip loin with roasted Jerusalem artichokes, truffle-flavoured jus


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

All our breads are made in-house by our baker

Tribute to Joël Robuchon

$200
 

POUR COMMENCER
Fine caviar jelly covered with velvety cauliflower cream


LE HOMARD DE NOUVELLE-ÉCOSSE
Nova Scotia lobster with truffles and a sprinkling of fine celery leaves and turmeric oil


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


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


LE SAUMON ROYAL
Semi-cooked king salmon with Savoy cabbage and country bacon, sprinkled with Malabar black peppercorn

LE CANARD
Duck breast as a duo with foie gras and fruit verjuice, cranberry elixir

ou

L'AGNEAU
Québec lamb ribs with eggplant and lemon pulp confit caviar


LE DÉLICE
Lime crémeux with a Dassai 50 sake cloud, granité


LE RUBIS
Raspberry, « Calpico » jelly, lychee chantilly

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

All our breads are made in-house by our baker

Experience menu

$150

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


LE SAUMON ROYAL
King salmon carpaccio with caviar, fennel shoots


LES CREVETTES
Lightly-seared shrimps, cauliflower curry with green apple and coriander


LE SALSIFIS
Salsify glazed with truffle-flavoured poultry jus, soft-boiled egg, Iberico de Bellota ham shavings

LE FLÉTAN
Halibut filet with lemongrass and steamed baby leek


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

ou

LE CANARD
Golden duck breast with fine spices, fruit verjuice, cranberry elixir


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

All our breads are made in-house by our baker

Tasting portion menu

 

LE POIREAU
Leek and roseval with black truffle, foie gras shavings

$26


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

$28


LE HOMARD
Lobster over tart mashed avocado and pomegranate arils

$28


LA DORADE
Sea bream carpaccio with lemon and Espelette pepper

$26


LA PIEUVRE
Octopus and white kidney bean salad with anise and orange

$32


LE FOIE GRAS
Duck foie gras torchon, fig marmalade, gingerbread chip

$26


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

$32


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

$24


LE SALSIFIS
Salsify glazed with truffle-flavoured poultry jus, soft-boiled egg, Iberico de Bellota ham shavings

$26


LA CHÂTAIGNE
Chestnut velouté with foie gras and smoked bacon

$26

LA NOIX DE SAINT-JACQUES
Scallop with a spaghetti turban, coraline emulsion with Champagne

$36


LES CREVETTES
Lightly-seared shrimps, cauliflower curry with green apple and coriander

$30


LA LANGOUSTINE
Scampi-stuffed ravioli with steamed green cabbage and foie gras

$33


LE FLÉTAN
Halibut filet with lemongrass and steamed baby leek

$35


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

$29


LE FOIE GRAS
Chestnut velouté with foie gras and smoked bacon

$26


LA CAILLE
Quail stuffed with foie gras served with potato purée

$24


LE CANARD
Rossini-style duck breast and foie gras with cranberry elixir

$38


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


L'AGNEAU
Québec lamb ribs with eggplant and lemon pulp confit caviar

$46

 

 

Vegetarian dishes

 

 

Appetizers

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

$20


LE CRABE ROYAL
Monaco-style crab and Québec buffalo mozzarella salad

$45


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, blood orange marmalade

$32


LA LANGOUSTINE
Scampi stuffed in ravioli with steamed green cabbage and foie gras

$48

Dishes

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

$95


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

$45


LE FLÉTAN
Halibut filet with lemongrass and steamed baby leek

$49


LES SPAGHETTIS
Spaghetti with parmesan and black truffle shavings

$45


LA CAILLE
Quail stuffed with foie gras served with potato purée

$42


LE CANARD
Rossini-style duck breast and foie gras with cranberry elixir

$58


L'AGNEAU
Québec lamb ribs with eggplant and lemon pulp confit caviar

$56


LE VEAU
Veal strip loin with roasted Jerusalem artichokes, truffle-flavoured jus

$48


LE BŒUF
Beef tenderloin from Prince Edward Island with black peppercorn

$56

Local cheese

Our special selection

$21

 

All our breads are made in-house by our baker

 

Vegetarian menu

$95

Gluten-free menu

POUR COMMENCER
Vegetable Bavarian with celery, cider vinegar jelly, apple and quince symphony


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


LA CHÂTAIGNE
Fine chestnut velouté with parsnip confit and celery


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

 

LE CHOU-FLEUR
Cauliflower in a silky orchestration, curry and coriander shoots


LE RIZ
Risotto-style rice with butternut squash and seasonal mushrooms


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

Dessert list

$19

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


LE RUBIS
Raspberry, « Calpico » jelly, lychee chantilly


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

 

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


LA BANANE
Banana tucked in panna cotta with Bahibé chocolate and a hint of basil, banana and kalamansi sorbet


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


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

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

Debit and credit cards accepted: Visa, MasterCard, American Express

Must be 18 years or over

Menu in Canadian dollars

Menu subject to change without notice

   

Directions

 

Opening hours

Tuesday to Saturday: 6 p.m. to 10p.m.
 

*Per person. Taxes and service not included.

 

Please note that a 15% gratuity is automatically added for groups of 8 persons or more.

Private event

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