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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.

The best gourmet food terrace in Montréal

The return of warm weather marks the reopening of L’Atelier terrace, where Joël Robuchon’s gastronomic pleasures are redefined in a summer menu and refined cocktails.

Take full advantage of the terrace and enjoy our new four-course Summer inspiration menu for $85 on Wednesday, Thursday and Sunday.

Reserve now!

Menu

Inspiration menu

Offered on Tuesday, Wednesday and Thursday*

$85

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


LE HARENG FUMÉ
Smoked herring and potato salad, pickled pearl onion and squid ink crisps

or

LE POTIMARRON
Velvety ambercup cream over smoked bacon royale

 

LA MORUE D'ISLANDE
Seared Icelandic cod, saffron, bouillabaisse jus

or

LE BŒUF DU QUÉBEC
Beef chuck braised with red miso and mushrooms

 

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


or


LES FROMAGES DE NOS RÉGIONS
Our special selection of local cheeses

 

 

 

All our breads are made in-house by our baker

*not available February 27th

 

Signature menu

$200
 

POUR COMMENCER
Fine caviar jelly covered with velvety cauliflower cream


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


LES CREVETTES SAUVAGES
Spot prawns over a shiitake royale, spicy shellfish broth emulsion


LE CÈPE
Pan-seared porcini mushrooms and a jerusalem artichoke surprise, black truffle shavings


LE FLÉTAN
Halibut with « Dassai 39 » sake and kumquat nage, steamed salsify and leeks

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

or

L'AGNEAU DU QUÉBEC
Roasted Québec saddle of lamb, glazed carrots, marmalade of onion, ginger and apricot


LA CANNEBERGE
Cranberry and Dillon's gin granité, light juniper-flavoured cream, velevety pear


LE BANANA-PASSION
Light banana cream and jelly, caramel crisp, coconut sorbet

*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

Discovery menu

$150

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


LE HOMARD
Lobster and cauliflower garnished with yuzu, coriander oil and hazelnuts


LA SAINT-JACQUES
Seared and gilded scallop with hazelnut, rosemary-infused squash cappuccino


LA CHÂTAIGNE 
Chestnut velouté with celery, sweet onion petals

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


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

or

LA CAILLE
Quail stuffed with foie gras served with potato purée


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

All our breads are made in-house by our baker

Tasting portion menu

 

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

$28


LE HOMARD
Lobster and cauliflower garnished with yuzu, coriander oil and hazelnuts

$28


LA DORADE
Sea bream carpaccio with lemon and Espelette pepper

$26


LA PIEUVRE
Octopus and potato salad with watercress shoots and elderberry

$32


LE FOIE GRAS
Pressed duck foie gras with artichoke, jus vinaigrette

$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


LA COURGE
Butternut squash gnocchi, porcini mushrooms roasted with creamed confit garlic

$26


LA CHÂTAIGNE
Chestnut velouté with celery, sweer onion petals

$24

 

LES CREVETTES SAUVAGES
Spot prawns over a shiitake and caviar royale, spicy shellfish broth emulsion

$28

LA SAINT-JACQUES
Seared and gilded scallop with hazelnut, rosemary-infused squash velouté

$32


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

$33


LE FLÉTAN
Halibut with « Dassai 39 » sake and kumquat nage, steamed salsify and leeks

$35


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

$29


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

$36


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 BURGER DE BŒUF
Duck foie gras burger with Harlequin pepper

$25


L'AGNEAU DU QUÉBEC
Roasted Québec saddle of lamb, glazed carrots, marmalade of onion, ginger and apricot

$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
Pressed duck foie gras with artichoke, jus vinaigrette

$34


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 with « Dassai 39 » sake and kumquat nage, steamed salsify and leeks

$49

 

LES SPAGHETTIS
Spaghetti with parmesan and black truffle shavings

$40


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
Roasted Québec saddle of lamb, glazed carrots, marmalad eof onion, ginger and apricot

$56


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 dish

 

 

Vegetarian menu

$95

Gluten-free menu

POUR COMMENCER
Spicy cucumber gazpacho with Thai basil shoots


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


LE CÉLERI-RAVE
Celeriac garnished with clementine, ginger and tarragon


LA CHÂTAIGNE
Chestnut velouté with celery, sweet onion petals

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


LA COURGE
Butternut squash gnocchi, porcini mushrooms roasted with creamed confit garlic


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

Dessert list

$19

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


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


LE TUBE
Crunchy chocolate tube, moist hazelnut cake, almond milk jam, allspice ice cream

 

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


LE BANANA-PASSION
Light banana cream and jelly, caramel crisp, coconut sorbet

 

LA MANDARINE
Verbena-flavoured trompe-l'œil mandarin dessert and green apple sorbet


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

Montréal en Lumière

$225

February 27th, 28th and 29th - Guest Chef Christophe Bellanca

POUR COMMENCER
Chef's inspiration


LE CAVIAR ET LE CRABE ROYAL
Caviar and Alaskan King crab, crustacean jelly, celery and vanilla velouté

 

LA TRUFFE NOIRE
Black truffle, Parisian gnocchi, squash, mimolette tuile


LE HOMARD
Poached Maine lobster, anise hyssop broth, bok choy, jicama, black trumpet mushroom

LE BAR
Wild Atlantic black bass, shiitake chutney, razor clams and curry emulsion


LE BŒUF
Grilled Wagyu ribcap, harissa-glazed carrot, radicchio marmalade


LA CHARTREUSE VERTE
Herb sorbet, green Chartreuse sabayon, hazelnut praliné


LE CAFÉ
Coffee Chantilly, caramel and cashew mousse, cocoa crumble

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 and Wednesday: 6 p.m. to 9 p.m.
Thursday to Saturday: 6 p.m. to 10 p.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.