Est. 1994
L'ATELIER
A sensory exploration of the earth's finest provisions.
We forage at dawn. We respect the seasons. Every dish is a dialogue between the chef and the terroir.
Smoked Venison
Foraged juniper, fermented blackberry, pine
Hand-Dived Scallop
Yuzu kosho, sea urchin emulsion, sea grapes
Aged Duck Breast
Black truffle, caramelized endive, duck jus