To the top of the chain of contempt in Shanghai's French restaurant industry, it must be L'Atelier de Joël Robuchon, who has occupied the excellent scenery of No. 18 on the Bund, and for many years two Michelin stars + black pearl two diamonds, the hearts of gourmets.
In the TV series "Tokyo Women's Picture Book", the heroine says in front of the restaurant in Tokyo Ebisu that all the people who can date Joel Robuchon before the age of 30 are good women.
Chef Joël Robuchon Joel Lubson is the chef who has won the most stars in restaurants around the world, and the Mirror even calls him "The God Father of Michelin", I think he may be tired of the tire man.
Walking into the restaurant of LuBusong on the Bund 18 in Shanghai, the dining area of the bar left a deep impression on me, compared to the table by the window that can enjoy the Pearl of the Orient, the bar table appears to be morecasual, some are like the Sushi bar of Japanese ingredients, not only can intuitively appreciate the busy working state of the chefs, but also can chat with the waiters and bartenders who pass the dishes at any time and exchange taste buds experience, encounter surprise delicious, will not help but communicate with the guests sitting next door, the social nature is very strong.
On March 25, the fifth anniversary of L'Atelier's opening, the restaurant invited two heavyweight close-up magicians to perform with playing cards at the bar with each diner.
Lubson excels at "simplifying complexity", highlighting ingredients with a small number of ingredients and innovative cooking methods. Whether it's sea urchins, crab meat or the main course lobster pigeon, the presentation of Bernardaud, the porcelain darling of European royal dining, is an art.
Sea urchins are wrapped in gels, avocado slices are sandwiched with crab meat sprinkled with premium caviar, the classic black truffle tower is like a castle guarded by guards, and the combination of black pepper juice and foam makes the lobster appear as if it were the beginning of heaven and earth.
It is a very clever idea to let French food and magic be displayed on the same stage, because in my opinion, French food is a magic show, which requires extremely high skill, ingenious techniques, surreal whimsy, exquisite presentation, and a lifelong aftertaste that diners praise.
During the meal, I tasted Pouilly Fuisse from Burgundy, Givry 1er Cru from Kokia, and Chateau Petit Vedrines from Bordeaux, and at the end, a rose-shaped chocolate dessert was actually soaked in Japanese sake, plus champagne before the meal.
The biggest news in the restaurant industry in 2018 was the departure of two food giants, Paul Bocus and Lubsson. Although I never had the opportunity to see him again in my life, I was fortunate enough to taste the food he created. French cuisine has a set of quantifiable and precise cooking system, as long as you follow the recipe, more practice, cooking the original dish is not a difficult task.
However, every chef also has his own desire to create, so he will develop original flavors while retaining classic dishes. For example, the new Italian chef adds a little Mediterranean lust to the dishes.
Maybe we will be like the heroine of "Tokyo Girl's Illustrated Book" and can't wait for the person we are looking forward to, but we can wait until the chef who created the food and a certain dish worth looking forward to.
The most luxurious thing in life is to expect.
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