In 2003, Joël Robuchon created a new concept restaurant in Paris, at the Hôtel du Port Royal with his dedicated team of Eric Bouchenoire, Philippe Braun, Eric Lecerf in the kitchen, François Benot as pastry chef, and his long-time sommelier Antoine Hernandez.
His kitchen opened with a circular bar featuring 36 seats that allow clients to follow the service, watch the succession of dishes, and compose their own meal according to their appetite. The menu offers all of the great classics in small, tapas-style portions presented in the grand tradition of Paris.
