Description
Joel Robuchon, whose culinary empire stretches from Paris to Tokyo, loves to add Asian flourishes to his refined French cuisine. Pan-seared sea bass is complemented with lemongrass foam, langoustine carpaccio comes with fresh wasabi and caviar, and caramelized eel is layered with smoked foie gras. Desserts are no afterthought, here prepared with careful precision and unusual ingredients like jasmine tea gelee and ginger cream. Choose from the menu a la carte or go for the eight-course tasting menu. The restaurant, built in an I.M. Pei-designed space in the Four Seasons Hotel, has an airy, sophisticated feel to it, with its sky-high ceilings, cushy banquettes and blond and red-and-black-lacquered wood details. Some of the best seats in the house are at the 20-seat pearwood bar, which looks directly into the open kitchen. The wine list, displayed via iPad, is quite long and rather pricey, consisting mostly of bottles from France.—Keith Wagstaff
