L'Atelier de Joël Robuchon Miami
french
BEVERAGE (Miami Spice Reserve)
À la carte dining is offered Tuesday through Friday and Sunday, and is not available on Saturdays. On Saturdays, savor our Evolution and Seasonal Menus, alongside Joël Robuchon Signature Creations, which are available Tuesday through Sunday.
LES ENTRÉES FROIDES ET CHAUDES APPETIZERS (LE CAVIAR D'ITALIE)
En symphonie gourmande et accompagné de garnitures
LES TOMATES (En salade à la betterave rôtie, délicat flan coco safrané)sourcing signal
Heirloom tomato & roasted beet salad, coconut yogurt flan, saffron 37
LA PINTADE
En terrine, avec des châtaignes, des betteraves et un consommé froid
LE RIS DE VEAU (Épicé au vadouvan, chanterelles et gastrique à l’abricot)
Vadouvan spiced sweetbread, hazelnut, chanterelle, apricot gastrique 42
LES PLATS MAIN COURSES (*LE FLÉTAN)
Poché à l’huile d’olive, bouillon de palourde au Vermouth et bouquet Printanier
Crispy skin duck breast, rhubarb compote, plums, pistachio 68 (*L’AGNEAU)
Avec un yaourt à la menthe et huacatay, artichaut et petit pois
Lamb chop, huacatay mint yogurt, artichoke, spring peas 74 (*LE BOEUF WAGYU)sourcing signal
Faux-filet, carrotes braisées, graines de pavot, sauce béarnaise
JOËL ROBUCHON SIGNATURE CREATIONS (L’AUBERGINE)
Confite puis laquée, assaisonnement d’un curry de légumes
Eggplant confit then lacquered, vegetable curry coulis 38 (L’ARTICHAUT)
Rôti, sur une purée onctueuse, voilé d’un cappuccino de pois chiches au curcuma
Roasted baby artichoke, chickpea and turmeric cappuccino 32 (*L’OEUF DE POULE)
Mollet et friand au caviar impérial et saumon fumé
LA LANGOUSTINE (En papillote croustillante au basilic)
Crispy langoustine served with basil coulis 34
LE PIGEON (Farci de foie gras et caramélisée, pomme purée)sourcing signal
Caramelized free-range squab, foie gras, mashed potato 48 | 79
6:00 PM - 9:00 PM (Address)
L'ATELIER MIAMI 151 NE 41ST ST. SUITE 235 Miami FL 33137 Get Map Tel: (305) 402-9070 Email: reservations@latelier-miami.com
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Menu as captured Sep 1, 2026 · source ↗
We hold 108 venues in Miami, FL and could score 28 of them. Positions are counted against those 28.
v1.7.4 27.2/100 = sourcing 10.0/50 (named-farm 2 distinct [mishima-reserve (brand-program/solid) x0.38, snake-river-farms (brand-program/solid) x0.38], named-region 0 distinct, attribute 6 distinct of 11 [class=breed-marketing x0.00, class=certification-word x1.00, class=feed-or-husbandry x0.30, class=graded-spec x0.00, class=provenance-adjective x0.50, class=species-name x0.00], buzzword 0 distinct) + farm partners 8.3/20 (best: snake-river-farms at 43.4, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 8.8/18.
farm
Snake River Farms
Named farm“hazelnut, chanterelle, apricot gastrique *LE BOEUF WAGYU Faux-filet aux carottes braisées, graines de pavot et sauce béarnaise Snake river farms striploin, braised carrots, poppy seed, bearnaise sauce (substitute Japanese A5 wagyu ribeye +75) *** DESSERT (CHOICE”
Snake River Farms (Agri Beef) ↗
on the menu · source ↗
sourcing
Mishima reserve
Named farm“chop, huacatay mint yogurt, artichoke, spring peas 74 *LE BOEUF WAGYU Faux-filet, carrotes braisées, graines de pavot, sauce béarnaise Mishima reserve striploin served with braised carrot, poppy seed, bearnaise sauce (substitute Japanese A5 wagyu ribeye 2.5oz +120) 54 |”
on the menu · source ↗
osetra
Attribute“Vignes′′ *LE HAMACHI Émulsion d’amandes toastées, agrumes d’hiver Hamachi, toasted almond emulsion and winter citrus (add 10g imperial osetra caviar +68) *LES CREVETTES Simplement pochée, acidulée aux fruits de la passion, huile de combava Lightly poached red mazara”
on the menu · source ↗
A5
Attribute“graines de pavot et sauce béarnaise Snake river farms striploin, braised carrots, poppy seed, bearnaise sauce (substitute Japanese A5 wagyu ribeye +75) *** DESSERT (CHOICE OF) *** LA FORÊT NOIRE Aux cerises, chantilly au kirsch et chocolat crémeux Black forest”
on the menu · source ↗
Heirloom
Attribute“essence of Maury ′′Vieilles Vignes′′ 1ST COURSE (CHOICE OF): LES TOMATES En salade à la betterave rôtie, délicat flan coco safrané Heirloom tomato & roasted beet salad, coconut yogurt flan, saffron *LE HAMACHI Émulsion d’amandes toastées, agrumes d’hiver Japanese”
on the menu · source ↗
free-range
Attribute“served in cilantro broth, coconut emulsion and calamari 45 LE PIGEON Farci de foie gras et caramélisée, pomme purée Caramelized free-range squab, foie gras, mashed potato 48 | 79 Desserts 25 LE CHOCOLAT SENSATION Crémeux onctueux au chocolat guanaja, glace au”
on the menu · source ↗
Heirloom
Attribute“caviar accompanied with accoutrements 195 for 28g, 390 for 56g LES TOMATES En salade à la betterave rôtie, délicat flan coco safrané Heirloom tomato & roasted beet salad, coconut yogurt flan, saffron 37 LA PINTADE En terrine, avec des châtaignes, des betteraves et un”
on the menu · source ↗
A5
Attribute“graines de pavot, sauce béarnaise Mishima reserve striploin served with braised carrot, poppy seed, bearnaise sauce (substitute Japanese A5 wagyu ribeye 2.5oz +120) 54 | 114 Available Tuesday through Friday, and on Sunday LES SPÉCIALITÉS DE JOËL ROBUCHON JOËL ROBUCHON”
on the menu · source ↗
Organic
Attribute“baby artichoke, chickpea and turmeric cappuccino 32 *L’OEUF DE POULE Mollet et friand au caviar impérial et saumon fumé Organic crispy poached egg, imperial caviar, and smoked salmon 95 LA LANGOUSTINE En papillote croustillante au basilic Crispy”
on the menu · source ↗
free-range
Attribute“served in cilantro broth, coconut emulsion and calamari 45 LE PIGEON Farci de foie gras et caramélisée, pomme purée Caramelized free-range squab, foie gras, mashed potato 48 | 79 Always Available L'ATELIER Email Us Terms and Conditions Stay In Touch Opening”
on the menu · source ↗
Organic
Attribute“baby artichoke, chickpea and turmeric cappuccino 32 *L'OEUF DE POULE Mollet et friand au caviar impérial et saumon fumé Organic crispy poached egg, imperial caviar, and smoked salmon 95 LA LANGOUSTINE En papillote croustillante au basilic Crispy”
on the menu · source ↗
protein
WAGYU
Attribute“au vadouvan, chanterelles et gastrique à l’abricot Vadouvan spiced sweetbread, hazelnut, chanterelle, apricot gastrique *LE BOEUF WAGYU Faux-filet aux carottes braisées, graines de pavot et sauce béarnaise Snake river farms striploin, braised carrots, poppy seed,”
on the menu · source ↗
WAGYU
Attribute“un yaourt à la menthe et huacatay, artichaut et petit pois Lamb chop, huacatay mint yogurt, artichoke, spring peas 74 *LE BOEUF WAGYU Faux-filet, carrotes braisées, graines de pavot, sauce béarnaise Mishima reserve striploin served with braised carrot, poppy seed,”
on the menu · source ↗
See the week▾
| Sunday | 6pm – 9pm |
|---|---|
| Monday | Not listed |
| Tuesday | 6pm – 9:30pm |
| Wednesday | 6pm – 9:30pm |
| Thursday | 6pm – 9:30pm |
| Friday | lunch 12pm – 2:30pm · dinner 5:30pm – 10pm |
| Saturday | lunch 12pm – 2:30pm · dinner 5:30pm – 10pm |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Hours checked Aug 29, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on OpenTable ↗link checked Aug 29, 2026
Authority & awards
- MICHELIN Guide 2026: Two Stars ↗
MICHELIN Guide
Award