Joël Robuchon, one of the world's most iconic chefs, claims that his atelier (or “artist’s workshop”) is for contemporary casual dining. Diners sit on barstools around a counter designed like a modern Japanese sushi bar so that everyone can watch the chefs at work in the open kitchen. Everything from the freshly baked bread to desserts is immaculately presented. Some dishes are available in small tasting portions so you can try a bit of everything. The quail with foie gras, served with the deservedly famous mashed potatoes, and the sea urchin, in a lobster jelly topped with cauliflower cream, are standouts. Those who don’t want to splurge on a full meal should try the superb croissants and cakes at the salon one floor below.