Joël Robuchon has 28 Michelin stars, the most any chef has in the world. He has restaurants in Tokyo, Hong Kong, Taipei, Las Vegas, Paris, and of course London, where he’s gone for a Japanese aesthetic but stuck to French cuisine.
On the ground floor diners sit at a counter where tapas-sized dishes are prepared in front of them to their specifications. The first floor restaurant has a more conventional set-up, with the added bonus of an exposed kitchen and wood-fire oven. Here a seasonal menu of modern French dishes with global influences is on offer. And of course, no restaurant worth its salt would be complete without a destination bar. Aside from cocktails and a smart wine list the bar snacks include rillettes, foie gras and Iberico ham.




