The table, the plate, the glass. At L'Atelier, every aspect of a successful evening is well thought through, and nothing is left to chance. The products are well chosen, from the prestige range, and the recipes are well thought-out, a little cumulative, in a good spirit: grilled scallops with a leek declination, cheese and walnut ravioli with yellow wine sauce, poultry on a trunk contisée with truffle butter, truffle-stuffed gnocchi, pineapple carpaccio, roasted and flambéed with Martinique rum...