L'Atelier de Joël Robuchon

I've been to this restaurant, L'Atelier de Joël Robuchon, again. Since I'm "retired" now, I can go eating out whenever I want.

Lobster jelly and fresh tomato sauce with slices of asparagus and almond.
Tuna tartar with red peppers and bergamot.
Sea urchins "royale" with fennel emulsion.
(Off the talk: for sea urchins, personally I think it's cleverer to do a royale than to bake it / add it to fried rice because royale can better preserve the sweetness, taste of minerals and soft texture of sea urchins)Sea bass with parsley raviolis in a vegetable saffron broth.
The side dish of silky mashed potato tasted much more compelling in fact. (Don't forget that Robuchon was famous for his "purée de pommes de terre")
Selection of fine imported cheese.
I'm in love with the Comté (middle). Excellent. This Comté should have been matured for 4 years I think?

L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong