Atelier Blanc

Cuisine Moderne

Carte du Jour

Atelier Blanc • 2026

Starters

Burrata & Heirloom Tomatoes
Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction
16
Grilled Octopus
Chef’s Pick
Tender charred octopus, smoked paprika, olive oil, wild greens
19
French Onion Soup
Slow-cooked onion broth, Gruyère crouton, fresh thyme
14

01
Aged Ribeye Steak
48
Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise
02
Pan-Seared Salmon
36
Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill
03
Duck Confit
34
Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus
04
Wild Mushroom Risotto
28
Arborio rice, porcini, chanterelles, truffle oil

01
Crème Brûlée
12
Tahitian vanilla custard, caramelized sugar, fresh berries
02
Dark Chocolate Torte
14
Chef’s Pick
Valrhona 70% chocolate, whipped cream, candied orange peel

Editorial chic with sharp contrast and asymmetrical layouts.

Best for

ClassicFrench BrasserieHotel DiningFashion

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Fine Dining · Bistros

Wine Bar · French

Seafood · Oyster Bar