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I eat out at least two times a week and never have I had such an up and down experience as I just had at Robuchon. The good news is the food for the most part is very good and but also very expensive. I started with the scallop and endive which was nicely prepared with delicious scallops. Next up was the fois gras ravioli in soup which was good but not great, especially the soup part. After that we had the langoustine which was deep fried and while sweet not worth the $19.00 for one piece. I finished with the quail stuffed with fois gras which was very nice but not over the moon. The lobster on the other hand was lovely and would have it again. Deserts were impressive and hit the spot. Now the downside. The service is as cold and corporate as an arctic chill. I brought an 1982 Haut Brion and they refused to open it despite wanting to pay the corkage fee of $70.00 and I refused to pay the $3300.00 that they were charging for the wine. I understand corkage fees but if you so sensitive about it, post your wine list on line like every other restaurant in the world. The wine director had ice in her veins, the manager cold as as could be and the hostess blank as a new canvas. The waiter couldn't pat himself enough on the back for his food choices which was so annoying. Lastly, we were refused a table despite them remaining empty the whole night. Considering the hotel would do anything for you it is shocking the restaurant was so off. Get real and start delivering the service that is comparable to the food and prices.

For an Easter Sunday evening, it was my best in NYC. The hostess- Estelle, welcomed us in French with grace and professionalism since from my earlier conversation in the day with her, she knew I speak French. Our server in training, Alam did a wonderful job in serving us by being knowledgeable about the menu and food ingredients included in each choice. The pricing of the menu is a true reflection of the excellence of any Four Seasons hotel restaurant worldwide. Tous mes compliments au chef Xavier Boyer et la belle equipe!

An amazing restaurant!

I took my wife for her birthday so it was a special occasion. Unless you are on a corporate expense account this venue is too expensive for a regular meal. That said I would put it up there with Per Se in terms of food quality and service. The atmosphere and service are perfect for those who want high-end ,incredible food and service but without all the pretentiousness and stiffness of traditional French service like a Daniel. Here the hosts and waiters are incredibly knowledgeable and professional but also very laid back and friendly with a sense of humor. That is the vibe of the place. The food is inventive and unique with incredible flavors and preparation. All in all a wonderful meal backed by great servicd that I would highly recommend if you can stomach the "ridiculous even to a jaded new yorker" price.

It's been awhile since my last visit. Chef Xavier, the Robuchon trained chef, made the master truly proud. There was nothing that was served that was less than perfection. My suggestion is not to get the "tasting," rather to have different courses and switch plates to taste as much as possible. While prices have been lowered, it is still a very pricey night. Nevertheless, the food and the service merit the bill and will not in the least disappoint. This has become a true treasure on 57th Street. Amities Gourmandes, ally's dad

Nice atmosphere and excellent food. I went for the signature dish, L'oeuf and other treats that did not disappoint. The wine list also offers a good variety of wines without being overwhelming. Highly recommended.

It's been awhile since I dined at Robuchon. Primarily it is due to luncheon being cancelled by the Four Seasons, something I cannot understand even in the face of the recession. A friend and I needed a break from the "Gloom and Doom" of the street and the media. When you find yourself similarly situated, you want to be sure that a restaurant misses no cues. L'Atelier is such a heaven. With a new chef fresh from the L'Atelier in London we were exposed to nothing but perfection. Langoustine Carpaccio; Turnip "ravioli" of crab, perfect sauteed Foie Gras, Pasta with fresh peas and morilles and Loin of Veal to cry for. Robuchon mashed potatoes - bien sur! My friend ate both his and my dessert - a true NYC Wasp "fresser." Perfection does not come cheap - be prepared. NOTE: A new pre-theater deal with 2-3-4 courses for lower prices! Go, indulge and spend a little more on yourself before the government takes it! Amities Gourmandes, Ally's Dad