McKennas Guide editor Eamon Barrett advises that: “To truly experience the real L’Atmosphere, you have to choose the à la carte, and then you see what Arnaud and Patrice can really accomplish. Pan-fried foie gras on toasted French bread is a generous hunk of this sinful ingredient and a small fruit compote keeps the sweetness from overwhelming the liver. Pan-fried scallops are delicious, just the barest slick of sauce and a frisee salad accompany them. A half lobster, served with a foaming cream is rich and lush, and turbot is a super piece of fish, simply cooked with a beurre noisette. Some baby jacket potatoes, roasted, were a revelation of crunchiness and flouriness in a single mouthful. A tasting plate of desserts gave a demonstration of M. Garreau’s skills: delicious chocolate mousse, a textbook creme brûlée, and lime and basil sorbet had me wishing for a full-sized portion of each. Wonderful food, elegantly cooked and served, showing a deep culinary culture.”
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