L'Atelier Rodier

23/02/2026

23/02/2026

« Expect the unexpected! 🌟 I had the honor of sharing an unforgettable culinary experience at Notes restaurant in Baku, Azerbaijan 🤝. 12 courses, 70 guests, a gastronomic journey blending France and Azerbaijan. A fusion of flavors, cultures, and passions. Thanks for all kitchen team@from .gastronomybar also the manager’s service. Catch a glimpse!  »

23/02/2026

18/01/2026

Discover our dish, Food-Grade Lime Marinated Salmon! 🌟 Smooth and spicy, with a tangy ponzu sauce, condiments of avocado, cashews, sweet chili pepper. A hint of Mexican tarragon. An explosive blend of flavors! 🇦🇪

10/06/2024

Good food - great mood
Prefect summer to you guys 😉

Grand Cheburek with stew lamb meet and fresh herbs.
Tasty dish from Caucasian cuisine.

#2024

24/02/2024

Classic and tasty recipe of Wagyu Tartare with some contemporary and French touch.
Incredibly tender beef, rich in aromas and flavours

Beef Wagyu tartare / smoked sweet peppers / yolk marinated with estragon infusion / parmesan

#2024

29/03/2023

This Beetroot made of fermented and baked beetroot nicely balanced with herbs and yellow chile sauce yuzu gel – a great vegetarian entrée or a side dish for the main course. 

Rose baked beetroot / fermented beetroot / yellow chile sauce / seasoning

21/02/2023

Little moments > big memories

#2023

11/02/2023

Throwback to a great Ambassadors' Dinner and fine donning in Taipei, few years back with some dishes inspired by my own Atelier Rodier Restaurant. This celeriac root was slow-roasted for 2 hours in a butter until glossy and golden brown crust. Glazed all over with caramel sweet older vinegar with some touch of the Timut pepper. It paired excellently with smoke yogurt, herbs, salmon caviar and celeriac extract juice.

Celeriac root / butter / caramel sweet vinegar / timut pepper / herbs / yogurt / salmon caviar

29/01/2023

Details, concentration and work with passion…

#2023