crispy croissant
The temple of gastronomy showcases delicate pastries crafted through the night. Early in the morning, the team prepares traditional French pastries and gradually brings lighter, more natural ingredients into the lineup. Sugar and butter are balanced with fresh, vibrant flavors to honor classic desserts while giving them a healthier, modern twist. The pastry team balances tradition with a contemporary sensibility, drawing on rigorous training from a renowned culinary school for a refined edge.
Decorative desserts accompany the meals, with Atelier and L Ambassade de Robuchon serving as notable hubs. The most celebrated option for midday and evening meals is the lemon soufflé with Grand Marnier, a dish that has become rare on many restaurant menus. Quality checks extend to organic chocolate as new ingredients arrive. Small, bite sized sweets are plated with coffee, offering five authentic miniature gems that fit neatly on a single plate.
Texture plays a key role in the display of lemon tarts and dark chocolate nuggets. The favorite dessert for many is the vanilla Exotic featuring pineapple, passion fruit and white chocolate, a composition that reveals a pastry team immersed in markets full of sugar, eggs and fruit. Updates to France’s beloved desserts are pursued with a light touch to keep them contemporary.
crisp croissant
The crown jewel of this culinary temple is the crispy croissant, quickly followed by Swiss style bread with a subtle pudding note. Butter is a staple, chosen carefully for health without sacrificing flavor, a point explained by the pastry leadership while a tray presents Neapolitan chocolate chips and raisin peels. Croissants stuffed with cured meats, goat cheese and sun dried tomatoes with pesto add a savory counterpoint.
The Robuchon workshop operates around the clock. The production rhythm is steady, with bakers shaping dough carried over from the previous day. The bread offerings at the start of meals are a highlight, including a classic baguette, a baguette with chorizo, a savory croissant, puff pastry snails, crusty cheese breads and squid ink milk bread.
We make all the breads on site including hamburger buns, sandwich buns, brioche and toasties, decided in concert with the executive kitchen team. The bakery team considers seasonal specialties and timely traditions as part of a broader pastry program that respects technique and quality. Plans for a festive roscón and a Galette de Rois are in motion, a tribute to a legendary French chef who helped redefine culinary standards and left a lasting Michelin mark.
The Robuchon Group operates nearly thirty restaurants across Europe, North America and Asia and holds numerous Michelin stars. In Madrid, the brand occupies a historic building tied to the city’s restoration era, a villa that once hosted important guests and statesmen. The team remains deeply connected to Spain, its products, and its cuisine, finding inspiration in local markets and suppliers.
Robuchon has historically respected Spain’s gastronomy and its tapas culture, a sentiment echoed by the leadership as conversations turn to beloved local establishments where refined portions are celebrated. The scene merges global techniques with regional flavors, inviting guests to explore a refined, accessible expression of French culinary philosophy.