Opening
Oyster & Mignonette Ice
A single chilled oyster beneath a shaving of frozen vinegar and shallot.
$I
Chef's table · Single nightly seating
An evening composed at the pass, for eighteen.
There is no à la carte and no choosing. You sit at the counter, the kitchen unfolds in front of you, and a single evening of cooking arrives one plate at a time.
18 seats only
The progression
A single evening, plated in sequence
The menu is never printed and never repeated. A glimpse of the courses leaving the pass this season.
Opening
Caviar, Potato, Cream
Warm potato, crème fraîche, a generous spoon of caviar.
$II
The Sea
Langoustine, Lightly Cured
Raw langoustine, kombu, finger lime, cold-pressed oil.
$III
The Sea
Turbot on the Bone
Wild turbot roasted whole, beurre blanc, seaweed.
$IV
The Land
Aged Duck, Beetroot
Dry-aged duck breast over coals, roasted beet, jus.
$V
The Land
Cheese & Black Truffle
Aged comté, shaved winter truffle, toasted brioche.
$VI
← swipe / scroll →
The kitchen
Cooking measured in seconds, not servings.
Atelier Nord is an eighteen-seat counter built around a single open kitchen. We serve one tasting menu, once a night, composed each season from the finest of what we can source. Every plate is finished before you and set down by the cook who made it. The room is quiet, the lighting is low, and the evening is entirely ours to compose.
- 18Seats at the counter
- 14Courses
- 1Seating nightly
The room
An unmarked door on a quiet street.
9 Nordgate Mews, The Heights
Thu–Sun · single seating 6:30pm Mon–Wed · the kitchen prepares
+1 (555) 099-0018 · reservations@ateliernord.dining · @ateliernord