L'Atelier de Joël Robuchon Saint-Barth

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L'Atelier

L’ATELIER DE JOËL ROBUCHON SAINT-BARTH

GUY JOB, JOËL ROBUCHON’s historical associate and aficionado of the island of Saint-Barthelemy, has created L’ATELIER DE JOËL ROBUCHON SAINT-BARTH.

The gastronomic restaurant L'ATELIER DE JOËL ROBUCHON SAINT-BARTH offers French cuisine and the possibility of ordering either a single dish accompanied by a glass of wine, or a complete meal.

Around an open kitchen, the team of cooks, led by Chef STEPHANE COCO prepares the dishes in front of the guests seated around a 33-seat counter or at one of the tables in the lounge.

➔ READ MORE ABOUT MENUS

Menus are composed of JOËL ROBUCHON's signature dishes prepared by our team and cooked with the highest quality products. The bread and pastries are "homemade" by our bakers and pastry chefs.

L’ATELIER DE JOËL ROBUCHON SAINT-BARTH is ideally located in the center of Gustavia on the port.

A large selection of wines is available by the glass or by the bottle.

CONTACT

15 rue du Bord de Mer

97133 Gustavia

Saint-Barthélemy

➔ View on Google Maps

Tel : +590 (0)590 77 30 30

OPENING HOURS

Open from tuesday to saturday

7pm - midnight

Le Comptoir signature de l'Atelier de Joël Robuchon

Le comptoir et la salle à manger de l'Atelier de Joël Robuchon Saint-Barthélemy

La salle à manger de l'Atelier de Joël Robuchon Saint-Barthélemy

JOEL ROBUCHON

At only 29, he became the head of the Concorde Lafayette hotel kitchens, directing 90 cooks. Awarded "Meilleur Ouvrier de France" in 1976, "Chef of the Year" in 1987, "Chef of the Century" in 1990 and "Best Restaurant in the World" in 1994. In December 1981, he opened his restaurant Jamin. The first year he received his first Michelin star, the following year his second, and the year after his third. Three years, three stars - unprecedented in the history of gastronomy! Joël Robuchon became the most distinguished French chef with 33 Michelin stars.

GUY JOB

Journalist, producer, TV director, President of Gourmet TV. Founder Member and General Delegate of the Collège Culinaire de France (since 2011). Member of the Comité Colbert (since 2013). Maître Restaurateur, associate of Joël Robuchon and co-creator of Joël Robuchon restaurants and Ateliers around the world, he presides over the development of Joël Robuchon brand restaurant concepts in France and is President of Atelier de Joël Robuchon Saint-Barth.

STEPHANE COCO

Executive Chef
Stépane Coco trained in gastronomic restaurants such as Zébra Square in Monaco, Hôtel Chandolin in Switzerland and Hôtel Métropole Monte-Carlo alongside Joël Robuchon. He was awarded first prize in the prestigious Prix Neptune in 2014. From 2019 to 2023, Stéphane Coco is the Executive Chef for Joël Robuchon in Morocco. As a fine expert on the rigorous and generous cuisine of the world's most Michelin-starred chef, he becomes Executive Chef of Joël Robuchon's Atelier Saint-Barth in 2024.

JEAN MATHIEU SABLIER

General Manager
Originally from the South of France, Jean Mathieu initiated his career at the Marseille Hotel School before securing roles at ACCOR’s Sofitel in Marseille’s Old Port and the St. James Hotel in London. He continued his career in Porto Vecchio, Corsica, where he crossed paths with sommelier Fred Lebeau. Accepting an offer at Bagatelle St. Barths marked the onset of a remarkable journey, resulting in his appointment as the General Manager of the restaurant. Today, Jean Mathieu assumes the role of manager at ITA St. Barths, a testament to his unwavering dedication.

ROCCO SEMINARA

Corporate Chef
Born in Provence, Rocco Seminara celebrates the flavors of Mediterranean cuisine by working with exceptional ingredients. He honed his skills alongside Christian Willer at the Hotel Martinez in Cannes and later at the Hotel de Paris Monte-Carlo alongside Franck Cerruti and Alain Ducasse. In 2016, he was awarded the prestigious Neptune Prize by world-renowned chef Joël Robuchon. The following year, he joined the culinary team at Bagatelle Monte-Carlo. In 2018, Rocco Seminara was appointed as the Executive Corporate Chef at the renowned St. Tropez palace, Byblos, where he served before joining Bagatelle in 2021.

MANON SANTINI

Corporate Pastry Chef
Graduated from a culinary school in Marseille in 2015, Manon Santini completed several internships, including one in pastry at the Plaza Athénée under the guidance of Christophe Michalak, before joining Chef Rocco Seminara at the Hotel de Paris in Monaco. In 2016, she, alongside him, won the prestigious Neptune Prize. After an initial stint in the kitchens of Bagatelle Monaco, Manon became the Head Chef of the Cucina restaurant at the Hotel Byblos under the guidance of Alain Ducasse in 2019. In the same year, she earned the title of World Champion of Sweet Pizza in Rome before being appointed as the Executive Pastry Chef of the Bagatelle Group in 2021.