In 2003, Joël Robuchon returned to the dining stage with a new concept. Having spent a good amount of time in both Spain and Japan, Robuchon felt that if he combined the counter-seating formats of the Spanish tapas bar and the Japanese sushi restaurant, he would createa more casual, yet still high-quality version of the French fine-dining experience. The result of this unique merger means you get to sample small-plate versions of a number of Robuchon's famous dishes, like crispy langoustine en papillote or sea urchin in lobster gelée with cauliflower cream. While some decry the fact that Ronuchon has turned French cuisine into a commodity, fans attest to a “high standard of cooking" with certain dishes being described as, “pinnacles of perfection."