The clever BF noticed right off the bat that L'Atelier might have been a sushi bar in it's former life. We sat on stools at the bar with our backs to the front entrance with a grand view of the culinary drama and genius at play. Service was impeccable, and the timing of our dishes was perfectly executed. The kitchen ran like a well oiled machine. A delightfully wicked glee ran through me when I witnessed the chef sample and sneer before tossing some prepped food that failed to meet his standard into the trash, followed by a fleeting sadness for the waste. \n\nStarted off with some bubblies since it was a special occasion. Could not resist the bread basket, especially that fluffy cheese croissant. The dining experience was a sublime rollercoaster from start to finish; one I would gladly stand in line for immediately after!\n\nL'Amuse Bouche was a shotglass of airy cheesy foam atop a delectable morsel of foie gras parfait with port wine reduction. The parmesan emulsion lightened and enhanced the richness of the foie gras underneath, and really got my juices flowing! \n\nL'Hamachi was not a pasta ravioli as I had imagined from the description in the Seasonal Discovery Menu, but rather two generous slivers of raw hamachi wrapped around sea urchin in lemon vinaigrette topped with caviar. This dish married all of my favorite things into two bites and took my tongue to another dimension which did not bode well for the next two dishes.\n\nLe Macaroni - macaroni in a comte gratin, mushroom and smoked bacon was a comforting blend of soft textures and hearty flavors, but my palate was still reeling from the yellowtail caviar uni so it tasted great but not as intense.\n\nLe Crabe Royal - king crab curried served over a couscous of broccolini and fresh herbs - I prefer my seafood unadulterated, so the dish lacked punch. This was my least favorite dish.\n\nLe Foie Gras de Canard - seared foie gras with sweet and sour grapes and black pepper brought my tastebuds back to the incline. The acid grapes and bite from the pepper contrasted and complimented the seared foie gras. It's a blessing FG is banned in California otherwise I would be eating this every freaking day.\n\nLe Matsutake - this rare and expensive mushroom bouillion with gingered leeks, quail egg was presented in a humble and delicate bowl and tasted as delicate and pure as it looked.\n\nLe Saint Pierre - a pleasantly firm John Dory over tender artichoke hearts served \"en barigoule\" tasted immaculately pristine, delicate and satisfying in the most comforting way. And just when I thought I was full my lips tasted\n\nLa Caille - caramelized free range quail stuffed with foie gras, served with the fluffiest buttery mashed potatoes EVER. The nuggets of foie gras with the roast quail was exquisite and took me over the edge so that I could not share  \n\nLa Hampe - but the BF assured me that the french style hanger steak with roasted shallot and shishito pepper was properly executed. I for one was done. DUN. until I saw dessert and honestly can say that while I cannot recall the flavors of \n\nLe Frasier - strawberry cream, chiffon biscuit and strawberry sorbet \n\nLe Dulce revived me - chocolat fondant with dulce cream and cherry sherbet was delightfully gorgeous and easy on the eyes and tongue. I am not a dessert person, but this was divine and I will gladly return for Le Dulce.