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Joel Robuchon's L'ATELIER de Joël Robuchon has earned a star in the Taipei Michelin Guide, thanks to its solid French cuisine and creative presentation. The Taipei restaurant is now the 18th restaurant in the Joël Robuchon chain to receive a star, following the 17 restaurants worldwide that have earned a total of 34 stars. The restaurant now has 35 stars worldwide. One of the main courses is the foie gras chicken roll with Spelt wheat, a dish that is commonly prepared by the French when winter comes. It uses free-range mountain chicken from Taichung, only 10 to 12 weeks old, with tender yet chewy meat. Another dish is the crispy duck roll, which is complicated to make. It uses a 3.6 kg cherry duck marinated for 8 hours with spices such as white pepper, star anise, and licorice root. After being steamed, it is fried until the skin is crispy. The duck meat is then wrapped with scallions, cucumbers, and sweet bean sauce in a flour wrapper. The pastry is chewy and fragrant, and the duck skin is crispy with tender and sweet meat. The dried citrus peel sweet and sour pork ribs not only have a sweet and sour sauce, but also have firm meat. Most importantly, the fragrance of dried citrus peel is pleasant and refreshing.