Atelier, Munich's top French restaurant, is chef de mission by young talent Jan Hartwig. Perlmutt is an appetizer, made from raw stew mousse with pearly luster, too eye-catching! The main course chooses the back meat of the deer raised in Gutshof Polting, with the chopped nuts and apricot fungus, and the sauce is poured with the tender taste and rich taste. It best explains what is the perfect combination. The dessert looks more like a small potted plant dressed as Weizengras, leading your taste to wander through the forest. Also the service is meticulous, call one day in advance to confirm the reservation and ask if there is any allergen food.