French Haute Cuisine @ Joël Robuchon Restaurant Singapore

While sipping my aromatic robust skinny latte and chewing on my rose flavoured macaron in PasarBella, I got an incoming call. I was invited for dinner…

Joël Robuchon, the world’s most decorated Michelin-starred chef, has planted a pair of his babies, the L’atelier de Joël Robuchon and Joël Robuchon Restaurant in Singapore at Resorts World Sentosa.

Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Taipei, and Tokyo, with a total of 28 *Michelin Guide stars among them – the most of any chef in the world.

At the age of 15 (1960/61), he became an apprentice chef at the Relais of Poitiers hotel, starting off as a pastry chef.

At 28 (1973/74), he was appointed as head chef at the hotel Concorde-Lafayette.

At 31 (1976/77), he won the Meilleur Ouvrier de France for his craftsmanship in Culinary Arts.

Through his various restaurants, he has now accumulated a total of 28 Michelin Guide stars – the most of any chef in the world.

He has mentored Gordon Ramsay, Eric Ripert and Michael Caines.

– Information credit: Wikipedia

Set Menu.

Set Menu.

Nothing beats Jamón Ibérico de Bellota when it comes to the finest ham.<br />There is Jamón Ibérico, and then there is Jamón Ibérico de Bellota, or acorn fed.<br />Jamón Ibérico de Bellota can cost twice as much as a normal Ibérico ham because of their exquisitely raw marbled flesh which is packed with natural antioxidants.

Nothing beats Jamón Ibérico de Bellota when it comes to the finest ham.
There is Jamón Ibérico, and then there is Jamón Ibérico de Bellota, or acorn fed.
Jamón Ibérico de Bellota can cost twice as much as a normal Ibérico ham because of their exquisitely raw marbled flesh which is packed with natural antioxidants.

Bruschetta is usually served as a snack or appetiser. Here we have bruschetta topped with chopped fresh tomatoes as an appetiser. Refreshing but I would prefer a generous drizzle of olive oil to lubricate the toasted crusty bread.

Bruschetta is usually served as a snack or appetiser.
Here we have bruschetta topped with chopped fresh tomatoes as an appetiser.
Refreshing but I would prefer a generous drizzle of olive oil to lubricate the toasted crusty bread.

Château Latour is a French wine estate, rated as a First Growth under the 1855 Bordeaux Classification.<br />This 1990 bottle would be decanted shortly.

Château Latour is a French wine estate, rated as a First Growth under the 1855 Bordeaux Classification.
This 1990 bottle would be decanted shortly.

The Grand Vin Chateau Latour, typically a blend of 75% Cabernet Sauvignon, 20% Merlot, with the remainder Petit Verdot and Cabernet Franc, normally has an annual production of 18,000 cases.

The Grand Vin Chateau Latour, typically a blend of 75% Cabernet Sauvignon, 20% Merlot, with the remainder Petit Verdot and Cabernet Franc, normally has an annual production of 18,000 cases.

In addition to its Grand vin, Latour has also produced the second wine Les Forts de Latour since 1966, and a third wine, simply named Pauillac, has been released every year since 1990.

In addition to its Grand vin, Latour has also produced the second wine Les Forts de Latour since 1966, and a third wine, simply named Pauillac, has been released every year since 1990.

L'Amuse Bouche. L'Amuse Bouche is French for a small complimentary appetiser offered by the restaurant to "entertain the mouth".

L’Amuse Bouche.
L’Amuse Bouche is French for a small complimentary appetiser offered by the restaurant to “entertain the mouth”.

L'Amuse Bouche.<br />Salmon with Impérial Caviar.

L’Amuse Bouche.
Salmon with Impérial Caviar.

Cheese Crackers. Crisp, salty and a little spicy.

Cheese Crackers.
Crisp, salty and a little spicy.

Le Caviar Impérial. Smoked salmon, avocado salad and Impérial caviar refreshed with wasabi lightness. Sea scallop with coralline sauce.

Le Caviar Impérial.
Smoked salmon, avocado salad and Impérial caviar refreshed with wasabi lightness.
Sea scallop with coralline sauce.

Le Caviar Impérial. Smoked salmon, avocado salad. The impression from afar was a slice of papaya with seeds, don't you think? The combination of salmon and caviar is decadence at its highest!

Le Caviar Impérial.
Smoked salmon, avocado salad.
The impression from afar was a slice of papaya with seeds, don’t you think?
The combination of salmon and caviar is decadence at its highest!

Le Caviar Impérial. Impérial caviar is "Golden Osetra," also known as "Royal Caviar" and is obtained from albino (or white) sturgeon. It is among the rarest of caviars.

Le Caviar Impérial.
Impérial caviar is “Golden Osetra,” also known as “Royal Caviar” and is obtained from albino (or white) sturgeon.
It is among the rarest of caviars.

Le Caviar Impérial. The term "Royal" comes from the fact that in the past such caviar was reserved for royalty only. My friend wasn't a fan of what she thought the orangey mound to be "uni" (or sea urchin) so she gave it to me. Well, it wasn't any uni I have tasted. It was more a firm gelatine-mousse and it was not exactly pleasant to my taste.

Le Caviar Impérial.
The term “Royal” comes from the fact that in the past such caviar was reserved for royalty only.
My friend wasn’t a fan of what she thought the orangey mound to be “uni” (or sea urchin) so she gave it to me.
Well, it wasn’t any uni I have tasted. It was more a firm gelatine-mousse and it was not exactly pleasant to my taste.

Le Caviar Impérial. Sea scallop with coralline sauce. The pan-seared scallop was succulent and a delight.

Le Caviar Impérial.
Sea scallop with coralline sauce.
The pan-seared scallop was succulent and a delight.

I do not think this was listed on the menu but I'll welcome it anyday.<br />There's an edible leaf of Gold on the Impérial Caviar.

I do not think this was listed on the menu but I’ll welcome it anyday.
There’s an edible leaf of Gold on the Impérial Caviar.

More Impérial Caviar on Ratte Mash and Rockets. The Ratte (also known as La Ratte, Ratte du Touquet, or Asparges) is a small potato with a unique nutty flavor and smooth, buttery texture.

More Impérial Caviar on Ratte Mash and Rockets.
The Ratte (also known as La Ratte, Ratte du Touquet, or Asparges) is a small potato with a unique nutty flavor and smooth, buttery texture.

Can't wait to sip the Grand Vin Chateau Latour. How long does it take to breathe? I need a breather, too!

Can’t wait to sip the Grand Vin Chateau Latour.
How long does it take to breathe?
I need a breather, too!

The partaking of this meal took about 4 hours. I went for my break outside the restaurant where the cool night breeze gave my rear some relief. When I got back to my seat, a glass covered plate of La Truffe Noire was waiting for me.

The partaking of this meal took about 4 hours.
I went for my break outside the restaurant where the cool night breeze gave my rear some relief.
When I got back to my seat, a glass covered plate of La Truffe Noire was waiting for me.

La Truffe Noire.<br />Crispy soft boiled egg, comte cheese mousseline and Iberico de Bellota.<br />As described, the crispy savoury shreds of truffle, ham, and soft egg, were most agreeable.

La Truffe Noire.
Crispy soft boiled egg, comte cheese mousseline and Iberico de Bellota.
As described, the crispy savoury shreds of truffle, ham, and soft egg, were most agreeable.

My dinner party consisted of 13 persons from China, Hong Kong, Malaysia and of course Singapore.<br />What's in that sombrero bowl?

My dinner party consisted of 13 persons from China, Hong Kong, Malaysia and of course Singapore.
What’s in that sombrero bowl?

It was La Langoustine.

It was La Langoustine.

La Langoustine.<br />Scampi raviolis with black truffle and braised savoy cabbage.<br />Delicious chunk of lobster and I'm not complaining even though I've always dislike the foamy stuff on sauce.<br />Who invented this "spittle" and why has it caught on in so many restaurants? I do not find them visually appealing at all.

La Langoustine.
Scampi raviolis with black truffle and braised savoy cabbage.
Delicious chunk of lobster and I’m not complaining even though I’ve always dislike the foamy stuff on sauce.
Who invented this “spittle” and why has it caught on in so many restaurants? I do not find them visually appealing at all.

A friend was allergic to hard shellfish and so the chef whipped up something beautiful for him.

A friend was allergic to hard shellfish and so the chef whipped up something beautiful for him.

Foie Gras with Roasted Peppers for my non shellfish diet friend.

Foie Gras with Roasted Peppers for my non shellfish diet friend.

It's about time!<br />Le 1990 Château Latour Grand Vin had breathed enough according to the sommelier.

It’s about time!
Le 1990 Château Latour Grand Vin had breathed enough according to the sommelier.

Take a deep breath...<br />The wine was a clear bricking red and looked matured enough.<br />Decanted, it was floral and spicy on the nose hinting maple, cassis infused with tobacco, coffee, cedar, walnut and black fruits. The wine was a little dense and tannic. Well, what do I know? These were reviews found online, lol...<br />But what I knew was sad to say, it lacked middle and finish. Perhaps there wasn't enough decanting time.<br />Although the 1990 is an easy drinking Latour, it is not at the top level Latour is producing today starting with the 95.<br />In comparison to 1990, I think 1996 is more stunning even though the latter is cheaper by a whopping S$3k.

Take a deep breath…
The wine was a clear bricking red and looked matured enough.
Decanted, it was floral and spicy on the nose hinting maple, cassis infused with tobacco, coffee, cedar, walnut and black fruits. The wine was a little dense and tannic. Well, what do I know? These were reviews found online, lol…
But what I knew was sad to say, it lacked middle and finish. Perhaps there wasn’t enough decanting time.
Although the 1990 is an easy drinking Latour, it is not at the top level Latour is producing today starting with the 95.
In comparison to 1990, I think 1996 is more stunning even though the latter is cheaper by a whopping S$3k.


Click on galleries above and below to view in full and for some commentary:

Le Turbot.<br />Roasted turbot with wild mushrooms, pearl onions and black truffle jus. This dish was excellent albeit the turbot a little overdone for my liking. The flower was an eye candy.

Le Turbot.
Roasted turbot with wild mushrooms, pearl onions and black truffle jus.
This dish was excellent albeit the turbot a little overdone for my liking.
The flower was an eye candy.

Le Boeuf "Kagoshima". Grilled Kagoshima beef ribeye with a medley of crunchy vegetables. I did not state how I liked my meat and was lucky the chef prepared it well. Unfortunately for some of my co-diners who had ordered L'Agneau, which was braised-roasted lamb shoulder a la broche, spicy flavours semolina, they came too salty and in the end, all mains were beef. The waiting for those who needed the exchange kept us here for another half hour at least.

Le Boeuf “Kagoshima”.
Grilled Kagoshima beef ribeye with a medley of crunchy vegetables.
I did not state how I liked my meat and was lucky the chef prepared it well.
Unfortunately for some of my co-diners who had ordered L’Agneau, which was braised-roasted lamb shoulder a la broche, spicy flavours semolina, they came too salty and in the end, all mains were beef.
The waiting for those who needed the exchange kept us here for another half hour at least.

Vegetable Broth. This was a sign that dinner was coming to an end. The vegetable broth tasted like light yeasty beef bouillon spiced heavily with black pepper. It was a good substitute to the usual sorbet for tongue-cleansing.

Vegetable Broth.
This was a sign that dinner was coming to an end.
The vegetable broth tasted like light yeasty beef bouillon spiced heavily with black pepper.
It was a good substitute to the usual sorbet for tongue-cleansing.

The last item on the menu was Le Moka – Le Thé or simply put, Seductive Sweets. I did not ate any and do not remember anyone having them. I guess we were all eager to leave after 4 hours 😉

The Chef's Special set dinner was S$500 per pax. We had 3 bottles of wine prior to 1990 Château Latour Grand Vin. Inclusive of miscellaneous, the total bill came to S$34,000.

The Chef’s Special set dinner was S$500 per pax.
We had 3 bottles of wine prior to 1990 Château Latour Grand Vin.
Inclusive of miscellaneous, the total bill came to S$34,000.

Joël Robuchon Restaurant at Sentosa.

Joël Robuchon Restaurant at Sentosa.

Joël Robuchon Restaurant
Address: 8 Sentosa Gateway,
Singapore 098269.

Tel:+65 6577 6688.

Operating hours: Closed on Mondays and Sundays
Tues – Sat: 6pm – 10.30pm

*Michelin stars are awards for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant.

The L’atelier de Joël Robuchon and Joël Robuchon Restaurant in Singapore are not awarded any Michelin star.

Information on Château Latour, Joël Robuchon, (food and others) credit: Wikipedia, Google and online resources.

Happy eating 🙂

P.S. After I got home from this lovely French dinner, something awaited me at home. Click here to read my Surprise!

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Comments
13 Responses to “French Haute Cuisine @ Joël Robuchon Restaurant Singapore”
  1. Sofia says:

    Oh wow! How exciting! You know last summer I did an internew on my blog to my super gourmet friend Julien, and he said that his idol in cooking (apart from his grandmother, of course) is Joel Robuchon. I can see how my friend is inspired by him through your photos, he makes that kind of presentation of the food and of the menu too 🙂 (even if only for 3 people!). xx

  2. Kevin says:

    That’s one big glass. I hope you did not get too tipsy and dropped it.

  3. Laura Lynn says:

    That looks like one fabulous dinner. The check was a whopper though! I would have fainted! But all that lovely caviar would have been wasted on me. I don’t like caviar. Nor do I drink red wine very often. Oh my I would have been a cheap date there! “Just bring me chicken and waffles, please.”
    hahaahaa, that chef would come out of the kitchen and SHOOT me!

    • Sam Han says:

      I heard a fellow photographer said that a restaurant in MBS the other gaming resort in Sg sells a spoonful of caviar for S$250. With that taken into consideration, S$500 for this meal isn’t expensive then. It is the French alcohol! Hahaha… hicks! Oops!

      I have tried chicken and biscuits (scones like) but not with waffles before. They don’t sell it here. The chef did not come out to apologise for the over salty lamb so he won’t come out to shoot you 😉

  4. audreyyoung7 says:

    Wow, that ham and ribeye looks amazing. We went to Eric Ripert’s restaurant when we went to New York and it was fantastic! That bill would give me a heart attack too!

    • Sam Han says:

      If you split among 13 persons it’s not so bad and the cost was actually from the wine. I am not “ang moh” food savvy, lol… but hopefully I will get to taste more interesting cuisine. 😀

  5. Fancy lunch and very expensive.The food reminded me when we were in Paris 2009 the dollar didn’t go far .Beautiful post.jalal

    • Sam Han says:

      Hahaha Jalal, indeed a fancy and expensive dinner. I was lucky to be invited. The lunch menu would cost less without the wine I’m sure. Thanks for visiting 😀

  6. Now reviewing French food – the French will be quaking in their boots, and rightly so. My views of French food would get me arrested in 12 countries, and made king in 37.

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