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開飯介紹
作為新加坡唯一的米芝蓮三星餐廳，Joël Robuchon 餐廳是完美無瑕的至尊典範。餐廳精心準備的創新法國經典菜，達到米芝蓮世紀星級名廚的嚴格標準，再加上無可挑剔的體貼服務，將每一段餐飲歷程打造成終生難忘的體驗。
餐廳的設計以 Robuchon 夢想中的家庭用餐區為本，飾以溫馨的米黃色調，配搭奢華的座椅與大理石地板。在主廳富麗堂皇的水晶吊燈的映照下，盡顯豪華顯赫的氣派，與即將上桌的高貴雅膳互相輝映。連接主廳的室內冬季花園最適合舉行溫馨親密的私人派對。
創新的經典法國菜式呈現細緻典雅的佳餚，透過最純粹的方式展示食材的風味，擺盤極富視覺藝術的美感。我們強烈推薦獲多位著名食評家譽為「奇幻美饌」的精美菜單。
您可隨意從超過一千個高級品牌，挑選喜歡的葡萄酒配搭佳餚，亦可交由我們的侍酒師，為您的菜單配對最合適的葡萄酒。不妨品嚐招牌麵包、芝士、甜品及迷你拼盤，為您的餐飲體驗錦上添花。
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獎項殊榮
米其林三星餐廳 (2017)
特色
Fine Dining
營業時間
星期一
全日休息
星期二至六
18:00 - 22:30
星期日
全日休息
公眾假期
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
The wife and I were suitably impressed with the food at Joël Robuchon Restaurant during our previous visit (http://www.timelessfacade.com/2015/07/joel-robuchon-restaurant-singapore.html) ~ 2 months back so we made it a point to return, this time with friends.I had specifically requested a table in JR's indoor winter garden; an "outdoor" dining area with a glass roof that allows for plenty of natural light without the humidity and heat that comes along with it. Perfect for a place like Singapore if you ask me and definitely suited for that slow, relaxing meal.Amuse Bouche - No change in the amuse bouche - a calamansi jelly flavoured with vanilla, topped with anisette cream. Still a little too tart for my liking.Complimentary Bread & Butter - JR's bread basket was a little different this time round, eschewing the cheese bun in favour of a soft and fluffy, mildly sweet milk bun. The buttery yet light viennoiserie and the crusty yet chewy baguettes were a hit as well, with the latter pairing extremely well with the smooth butter. And of course we had second servings - partly due to the fact that the bread was delicious and partly because we needed to fill ourselves up.Le King Crabe - I personally liked how the sweetness of the king crab meat balanced out the mild tartness of the tomato coulis and green apple cubes as well as the contrasting textures between the creamy avocado and the crunchy vegetables/crispy toast. Very enjoyable in my humble opinion.Le Thé de Crevette - Now this came across as rather disappointing. The bouillion (or broth) was very bland (when it previously mildly sweet yet spicy) and tasted like water with a touch of chilli. The only consolation was the delightfully sweet and crunchy botan shrimp chunks.Le Flétan - The halibut was beautifully cooked, soaking in the artichoke jus and sporting firm, sweet flesh topped with an assortment of capsicum and cucumber for that added vibrancy, texture and taste. Very good, although I must say that Fiskekompaniet in Tromsø (http://www.timelessfacade.com/2014/05/fiskekompaniet-troms.html) still does halibut better (albeit in a different style) in my humble opinion.La Noix de Saint-Jacques - I said this once and I will say this again. Undoubtedly the pièce de résistance that afternoon, the solitary piece of Hokkaido scallop was fresh, cooked just right and very sweet; served atop a tiny bed of al dente spelt risotto in a creamily delicious sauce with bits of gold foil for that added but totally unnecessary visual opulence.Le Canard de Challans - The Challan duck (French ducks raised for their lean, tender flesh) breast was cooked to a beautiful reddish hue but came across as uniformly non fibrous (a little like eating mildly chewy ham) and rather gamy. Served with and best eaten with the assortment of sweet and sour vegetable fricassee (apple, sweet potato, turnip, beetroot etc). A little like eating foie gras with caramalised fruit sans the quivery texture in my humble opinion. Very palatable but hardly impressive.Le Minty - My chocolate ring looked like one of the edges had broken off. I'm usually not picky about such details but for such an upclass restaurant like Joël Robuchon, I would have expected some form of quality control. That aside, I loved how the cream swirls camouflaged the base of chilly mint ice cream and oozing chocolate fondant complete with a crustiness along the edges. Only gripe I had was that the fondant seemed to stick to the side of the bowl - not enough butter I presume?Mignardises - Ending off with lime meringue (sweet and sticky and not my cup of tea), pistachio madeleine (lacked butteriness) and a layered chocolate mousse on a salted, crumbly base which was quite a pleasure to consume (mildly sweet with a hint of saltiness at one go).Lunch for 4 came up to ~ $555, which isn't cheap, especially since standards seem to have slipped a little since my last visit. Service remained prompt but still came across as rather stiff. Will I be back? Probably, just not in the very near future.See all my pictures at http://www.timelessfacade.com/2015/10/joel-robuchon-restaurant-singapore-part.html
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First time trying one of Robuchon's restaurants and it was a nice experience. The food was well presented and delicious. The bread trolley and desserts trolley was amazing! You can pick as you like. I loved the main dish made up of of tender beef and foie gras! The only shortcoming are the desserts. They are not bad but relatively mediocre, with many being just plain sweet. Overall still a great dining experience, to top it off they even gifted me with a bag of chocolate which they apparently do with all customers. Even though the meal came with a hefty price tag, you do get quality food and service.
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This is the price tag for three pax, if you relish dining in a celebrity chef-run restaurant. Gourmands can enjoy the 14-course degustation menu which many famed food critics have described as pure ‘magic’, or make selections from the ala carte menu, & be awed by Robuchon’s famous bread, cheese, dessert, ice-cream & tea trolleys. Well, my group of three were simply electrified by their Degustation Menu @ S$565 each, glass of Champagne @ S$45/each & 3 bottles of mineral water @ $18, amounting to about S$2,200 incl tax.We were impressed from the start, with their magnificent most talk-about bread trolley. Never have I seen such a huge selection of bread!I picked 3. Ladies will certainly fall in love with their petit bread sizes. It’s great, since I could select more given that they’re small in size. Service was immaculate. The Maitre d’ asked if we like our bread to be warm before serving. Yum! Even their bread tasted different & they’re sooooooooo good! What we had:Imperial caviar on a shivering corn velouté with golden croutonsFoie gras & potatoes carpaccio,topped with shaved winter truffleMore delicious bread while waiting...Black truffle in a hot pastry, onions & smoked hamBe awed by the 14-course dinner & more @ http://luxuryhaven.blogspot.com/2012/03/s2000-bill-at-joel-robuchon-rws.html! Well, my 3-hour French affair ended with a goodie bag containing a Lemon Cake to take home & share with my family. The dining experience was divine & the gastronomy meal is sure to please any discerning palate, if you have the money to indulge.
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It’s not every day that you get a call from one of your good friends with an invitation to dine at an acclaimed Michelin Star restaurateur's Singapore rendition of: L’Atelier Joël Robuchon. Having previously dined at a restaurant with food prepared by a Michelin star chef, I knew what to expect: clean tasting, beautifully presented food with a respect for ingredients. It was something that I used as my bench mark for the evenings dining, I honestly couldn’t wait!The entrance to the restaurant is an impressive sight in itself! Walking through the door we were greeted by our maitre d' who lead us through the ‘casual’ dining area of the restaurant; as a matter of fact L’Atelier is divided into to restaurants the casual and full service restaurants.L’ InteriorThe interior of the restaurant remains consistent with L’Atelier’s around the world; the signature black and red décor and the synonymous open concept kitchen ensure a standard ‘familiarity’ no matter which L’Atelier restaurant you visit in different parts of the world. We were seated at the counter, though I thought it more conducive to sit at a table and chit chat; perhaps if it were just two people dining the counter made more sense. Bread, bread, bread! A lot can be said of an eating establishment based on the bread that they serve. I have to say I was very impressed with the wide variety of bread, just a note here to those of you who love butter with your bread, you’ve got to ask your waiter for the butter as they don’t usually serve it with the bread basket (oh and it’s unsalted butter)Amuse Bouche - Foie Gras Custard with Red Porto wine and Parmesan FoamThe amuse bouche was divine; all the lovely sweet tasting goodness of foie gras in a custard with a little dash of the tart wine which was then balanced out by the creamy saltiness of foam! I could have eaten a dozen of these and still not be sick!Le Vitello Tonato – Veal Carpaccio Topped with a Tuna SauceThis dish was delicious, the mild flavor of the veal coupled with the tuna sauce was soft and silky. I was too engrossed with eating this that I forgot to add these delectable morsels to the lettuce hearts!L’Hamachi – Yellowtail Tuna Tartar with Spicy Tomato SauceI absolutely loved the tomato sauce, it was so nice, refreshing and complemented the tuna so well each bite left my mouth refreshed and wanting more.Les Encornets – Squid and Artichokes Fried with Iberian FlavorsCooking a squid is a delicate task; undercook the squid and it’s semi slimy, overcook it and you get yourself rubber bullets. Luckily the squid here was cooked to perfection, coupled with the smooth texture of the artichokes and the saltiness of the Iberian cubes I was in a happy place Le Cochon De Lait – Milk Fed Pig with Braised Green Cabbage and Fresh GingerMmmmm milk fed pork! What’s the difference I hear you ask? Well I don’t know if it was just me but the dish again seemed very ‘clean’ in that eating the pork it was well seasoned yet not overpowering on the palette, there wasn’t too much of the pork taste and the meat itself was smoother and sweeter, if that makes sense? Coupled with the crispy fried pieces of ginger and the soft creamy mash it was absolutely delicious!La Sphere – Caribbean, Hazelnut Dacquoise, Thin Orizaba Chocolate Leaves (before)Have you ever had anything on your plate that looked just so nice that you avoid eating cause you don’t want to ruin it? La Sphere was a thing of beauty; a pristine chocolate ball sitting atop halved raspberries..Pour over it a warm pot of raspberry compote (yes I really did it) and you get a warm cold chocolatety melted ball of yumminess! After reluctantly sharing some of it with my friends I ate the remainder of my desert in gleeful silence!Aside from the amuse bouche and the desert (which were really way over the top) I kind of expected a little more flare or ‘specialness’ from the other dishes; perhaps I was expecting too much? But hey this is just my opinion / my review. I do highly recommend you going there to try the food, the excellent service and the ambiance for yourself. It was a fantastic experience; thankful most for the company that evening!
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