L'Atelier de Joel Robuchon

Walking down on a Hot Sunday Afternoon, we bullied our way unto the list through the ever-"charming" Chef Lorenz Hoja. Popping a few bottles of Rosé to cool off before we embark on this "Omakase Menu" of Lorenz.

Otherwise, this place is crowded with guests taking advantage of this amazing offer to dine in a Michelin-Star establishment for such a price. I hear the set menus range from a three-course menu (appetiser, fish/meat, dessert) is merely S$49, or you can add soups and more courses for the S$68 (four-course) and S$87 (five-course) menu.

Jamon Iberico 

The Jamon Iberico (Spain), was very different from your common Parma Ham (Italy). The texture of the Iberico was much firmer than Parma, probably because the black Iberico Pig is usually free-roam. The taste is simply exquisite! Robuchon uses the Jamon Iberico de Bellota, the rarest and most expensive of Ibericos.

Bruschetta 

Next up was the Bruschetta. The bread was fresh and toasted perfectly. The tomatoes were simply heavenly! Tasty! So impeccably seasoned, I never knew such flavours possible with tomatoes.

"Superstar" Mash 

The Mash was so unassuming... Just potato you'd think. This is the signature dish that everyone dies to try, and has Chef Robuchon's name all over it. So smooth a texture with no air inside it! Means its hand stirred very slowly over a low heat... I've seen Chef Lorenz do it, it is a back breaker!

The "Amuse Bouche"

Now this shot, on appearance looks simple and nothing much... Some fluff and plain looking liquid.

But on taste, it again blew me away and along with it all ignorant expectations!

The "fluff" was aerated Parmesan Cheese, the thin brown middle layer was a red wine reduction, and the pale looking liquid base was actually liquified Foie Gras!!! Amazing! 

Sea Bream Carapaccio 

The Seam Bream, done carapaccio, was fresh and sweet, reminded us slightly of Yu Sheng. 

Beat Root & Goat's Cheese 

This came, and I thought, dessert's here?! Yet another brilliant starter. Deep red and ridiculously sweet Beatroots, with tinge of pepper and bitterness, creating crazy balances. Topped off with the most exquisite Goat's cheese. Savoury!

Foie Gras Ravioli 

Hands down, the most expensive "wanton soup" I have ever had! Very carefully wrapped Foie Gras and pork with a paper thin dough, in a chicken based soup. 

Guinea Fowl 

My first time eating Guinea Fowl - a distant cousin of the Pheasant. Sauteed in a Teriyaki-like sauce. This was quite a treat. 

10 sec Ultra Thin Wagyu 

They were very proud to emphasis that this Ultra Thin wagyu fillet was only pan-seared for 10secs. 

Putting it into your mouth, you soon realise why. It is paper thin, yet the chefs were able to create a juicy, creamy medium rare texture, yet a slight char is visible accompanied by a good taste. 

Pork Belly 

The mains ended with Pork Belly, that did not gave one any guilty pangs.

The fats were firm and juicy, and what was surprising is that this was amazingly consistent through to the lean meat! Didn't have time to pay too much attention to the sauce...

Desserts:

L'Atelier de Joel Robuchon

8 Sentosa Gateway

Hotel Michael (Resorts World Sentosa)

Tel: 65777 888