L’Atelier de Joel Robuchon Singapore

28 Dec

The opening of this restaurant was delayed a couple of times. But I have to say, the wait was totally worth it. Joel Robuchon is definitely a legend. This man has 26 Michelin Stars under his name, the most in the world.

Stepping into the restaurant and an ambience like that, you know it’s definitely gonna be an awesome experience and you’re in for a treat!

I could’ve chosen to sit at the bar, which gives an entire view of the kitchen and you could see your food being prepared. But I was with my family, it was more appropriate to be at the table and easier for us to share food.

After placing our orders, a huge basket of bread arrived at our table. It was abit of a letdown for me as the crust wasn’t crisp enough. But I guess it is an issue of individual preference, because if it was too crisp, some people would consider it too ‘hard’ to bite into.

L’Amuse Bouche – Foie Gras Custard with port wine and parmesan foam (Complimentary). Very distinctly layered in a shot glass, I was told to finish it in one gulp. I will be a bit of a mouthful for the ladies, but trust me, finish this in one go and you won’t regret. The flavours simply blew me away. There was an instant explosion in my mouth. The foie gras was so fragrant and give some sweetness, the port give it a bit of acidity, and the parmesan foam added some savoury. This combination got me ready for the rest of the surprises.

From our table, we could see into the kitchen where the chef was busy slicing up some Jamon Iberico Ham!

It was served with toasted tomato bread (aka Bruschetta). Beautifully toasted bread topped with heirloom tomato and fresh basil. It was bite size, and I loved it so much for the crispy bread. Should have eaten it with a slice of Jamon Iberico on top of it.

Le Jamon – Iberico de Bellota Ham with Toasted Tomato Bread (S$47).

 A bit of introduction about the ham first. When young, these pigs feed only on barley and maize. Jamon Iberico is a type of ham produced in Spain from black Iberian pigs. They are the world’s most expensive type of ham. However, Jamon Iberico Ham is also subdivided into three grades according to the pigs diet and length of time spent to cure the meat. Iberico de Bellota, is the finest, top graded ham in the world. The ham is from free-range pigs that roam oak forest along the border of Spain and Portugal and eat only acorns during their last period. They are also cured the longest, for 36 months.

Knowing about the pigs and looking at the ham. I knew I was in for another out of this world experience. Putting a small thinly sliced jamon iberico into my mouth, I slowly closed my eyes and started chewing on it. The sweetness of the meat slowly slides down my throat and I can instantly affirm the diet it had been on. It was so beautifully cured that the sweetness and saltiness just lingers on and on and on…

Le Crabe Royal – King Crab with Mozzarella in Monégasque Style Salad (S$43).

Probably the largest crab I’ve ever had. It was so sweet and juicy and succulent. I can’t emphasize in words how good these are. Look at the size of those legs and imagine how huge the entire crab would be. Wooowwww!!

Le Navet – Daikon Velouté Flavoured with Citrus Oil (S$25).

The sweetness and gentleness of the daikon just came though. There was no cream used. It was all about the stock and the fresh daikon that gave it flavours.

L’Agneau – Rare Lamb Fillet Served With Spiced Eggplant (S$35).

 My first time going for rare lamb. You can see from the picture above that it was just very lightly seared on the outside to seal the flavours within. There was a slight hint of the lamb smell when you bite into it. But what’s a piece of lamb if you don’t get that taste. It wasn’t too overwhelming so I loved it. The red juices just flow through and it was all about the tenderness.

La Morue – Fresh Cod Fillet in a Vegetable and Basil Broth (S$41).

 The fillet came from a really huge cod. The chef had to be very careful not to overcook the fish because there was already some toughness in the flesh. If timing was not right, it will be very tiring for the customer to bite into rubbery fish. But I would have to say this was good. The firmness from the fish itself gave it some texture to go with the really sweet tasting broth, gorgeous!

La Sole – Fillet of Sole with Golden Chanterelles and Parsley Zucchini (S$90). Individual portion cost $47, but we had the special for the day which was a larger fish which was good for 2 to share.

 The entire fish was presented before us before it was brought to the side to be divided into two equal portions. This is one portion. I’m not an expert to comment about fish yet, but this tasted pretty ordinary to me.

Le Cochon De Lait – Milk Fed Pig Roasted on the Spit with Braised Green Cabbage and Fresh Ginger (S$41).

 This was the bomb. It was a 2-weeks old pig and the meat was maximum tenderness. Perfect roasting which kept the integrity of the young pig and so packed full of flavours. I really want to go back for this again. In my opinion, this was the best main course of the night.

After we were done with the mains, one of the staff brought a tray of tarts in front of us. It was one of the dessert options which is an assortment of tarts. It looks really good but we were too full for them. So we settled for something else lighter.

La Sphére – The Sphere Coated with Ivory Chocolate and Tangy Raspberry (S$23).

 It originally came in a beautiful round sphere. The raspberry sauce was poured over the chocolate sphere and caused it to melt down. That explains why it looks so messy in the picture above. Probably this was one of the more wow-looking dessert with a special presentation. Nice smooth chocolate which wasn’t too heavy, together with some acidic raspberry and ice-cream from within the sphere, it all sang so beautifully.

La Panacotta – Panacotta in Yogurt with Straberry and Basil Perfume, Tahitan Vanilla Crumble (S$23).

I thought this was abit of a letdown for me. Couldn’t get much out of it and tasted pretty ordinary for a $23 dessert.

This was truly once in a lifetime opportunity for me. Not until I earn enough money to try the other Joel Robuchon restaurant. It was really a bliss and honour for me to be able to dine at such a prestigious restaurant. My top picks would have to be the jamon iberico ham and milk fed pig.

Opening Hours:
Mon – Sun : 5.30pm – 10.30pm

8 Sentosa Gateway
Level 1 Hotel Michael
Resorts World Sentosa

Food: 4.75/5
Ambience: 4.75/5
Value: 4.25/5
Service: 4.75/5


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