Joël Robu­chon

Singapore Tatler Regional Best Restaurants - - French -

WHY GO

Robu­chon is one of the world’s great­est chefs and his name­sake restau­rant here may not have him in the kitchen but it of­fers the same ex­quis­ite cui­sine, decor and ser­vice of his other ac­claimed es­tab­lish­ments in Europe.

TATLER TIPS

The dessert se­lec­tion is small and con­sists mainly of mousses, coulis and gran­ites. But they have a mignardises trol­ley that has a wide va­ri­ety of pas­tries of­fered to din­ers af­ter din­ner.

Robu­chon’s in­ter­na­tion­ally-renowned sig­na­ture en­tree, the crispy soft-boiled egg with salmon and im­pe­rial caviar is an ex­cel­lent starter.

For mains, the lob­ster baked in co­quette with chest­nuts and green as­para­gus is ex­cep­tional.

Opt for the Kagoshima rib­eye, cooked veg­etable tian.

served with a beau­ti­fully Level 1 Ho­tel Michael, Re­sorts World Sen­tosa, 8 Sen­tosa Gate­way, S(098269) TEL: 6577 7888 www.rwsen­tosa.com

La To­mate en bon­bons acidulés sur une trans­parence à l'huile vierge cit­ron­née

La Bet­ter­ave en duo de pommes, à l'av­o­cat, aux pousses de salades

L'Av­o­cat en sym­phonie gour­mande de légumes, aux as­perges vertes

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