This world-famous name says it all—Joël Robuchon is a renowned chef and brand synonymous the world over with haute French cuisine served in fine, classic European style. The only three Michelin-starred establishment in Singapore, his restaurant is helmed by executive chef Michael Michaelidis, who also oversees L’Atelier de Joël Robuchon Singapore. “At Joël Robuchon restaurant, it takes great passion and dedication from the whole culinary team to deliver our best and perform with great finesse every day," says chef Michaelidis. "For me, it is important to impart the remarkable philosophy and outstanding cuisine of Mr Robuchon to our team of chefs.”
One of the signature dishes here is beef châteaubriand and foie gras, "Rossini" style with soufflé potatoes and port reduction. The dish was one of the first dishes that chef Robuchon created at Jamin, his first restaurant in Paris in the 1980s. Over the years, it has become an iconic Robuchon dish.
It takes a painstakingly long five hours to prepare and consists of a ballotine of roasted medium-rare beef tenderloin and foie gras with truffles, port wine reduction and beef jus. The dish is also presented with a serving of pommes soufflé, or puffed deep-fried potatoes.
#01-104 & 105, Level 1 Hotel Michael, 26 Sentosa Gateway. Tel: 6577 7888