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

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