L'Amuse-Bouche - foie gras custard with port wine and parmesan foam
La Langoustine - crispy langoustin fritter with basil pistou
I can't remember the name of this dish
Le Burger - beef and foie gras burger with caramelized bell pepper
L'os A Moelle - bone marrow spiced with a hint of mustard on toast
Pommes Puree - Robuchon's famous mash potatoes, light and creamy.
Le Souffle - hot calvados souffle
Caramel Ice Cream
By far, L'Atelier de Joel Robuchon in Singapore was the most expensive Robuchon outlet I've ever been to. I thought our lunch at Joel Robuchon Monaco burned a hole in my wallet. Nevertheless, we were surely entertained by listening in on the Executive Chef (the only French guy) scolding the all Asian staff. I couldn't help but hold in my laugh when I heard, "Stop, stop! You're burning the foie gras!"
The staff was a little green but that's how it is when you open a new restaurant in another country. But there was a veteran among the staff. The head sommelier from Las Vegas was reassigned here and we got to chat with him for a bit. I actually remembered him from our previous dinners in Las Vegas. Small world!
I had a goal to visit each and every Robuchon restaurant around the world but at this rate, that dream may have ended in Singapore.
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