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天巢法國餐廳

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Robuchon au Dome

4.5

4.5

96 Reviews

Taste

Decor

Service

Hygiene

Value

|

5168

Praia Grande

Above $801

French Fine Dining Hotel Restaurant

75

6

5

Kumabeardiary

Level3

51

2

Decided to go to Macau for a walk before the 63th Macau Grand Pix and went during the weekdays to avoid the crowd. Booked a table for two online around 2 weeks in advance and seems to be sufficient in time. They then need to confirm your provisional reservation by filling a form which they will send to your e-mail... if failure to attend or cancellation within 24 hours, it'll cost MOP300 per person and if cancellation within 48hrs will cost MOP200 per person. Quite an easy form to fill really..

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Decided to go to Macau for a walk before the 63th Macau Grand Pix and went during the weekdays to avoid the crowd. Booked a table for two online around 2 weeks in advance and seems to be sufficient in time. They then need to confirm your provisional reservation by filling a form which they will send to your e-mail... if failure to attend or cancellation within 24 hours, it'll cost MOP300 per person and if cancellation within 48hrs will cost MOP200 per person. Quite an easy form to fill really.. just you need to print, fill and scan back to them.
Robuchon au Dome is located within the Grand lisboa. Taking the lift to 39th floor, you need to pass through the reception and their wine cellar... the view is just incredible. The hallway is also filled with a middle tone fragrance which is quite mindful.

After passing through the wine cellar hallway, there will be a private lift to their 43rd floor dining place. The moment you stepped in, your eyes will just focus on the glamorous chandelier and the famous vintage grand piano.

Background music is very important for fine dining and there is a guy, dressed formally, playing some famous songs like concerto and sonatas, trying to engage the mood. There was also 2 birthday songs that he played during that day . But as a pianist, I really think the pace was a bit too fast for an enjoyable and relaxed meal.
Bring to our seats, service was superb so far.

The bread basket has a good range of bread serving different kinds of customers.

There is also a home-made butter trolly: one is salted and the other is non salted.

Salted and non-salted butter

Both taste great and I really like the Italian herb bread... soft yet rich rose mary with a cherry tomato. Before finishing the basket, we finally decided on what to order. We both chosen the 6 course meal, one with 2 wine pairing and the other with 3 wine pairing.

First, it's the Amuse-Bouche

Le Mais (Amuse- Bouche)

This amuse-Bouche does look very colourful and you can see the chef's skills just by seeing the decoration. This dish is basically royale of foie gras as the bottom layer, chicken broth that simmer into clear gel as the middle layer and topped with corn mousseline. Whole thing is quite jelly in texture and you can feel the broth partly merging the corn soup and partly merging the foie gras. Occasionally within the foie gras, you can chew bits of smoked duck breast and that did add abit of journey to your palate.

Appetizer 1 - Le Saumon d'Ecosse paired with a French white - 2010 Puligny-Montrachet 1er-Cru

Le Saumon d'Ecosse

2010 Domaine Henri Boillot Les Perrieres, Puligny-Montrachet 1er-Cru

The appetizer is the scottish salmon tartar paired with caviar sandwiched by checkered potato. The scottish salmon tartar has a rich mix of tomato sauce and mustard with a background mild smokiness. Caviar, slightly salted, is quite carefully chosen without any burst or damaged roe. The popping feeling amplified the salmon tartar nicely. The montrachet has a good minarality with a thick bready and buttery flavour that goes well with the salmon. The bready and yeasty palate from the wine also integrate with the potato nicely.

Appetizer 2 - Le Coco de Paimpol with German Riesling

Le Coco de Paimpol

Diel burgberg riesling grosses gewachs >GG<

How about some more foie Gras with some riesling? It's just my favorite. Sliced foir gras with white paimpol beans is nice. More sliced Iberico ham making the presentation more consistence is good choice. The strong flavour from foie gras and iberico ham is nicely balanced with the rocket leaf. If there is salad, there should be salad dressing. The three black dot is actually balsamic sauce..... goes well with the leaf... and also goes well with the foir gras. The Green yet fruity aromas from the riesling bring the dish to equilibrium point.

Main course 1 - La Veau and Right bank red

2005 Chateau Faugeres

The texture of the veal is tender, but considered that it is a veal and had been slow cooked for 36 hours, I will say the texture is still on the chewy side. With less beefy and paired with less tanin red seems to be a good idea theoretically, but the bold licorice, chocolate and blackcoffee hint still slightly override the dish.. Less enjoyable than the appitizer`

Main course 2 - Le Canard de Challans with Chateauneuf du pape

Le Canard de Challans

1999 Chateau de beaucastel Chateauneuf du pape

There is just so much relation about duck with French cuisine that I must order a duck dish in this restaurant. There seems to be alot of history surround Challans duck and this dish is just fantastic. As you can see, the duck was cooked in perfect pink, extremely tender and extremely juicy. The duck skin won't hinder your chewing experience and topped herbs marinated the duck thoroughly. The sided plum added fruitiness to the palate. Paired with a syrah based wine is also nice. This GSM blend has a pronounce the sweet spice with tanin that blend in with the duck perfectly ... such a perfect marriage.
The whole duck experience was splendid especially when they set up a damascus knife for your duck. Normally if you try to cut a duck meat, it is quite hard. With this damascus knife, just one cut and it can reach the bottom and this is how sharp it is.

The portion was perfect and the desire for sweets started to crawl. The moment when you lie back and want to enjoy the music with your almost full tummy, you realised that the pianist has gone and background music of some canto pop was playing kind of filled your head with question mark.
But anyway, for dessert, you can choose 3-4 items from the dessert trolly.

Around 2 types of cheese from the trolly and they paired with typical port wine.

1997 Taylor's vintage port

Taylor vintage port with cheese is such an iconic pairing. The fresh, creamy and powerful nature with strong raisin nature, I choose to pair with camenbert and Brie, which ofcus paired with their special crackers.
Last but not least, the mignardise trolley

Mignardise trolly

Also a choice of 3-4 items with coffee or tea as the last course for the meal.
At the end when bringing the trolleys, it seems to be slightly overcrowded in waitress and slightly noisy. Each course will be talked through by a waiter or waitress. However, during our 6 courses, we encountered cantonese, mandarine and english explanations which seems to be a bit inconsistent.
The food was just too nice that I didn't realise my napkin was out of place. The moment when i realise that the napkin was dropping on the floor, the waitress actually already approaching and offered a new napkin. Reaction was fast and service was remarkable.
Time for clearing the plate is good. No rush and do give us the opportunity to cease the eating before clearing each course. Separate utensil was served between meals with new glasses ready for the next course. During the main course, a courtesy effort was made to offer a lid to keep the food warm before my partner return from the lavatory.

Although there are still tiny things that can improved to match the 3 star Michelin title, but the overall experience, I would say, is phenomenal. The service, attitude, environment, scent, presentation, taste, pairing, sound, visual and comfort experience were all considered as a whole. All tiny things but huge impression.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-10-12

Dining Method

Dine In

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