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2009-04-04
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As a big fan of Robuchon I was disappointed at this particular lunch because it was no where near as good as any of my other Robuchon experiences at his restaurants around the globe. To begin with the decor seemed extraordinarily UNfashionable for a Robuchon restaurant. I understand that Robuchon employs different styles for particular lines of his restaurants (i.e. la table/ chateau restaurants can always be easily distinguished from l'atelier restaurants featuring the modernized red/black sush
The meal began with a typical Robuchon bread basket (delicious) and a good amuse-bouche that deceived me into thinking that the rest of the meal would live up to normal Robuchon standards. Foie gras appetizer was also decent but as soon as the frog soup came, things accelerated downhill. The cream in the soup did nothing but sicken the taste of the flavourless broth. The lamb was so rough and dry that it seemed ridiculous for a 3-michelin star restaurant to be serving ingredients of such low quality. The pasta which was supposed to have come in a "seafood" broth only tasted like pepper. The fish was good texturally but lacked flavour big time. Desserts were chosen from a dessert wagon which was aesthetically pleasing but tastewise it all seemed like a joke. The pictured meringue ball for one was hardly edible even though I normally like meringue.
Despite all this I'm still a fan of Robuchon for his other brilliant restaurants!
张贴
