天巢法國餐廳

營業中

休息中

Robuchon au Dome

4.5

4.5

97 食評

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衛生

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5232

南灣

$801以上

法國菜 Fine Dining 酒店餐廳

76

6

5

La plume iberique

2 已推介

herbert

等級4

3.2K

200

對Robuchon一向有濃濃的情意結, 先後跟文迪到過巴黎, 倫敦, 香港以及澳門分店朝聖. 單是置地分店已經到訪過數篇了, 每次在Robuchon的體驗, 也是不同的, 也讓我們保持驚喜.這次來到澳門, 也在第二天的中午定了在這裡吃午餐. 上次來的時候, 還是Robuchon a Galera的年代, 這次就變成Robuchon au Dôme, 由葡京搬到新葡京, 不變的是那三粒星星. 連同8餐廳, The Kitchen, 以及置地的Robuchon, 同一個集團一共得到10粒星星, 是相當強勁的戰績.餐廳位於新葡京的頂樓, 那個大圓頂內, 景致當然是一流的, 可惜是日下大雨, 影響了能見度.在餐廳中央, 那盞耀眼的水晶吊燈, 以及那座鋼琴, 是很華麗的感覺. 看看餐牌, 大家可以因應食量或者心水選擇不同的配搭, 我們的選擇就是$458的套餐 (請注意, 其實這篇是補回去年的午餐, 最新的價位應該是$498了), 包括有:Appetizer or Soup 頭盤或湯類Fish or Meat 魚類或肉類Cheese or Dessert 芝士或甜品Coffee or tea an

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對Robuchon一向有濃濃的情意結, 先後跟文迪到過巴黎, 倫敦, 香港以及澳門分店朝聖. 單是置地分店已經到訪過數篇了, 每次在Robuchon的體驗, 也是不同的, 也讓我們保持驚喜.

這次來到澳門, 也在第二天的中午定了在這裡吃午餐. 上次來的時候, 還是Robuchon a Galera的年代, 這次就變成Robuchon au Dôme, 由葡京搬到新葡京, 不變的是那三粒星星. 連同8餐廳, The Kitchen, 以及置地的Robuchon, 同一個集團一共得到10粒星星, 是相當強勁的戰績.

餐廳位於新葡京的頂樓, 那個大圓頂內, 景致當然是一流的, 可惜是日下大雨, 影響了能見度.

在餐廳中央, 那盞耀眼的水晶吊燈, 以及那座鋼琴, 是很華麗的感覺. 看看餐牌, 大家可以因應食量或者心水選擇不同的配搭, 我們的選擇就是$458的套餐 (請注意, 其實這篇是補回去年的午餐, 最新的價位應該是$498了), 包括有:

Appetizer or Soup 頭盤或湯類
Fish or Meat 魚類或肉類
Cheese or Dessert 芝士或甜品
Coffee or tea and confectioneries 咖啡或茶伴經典糖果

麵包: 當然, 例牌先來的是麵包, 一向很喜歡Robuchon的麵包, 不過是日陣容豐富, 加上早餐吃得遲, 還是淺嚐好了, 最喜歡當中的法包, 不會太硬, 加入了煙肉之後, 很不錯.

而牛油山也是這裡的經典, 兩款味道分別是原味及鹽味, 塗上麵包同吃, 自能提升食味.

Amuse bouche: 未正式進入午餐的環節, 當然要先來客Amuse bouche, 夏天的時候, 大廚也特別預備了清新一點的悅口小食, 說的是這客蕃茄脆餅, 層次感做得很好. 蕃茄慕絲跟水牛芝士的配搭是幾特別的, 蕃茄味道清甜, 跟比較濃的水牛芝士同吃, 感覺別有不同, 而那塊脆餅亦幾香脆, 小巧的一口, 不俗.

Le crabe: Fresh Crabmeat Refreshed with Tomato Jelly Topped with Smooth Coriander Cream and Crispy Crab Meat 鮮蟹肉伴牛油果, 番茄啫喱及芫茜凍湯配天婦羅: 9.5分, 我們二人也不揀湯了, 始終喜歡頭盤, 無論賣相, 擺盤跟層次也會突出一點. 文迪的選擇是鮮蟹肉伴牛油果, 番茄啫喱及芫茜凍湯配天婦羅, 很喜歡面頭的芫茜凍湯, 很清新, 帶芫茜的香味. 夏天喝凍湯, 很消暑. 底下的是鮮蟹肉牛油果蕃茄啫喱, 蟹肉份量十足, 味道鮮甜, 配上牛油果以及蕃茄, 很討好的配搭. 而旁邊的蟹肉天婦羅, 更是令人驚喜, 熱辣辣, 炸漿夠脆身, 不油膩, 配上鮮甜的蟹肉, 跟鮮蟹肉牛油果蕃茄啫喱, 帶來兩個不同的層次, 精彩.

Le foir gras: Green Bean Salad in Mimosa Style with Shaved Foie Gras and Parmesan 法國青豆沙律伴煙鵝肝及帕梅森芝士: 9.5分, 另外一款頭盤就是法國青豆沙律伴煙鵝肝及帕梅森芝士. 鵝肝呈圓桶形, 很特別的賣相, 鵝肝帶點點煙燻的味道, 不俗. 配上巴馬臣芝士, 味道香濃, 而底下的就是法國青豆沙律, 正好跟鵝肝及巴馬臣芝士起了平衡的作用. 吃法菜常常吃鵝肝, 但這裡的就帶來另外一種感受.

La pintade: Caramelized Guinea Fowl with Pan Fried Foie Gras and Marinated Cherry 焦糖燒法國珍珠雞伴香煎鵝肝及腌櫻桃: 9.5分, 到了主菜的部份, 少有的揀了兩款肉類主菜分吃. 其中一款就是焦糖燒法國珍珠雞伴香煎鵝肝及腌櫻桃, 是陣容相當豐富的主菜. 先試試鵝肝, 剛剛吃過煙燻的版本, 這次就吃會最大路的香煎版本, 很香口, 入口肥美. 而主角焦糖燒法國珍珠雞, 肉質很嫩滑, 無論是雞胸肉或者雞腿肉的火候也處理得很好. 帶點點焦糖香, 讓雞肉的層次來得更為豐富. 另外伴碟的還有腌櫻桃, 相當甜美, 跟焦糖燒法國珍珠雞是很匹配的組合呢.

La plume iberique: Pan-fried Spanish Pork Pluma with Creamy Morel Mushroom, Sauteed Young Potatoes and Snow Peas 香煎西班牙黑豚肉伴羊肚菇, 新薯及荷蘭豆: 9分, 另外一款主菜的選擇就是豬肉, 說的是香煎西班牙黑豚肉伴羊肚菇, 新薯及荷蘭豆. 黑豚肉煎得不俗, 夠薄身, 肉質也是相當嫩滑, 配上羊肚菇的菌香, 也是不俗的配搭. 另外的伴碟還有新薯及荷蘭豆, 吃光後也已經很飽足了.

La plume iberique

La plume iberique

Your Choice from the Cheese or Dessert Trolley 芝士或甜品精選: 9.5分, 到了最後, 大家可以從芝士車或者甜品車中選擇自己的心水. 其實芝士車是相當吸引的, 但我跟文迪, 甜品車自是必然的選擇.

第一款一定要揀的甜點就是Millefeuille, 酥皮是做得相當之香脆, 咬落口是卜卜聲的, 牛油香十足, 層次分
明, 愛吃拿破崙的朋友, 準會愛上這裡的出品, 是不能不試的.

另外一款經典的選擇就是Floating Island, 賣相是相當的精緻, 蛋白球配上雲尼拿汁, 甜度合宜, 是款很適合夏天去享用的甜點.

Floating Island

在甜品車上也揀選了卷蛋以及朱古力撻. 很喜歡質感鬆軟的卷蛋, 中部份的忌廉就很香滑. 另外, 朱古力撻撻也是水準之作, 朱古力味道幾濃烈, 撻底亦夠香脆.

卷蛋以及朱古力撻

當然, 愛吃雪糕的我又怎能不點選這裡的自家製雪糕呢. 我們分別揀選了焦糖雪糕以及朱古力雪糕, 質感皆是相當的香滑, 不會太冰, 帶點奶香, 兩者中, 焦糖雪糕當然是我的心頭好, 焦糖味相當濃郁, 愛吃焦糖的您, 準會被迷倒.

焦糖雪糕以及朱古力雪糕

Coffee or tea and confectioneries 咖啡或茶伴經典糖果: 9.5分, 到了最後, 還有咖啡或茶. 我的選擇是latte, 很香濃, 質感細滑, 吃完那麼精彩的菜式, 再以一杯高水準的咖啡作結, 那才叫滿足.

文迪當然要回她的心頭好伯爵茶, 賣相是很對辦的呢.

有咖啡或茶, 又怎能夠欠缺petit fours, 吃吃朱古力以及糖果來送咖啡, 真好. 當中我的推介會是松露朱古力, 跟咖啡是最匹配的呢.

計及Robuchon a Galera的日子, Robuchon au Dôme已經連續六年取得米芝蓮三星的榮譽了, 是港澳版中唯一的法國餐廳能夠有此成績, 實在不簡單. 是日來吃午餐, 基本上是由頭到尾皆是有高水準的表現, 無論頭盤跟主菜皆是在味道跟配搭皆讓人驚喜, 甜品部份更是每個愛甜的人也不能錯過的. 埋單每位$504, 已經能夠吃到如斯水準的三星店, 實在是相當合理.

下次再來, 要試試晚市的水準了.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Ali~!

等級3

76

48

Robuchon, just by the name of it, it has always brought me sweet memories - surprise lunches, lunch time getaways, lovely afternoon tea in Central Hong Kong... I have also had dinner before at the old Robuchon at the old Casa Lisboa... All these experiences help me draw a conclusion that Robuchon always aims for excellence. Thus, we made a reservation at Robuchon au Dome this year, as an early birthday celebration for my dad. It has restaurants all over the world, and as a 3 Michelin star restau

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Robuchon, just by the name of it, it has always brought me sweet memories - surprise lunches, lunch time getaways, lovely afternoon tea in Central Hong Kong... I have also had dinner before at the old Robuchon at the old Casa Lisboa... All these experiences help me draw a conclusion that Robuchon always aims for excellence. Thus, we made a reservation at Robuchon au Dome this year, as an early birthday celebration for my dad. It has restaurants all over the world, and as a 3 Michelin star restaurant, I believe it is fair to assume the standards are all the same across the globe, but this was definitely a lesson learned, never make any assumptions and trust only the facts and evidence.

Back to the lunch, we were required to provide credit card guarantee for the reservation so if it was to be cancelled within 48 hours to the original booking, we would penalized. I was totally fine with that if it was worth it.

On that date, we took the lift to 43/F, where this Robuchon was situated at the top of the Dome of Grand Lisboa. It was nice that the curtains were already ready when we were seated, since the weather was too gorgeous! I was all smiley and cheerful until the server asked if we'd like sparkling or still water. I recalled exactly what I said in reply, 'We'd like some sparkly water'... After a while, she came back with a bottle of Perrier, the size of a one-person portion. I was a little confused and asked again if there was a larger size of sparkling water for us, a party of 3. Then, she FROWNED at me and answered bluntly, 'We only have this size of Perrier'. OK. Was my English incomprehensible or my English was too bad? I had NOT MENTIONED the word Perrier not made a sound with a similar pronunciation as Perrier. I had NOT SPECIFICALLY asked for a brand. She KEPT FROWNING and spoke to the manager, who came over and suggested they had a larger size of San Pellegrino. Thank God, a tiny problem was finally solved. I was a sales myself in another industry, and I would never frown to my client. I'd rather spend my energy on problem solving instead of further upsetting the client. If that was the service attitude of Robuchon, the 3 stars could be easily reaped.

A little upset already, we decided on a 4-course lunch. Bread basket was served, it was as good as the HK Robuchon, and I liked how butter was shredded from a huge block. Just when we started working on the bread, our Amuse Bouche arrived. There were 2 parts, both were Foie Gras that was prepared differently. After she finished reciting the description of the 2, even though I had not caught everything she said, I decided rather not to ask again. There was one which was made into a foamy Foie Gras mousse while the other was served on a tiny cracker.

butter shredded from the huge block

For appetizer, we ordered Le Crabe and Le Foie Gras. Both were great, and I personally prefer le crabe. It was crab meat served with couscous salad (my fav!), avocado cream and mango emulsion perfumed with citrus. It was more like a fusion with African/ South East Asian twist! I mixed everything altogether and gobbled them down but could still savor distinct tastes from each ingredient! Le Foie Gras was well prepped too. It was meli-melo of shaved foie gras and fresh figs on red wine infusion with spices. Robuchon had successfully taken away the filling impression of foie gras and potatoes, perhaps it was the magic of figs?

My mood was sort of lifted by the appetizers, I was looking around the restaurant and I noticed 2 servers were standing by the corner giggling about something... I am not saying they need to put a stern face at all times, but as 'frontline staff', they are not representing themselves but the restaurant and the brand, their behavior directly affects the brand's reputation.

Enough of that. We had Les Crustacés for soup. It was shellfish bisque spiced with Espelette pepper with shredded cod fish and crispy soft fish. I adored this soup. Fish soup is my all-time favorite, be it Chinese or Western, and this was very rich and you could have tiny bites of fish with every sip. The intensity almost resembled a lobster bisque. The crispy soft fish was devilish (I seldom go for deep fried food)... But haha who cared this time! It was indeed well cooked.

We picked one meat and one fish for the main. La plume Ibérique was a very well-chosen option. Honestly, the presentation was a little... I was not sure if the sauce was intended to be spread sporadically (suggested in the pic below), but anyhow, it tasted AWESOME! It was perfectly cooked that the texture was juicy and tender while the meat still remained a nice aroma of Iberico pork itself.The creamy polenta was great as well, cripsy surface covering the creamy mashed corn. If anyone is a fan of Iberico pork, you need to check this out!

La plume Iberique

Le Saint-Jacques, la crevette et le calamar was our fish dish with pan-fried scallop, prawn and squid in saffron mussel emulsion and riso pasta. This was a very light and decent dish too, but when compared to the previous course, I had no doubt but to eat the pork again.

La Saint-Jacques, la crevette et le calamar

Up to this point, I was more than half full but still could not resist to go for both Cheese and Dessert, one after another. The cheese trolley was rolled slowly to our table, and I could not wait and ask about Comté. Quite disappointed that they only had 18-month Comté, even a decent French Restaurant in Hong Kong could offer 24 month and top restaurants in Hong Kong offer 36 month... Anyhow, I'd still get some from the selection, with Reblouchon and 2 others.

I reckoned the efficiency of presenting desserts from Dessert Trolley was quite low, we only had it arrived in front of us more than 10 minutes after we had our Cheese... My personal preference was having a few options of desserts to pick. Robuchon has always excelled in adding creativity as a Wow factor to impress the diners. In an aesthetic point of view, normal pastries were rather anti-climatic. I could just buy a tarte au citron at Le Salon de Thé. Among the desserts, Mille-Feuille was nice, with vanilla cream in between thin crisps.

Dessert Trolley

Food in general is quite good at Robuchon, as always. Just that my smiley was degraded to an OK because of the service. The brand represents a high standard of gastronomy, and I could not lower the bar for any of the categories (food, service, ambience) especially when some requests could not even be met... Perhaps I am a very difficult customer and I am hard to please. It's good to hold onto some principles if they are justifiable and reasonable, isn't it?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-12-19

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$700 (午餐)

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