天巢法國餐廳

營業中

休息中

Robuchon au Dome

4.5

4.5

97 食評

味道

環境

服務

衛生

抵食

|

5248

南灣

$801以上

法國菜 Fine Dining 酒店餐廳

76

6

5

Le foie gras

4 已推介

風間有我

等級4

218

2

那年是2001,Joel Robuchon應邀於澳門Hôtel Lisboa開設Robuchon A Galera,為港澳帶來拉斯維加式fine dining餐飲風潮;回想當時5-course lunch價錢低於$500,據說為建造形象工程提昇國際地位,酒店默黙補貼餐廳..想想也是,以這個價錢嘗到世界級料理,就算晚餐也只是千多元,對一眾食客來説何等便宜,而另一方面marketing策略及branding效應,對葡京來說絕對不是門虧本生意.古希臘巨匠亞厘多德説過:"只要找到一個G點,連地球也可以挪動",Robuchon不見得可以挪動地球,但當年確實震撼了港澳美食界,成一時焦點.2008年至今連續多年獲得三星榮譽,用餐價格亦幾度調高,現在5 course lunch承惠$888.隨着Chef Francky Semblât轉戰上海,Chef Julien Tongourian接捧,繼續餐廳傳統創作高級極緻法式菜餚,及後遷至Grand Lisboa新葡京酒店43/f高層,易名Robuchon au Dome天巢.個人對於"天巢"這個中文名稱,覺得帶有濃厚中國式奢華氣燄,而缺了點法式浪漫優雅,

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那年是2001,Joel Robuchon應邀於澳門Hôtel Lisboa開設Robuchon A Galera,為港澳帶來拉斯維加式fine dining餐飲風潮;回想當時5-course lunch價錢低於$500,據說為建造形象工程提昇國際地位,酒店默黙補貼餐廳..想想也是,以這個價錢嘗到世界級料理,就算晚餐也只是千多元,對一眾食客來説何等便宜,而另一方面marketing策略及branding效應,對葡京來說絕對不是門虧本生意.

古希臘巨匠亞厘多德説過:"只要找到一個G點,連地球也可以挪動",Robuchon不見得可以挪動地球,但當年確實震撼了港澳美食界,成一時焦點.

2008年至今連續多年獲得三星榮譽,用餐價格亦幾度調高,現在5 course lunch承惠$888.隨着Chef Francky Semblât轉戰上海,Chef Julien Tongourian接捧,繼續餐廳傳統創作高級極緻法式菜餚,及後遷至Grand Lisboa新葡京酒店43/f高層,易名Robuchon au Dome天巢.

個人對於"天巢"這個中文名稱,覺得帶有濃厚中國式奢華氣燄,而缺了點法式浪漫優雅,彷彿來到紙醉金迷的城市,遷至造型威猛的建築,也要入鄉隨俗配合五行風水.餐廳座落新葡京酒店43樓,dome圓拱形玻璃天花儼如倒置鳥巢,一衆食客賭徒就是籠中鳥..

話說是次用餐,原由長輩們邀約6月賞荷,他們早於月前訂座,得知沒有臨窗位置,來到居然獲得安排,當然有些喜出望外.窗外景觀開掦,不過灰色鋼根结構阻礙了若干視野,加上是日天色陰霾,細雨紛飛,氣氛有點蕭煞.

我們同點了Menu Découverte $688包括以下項目:Amuse-bouche,Appétizer or Soup ,Main,Cheese or Dessert,Coffee or Tea with Mignardise

點菜過後,侍者首先推來麵包車,稍作介紹一番;有別於從前客人自選幾款不同麵包番熱,現在奉客的bread basket會包羅各式包點,陣容震懾眼球,不得不讚歎店方的慷慨!因為品種繁多,我們仨把各款麵包小口的分著吃,水準上乘,沒有那個我不愛.可能情意結關係,個人特別喜歡croissant,嘗出是正宗做法,鬆脆酥軟,沒有香港市面酥油膩滯.另外加了新鮮車厘茄的focaccia,給麵包帶來額外濕潤茄香,食感理想.

L'Oeuf De Poule

開胃菜的造型小巧精美,跟隨後端來各式頭盤,儼如藝術作品,讓人不好意思舉筷去破壞整體藝術及完整性.L'Oeuf De Poule以日本皇帝蟹釀進烚蛋內,飾以季節蔬菜,鮮嫰蟹肉跟熟度剛好的蛋白異常匹配,清新口感細緻華麗.

我的頭盤是Le Foie Gras,將煙燻鵝肝及鮮菌刨成薄片,伴以雞蛋碎,青豆沙律,並配以巴馬芝士忌廉,造型結構層層疊疊,清翠蔬菜,跟甜酸得宜的果漿,巧妙平衡了鵝肝的醇厚椱郁,達到爽脆軟滑入口即化的效果,個人很是欣賞.

朋友點選的L'Oursin,以日本海膽伴以當季白蘆筍,兩者同是口感軟滑柔和,朋友說是喜歡那帶有濃烈春未初夏的季節感.不過到主菜,她的Le Black Cod,由於份量小巧,不免有些意見;兩丁方香烤法國海鱸魚,配以馬拉巴黑椒汁及椰汁泡沫,飾以小棠菜,雖則魚塊烤得外脆內軟,可惜菜和汁的比例較魚件還多,吃罷沒有多少實在感.

我是趟有點走運,Le Canard法式鴨胸鵝肝卷伴酒燴櫻桃,擺碟份量均亮麗,肉質粉嫰的鴨胸跟滑溜的鵝肝一起進食,味道口感融和配合,車厘子汁微酸帶甜,平衡了离鳥的肉膻味,這道signature菜式廣受追捧果然非同凡響.

相比之下另一長輩的Le Mini Burger,是日本和牛及香煎鵝肝製成迷你漢堡伴焦糖燒燈籠椒,就顯得有點平凡.我淺嘗小口,和牛扒口感雖然豐富,不過作為免治漢堡而言,肉味略嫌不足,也許美國prime grade牛扒更為適合,而配以香煎鵝肝,也非嶄新組合,唯一教人驚喜居然是伴碟的空心薯條,究竟是什麼烹調技巧可以把薯條弄致薄薄香脆薯衣而內𥚃通心!?

主菜用畢,侍者推來甜點車,我們各自可點選兩款甜品及一枚雪糕.Dessert五花八門色彩繽紛,大部份是精進版的傳統法式甜點,我們好像小朋友般左顧右盼手舞足蹈不知如何取捨..最後我揀了Baba au rhum及Tarte Tatin,看看他們怎樣演譯傳統.以义拮進包𥚃已感覺不一样,浸了rum酒糖水的麵包甜度適中,不過沒有滲透感就缺了點傳神,似是模仿品健怡版罷了,Patisserie Stohrer是巴黎最古老餅店也是Baba au rhum正宗出處,味道口感跟這個相差甚遠.人家縦使麵包浸満糖水,可是甜而不膩入口溶化,配以Chantilly creme,幼滑溫柔..也許這就是缺了悠久歷史的分別.

Tarte Tatin長長造型及層層叠蘋果薄片,是傳統圓型粗糙切件萍果派的摩登版,蘋果片烹焗至焦糖化,味道甜酸比例抓搯恰好,有如固體果醬而不失嚼感,很上乘.

朋友們選擇的巧克力塔,千層酥及檸檬撻,說是各有千秋,水準也出色.不過我看糕點造型真箇夠平凡,隨隨便便放上碟𥚃也缺了點心思,好像跟前菜主菜首尾呼應不來,也許店方覺得味道勝過一切吧?

最後糖果車滿載各式petit fours,糖果曲奇甜心緩緩推至.除了"目不暇給"也不懂怎樣形容,雖然選擇蠻多,可是給人感覺陳列有點亂,客人視覺焦點不知該放那𥚃從那處開始,我想好的display除了開展性還有閲讀性..我們花了點時間去選擇,每人兩小枚點心,配以咖啡或茶;我點了醉酒櫻桃巧克力,去配合醇厚甘味的黑咖啡,洗滌味蕾,微微甜意滲入心底,作為一頓星級午餐美好的完結.
一作業的結束就是另一作業的開始,賞荷旅程正是時候展開..

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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張貼

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味道

環境

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衛生

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用餐日期

2017-06-14

用餐途徑

堂食

人均消費

$800 (午餐)

推介美食

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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檢舉

張貼

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味道

環境

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衛生

抵食

用餐日期

2013-12-19

用餐途徑

堂食

人均消費

$700 (午餐)

慶祝紀念

生日

推介美食

herbert

等級4

3.2K

200

看完樹, 慢慢行返過葡京, 就是這次旅程最期待的一餐. 盧布松這個名字, 怎樣也是個信心的品牌, 加上是澳門的唯一米芝蓮三星餐廳, 總覺得不會令人失望. 先講環境, 身處舊葡京, 大家也知道這裡的環境是非常混雜. 要穿過這環境才能上到來這裡, 已經要扣分. 而這個招牌是跟樓下葡京的裝修同一格式, 一看已不太對勁.一早訂了坐, 但店方也好像搞不清我們的訂位, 要等一會先入坐. 這裡的裝修, 感覺上係比較傳統, 跟香港店比, 還是喜歡那邊多一點.畢竟也營業了好一段時間, 碟子也比較殘舊. 午餐分$398, $498同埋$698三種. 吃的其實都是一樣, 只係吃四, 五定六樣食物. 這幾天是恆久戰鬥, 不能吃太多, 就要$398.還記得香港店的麵包是好得, 但這裡來的係一籃麵包, 也不用揀了, 係全籃就這樣放在臺上. 麵包不算熱, 只是暖的. 陣式不太吸引, 加上放久了一點就變凍, 是先聲嚇人.Sangria雪葩: 8分, 更奇的係麵包未上就先上pre-appetizer, 上菜次序亂七八糟. 將這個sangria雪葩擺上臺之後, 先施施然送上麵包. 說回這個雪葩, 賣相精緻, 係全日吃到最

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看完樹, 慢慢行返過葡京, 就是這次旅程最期待的一餐. 盧布松這個名字, 怎樣也是個信心的品牌, 加上是澳門的唯一米芝蓮三星餐廳, 總覺得不會令人失望. 先講環境, 身處舊葡京, 大家也知道這裡的環境是非常混雜. 要穿過這環境才能上到來這裡, 已經要扣分. 而這個招牌是跟樓下葡京的裝修同一格式, 一看已不太對勁.

一早訂了坐, 但店方也好像搞不清我們的訂位, 要等一會先入坐. 這裡的裝修, 感覺上係比較傳統, 跟香港店比, 還是喜歡那邊多一點.

畢竟也營業了好一段時間, 碟子也比較殘舊. 午餐分$398, $498同埋$698三種. 吃的其實都是一樣, 只係吃四, 五定六樣食物. 這幾天是恆久戰鬥, 不能吃太多, 就要$398.

還記得香港店的麵包是好得, 但這裡來的係一籃麵包, 也不用揀了, 係全籃就這樣放在臺上. 麵包不算熱, 只是暖的. 陣式不太吸引, 加上放久了一點就變凍, 是先聲嚇人.

Sangria雪葩: 8分, 更奇的係麵包未上就先上pre-appetizer, 上菜次序亂七八糟. 將這個sangria雪葩擺上臺之後, 先施施然送上麵包. 說回這個雪葩, 賣相精緻, 係全日吃到最盧布松的一道菜色. 冰涼的感覺, 酸酸的, 消暑又開胃. Sangria的酒味幾濃, 見後面臺的小朋友就吃不到了, 店方應要小心點, 為何把這個給小朋友吃?

Le foie gras煙鵝肝伴粟米慕思及爽滑柑桔啫喱: 8分, 小弟揀的前菜就係Le foie gras. 煙鵝肝幾靚, 入口即溶. 跟上粟米慕思同埋柑桔啫喱, 好夏天的感覺, 也減低了鵝肝的油膩感.

Le crabe鮮蟹肉雲吞配香草鮮甜汁: 7分, 由這道菜開始, 覺得這裡的食物賣相實在好一般. 文迪揀的係這個, 鮮蟹肉雲吞本來不錯的, 蟹肉幾新鮮, 但加上了酸蘿蔔, 跟上個香草鮮甜汁, 不太匹配.

Le cochon de Kurobuta香煎美國黑豚肉伴蘑菇及香茜露: 7分, 不要湯同埋魚, 直接進入肉的部份. 覺得這道菜只係一道好普通的菜色, 只是煎了黑豚肉在面頭加上蘑菇同埋香茜露. 肉質不錯的, 火候也合適, 但就沒有驚喜了. 在盧布松, 要求也應該高一點吧.

L’onglet法式烤腹肉牛排伴香蔥及薯仔: 7分, 要了medium, 也算對火候, 係有一點老了小許, 賣相平平無奇, 味道也是普普通通. 還是薯蓉比較出色. 也有薯仔跟上的, 填肚之選.

吃完主菜, 收好碟, 應該是甜品時間了. 侍應問了我們要甜品定係芝士, 當然係要甜品. 但之後店方是沒有人來跟進, 等了十幾分鐘, 不太對勁, 再追問之下先見侍應推著甜品車過來. 其實一入店內已經見到甜品整好了安放在甜品車上, 在等甚麼? 人手不足? 是甚麼三星服務?

甜品車: 4分, 其實相對香港店的甜品, 這裡一車上其實係不太吸引. 每人只能選兩種甜品再加一球雪糕. 雪糕是最好吃的, 香滑, 濃郁, 但士多啤梨餅的幾層不太夾, 不知為何, 有種假的感覺. 拿破崙有點爖了, 點解? 至於那個朱古力慕絲, 一大達上碟, 賣相已不行, 朱古力也不太濃郁, 而且這個感覺上也不太法式. Floating Island是唯一另上的甜品, 賣相幾老土, 蛋白加上雲呢拿汁, 偏甜了點.

最後來的是咖啡, 不太香濃, 水準麻麻. 奇怪的係餐牌寫著咖啡伴經典糖果, 但係就沒有甚麼經典糖果送到. 沒有了petit fours? 但外面明明一大車朱古力, 點解?

這裡的服務, 不要說三星, 就連一家酒店西餐廳的規格也不到, 只有外籍經理是正路的. 環境也實在舊了點. 食物方面, 不要說是差的, 但委實沒有任何驚喜. 跟香港那三家二星法國餐廳比, 差好遠呢. 甜品就完全不合格.

$395一位, 是比較相宜的價位. 總算是試過了, 但又沒有任何突出的地方讓人回味.

$398 x 1.1 x 2 = $875.6

Le cochon de Kurobuta

拿破崙, 朱古力慕絲

Floating Island

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-06-16 Cloudy Heard and talked about having meal at Macau Robuchon for years. I was not so sure if it worth to do so since visiting Macau is expensive; especially after casino reform. Now I know I've made the right choice.My booking was not difficult, I reserved the table 1 week ahead, it is probably because Jun 16 was a weekday. Upon arrival, I found the restaurant was not full at all. The restaurant is rennovated in a traditional fine dinning atmosphere, but a lot smaller than I thought.

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2009-06-16 Cloudy

Heard and talked about having meal at Macau Robuchon for years. I was not so sure if it worth to do so since visiting Macau is expensive; especially after casino reform. Now I know I've made the right choice.

My booking was not difficult, I reserved the table 1 week ahead, it is probably because Jun 16 was a weekday. Upon arrival, I found the restaurant was not full at all.

The restaurant is rennovated in a traditional fine dinning atmosphere, but a lot smaller than I thought. Tables are quite close to each others. It seem like it is under-staff as waiter & waitress were so busy that it took a while for them to take care of our orders.

The bread cart and dessert cart were impressive, full of choices, and therefore, enlightened our stomach.

We ordered two 4-course menu at a cost of MOPP495@.

Dinner started with a big bread basket, served warm. It contained 8 pieces of bread, all of them with different favor or favor combination; e.g. cheese, tomato, basil, nut. No butter was really needed. They were all very delicious.

Then it came the Lemon sorbet, a free appertize from the chef. It was made of corn and lemon. Pretty refreshing!

Appertizer:
Le crabe - Fresh crabmeat on bouillabaisse fine jelly topped with fennel cream
Very good looking dish with crabmeat and urchin hidding inside the jelly cream. It tasted quite thick like a solid crabmeat cream soup.

Le foie gras - Lightly smoked foie gras and top of marinated mushroom with virgin olive oil
A different combination as it intended to have mushroom lightened the greasy taste of foie fras. Favor was strong.

Soup:
La feve - Light fava veloute with savy herb and bacon on top of a delicate sweet onion foam
Popular modecular gastronomy technique to make the onion foam. We have to pour the herb and bacon soup over the form to drink it. Quite tasteful!

L'oseille - Sorrel bouillon with smoked salmon royal and touch of dill
Salmon and other vegetable was first served in a plate. Basil soup was then poured over so we mixed them together and ate.

Main:
La Saint-Javques - Scallop, squid and shrimp in coral broth & flavored with basil
Taste light but quite strange for me

La pintade - Spanish soft rice and caramelized guinea fowl flavoured with white mushroom cappuccino
The white mushroom cappuccino was an interesting form placed on top of the fowl meat. Spanish rice was placed at the bottom. The small meat wouldn't feel you up but the rice helped!

Dessert:
There were not less than 10 choices for you to pick from the dessert cart. Each perosn was allowed to pick 3. Besides, they served ice-cream with choice of vanila, chocolate, caramel and sorbet.

Marinated pineapple and berry - they were freshy marinated in wine, did not taste sour, also not too sweet

Floating Island - the presentation was beautify

Quality of each dishes was quite steady. There were some creative but still taste tradtional.

It was so reasonable that the bottle of water was charged for MOPP32 only. It would be $80 in most HK fine dinning restaurant.

The lunch was so enjoyable and money worth it!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2009-06-16

人均消費

$600

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