The entrance of the resturant
Lunched in April 2011, Joël Robuchon Restaurant at Resorts World Sentosa is a symphony for the senses where taste, presentation, setting and service combine magically to create a sublime and luxurious dining experience.
With 21 restaurants spanning 10 countries world-wide, Joël Robuchon is the world’s most decorated chef with 26 Michelin stars to his name.
The interior
A custom-built premise houses two restaurants, L’Atelier de Joël Robuchon on the left and Joël Robuchon fine dining restaurant on the right with an extensive wine cellar in between. Soothingly lit, the décor of the 54-seater restaurant is elegant, exuding grandeur and cosiness at the same time.The colour theme is in black and gold and elaborate chandeliers embellish the ceiling.
Celebrating Valentine's Day
Dining at Joël Robuchon is a sensuous experience from beginning till the end. The first time I dined at the restaurant was during my birthday in 2011, I was completely blown away by the innovative, haute French cuisine. Executive Chef Tomonori Danzaki’s creativity and culinary mastery were succinct in the way the dishes were presented. Each dish was a dexterous presentation of visual artistry on a plate. I dined a second time at the restaurant with my husband during Valentine’s Day this year. The experience was awesome and I was completely seduced by the sexy and exquisite Valentine’s Day dishes.
A blend of intense and delicate flavours, food at Joël Robuchon is all about marrying different ingredients together, turning a simple dish into a unique one. There is a strong emphasis on utilising the freshest produce, using Robuchon developed techniques.
The bread trolley
This year, Chef Tomonori Danzaki has designed a Valentine’s Day menu that leads lovers on a path of everlasting love. We started the gastronomic journey with a selection of breads from the bread trolley.
L’Amuse-Bouche
Next, we were served the L’Amuse-Bouche which was a refreshing cold soup prepared using cherry and tomato.
Maine lobster on delicate guacamole with crunchy baby vegetables and tumeric oil
The second course was the lovely maine lobster on delicate guacamole with crunchy baby vegetables and tumeric oil. This dish was a visual masterpiece, with interesting textures and colours. The maine lobster was accompanied with healthy guacamole and a citrus flavoured jelly like substance.
Braised-roasted lamb shoulder à la broche
The braised-roasted lamb shoulder à la broche (cooked on a skewer) was a palate pleaser. It was tender, juicy and flavourful. The cous cous and chef’s signature smooth and creamy mashed potato were delightful accompaniments to the dish.
Le bana choco
My palate was teased further with the le bana choco, a sugar coated ball filled with decadent banana cream and rich chocolate sauce.
The dessert trolley
Seductive sweets
The grand finale was the dessert trolley featuring a variety of seductive sweets such as fondant, mille-feuille, banana cheesecake, financier, meringue and entremet. All were divine but I was particularly impressed with the rich chocolate fondant, which aimed to ignite the flames of passion.
Overall, the dining experience at Joel Robuchon was completely out of the world. Service was impeccable and food had the right chemistry of taste, presentation and balance, and one can’t help but fall hopelessly in love with it.
A little gift from the hostess of the restaurant
The restaurant is open from Tuesdays to Saturdays from 6pm to 10.30pm. It is closed on Sundays and Mondays.
For reservations, call 6577 6688 or 6577 7888. Alternatively, email Robuchon@RWSentosa.com