Overall I really enjoyed this restaurant, but would recommend going with the a la carte menu over the tasting menu. Robuchon’s restaurants introduced me to fine dining and so I have a soft spot for his food, and this restaurant does a wonderful job continuing his legacy by serving some of his classics alongside newer creations. Pictured are some of the standout dishes from 2 different experiences there.
1. Foie Gras royale, Parmesan foam, essence of maury “vieilles vignes”
2. Norwegian king crab, horseradish créme fraiche, kaluga caviar and toasted sesame
3. Beet, apple and avocado duo, green mustard sorbet & fresh herbs. (Robuchon classic and I really love how it’s done here)
4. Yellowfin tuna sashimi, minted coconut yogurt, jalapeño ponzu.
5. Comte cheese soufflé, butternut squash confit, caramelized buttermilk, chestnut
6. Iberian Pork Pluma, roasted vegetables “Escalivada”, sherry jus
7. Scallop served in cilantro broth, coconut emulsion and calamari
8. La mer, Agricola rhum, cacao liquor, R. Jelinek Feret, spiced chocolate tea, lime clarified milk
9. Confit matsutake with risotto and rosemary jus, black truffle
10. Caramelized free range squab, foie gras, mashed potato
11. Crispy skin duck breast with beet
12. Braised lamb
13. Filet mignon, baby carrot, braised leek, vadouvan spiced cauliflower, multi colored sorrel
14. Cranberry, lemon cream, coconut sorbet
15. Mont Blanc, chestnut cream, vanilla chantilly, elderberry compote
16. Ornament, pan d’épice, chantilly, apple Tatin, cranberry sauce, speculoos
17. Black Forest chocolate crémeux, cherries, kirsch chantilly
18. Le chocolat sensation: guanaja chocolate crémeux, white chocolate ice cream, Oreo cookie crumble.
by UnderstandingHot9999