At the end of 2006, I had my first meal at Joel Robuchon's establishment and this happened to take place at his fine dining restaurant in Macau called Robuchon a Galera. Actually I was not too impressed with the meal even though I was still at the early stage of gastronomy experience. The food was alright with the only spectacular dish was oscetra caviar with smooth cauliflower in gelee. The service was average; I was rushed even when the time just passed 10 PM (I was the only diner left at that time and the restaurant was only filled about 1/3 of its capacity). The decor, predominantly in blue with thick carpet, was aged and 'gloomy'; the worst part to me was the live music that kinda cheapened the fine dining experience (Gaddi's at Peninsula was even worse with loud live band). With all these, actually I might not have any reason to return to Macau. However, in the past few years, I read plenty of positive reviews about the restaurants in particular after Robuchon a Galera has been shifted to Robuchon au Dome, located at the top floor of Grand Lisboa hotel. Some even said that both the food and the ambiance were even better than before. Thus, during my Hong Kong visit in early Spring this year, I made an effort to take a ferry to Macau with the sole purpose to re-visit Robuchon Macau.
To make sure that I will optimize my lunch meal at Robuchon au Dome, I contacted the restaurant as early as February with the intention to devise my own menu derived from the Menu Degustation. After having exchanged a few emails, the menu was eventually confirmed only a couple of days prior to my reservation date. Unlike my first meal at the Galera, this time guest had to submit a form and gave the restaurant his Credit Card number to guarantee the reservation - I didn't have to do this when I ate at several 3-star establishments in Paris. In addition, I also requested for 4 glasses of wine to accompany my tasting menu. Everything looked good on paper and I really looked forward to having a wonderful meal in Macau. Theoretically, this had to be my ultimate meal during this Hong Kong trip that included dinners at Tenku Ryugin and Sushi Yoshitake. Let's find out what I had in my multi courses meal below,
2000 Bond Matriarch Napa Valley (cabernet sauvignon - good wine with vivid black cherry and wild berry that are focused; the tannins are ripe and smooth)
Food (and Wine): 95 pts
Service (and Ambiance): 92 pts