We were greeted by “Welcome to the Robuchon Experience” ….and it was! The red and black decor on the ground floor is striking, but the atmosphere is casual with seating at the bar or on high tables. Upstairs has a more formal ambiance with regular tables – very chic. On the top floor is the cocktail bar and the very cool roof terrace.
We sat at the bar facing the open kitchen, eager to watch every move. The precision in the composition of the dishes is remarkable. Such a calm environment, both in the kitchen and the restaurant. You do need time to dissect and understand the menu, but the staff know every dish inside out and are so cheerfully helpful.
Such an exciting menu, though! Everyone loves an amuse geule and the delicate mousse of foie gras was heavenly. The foie gras was shaved over baby artichokes, an innovative salad. We watched as they carved the Pata Negra ham, leaner than the norm and paper thin, served with ciabatta topped with chopped tomatoes. Seabass ceviche was a work of art, and we watched as it was prepared so delicately. So light, fresh and flavourful.
Next was the cheese soufflé….wow! A stunning dish with the blackest, most intense truffle sauce and lacy Parmesan crisps. Not to mention generous shavings of black truffle.
The lobster was good but not quite as exciting perhaps, the black pepper sauce not as “peppery” as we would have expected. But quail stuffed with foie gras was tender, rich and served with the best ever potato purée – so good!
The fondant au chocolat simply melted in the mouth, and a fabulous old favourite, Mont Blanc, reached new heights!
Other dishes we have had here have never failed to excite and impress. We love it.
Choose from one of the set menus, or a la carte with as few or as many dishes as you please. There is a good wine list and the cocktails are also a must!