21 May 2015

L'Atelier de Joel Robuchon - celebrity chef menu at pocket friendly prices

L'Atelier de Joel Robuchon - celebrity chef menu at pocket friendly prices

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Having clinched many Michelin Stars and awards over various countries, Joel Robuchon has become one of the most well known names in the culinary world. More often than not, we associate such “branded” food with a heavy price tag. Good news here: L’Atelier De Joel Robuchon have introduced a more wallet friendly set lunch/dinner which can allow diners to experience casual fine dining without hurting the pockets. L’atelier de Joel Robuchon was established to create a more light hearted and casual dining experience for diners, where customers can enjoy their food in a comfortable setting. During this visit, we went for the Sunday lunch and opted for the 3 course set lunch priced at $48++ (Menus can be found here: http://www.rwsentosa.com/language/en-US/Homepage/Restaurants/CelebrityChefs/LAtelierdeJo%C3%ABlRobuchon).

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Lovely bread basket


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Amuse Bouche

The Amuse Bouche was served briefly after our orders were placed. The foie gras custard with porto wine and parmesan foam was presented elegantly in a shot glass. The foie gras was very creamy and rich even in a cold custard form. There was a tinge of spice-like flavor giving an extra kick to the dish.

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L'epinard - Spinach Veloute


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La Grenouille - Frog Legs Ravioli


There are a couple of cold and hot starters to choose from, but we selected 2 from the hot section. The L’epinard - Spinach Veloute is a slightly thickened soup with very smooth consistency. The flowy egg yolk from the poached eggs enhanced the flavors of this soup by bringing more depth to it. The La Grenouille - Frog Legs Ravioli was an interesting take by the Chef and I knew I had to try it! I was pleased to find the pasta skin to be thin and smooth without the doughy parts, enclosing the frog legs which was slightly chewy and under seasoned. It will finish off cheesy but not too overpowering in your mouth as the taste of the parmesan foam surfaces towards the end.



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La Morue - Cod Confit


The 2 mains that we picked were the La Morue - Cod Confit and Roast of the Day - the Guinea Fowl. I love the presentation of the cod confit, sitting in a sea of dashi stock littered with small white fungi! The cod was cooked perfectly and a thin layer of pasta is draped over it, increasing the aesthetics of it. Some might find the dashi stock to be on the salty side, but I like it this way! The flavor is very asian with the dashi stock, which makes it a really comforting main for me.

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Roast of the Day - Guinea Fowl


On the other hand, the Guinea Fowl is definitely one exotic bird to have on your plate. Many tend to compare the fowl with chicken, as the taste are said to be most similar. The roasted guinea fowl came with a golden glazed skin. The meat has a lower fat content and is definitely on the leaner side. Unavoidably with the roasting, it was slightly on the tough side. The heartier flavor was tasty for the first half of the fowl, but got increasingly heavy towards the end. We liked the roast on the bird, but would have probably enjoyed it more if the meat was slightly more tender.



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Pomme Puree


No meal will be complete at Joel Robuchon without having their Pomme Puree. They are served with every main that you order. You can find a velvety smooth well blended mash with a strong buttery taste. While it had a very good consistency, it wasn’t as amazing as I had expected it to be (after reading all the rave reviews about it).

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Le Chocolat


On to the desserts, the Le Chocolat was a decadent and classy choice. The artistic touch of L’Atelier de Joel Robuchon is displayed here with the design of this dessert. Break the chocolate layer, and you find yourself in a bed of chocolate mousse and vanilla crumbles. Amidst the mousse is a dark chocolate ice cream, where the rich and slightly bitter taste brings the whole thing together. The dessert was executed well with different textures and taste, well-avoiding the danger of settling as just a foamy mousse-like mixture.


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La Parfum Des Iles


The Le Parfum Des Iles is made of smooth passion fruit, rum granite and light coconut foam. This is made for rum lovers. The taste was evidently strong throughout this dessert but it does not get too “choking” as the sour and refreshing passionfruit strikes to give it a nice finish on the tastebuds.


The restaurant has a lovely interior design - open kitchen concept, classy red and black furniture, artistic touches by renowned designer Pierre-Yves Rochon. We had an enchanting weekend lunch in this beautiful restaurant, and I believe it would be even more charming for dinner dates.


Find L’Atelier de Joel Robuchon at:


8 Sentosa Gateway, Sentosa Island
Resorts World Sentosa (RWS)
Hotel Michael Level 1
(Harbourfront MRT, then monorail to RWS station)


Lunch | Sun - 12pm-230pm
Dinner | Thurs to Mon - 530pm-1030pm


+65 6577 6688 | +65 6577 7888