I decided to give L'Atelier de Joel Robuchon at RWS Sentosa a try. For one, I like to see chefs at work and I quite like this concept of the L'Atelier.
However, the experience was somewhat lacking as we would soon see. No one opened the door for us ... and the door was heavy. No idea what the guy at the reception was doing ...
We had the counter seats where we should be able to catch some cooking action.
The bread was hard and cold ...
L'Amuse Bouche - Foie gras custard with red Porto wine and parmesan foam
Le Caviar Imperial - Imperial caviar in duo of French butter beans
This was unevenly cooked. Some of the beans were too hard whilst others were soft.
Le Homard - Sauteed Maine lobster on broccoli couscous
Les Eringi - King oyster mushrooms and prawn tsukune in a giner bouillon
Forgettable. The waiter forgot to give us spoons ... does he expect us to lift up the bowl and drink?
Le Foie Gras de Canard - Pan seared duck foie gras, glazed mirabelle prune and gingerbread
I hated prunes but here I downed two in a jiffy. As usual, foie gras is always good but then it's a cruel way to eat ...
Le Cabillaud - Roasted cod with white Paimpol beans and Iberian flavours
The Paimpol beans were from Brittany and in season. Sadly, the cod was way overcooked. Too tough to be enjoyed. I didn't finished this dish.
Le Boeuf Wagyu - French-style wagyu skirt steak with shallots confit
The beef tasted quite bland ...
Signature Joel Robuchon mash potato
Apparently a signature of Joel Robuchon. It is smooth and buttery.
La Caille - Caramelized quail and mash potatoes
Le parfum des iles - Smooth passion fruits, dark rum granite, light coconut foam
This must be the highlight of the dinner. Smooth and refreshing. The crushed ice below was the dark rum. Love it.
Le Mango - Brittany biscuit disc, caramel lightness, mango sorbet
This was good too. Thankfully the patissier was good with his creations.
Service was really bad. The bill took a good 20 min to settle. Spoons forgotten for the soup. Door wasn't opened for us. The waiter spoke too softly in his introductions to the dishes. Luckily we asked to keep the menu. In reality, the L'Atelier concept didn't really took off well. For one, there is no interaction between the chef and the diners. You also couldn't really observe what's cooking as the kitchen top was a distance away. In the end, the kitchen staff was just rushing to complete all the orders and the waiters were all overwhelmed and flushed.
Nah, doubt I'll be going again. Next one, back to Les Amis :)
Related Posts:
Mini-Celebration
Anniversary
Birthday Surprise
No comments:
Post a Comment