ROBUCHON AU DÔME Review

Michelin 3 star restaurant After successfully making a reservation, you need to pay MOP 500 first to reserve. There is a dress code. Recommended pre-meal bread 👍🏻 due to its olive flavor For me, most of the dishes are no surprises, they all have the same taste. The standouts are the roasted beef tenderloin and duck liver with port wine sauce.

Taste the freshest, the lunch set is more cost-effective ~ need to book in advance, the environment is needless to say, you can also enjoy the view on the top floor of the Grand Lisboa Hotel, and the taste is also very good. I like this one very much.

The 3-hour meal was really enjoyable. Whether it was the service, taste or environment, it was first-class. I spent my 27th birthday here. The main course tasted very good, the presentation, environment and service were all very good.

The three-star Michelin restaurant Tianchao... The chief executive chef is a famous apprentice of the French chef Joel Robuchon, and was selected as the "Chef of the Century" by Gault-Millau magazine... Here you can enjoy the most luxurious decoration, the most elegant environment, the most delicious food, and the enjoyment of your taste buds..

Only food and beauty are not to be missed. Every dish at Macau Tianchao French Restaurant is a fine work of art, making people wonder where to start. The environment is impeccable, the waiters are not only beautiful but also have high emotional intelligence. This is the most satisfactory Michelin-starred restaurant I have eaten recently, and it deserves the many honors it has won~ p.s. Be sure to make a reservation in advance

Robuchon is located on the top floor of Grand Lisboa. You need to take the elevator from the 39th floor to reach it. The entire exterior wall and roof are transparent, like a dream. There is a special piano player. The environment and service are quite good, which meets the expectations of a Michelin 3-star restaurant. We ordered a 788 and 888 lunch set, each of which is basically equipped with bread, appetizer, soup, main course, dessert, and candy. The 888 set has an extra and reduced main course. Basically, the products are in line with expectations, and the main course of foie gras and beef mini burgers is particularly amazing. Although it costs an additional 90 Australian dollars, you must try it.

First, we had bread for the meal. We chose a salty and a plain butter, and enjoyed it with different breads. The waiter also asked us if we needed more bread. If we liked bread, he could help us pack it~ Appetizer: Cauliflower cream, quail egg tempura and caviar The presentation is so beautiful! I think this is my husband's favorite! The bottom has a texture and taste similar to almond tofu, and the tempura on top is wrapped with quail eggs, which are all elements that my husband likes! I will kill you on behalf of my husband! Starter 1: French cowboy porcini and foie gras jelly with wild mushroom salad The foie gras is really delicious! But I tasted the taste of wine, so I asked the waiter what kind of wine was in it. The waiter said he didn't know and asked for help because he remembered that there was no wine. As a result, he told us that this was the taste of porcini, and the porcini was airlifted from France, so it was pickled. Starter 2: Scottish salmon avocado roll with caviar When this dish came, it felt a bit like a caterpillar, but it looked pretty good after looking at it more! It tastes great with the sauce next to it~ I remember that this appetizer costs an additional 90mop~ Soup 1: Bonito clear soup with prawns and fresh ginger It's a little spicy, and this one is a little inferior to the other thick soup. Soup 2: Chestnut thick soup with smooth onion cream The thick soup is super delicious, all the ingredients in it are matched with the taste of the thick soup, it is simply stimulating the taste buds! Main course 1: Japanese wagyu and pan-fried foie gras mini burgers with caramelized bell peppers This dish needs an additional 90mop, the mini burgers are really cute! I like the taste of wagyu more~The bell peppers are not spicy. There are also some potatoes to dip in the sauce, but I don't like it personally, it's too soft and too oily. Main course 2: Grilled French cod with Malabar black pepper sauce and coconut milk foam The cod is still pretty good, but I'm not impressed with this dish. Main course 3: Pan-fried Spanish Iberian pork sausage I like this taste, a little bit of black pepper feeling. In addition, we also gave mashed potatoes, which looked super cute! A lump of them looked like durian. The cream tasted very rich and was specially made. The waiter introduced each dessert to us. Each person could choose 4 desserts, so we chose Napoleon, chestnut cake, mango cake, and a floating cake. The waiter directly split Napoleon into two for us. It was probably the most delicious thing I have ever eaten in my life! Especially the skin. The skin I ate before would stick to the ceiling of my mouth, but this one would not. It blended perfectly with the cream and there was no embarrassment of making the whole table full. Chestnut cake, there was a surprise inside, layer by layer, a very special chestnut cake. There were two types of mango cake. I chose one with very fresh mango, but I didn’t try it for fear that my shingles would be too serious. I couldn’t eat the floating cake, so I tasted it. The ice cream cart was also pushed over. I chose passion fruit sorbet and vanilla ice cream. Although it was quite standard, I was amazed. I chose lemon black tea because I was afraid of insomnia. I randomly chose two chocolate desserts, but none of them were particularly delicious. In fact, there were a few that could be packed away, but I thought I had too much luggage and had to check in at the Venetian later, so I decided to finish them in the restaurant.

To get to Tiansu Restaurant, you must first take the elevator to the 39th floor. As soon as you enter the door, you will see a spectacular "red wine wall". These priceless wine walls are designed in imitation of the eight major wineries in France, and each cost more than one million Australian dollars to make. From the 39th floor, you must take an exclusive elevator to the 43rd floor to reach the real Tiansu Restaurant, which is the top floor of the Grand Lisboa Hotel. This restaurant was created by the French century-famous chef Joel Robuchon. Whether it is the luxurious crystal chandeliers in the restaurant or the top European tableware, they all show a noble and extraordinary temperament and are worth savoring.