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.

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.

Gourmet Forest and Michelin double 3 stars [Booking] I made a reservation on the same day. I was very confused to see that the comments all made reservations 1-2 months in advance! I made a reservation at 7:30 on Friday night, but the occupancy rate was not high. It was not that I was too lucky, or the friends who commented thought that this restaurant was too difficult to book. In fact, to be honest, Robuchon is a little out of date. [Price] I ordered about 500 RMB per person for drinks, which cost about 2,000 RMB per person after deducting the per capita cost. You can learn from it. [Taste] I gave it 4 stars, but I originally wanted to give it 3 stars. The reason is, First, the menu of each Robuchon store is almost the same. I have eaten at least 7 Robuchons, and almost all the dishes are repeated. There is nothing special that makes me feel surprised; Second, in terms of taste, compared with the Robuchons in Vegas and Tokyo, this one does not taste good and does not surprise me, so it will be given Michelin 3 stars. I can only say that this is a French restaurant that is very standard and very orthodox, with no minefields from appetizers to desserts. After the death of chef Robuchon, I don't know how long this legend in the French restaurant world can last. [Environment and Service] The environment and service of this restaurant are absolutely first-class, impeccable. The sommelier is very humorous, and the wines he recommends are also very professional and easy to drink. There are also waiters who can speak Mandarin, Cantonese, English, Portuguese, Korean, Portuguese, and French. [Crystal Chandelier and Dome] The full score is 5 points, I would like to give 6 points. This restaurant is called Au Dome, which means dome in French. It uses the dome of ancient Rome, and it is really spectacular with tens of thousands of Austrian Swarovski crystals hanging below. On the 43rd floor, when I opened the elevator door, I saw an old man playing a grand piano. It looks like the scene where the male and female protagonists propose to each other in Korean dramas. [Dishes] 1. Appetizer "Bun" is delicious. Because every Robuchon restaurant provides almost the same selection of bread for the meal, it is very easy to highlight the cooking skills of the chef. I have to admit that the chef's bread-making skills are indeed better than most Robuchon restaurants, and they are several blocks away from the Shanghai restaurants. "Freshwater crayfish waffles" have a strong taste. Suitable for friends with strong tastes. For me, the spice taste is too strong. "Caviar king crab tower with seafood jelly" is the signature dish of every Robuchon. "Crispy fried tender boiled eggs with caviar and smoked salmon" is also the most famous dish of Robuchon. 2. Main course Both main courses are quite satisfactory. "Fried French cod" has just the right amount of fat and is very tender, but it doesn't feel amazing. The price is very beautiful, 300+ Macau dollars. "Grilled Japanese Saga Wagyu" A4 Saga Wagyu, I asked for medium, and the gravy popped out after a few bites. The mouth is full of fresh gravy, and I feel very happy eating it. [Dessert] Although the Japanese lemon souffle has a good balance of sweetness and sourness, compared with the 8 1/2 souffle that melts in your mouth, Robuchon's is slightly inferior.

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.