Went to Robuchon Macau for lunch with great expectations due to high ranking by Michelen

Went away feeling a bit let down by the whole experience, not just by the food but also by the lacklusture service.

It was a nice Sunday and the place was 80% full. Large party in the private function room as well. The restaurant itself looks tacky and eeriely dark. We did not feel comfortable at all.

They have a lot of servers, managers etc. but not really attentive or friendly. Very robotic.

Welcome food (fresh oyster) came before the bread. Those 2 items were quite good and I won't mention the bread as many people have high praise (which I agree).

Then, the 2 appentizers were served. The so-called foie gras(?) were loose thin pieces curled-up with accommpanied by other items. Poor to the extreme in both taste and presentation. The other appertizer crab roll with caviar was passable and no surprise.

We skipped the soup.

Both mains were good. In fact, the quail stuffed in goose liver was highlight. Delicious
The other main sea bass was OK but again, hard to do badly if fish is fresh and I would have expected some innovation.

The dessert trolley came. We tried 8 items which were represntative enough. Apart from one or two, most were just way too sweet.

Then came the coffee/tea. No petite fours. We were there till 2:30pm and did not see anyone got offered petite fours. A bad oversight or they decided to cut this item from lunch??

All in all, in my humble opinion, definitely not worth 3 stars. Many in HK would be better. I would not want to part with $400 for this lunch ($500 if including soup) when you can have better quality and experience for about the same amount in HK. No match for Pierre (I would say the best French in HK), Amber, Caprice or even St George at 1881 Heritage.

Robuchon a Galera elevated fine french dining to a whole new level in Asia. First off I must to mention its wine list.- it's truly remarkable with an extensive collection that covers both traditional classic regions as well as very obscure ones. The decor of the restaurant is rich and warm whereas the service is impeccable. And most of all, the presentation of the food never disappoints. I’ve been there a few dozen times so I can testify for its enduring grace and charm. Once you enter the restaurant, the elegant and refined flavour of the entire experience oozes in its beauty till you step out of the door.
The only drawback in the recent two years is its increasingly loud and obnoxious clientele. Their highly indexed decibel does dent the overall decor but the dining experience is still unbeatable.
They still have an executive affordable lunch menu at around $400 which gives you a decent introduction to the place. . But if you want to truly grasp what makes this restaurant a gem , their full tasting menus are highly recommended. Here you get quite a good bang for your buck.

Robuchon a Galera elevated fine french dining to a whole new level in Asia. First off I must to mention its wine list.- it's truly remarkable with an extensive collection that covers both traditional classic regions as well as very obscure ones. The decor of the restaurant is rich and warm whereas the service is impeccable. And most of all, the presentation of the food never disappoints. I’ve been there a few dozen times so I can testify for its enduring grace and charm. Once you enter the restaurant, the elegant and refined flavour of the entire experience oozes in its beauty till you step out of the door.
The only drawback in the recent two years is its increasingly loud and obnoxious clientele. Their highly indexed decibel does dent the overall decor but the dining experience is still unbeatable.
They still have an executive affordable lunch menu at around $400 which gives you a decent introduction to the place. . But if you want to truly grasp what makes this restaurant a gem , their full tasting menus are highly recommended. Here you get quite a good bang for your buck.

去年曾有打風而吃不到盧布松的經驗(註1)，今年再遊澳門兼慶生，也不管才在法國吃了多少頓法菜，打死也不肯錯過它了!
　
得到三星殊榮後，餐廳食客當然有增無減，週一的午餐也九成滿座，幸而老公一早預好位。樂吧早餐仍未完全落格，我們都選三道菜午餐，然而加上配套後由頭至尾實有七個環節，吃到二人異常飽足；更重要是食物水準出色，故不能偷懶要認真介紹一下：
　
先由餐前麵包講起，侍者沒有推來泊在入口、美侖美奐的麵包車，而是為我們每款麵包都取了一至兩件，加熱後再以精緻銀籃奉上。麵包共有八款，依次為蕃茄香草包、芝士包、提子包、芝麻包、煙肉芝士脆條、脆豬包、黑椒包及小法包，全都鬆化而充滿麵粉香，當中又以半流心芝士包，及香甜提子包最得我倆歡心。
　
緊接而來是餐前的welcome food，是杯以parmesan cheese打起的慕絲，香濃芝味加上絲般幼滑質感，是相當美味的小吃，雖然個人認為Amber的海膽椰菜花慕絲稍勝少許。
　
兩份頭盤分別是煙鵝肝伴粟米慕絲及爽滑柑橘啫喱，以及鮮蟹肉雲吞配香草鮮甜汁，前一道廣受食家歡迎也曾廣被介紹，實在不應長氣，然而質感柔滑的煙鵝肝實在香馥美味得緊，配上甜美的粟米蓉卻又另一番滋味，最後再來柑橘?哩酸味的刺激，整道菜既美味又層次豐富，實在不能不讚。相比之下，鮮蟹肉雲吞口味較清淡，吃下未有預期的鮮香，反而清新微酸的蘿蔔片更為觸目，嫩滑的蟹肉只是在背後作襯托，再加上鮮甜香草汁，是道清淡但精彩的頭盤。
　　
跳過餐湯，來到主菜環節，率先試的燒烤羊鞍伴蔬菜意粉及香草啫喱賣相粉嫩迷人，連肥肉送進口，滋味香騷豐腴，令人驚艷不得了；份量不小，吃到後來少不免有點滯膩感。要挑骨頭的話，配菜的蔬菜意粉味道平庸，而香草?哩伴羊肉的化學作用，亦比不上Mint jelly。另一款法式烤腹肉牛排伴香蔥味道紮實，沒有特別的創意點子下，純以優質牛肉的肉香油香作為賣點；配菜是一大筒煎香的新薯，薯味濃郁好吃得很，趁熱吃美味程度並不輸神奇薯蓉。講起神奇薯蓉，傻傻的兩個人，落單後開始擔心所選主菜沒此項配菜，後來才知道薯蓉是上主菜時侍者一定捧上的，角色就如點牛扒一定有芥末一樣；味道方面，由於聽過太多極端的讚美，吃下去不覺驚喜，我甚至嫌它質感不夠細滑，但牛油味確是非常濃郁芳香，而且攤凍再食也仍然美味。由於牛油味太重，初時以為會美味不夠喉，結果卻是膩到吃不完呢!
　
吃畢主菜兩人都已飽至99%，不過仍然熱切期待甜品車的來臨，原來除甜品外雪糕也另有一架車，真是令人超級興奮。經漂亮的葡藉女侍逐一介紹過後，我選了拿破侖、朱古力撻及朱古力慕絲，加配焦糖雪糕；又命老公選了士多啤梨開心果餅、檸檬撻，他另外挑了酒浸櫻桃及雲尼拿雪糕。依次介紹，人氣度爆燈的拿破侖有著極其誘人的豐厚吉士層，帶有有雲尼拿籽的吉士十分香甜但也滯膩，開頭以為小小一件一定不滿足，後來才知要清碟也不易的；朱古力撻香濃又脆口挺好吃，可也不夠其貌不揚，但吃來細滑又濃郁的朱古力慕絲難忘吸引，朱古力迷實在不可錯過。檸檬撻脆口清新，但酸味有點太過；酒浸櫻桃酒味很濃，非我杯茶，又紅又綠的士多啤梨開心果餅，吃不出開心果香，還比不上早一晚的洛欣吧，在一眾甜品中算最差。至於焦糖雪糕及雲尼拿雪糕，前者甜美更帶焦糖脆脆，後者香滑又有雲尼奉拿籽，都是美味之作，吃畢真是滿足到不得了。
　　
兩個胃都填滿後，還不可錯過咖啡及Petit Fours。泡沫咖啡及焦糖咖啡都香醇甘香，又帶豐盈細緻泡沫，風味上佳；Petit Fours車更是款式超多且精緻絕侖，隨便選了開心果小蛋糕、薄荷棒棒糖、朱古力薑糖、鳥結糖、杏仁朱古力等，全為美味可口小甜點，令人不捨吃剩。
　　
其實甜品、雪糕、Petit Fours車還有添食服務，但飽到晚餐也吃不下的我們並沒有再勉強胃部了~
　
總括來說，以午餐講午餐，純講主菜盧布松大抵未至三星水準，精彩程度不及頭盤，然而加上貼心有禮的服務、選擇豐富又優質的配套環節，連番加價後仍是物有所值。若時間許可，會再找機會同老公來一次晚市，希望徹底細味三星功架!
　　　　
註1: 盧布松只是食友界對Robuchou的非官方中文譯名，要到葡京酒店查問此餐廳，正確的中譯名是法國餐廳。土吧?
　　　
更多相可見：http://www.facebook.com//album.php?aid=99526&id=625718234

我覺得吃法國菜是一件奢侈的事，簡簡單單的幾道菜，閒閒哋過千元，能夠用幾百元吃個米芝蓮三星午餐, 實在要見識吓, 所以我哋一星期前訂咗枱.

我心目中的米芝蓮三星法國菜是每個細節都要完美, 包括食材, 服務和環境, 而客人也是環境的一部份, 所以,大部份的人也會尊重自己, 尊重別人, 遵守dress code, 衣著會得體一點, 然而, 也有衣著隨便, 穿圓領T-shrit 的人,雖然只是一個半個, 但也要扣分.

我哋都選擇了$398的午餐,上菜先後有序, 味道由淡至濃:
麵包:熱熱辣,有咸有甜, 有果仁, 提子… 太好食了, 全部食哂.
pre-appetizer: 唔記得佢的介紹, 好細杯
前菜- 煙鴨肝伴粟米慕思柑桔啫喱 : 配搭好好,味道獨特
主菜- 帶子魷魚, 鮮蝦配海鮮湯底 : 帶子非常厚身,有口感, 薯茸很普通, 蔬菜食材的大小一致, 毫不馬虎, 但海鮮湯底味道太濃郁.
甜品: 賣相精緻浪漫, 味道層層疊疊
咖啡: 凍奶, 令人失望

服務妥貼, 常常加水, 充滿香港特色智慧的法國餐.

總括來說, 正如澳門的旅遊景點一樣, 我也會推薦你慕名前往 "一次”.

1直夢寐以求嘅米芝蓮3星級食府(差唔多3個星期前訂咗)..........aug 17, 09,..........叫咗3個3courses (頭盤/湯+海鮮/肉+甜品) 嘅午餐 :

1) 水
-諗住都唔會有水供應,所以叫咗1樽無氣水
-事後發現好似有filter water供應,又lai咗嘢,haha

2) welcome appetizer (免費)
-有3層,waitress有介紹過,不過聽得唔清楚,只記得中層喺port酒
-泡沬好有芝士味,出色嘅分子料理............全杯似喺液化咗嘅芝士杯+mousse
-好味

3) 麵包籃 (免費)
-比咗>6種唔同嘅麵包
-我只揀咗3款比較特別嘅食,為保之後嘅正餐,所以無每款都試
呢個喺煙肉碎包-呢個裡面唔喺實心,所以好鬆,有點牛角包嘅質感-呢個就裡面嘅溶芝士泛濫到出晒

4) 頭盤
i) le foie gras (foie gras shaving & fine mousse corn w/citrus jelly & green oil)
-先"匹"個粟米cream嚟啖.......有自然嘅粟米甜味,又creamy
-上面放了1粒爆谷,軟軟中又有少少煙韌
-個主角刨鵝肝片密度高,幼滑,有濃鵝肝味,因為不經煎過,所以入口清新,唔油膩
-火箭菜帶少少甘味
-very good

ii) le crabe (fresh crab meat in a cold sweet and sour turnip ravioli, flavored w/nutmeg & rosemary)
-用酸蘿蔔薄片當成雲吞皮咁,微酸
-裡面全是蟹肉,鮮味仲好有位置可以強多d,咁呢味就會出色好多

5) 湯
i) le petit pois (light pea veloute w/mint on top of a delicate sweet onion foam)
-又玩分子藝術
-個湯好滑,底下有新鮮嘅青豆粒
-味道唔濃烈,溫溫的
-也不錯

6) 肉
i) l'onglet (hanger steak in french style w/sauteed shallots & new potato)
-因為友人講佢同事食過羊鞍麻麻,所以就算waitress介紹,我都喺揀呢味牛
-聽waitress講,要咗5成熟
-有肉質,唔會喺嫩到入口就溶,但有明顯牛味,唔乾
-舖在上面嘅配料(洋蔥絲,紅椒絲等)炒埋就幾香同惹味
-也絶對合格之作
-個新薯炸過吓,簡簡單單食佢嘅原味

7) 海鮮
i) le bar (back of sea bass on crispy skin w/spinach & ginger in tomatoes broth)
-呢個喺waitress 嘅首席推介
-先食呢個因魚要即出即食
-呢個1致認為喺3個主菜最出色的因為個皮煎到真喺脆口,而厚肉sea bass仲好嫩,好juicy,1d都無煎老/過時到,食唔到有1/2絲骨
-手法同時間控制很到家

ii) la saint-jacques (scallop, squid & shrimp in coral broth & flavored w/basil)
-最喜歡喺個湯汁因有海鮮嘅鮮甜味呢

8) 薯蓉 (免費)
-估唔到仲有side dish送
-望落都知好滑
-不過好膩膩,1定+咗牛油,甚至有芝士都唔奇呢
-但2個友人鍾意呢個多個跟牛嘅新薯

9) 甜品車
-通常每人可以揀2個甜品+1款雪糕,但其實如果你食得落............可以再添(除非你好好彩全車售罄啦)............因我就添咗個sorbet
-無試到嘅有lemon tart, caramel chocolate cake,菠蘿片,coffee puff,生果..........

i) floating island
-個賣相好halloween,hahaha
-但味道普通

ii) strawberry pistacchio cake x 2
-試咗友人少少
-唔知邊層有杏仁味
-個開心果蛋糕就略嫌唔夠濕軟,乾實咗少少

iii) strawberry sorbet
-試咗友人少少,ok

iv) dark chocolate mousse
-好濃好濃嘅朱古力呀..........如果唔喺最後飽到頂,我1定encore~~~

v) passion fruit sorbet x 2
-好有熱情果味,所以我1個人之後就encore呢個,貪佢易食

vi) chocolate puff
-甜咗少少

vii) chocolate ice cream
-好味,又滑,不過當然無dark chocolate mousse咁濃朱古力味啦

viii) napoleon
-佢嘅酥皮做得好鬆脆,又夠薄,有牛油香
-不過食完第1層之後.............唔得啦,要改變策略,食仔唔食公乸,淨喺食個custard cream

10) 餐飲
i) 熱咖啡

ii) 熱檸茶

iii) 熱檸蜜

11) petit four (免費)
-當上埋餐飲都唔見有"美點4輝"時,我就拉咗個waitress嚟問,佢就話: "咁我攞比你呀",其實我都唔知我嘅3 courses set lunch是否唔entitle有........不過佢都比咗1碟我
-朱古力全部喺praline,麻麻地啦,不過朱古力面薄同脆
-小餅點就幾ok

* 好飽好飽嘅1餐
* 服務也不錯
* 好在友人們都滿意呢餐啫......................我自己都好滿意

看完樹, 慢慢行返過葡京, 就是這次旅程最期待的一餐. 盧布松這個名字, 怎樣也是個信心的品牌, 加上是澳門的唯一米芝蓮三星餐廳, 總覺得不會令人失望. 先講環境, 身處舊葡京, 大家也知道這裡的環境是非常混雜. 要穿過這環境才能上到來這裡, 已經要扣分. 而這個招牌是跟樓下葡京的裝修同一格式, 一看已不太對勁.

一早訂了坐, 但店方也好像搞不清我們的訂位, 要等一會先入坐. 這裡的裝修, 感覺上係比較傳統, 跟香港店比, 還是喜歡那邊多一點.

畢竟也營業了好一段時間, 碟子也比較殘舊. 午餐分$398, $498同埋$698三種. 吃的其實都是一樣, 只係吃四, 五定六樣食物. 這幾天是恆久戰鬥, 不能吃太多, 就要$398.

還記得香港店的麵包是好得, 但這裡來的係一籃麵包, 也不用揀了, 係全籃就這樣放在臺上. 麵包不算熱, 只是暖的. 陣式不太吸引, 加上放久了一點就變凍, 是先聲嚇人.

Sangria雪葩: 8分, 更奇的係麵包未上就先上pre-appetizer, 上菜次序亂七八糟. 將這個sangria雪葩擺上臺之後, 先施施然送上麵包. 說回這個雪葩, 賣相精緻, 係全日吃到最盧布松的一道菜色. 冰涼的感覺, 酸酸的, 消暑又開胃. Sangria的酒味幾濃, 見後面臺的小朋友就吃不到了, 店方應要小心點, 為何把這個給小朋友吃?

Le foie gras煙鵝肝伴粟米慕思及爽滑柑桔啫喱: 8分, 小弟揀的前菜就係Le foie gras. 煙鵝肝幾靚, 入口即溶. 跟上粟米慕思同埋柑桔啫喱, 好夏天的感覺, 也減低了鵝肝的油膩感.

Le crabe鮮蟹肉雲吞配香草鮮甜汁: 7分, 由這道菜開始, 覺得這裡的食物賣相實在好一般. 文迪揀的係這個, 鮮蟹肉雲吞本來不錯的, 蟹肉幾新鮮, 但加上了酸蘿蔔, 跟上個香草鮮甜汁, 不太匹配.

Le cochon de Kurobuta香煎美國黑豚肉伴蘑菇及香茜露: 7分, 不要湯同埋魚, 直接進入肉的部份. 覺得這道菜只係一道好普通的菜色, 只是煎了黑豚肉在面頭加上蘑菇同埋香茜露. 肉質不錯的, 火候也合適, 但就沒有驚喜了. 在盧布松, 要求也應該高一點吧.

L’onglet法式烤腹肉牛排伴香蔥及薯仔: 7分, 要了medium, 也算對火候, 係有一點老了小許, 賣相平平無奇, 味道也是普普通通. 還是薯蓉比較出色. 也有薯仔跟上的, 填肚之選.

吃完主菜, 收好碟, 應該是甜品時間了. 侍應問了我們要甜品定係芝士, 當然係要甜品. 但之後店方是沒有人來跟進, 等了十幾分鐘, 不太對勁, 再追問之下先見侍應推著甜品車過來. 其實一入店內已經見到甜品整好了安放在甜品車上, 在等甚麼? 人手不足? 是甚麼三星服務?

甜品車: 4分, 其實相對香港店的甜品, 這裡一車上其實係不太吸引. 每人只能選兩種甜品再加一球雪糕. 雪糕是最好吃的, 香滑, 濃郁, 但士多啤梨餅的幾層不太夾, 不知為何, 有種假的感覺. 拿破崙有點爖了, 點解? 至於那個朱古力慕絲, 一大達上碟, 賣相已不行, 朱古力也不太濃郁, 而且這個感覺上也不太法式. Floating Island是唯一另上的甜品, 賣相幾老土, 蛋白加上雲呢拿汁, 偏甜了點.

最後來的是咖啡, 不太香濃, 水準麻麻. 奇怪的係餐牌寫著咖啡伴經典糖果, 但係就沒有甚麼經典糖果送到. 沒有了petit fours? 但外面明明一大車朱古力, 點解?

這裡的服務, 不要說三星, 就連一家酒店西餐廳的規格也不到, 只有外籍經理是正路的. 環境也實在舊了點. 食物方面, 不要說是差的, 但委實沒有任何驚喜. 跟香港那三家二星法國餐廳比, 差好遠呢. 甜品就完全不合格.

$395一位, 是比較相宜的價位. 總算是試過了, 但又沒有任何突出的地方讓人回味.

$398 x 1.1 x 2 = $875.6

三月初一‧有雨

都有年多沒來過澳門，是次安排了來一次，是與不同範疇的同行見面。我沒有什麼專長，只是比較愛吃，同吃過的地方較一般人多，所以順理成章，是次行程的所有去吃的地方，都自然由我安排。行程的第一站，是朝聖也好，什麼也好，要來吃這間三星店子。

數數手指，上次來都已經是六年前有多了，那時都知道是一間很不錯的店。之後陸陸續續的去吃了世界各地不同同名的店子，今天再來，這裡也在舊年的米芝蓮推介裡順理成章的拿了三星。吃過了，總覺得不要說跟法國店，就算跟東京店，也差了一小截的。

周五下午來到，是全場滿座，還好是預早訂了位。環境是很不錯的，雖然是略小一點，始終是舊店子。我們坐在餐廳的後半部，自成一國。當然配置也甚講究，Christofle的餐具及Bernardaud的杯碗碟，不是頂級，但也不錯。

這裡賣的午市套餐，三道菜收398，四道菜貴一百，五道菜再貴一百，以一間國際標準的頂級法國菜店來說，一百元一道菜，實在是便宜得很。還有不少的東西要吃的，就只要了三道菜的選擇。

麵包車上多達十多款麵包，琳瑯滿目，連吃幾個，盧布松做的麵包一向出色，其實已是一道主菜。先來的「悅口小吃」是蕃茄茸及panacota芝士做成的奶凍，是清新怡人的一道前菜；

前菜三選一，分別是蟹肉的Le Crabe、鵝肝的Le Foie Gras及豬肉的Pieds de Cochon，點了Le Foie Gras，在味道及口感上是不錯的配搭。好了，到主菜，我選的是魚，要了Le Bar，是黑鱸魚，略嫌過熟了一點，而且還要是鹹了一點。

主菜之後，在甜品及芝士間選擇，我當然會選芝士車Chariot de Fromages上的選擇。

最後的一杯香濃咖啡，卻沒有petits fours來襯托，有點不完全。

埋單連飲品五百，坦白說，吃了這麼多三星店子，以午餐來說，這一頓的水準是略遜一籌。但計及價位，又真的是很便宜的，作為入門，也是必吃的一間店。

下次再來，會是在新葡京那邊吧。

想看足本食評及食物的相片，請光臨我的網誌：

http://gourmetkc.blogspot.com/2009/06/robuchon-galera.html

環境不錯，餐廳內不太多台，台與台的距離不close，所以都有點privacy
每張台都有一個琉璃擺設

首先有面包，姐姐整架面包車推來面前任我0地撿面包
之后有個complimentary頭盤，有點干冰在底，賣相唔錯，味道很refreshing
我們點了半生熟蛋，好味！個外皮很crispy，做法完全講技考
主菜點了鴨胸，每件分別一半系鵝肝，一半系鴨胸，好食！
甜品也是整架車推來的，我們每款都試了
他們最出名的拿破侖蛋糕，我卻覺得不試也罷
lemon tart 反而做得很出色，
熟菠蘿也可試試
如不太好甜品的話，也可以試試mixed fruits
一定要試那個蛋白做的甜品，味道跟賣相都唔錯

最后還有芝士，"賣飛佛"!!!
因為太飽關系，我隻點了4款，4 款都很好味
完全made my meal complete
那些干果和提子都是用來中和芝士的strong flavour 的，如果你不太受得，那一定要叫服務員給你多點干果和提子了

臨走時服務員還送了個給我們呢! ^___^

總結：值得一試，情侶約會興祝一流。服務態度友善，服務員操流利法文(at least they can pronounce the words properly)，對食物有一定的認識

2009-06-16 Cloudy

Heard and talked about having meal at Macau Robuchon for years. I was not so sure if it worth to do so since visiting Macau is expensive; especially after casino reform. Now I know I've made the right choice.

My booking was not difficult, I reserved the table 1 week ahead, it is probably because Jun 16 was a weekday. Upon arrival, I found the restaurant was not full at all.

The restaurant is rennovated in a traditional fine dinning atmosphere, but a lot smaller than I thought. Tables are quite close to each others. It seem like it is under-staff as waiter & waitress were so busy that it took a while for them to take care of our orders.

The bread cart and dessert cart were impressive, full of choices, and therefore, enlightened our stomach.

We ordered two 4-course menu at a cost of MOPP495@.

Dinner started with a big bread basket, served warm. It contained 8 pieces of bread, all of them with different favor or favor combination; e.g. cheese, tomato, basil, nut. No butter was really needed. They were all very delicious.

Then it came the Lemon sorbet, a free appertize from the chef. It was made of corn and lemon. Pretty refreshing!

Appertizer:
Le crabe - Fresh crabmeat on bouillabaisse fine jelly topped with fennel cream
Very good looking dish with crabmeat and urchin hidding inside the jelly cream. It tasted quite thick like a solid crabmeat cream soup.

Le foie gras - Lightly smoked foie gras and top of marinated mushroom with virgin olive oil
A different combination as it intended to have mushroom lightened the greasy taste of foie fras. Favor was strong.

Soup:
La feve - Light fava veloute with savy herb and bacon on top of a delicate sweet onion foam
Popular modecular gastronomy technique to make the onion foam. We have to pour the herb and bacon soup over the form to drink it. Quite tasteful!

L'oseille - Sorrel bouillon with smoked salmon royal and touch of dill
Salmon and other vegetable was first served in a plate. Basil soup was then poured over so we mixed them together and ate.

Main:
La Saint-Javques - Scallop, squid and shrimp in coral broth & flavored with basil
Taste light but quite strange for me

La pintade - Spanish soft rice and caramelized guinea fowl flavoured with white mushroom cappuccino
The white mushroom cappuccino was an interesting form placed on top of the fowl meat. Spanish rice was placed at the bottom. The small meat wouldn't feel you up but the rice helped!

Dessert:
There were not less than 10 choices for you to pick from the dessert cart. Each perosn was allowed to pick 3. Besides, they served ice-cream with choice of vanila, chocolate, caramel and sorbet.

Marinated pineapple and berry - they were freshy marinated in wine, did not taste sour, also not too sweet

Floating Island - the presentation was beautify

Quality of each dishes was quite steady. There were some creative but still taste tradtional.

It was so reasonable that the bottle of water was charged for MOPP32 only. It would be $80 in most HK fine dinning restaurant.

The lunch was so enjoyable and money worth it!!

那天, 專程搭船來澳門Robuchon吃個午餐 ~

看過menu後, 覺得 lunch set 也都不錯,
每個course都能從約三個 choices 中選出合心水的,
所以打算一試, 不需叫a la carte了 ~

整個set都很出色,
賣相具心思、食材既優且鮮、烹調功夫甚佳...
絕對是物超所值!

當中, 麵包、甜品和 petits fours 都是由 cart 上自選,
而負責講解的 waitress 都很耐心地逐一介紹,
然後按我們的要求細心準備,
那位 waitress 不需用紙筆記下,
但都全無出錯, 真是記性一流 ~
塵埃不但欣賞繽紛小車上的甜點,
更欣賞那位 waitress 的用心服務!

這一餐, 真是由頭好到尾!

真想不到此餐廳的魅力如此非凡，今天的午餐差不多要兩個多月前訂好才安排到有座位，對一家巳開業了七、八年的餐廳來說絕對是一種嘉獎。

香港的 Robuchon 到過幾次，我會毫不懷疑地說它是香港十佳 fine dinning 法國菜餐廳之一。濠江 Robuchon a Galera 和香港的 L'atelier de Joel Robuchon 完全是兩種不同風格的裝修，作個比喻 - 如香港的 Robuchon 是個年輕活潑的少女 - 開放廚房帶現代化的裝修，濠江的則是個成熟莊重的淑女 - 半宮廷式的傳統豪華裝修。你比較喜歡那一類形，我不知道，我兩者都喜歡......

Robuchon a Galera 的酒庫存量和種類之多，實在令很多五星級酒店的西餐廳汗顏。有一點非常重要，價錢是便宜得太可愛了。是日我選了一瓶 Chateau Lynch Bages 04 - 才賣 1000 MOP， wine list 裡還有大量但不是上佳年份的 first growth 也賣不超過 4000 MOP 一瓶。這些價格就是連閣下親自到零售店買亦差不多，一言而蔽之 - 這裡簡直是葡萄酒天堂.....

是次我們一行八個人，點的是清一色四道菜的午餐。Starter 是 cream of asparagus with tomato sauce，cream of asparagus 屬半固體型狀，味道清香，質地軟滑，微酸的西紅柿汁有效的發揮出剌激食慾的作用，值得一讚。

頭盤是 Le foie gras，即 lightly smoked foie gras and top of marinated white asparagus with virgin olive oil。用的是 parfait de foie gras 即鵝肝醬，刨成小卷配白露筍。鵝肝醬不消說也是入口即溶，配上加了點醋汁的白露筍令人完全沒有膩的感覺，淡淡的煙薰味顯出廚師對處理鵝肝醬的心思，惹人好感。

湯是 Le topinambour，即 artichoke veloute served with shredded duck confit and black truffle。用洋薊做 veloute 相當具創意，黑松露菌為湯添上了複雜而獨特的香氣，醃製過的鹹鴨肉絲實是起畫龍點睛之效。這是整個午餐中我最喜歡的一道菜。

我點的主菜是 L'agneau，即羊扒。太座的是 Le veau，即牛仔面頰肉。羊扒外層用麵包糠處理過，可惜羊扒的體積實在太小了，要求的 medium raw 變成全熟，經理連忙換掉但新來的一碟也好不了多少。香草味濃郁有餘反而羊羶味卻是不知所蹤。另伴碟是獨家泡製的 mashed potato，可惜這所謂獨門泡製的薯蓉和 Finds 的 Yukon gold mashed potato 簡直是一模一樣，真的不知是誰模仿誰。太座的牛仔面頰肉則是個精品，面頰肉香滑軟腍而牛味十味，巴馬芝士和玉米粥做成的醬汁盡顯正宗法式烹調在醬汁上的嚴格要求。

甜品的種類多得令大部份女士們心花怒放，可惜我有要事在身需提早離開，無緣細嚼，只好留待下一次罷了。

席上其中一名好友是 Robuchon a Galera 常客，他說兩、三年前的 Robuchon a Galera 無論在菜色與服務水平比現在還勝一籌。我無緣體會過，所以無從比較，但這次的體會巳給我留下一個良好而深刻的印象。

在我記憶中，很少有餐廳會令我有衝動馬上再到來一次，我在匆忙離開之際忽然想停下來訂座再好好嚼一頓晚餐，我對 Robuchon a Galera 的評價如何，想不用再多說了........

是次評分 : 95 分

As a big fan of Robuchon I was disappointed at this particular lunch because it was no where near as good as any of my other Robuchon experiences at his restaurants around the globe. To begin with the decor seemed extraordinarily UNfashionable for a Robuchon restaurant. I understand that Robuchon employs different styles for particular lines of his restaurants (i.e. la table/ chateau restaurants can always be easily distinguished from l'atelier restaurants featuring the modernized red/black sushi bars), but the ambiance of this particular "galera" restaurant was extremely boring and almost stale. Anyhow, I thought to myself that this is no serious problem since I was only there for the food. Unfortunately, even the quality of food deviated from usual Robuchon standards (v.greatly).

The meal began with a typical Robuchon bread basket (delicious) and a good amuse-bouche that deceived me into thinking that the rest of the meal would live up to normal Robuchon standards. Foie gras appetizer was also decent but as soon as the frog soup came, things accelerated downhill. The cream in the soup did nothing but sicken the taste of the flavourless broth. The lamb was so rough and dry that it seemed ridiculous for a 3-michelin star restaurant to be serving ingredients of such low quality. The pasta which was supposed to have come in a "seafood" broth only tasted like pepper. The fish was good texturally but lacked flavour big time. Desserts were chosen from a dessert wagon which was aesthetically pleasing but tastewise it all seemed like a joke. The pictured meringue ball for one was hardly edible even though I normally like meringue.

Despite all this I'm still a fan of Robuchon for his other brilliant restaurants!

除非訂不到,差不多每次來澳門都要到Robuchon. 這次是她三星後第一次.

很旺場,很熱鬧,吵得差點不能接受. 差不多下午兩點鐘,還有第二輪客人! 廚子也沒出來,可能忙得要命吧.

感覺上食物比以前袖珍,伴碟的花飾少了很多.以前的味道很強.鹹的很鹹,甜的很甜.很法國.

現在的感覺是清淡了一點點,某些菜的鮮味便出來了.
中午不喝酒,光喝水也很好(當然沒有黃泥味).


5道菜收費 588MOP. (她網上有菜單的,不多說了)

真希望她沒有三星....可是,港澳法菜之最又捨她其誰呢.
向青見仔領班抱怨食物沒以前的精緻,他連聲哈哈.

i went there last weekend for a birthday lunch. i am a very picky eater and i am SUPER IMPRESSED.

set lunch $398 includes one entree, one main and 3 servings of dessert, and coffee. the service is immaculate and always pleasent. i had the avocado/salmon pies and they weren't too filling as i expected. my GF had the soup and although it looked very pretty, i dont really like soup thats not really hot. they also serve you a little appetizer which was steamed fois gras, it was good! my "french" style risotto taste like Italian restaurant, but i ddidnt know you can cook chicken to taste so good. for dessert there is more than 12 choices. i highly recommend the mille feuille!!!

everything is perfect, perhaps the only 2 little issues (1) the deco is pretty old and unexciting (2) the glass of champagne was a bit small. also warning if you want to book , you need to at least 2-3 weeks in advance.