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Telephone
8803 7878
Introduction
Each dish reflects the Robuchon philosophy of respect for the original flavor of the ingredients using a classic cooking style. They have wine collection with over 5,000 classic French, Italian, American, Spanish, German and Portuguese labels. continue reading
Awards and Titles
Michelin 3 Starred Restaurant (2016-18)
Good For
Romantic Dining
Additional Information
Restaurant change name from Robuchon a Galera
Opening Hours
Today
12:00 - 14:30
18:30 - 22:30
Mon - Sun
12:00 - 14:30
18:30 - 22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
75
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
VIP Room Details
Parking Details
Delivery
10% Service Charge
Sea View
Live Music
Signature Dishes
珍珠雞配鵝肝 香煎鹿兒島和牛伴紅酒燴幼蔥及薯仔梳乎厘 脆炸軟滑雞蛋配魚子醬及煙三文魚 魚子醬拼盤 鮮蟹肉及蕃茄千層餅伴牛油果 鹽焗法國沙鴨胸伴香滑鵝肝配時令水果香露
Review (83)
Level3 2018-07-21
2132 views
慕名而來,訂座都要預早差不多兩星期~~~食物不錯,服務當然好,但座位就麻麻,桌子太小,跟鄰桌很近,兩人對坐,跟普通西餐廳有何分別⁉️ 這可是法國餐廳喔~~~先來的麵包籃當然吸引,每款都想吃,還可以添加,最好吃是蕃茄香草包,但吃光就不用吃主菜了~~開胃菜是魚子醬啫喱蝦,是好味的,但為什麼有啫喱⁉️ 西班牙銀魚配茄子🍆,唯有說很特別,但是好味的開心果和牛鵝肝混在一起,製成批,好味和牛面額,和牛迷你漢堡,高水準鮮蠔湯,意外驚喜,鮮甜,海水味道,證明蠔很新鮮甜品很大件事,整架車推過來,任選,沒有說可以選幾款,但不要太貪心吧‼️ 肥啊拿破崙是 signature,不點不好意思的是真的好味道嘅再來點水果 refreshing‼️ 更有雪糕及雪葩,後來還有朱古力糖果車,不得了,當然挑 truffle chocolate,最後都要裝在紙袋內帶走呢‼️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-05-04
2450 views
我們和這家餐廳都有頗深的淵源Robuchon一兩年回來一次還是不錯的澳門的還是香港的Robuchon好吃太多了首先他提早預約了餐廳我到了餐廳告訴短髮的女店員今天是我們的紀念日 給他們一張我提早準備的心意卡待會一併送上坐下來後我們點了一個tasting menu, 點了一小瓶我最喜歡的opus one 食物質素还是很不錯但食物的份量實在太多了有點浪費魚子醬蟹肉啫喱是我最喜歡的前菜,沒有之一。龍蝦、沙律也不過不失。主菜是鵝肝牛肉,牛肉略嫌太生,但鵝肝的確很好吃😋 希望日後還有更多美好的未來也希望天巢法國餐廳保持水準 每一兩年都帶給我們更多的驚喜 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-12-16
6078 views
那年是2001,Joel Robuchon應邀於澳門Hôtel Lisboa開設Robuchon A Galera,為港澳帶來拉斯維加式fine dining餐飲風潮;回想當時5-course lunch價錢低於$500,據說為建造形象工程提昇國際地位,酒店默黙補貼餐廳..想想也是,以這個價錢嘗到世界級料理,就算晚餐也只是千多元,對一眾食客來説何等便宜,而另一方面marketing策略及branding效應,對葡京來說絕對不是門虧本生意.古希臘巨匠亞厘多德説過:"只要找到一個G點,連地球也可以挪動",Robuchon不見得可以挪動地球,但當年確實震撼了港澳美食界,成一時焦點.2008年至今連續多年獲得三星榮譽,用餐價格亦幾度調高,現在5 course lunch承惠$888.隨着Chef Francky Semblât轉戰上海,Chef Julien Tongourian接捧,繼續餐廳傳統創作高級極緻法式菜餚,及後遷至Grand Lisboa新葡京酒店43/f高層,易名Robuchon au Dome天巢.個人對於"天巢"這個中文名稱,覺得帶有濃厚中國式奢華氣燄,而缺了點法式浪漫優雅,彷彿來到紙醉金迷的城市,遷至造型威猛的建築,也要入鄉隨俗配合五行風水.餐廳座落新葡京酒店43樓,dome圓拱形玻璃天花儼如倒置鳥巢,一衆食客賭徒就是籠中鳥..話說是次用餐,原由長輩們邀約6月賞荷,他們早於月前訂座,得知沒有臨窗位置,來到居然獲得安排,當然有些喜出望外.窗外景觀開掦,不過灰色鋼根结構阻礙了若干視野,加上是日天色陰霾,細雨紛飛,氣氛有點蕭煞.我們同點了Menu Découverte $688包括以下項目:Amuse-bouche,Appétizer or Soup ,Main,Cheese or Dessert,Coffee or Tea with Mignardise點菜過後,侍者首先推來麵包車,稍作介紹一番;有別於從前客人自選幾款不同麵包番熱,現在奉客的bread basket會包羅各式包點,陣容震懾眼球,不得不讚歎店方的慷慨!因為品種繁多,我們仨把各款麵包小口的分著吃,水準上乘,沒有那個我不愛.可能情意結關係,個人特別喜歡croissant,嘗出是正宗做法,鬆脆酥軟,沒有香港市面酥油膩滯.另外加了新鮮車厘茄的focaccia,給麵包帶來額外濕潤茄香,食感理想.開胃菜的造型小巧精美,跟隨後端來各式頭盤,儼如藝術作品,讓人不好意思舉筷去破壞整體藝術及完整性.L'Oeuf De Poule以日本皇帝蟹釀進烚蛋內,飾以季節蔬菜,鮮嫰蟹肉跟熟度剛好的蛋白異常匹配,清新口感細緻華麗.我的頭盤是Le Foie Gras,將煙燻鵝肝及鮮菌刨成薄片,伴以雞蛋碎,青豆沙律,並配以巴馬芝士忌廉,造型結構層層疊疊,清翠蔬菜,跟甜酸得宜的果漿,巧妙平衡了鵝肝的醇厚椱郁,達到爽脆軟滑入口即化的效果,個人很是欣賞.朋友點選的L'Oursin,以日本海膽伴以當季白蘆筍,兩者同是口感軟滑柔和,朋友說是喜歡那帶有濃烈春未初夏的季節感.不過到主菜,她的Le Black Cod,由於份量小巧,不免有些意見;兩丁方香烤法國海鱸魚,配以馬拉巴黑椒汁及椰汁泡沫,飾以小棠菜,雖則魚塊烤得外脆內軟,可惜菜和汁的比例較魚件還多,吃罷沒有多少實在感.我是趟有點走運,Le Canard法式鴨胸鵝肝卷伴酒燴櫻桃,擺碟份量均亮麗,肉質粉嫰的鴨胸跟滑溜的鵝肝一起進食,味道口感融和配合,車厘子汁微酸帶甜,平衡了离鳥的肉膻味,這道signature菜式廣受追捧果然非同凡響.相比之下另一長輩的Le Mini Burger,是日本和牛及香煎鵝肝製成迷你漢堡伴焦糖燒燈籠椒,就顯得有點平凡.我淺嘗小口,和牛扒口感雖然豐富,不過作為免治漢堡而言,肉味略嫌不足,也許美國prime grade牛扒更為適合,而配以香煎鵝肝,也非嶄新組合,唯一教人驚喜居然是伴碟的空心薯條,究竟是什麼烹調技巧可以把薯條弄致薄薄香脆薯衣而內𥚃通心!?主菜用畢,侍者推來甜點車,我們各自可點選兩款甜品及一枚雪糕.Dessert五花八門色彩繽紛,大部份是精進版的傳統法式甜點,我們好像小朋友般左顧右盼手舞足蹈不知如何取捨..最後我揀了Baba au rhum及Tarte Tatin,看看他們怎樣演譯傳統.以义拮進包𥚃已感覺不一样,浸了rum酒糖水的麵包甜度適中,不過沒有滲透感就缺了點傳神,似是模仿品健怡版罷了,Patisserie Stohrer是巴黎最古老餅店也是Baba au rhum正宗出處,味道口感跟這個相差甚遠.人家縦使麵包浸満糖水,可是甜而不膩入口溶化,配以Chantilly creme,幼滑溫柔..也許這就是缺了悠久歷史的分別.Tarte Tatin長長造型及層層叠蘋果薄片,是傳統圓型粗糙切件萍果派的摩登版,蘋果片烹焗至焦糖化,味道甜酸比例抓搯恰好,有如固體果醬而不失嚼感,很上乘.朋友們選擇的巧克力塔,千層酥及檸檬撻,說是各有千秋,水準也出色.不過我看糕點造型真箇夠平凡,隨隨便便放上碟𥚃也缺了點心思,好像跟前菜主菜首尾呼應不來,也許店方覺得味道勝過一切吧?最後糖果車滿載各式petit fours,糖果曲奇甜心緩緩推至.除了"目不暇給"也不懂怎樣形容,雖然選擇蠻多,可是給人感覺陳列有點亂,客人視覺焦點不知該放那𥚃從那處開始,我想好的display除了開展性還有閲讀性..我們花了點時間去選擇,每人兩小枚點心,配以咖啡或茶;我點了醉酒櫻桃巧克力,去配合醇厚甘味的黑咖啡,洗滌味蕾,微微甜意滲入心底,作為一頓星級午餐美好的完結.一作業的結束就是另一作業的開始,賞荷旅程正是時候展開.. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-11-26
3696 views
I was looking forward to going but it was such a disappointment. My salmon dish had far too much pepper on it leaving a horrible aftertaste and making it practically inedible. Worse was my undercooked and flavourless lamb and the soggy and bland mini burgers, a supposed speciality. On the plus side, the soup was very good, the bread was excellent and the cheese selection, although limited, was decent. Overall I thought this restaurant was nowhere near it’s famed three star rating. Avoid if you interested real quality. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-08-30
4787 views
My first Michelin 3-star. I had a good time there, but maybe my taste in food is so cheap I can't really tell what's so magnificent about this place. Or is it because we were there for lunch? Among all the Robuchon, the one in Macao is known to be the one with the most reasonable priced Michelin experience. But I wonder if it's because of that, it was below my expectations. It wasn't bad, but it was just not a wow-experience. The weather was not on our side that day either, it was really foggy and the view of Macao was minimal. The side we sat on was a bit tight, but there was more privacy compare to the dining room. We chose the Menu Plaisir which includes Appetizer, Soup, Main, Cheese or Dessert, and Coffee or tea with mignardise. And we paired it with the Discovery Degustation which includes 2 glasses of wine. The wine is chosen by the manager to compliment with the dishes that we ordered. The lunch took around 2 hours because there's a long gap before each dish. Although each dish looked like they weren't much, we were actually quite filling that we didn't even eat dinner. The Amuse-Bouche was good with quail egg tempura and caviar. My appetizer had more caviar (which I think they replaced it with sea urchin in recent menu, much better idea since there's already caviar in the first dish) with some asparagus. The other appetizer was crab meat and avocado cannelloni, both of my favorite ingredients. What's not to like? My favorite has to be my main which is Duck Breast with Foie Gras. They put the two together really well. On the other hand, the black cod as the other main was just OK. I personally think having bok choy on the dish kind of made it look cheap. I go grocery shopping so I know how much the bok choy cost. With no doubt, I think their bonito broth with shrimps was the most disappointing menu. They made it very fancy by putting the broth in a tea pot and pouring it into the bowl in front of you. But it tasted like a udon soup broth (except a little bit cleaner minus the MSG). This was definitely a wrong choice.The dessert cart was the highlight! I honestly thought it was all you can eat, but I was sad to find out I can only choose 2 from the cart. Then again, I was stuffed from the food before haha. Overall, I believe the Michelin experience was not as expected. But with the price we paid for a Michelin 3-star I think it is forgivable. The food was decent but it was not memorable, there was not a yearning-for-more feeling. I am more interested in making a visit to other Robuchon locations. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)