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Dine by Robuchon’s open kitchen and watch chef Olivier Limousin and his team put together superb French cuisine. Ideal for special occasions, expect impeccable and cordial service.
Rating : 19/20
Begin your meal with a signature platter of crispy poached egg. Perfectly executed with a runny yoke—a delightful contrast to the golden nest of pastry strips—the egg is elegantly presented over creme fraiche and smoked salmon and lavishly topped with caviar. For a lighter alternative, try Robuchon’s photogenic surprise of Sologne Imperial caviar. Served on lobster consomme gelee with dainty dots of cauliflower puree, juicy crab meat is finished with a luxurious disk of caviar and gold flakes. For a main course enjoy perfectly caramelised free range quail stuffed with foie gras and served with cilantro salad and Robuchon’s famous decadently rich and creamy mashed potatoes. If you prefer a heartier substitute, recommended is a duo of succulent pigeon breast with foie gras wrapped in cabbage leaf and impeccably cooked pigeon confit. End on a sweet note with a chunky slice of pecan tart or buttery apple clafoutis.
Rating : 38/40
The superbly curated wine list features over 200 well-chosen labels mainly from Europe, with an extensive array from France.