A good two Fridays before the Michelin guide awarded Singapore’s dining establishments, I had the great pleasure of dining at Joel Robuchon.
While I though the service could me and should be better, the cooking was spot on.
The dining room is consistent with other Robuchon establishments.
We start off with an amazing miniature array of breads. No such thing as a no carb meal here!
The full course chef’s menu is broken down into clusters of quartets of dishes.
Breaking the food shots with the gorgeous mood of the restaurant .
The main course was my favourite, which ironically is a fillet mignon, which is my least favorite from the cow.
The fillet is meat glued to a lobe of foie where it’s sous vided with black truffles and served inside a smoky cedar box.
Desert
I was mostly speechless by the sheer sophistication and attention to detail with the cooking.
Pity the service falls far too short.
thebearandhiscigar 