Visited Robuchon a Galera in Macau on Dec. 20 for lunch (dinner was out of my price range). 3 course set meal is 288 dollars (or just under $50 Canadian).
Felt a bit wary heading to the restaurant, because it's located in an unbelieveably garish casino, and heavily advertised in the casino. Entering the restaurant, I was made similarly wary by the gentle muzak emitted by the sound system. The food reassured me immediately.
The menu offered many options - lots of seafood, lots of interesting meats (no chicken breast here!) and there were many opportunities to try new things.
Amuse bouche - shot glass with a warm foie gras "custard", layer of balsamic reduction perhaps, then a cool "cheese foam". It was an auspicious start to the meal.
The selection of various warm breads (e.g. prosciutto twists, olive bread, a sort of yorkshire pudding type bun), was one of the best parts of the meal - perfect flavour, rustic, earthy, with good texture but not too chewy.
For my appetizer, I chose a pigs foot ragout with truffles on baguette with arugula. It was rich, flavourful, and had a very tender texture.
The main that I chose was too rich for my taste -- braised hare in a rich sauce that I believe contained foie gras as well, served with a flavorful, creamy celery puree. It was good, and I'm sure a more robust appetite than mine would have swooned over it, but I was more jealous of my dining companion's meal - golden seared skate wing that was accompanied by, among other things, a dollap of M. Robuchon's famous pureed potatoes.
Then the dessert tray. Well, I only got to try 3 (3!) of the desserts, but the restaurant really shone at this part of the meal. I had a gorgeous individual floating island, beautifully presented. As well, I had a perfect (although not that remarkable) caramel pot de creme. I was offered my choice of various house-made ice creams, and chose the coffee-cognac ice cream. The flavour was intense and fresh.
Just when I thought I couldn't enjoy another bite, my tea was delivered to the table, along with various "petits-fours" - a couple translucent cookies, one nut, one chocolate, a shot glass layered with caramel custard/chocolate/malibu foam (a nice reference back to the amuse bouche), a caramel chocolate, and a perfect, tiny, warm cornmeal madeleine. My dining companion ordered coffee to finish his meal, and it was accompanied by a small pitcher of pourable caramelized sugar for sweetening his coffee - a nice touch.
The service was great - not too obtrusive, but attentive and friendly (actually, I ended up with 2 desserts because our server noticed that I was having difficulty deciding between two of them. Lo and behold, he delivered both to me). The meal was a steal for the price.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.