Page 120 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

MACAU RESTAURANTS
FRENCH

BRASSERIE ROBUCHON AU DÔME THE RITZ-CARLTON CAFÉ
8 9 9
10
9
10
8
8
8
7
7
7
Shop 3312, L03, The Parisian 43/F, Grand Lisboa, Avenida da G/F, The Ritz-Carlton Macau, Galaxy Macau, Estrada da Baía da Nossa
Macao, Estrada do Istmo, Lote 3, Lisboa, Praia Grande, Macau Senhora da Esperança, Cotai, Macau
Cotai Strip, Macau TEL: +853 8803 7878 TEL: +853 8886 6712
TEL: +853 8111 9200 www.grandlisboahotel.com/ www.ritzcarlton.com/en/hotels/china
www.parisianmacao.com dining-robuchon
With classic brasserie fare such as steak tartare, French onion soup and
Being located in The Parisian hotel Joël Robuchon understands fine seafood towers on offer, The Ritz-Carlton Café is the closest you’ll get
complex rather than on the street, dining, and it shows at this outpost to Paris when traversing through Galaxy Macau. The spacious venue is
there may not be your typical in Macau. As Grand Lisboa’s top faithfully styled to mimic the grand cafés that wouldn’t look out of place
people watching opportunities but dining destination, Robuchon au in Saint Germain, with neatly turned out staff, opulent etched mirrors and
upon entering Brasserie, we are Dôme is the epitome of French heavy marble tables. Sink into a velveteen banquette and enjoy French
transported back to those we have fine dining. Located at the top floor staples; the aforementioned French onion soup is deeply flavoured with
frequented in the City of Lights. The of the hotel, guests must travel rich tangles of softened onions, while a salade niçoise is bright and evenly
mild and warm lighting brightens up through a private elevator to reach dressed. The venue is ideal for a meal at any time of day, whether it’s a light
the traditional wooden furnishings the restaurant, which is centred lunch, when a tarte provençal might sate, or in the evening for a dinner date
and checked tile flooring, whereas under an opulent crystal chandelier over intensely flavoured bouef bourguignon and a glass of Burgundy. Staff
an open bar overlooks the and surrounded by curved are helpful at making wine recommendations and are adept at
handsome dining space. The menu glass windows ensuring guests feel welcome and accommodated even during
showcases Parisian classics, from overlooking the busy periods.
à la carte selections of steamed magnificent city
mussels to pepper steak and a and harbour view
Floating Island dessert, as well as of Macau. Service is THE TASTING ROOM
lunch and dinner set menus. The seamless and personal,
steamed mussels in white wine, but it is the food offering that 10 9 9 10
shallots, and cream sauce is great sets Robuchon au Dôme apart from
for sharing, especially with golden the rest of the pack. The bread 3/F, Crown Towers at City of
French fries to soak up the seafood trolley is a cornucopia of house- Dreams, Estrada do Istmo,
liquor. Brasserie’s execution of made loaves, from traditional Cotai, Macau
food is solid; notably, the French baguette to flavoured brioche and Top-notch TEL: +853 8868 6681
onion soup is delightfully sweet sweet buns, followed by course www.cityofdreamsmacau.com
ingredients, from
with a crisp cheese crouton afloat. after course of meticulously
Pan-fried fillet mignon in Cognac prepared top-quality ingredients, Gillardeau oysters After a brief hiatus in early 2017, The
cream and pepper sauce is particularly seasonal and rare Tasting Room has reopened with
properly seared on the outside and produce. Each dish is complex in to vintage beef, a new executive chef. Frenchman
pink within, enhanced by a spicy its own way, from a melange of Fabrice Vulin, previously of Caprice
are on show at The
pepper gravy. Brasserie also offers ingredients forming the avocado at The Four Seasons Hong Kong,
fine quality desserts, including and king crab cannelloni to the Tasting Room takes up the post with new ideas
its signature mango soufflé. The textures in the crispy soft-boiled and techniques to polish the
wine selection is modest, and the egg starter. To finish, one simply dining experience. The interior is
staff are knowledgeable when must experience the restaurant’s open with pastel tones of grey and
it comes to giving wine pairing incomparably light millefeuille, blue, the floor-to-ceiling windows
recommendations. Service is or classic French treats such as allowing more natural light into the
personal and attentive with staff the likes of baba au rhum and airy dining space. The menu is small
making able suggestions. Floating Island. but sensible, offering the best
harvest of each season directly
shipped from France several times
a week. Guests can expect the
finest ingredients fashioned into
contemporary French cuisine, with
Vulin and his team demonstrating
the versatility of simple
combinations that accentuate
the purity of flavours. Top-notch
ingredients, from Gillardeau
oysters to vintage beef from
famed butcher Alexandre Polmard,
are on show. Poached Brittany
lobster with watermelon and
yuzu vinaigrette is an iconic dish,
showcasing multiple textures of
lobster laid atop a watermelon slice
with just a touch of refreshing yuzu
vinaigrette. Vulin’s unparalleled
expertise in cuisine combined with
the promising wine selections from
The Tasting Room is the resident sommelier, as well as
now helmed by French seamless service are guaranteed
chef Fabrice Vulin to shape an unforgettable
dining experience.

118 | T .DINING 2018