L’Atelier De Joel Robuchon is designed for maximum interaction between restaurant crew and diners. A spot at the counter that wraps around the kitchen is pretty much a front-row seat to observe chef de cuisine Lorenz Hoja conducting his gourmet orchestra in the background. An army of well-trained waitstaff executes flawless service that allows for a seamless experience.
If you are fazed by the menu options, zoom into the Tasting Portion selection that offers many of Joel Robuchon’s creative inventions in almost bite-sized quantities. Must-orders include the langoustine, with its paper-thin batter that recalls filo pastry; and the L’Os A Moelle. Cheekily nicknamed “Marina Bay Sands Tower 3” by the waitstaff because of its resemblance to the Sands Skypark, the silky smooth bone marrow is presented on a slice of buttery toast, balanced atop the hollowed-out bone.
But to truly enjoy the food, a good wine is imperative. Sommelier Shafee Faizan Ahamad makes effortless recommendations according to customers’ specifications, and introduced us to Domaine de La Butte 2009 Cabernet Franc. A biodynamic wine priced at a mere $120, it is an excellent find that will surprise even a wine-hardened fanatic with its easy finish.
With the team at L’Atelier de Joel Robuchon able to juggle all the elements to create a great dining experience, just sit back, eat, drink and be entertained.
L’Atelier de Joel Robuchon
Resorts World Sentosa