ROBUCHON AU DÔME

Michelin 3 star restaurant After successfully making a reservation, you need to pay MOP 500 first to reserve. There is a dress code. Recommended pre-meal bread 👍🏻 due to its olive flavor For me, most of the dishes are no surprises, they all have the same taste. The standouts are the roasted beef tenderloin and duck liver with port wine sauce.

Taste the freshest, the lunch set is more cost-effective ~ need to book in advance, the environment is needless to say, you can also enjoy the view on the top floor of the Grand Lisboa Hotel, and the taste is also very good. I like this one very much.

The 3-hour meal was really enjoyable. Whether it was the service, taste or environment, it was first-class. I spent my 27th birthday here. The main course tasted very good, the presentation, environment and service were all very good.

Gourmet Forest and Michelin double 3 stars [Booking] I made a reservation on the same day. I was very confused to see that the comments all made reservations 1-2 months in advance! I made a reservation at 7:30 on Friday night, but the occupancy rate was not high. It was not that I was too lucky, or the friends who commented thought that this restaurant was too difficult to book. In fact, to be honest, Robuchon is a little out of date. [Price] I ordered about 500 RMB per person for drinks, which cost about 2,000 RMB per person after deducting the per capita cost. You can learn from it. [Taste] I gave it 4 stars, but I originally wanted to give it 3 stars. The reason is, First, the menu of each Robuchon store is almost the same. I have eaten at least 7 Robuchons, and almost all the dishes are repeated. There is nothing special that makes me feel surprised; Second, in terms of taste, compared with the Robuchons in Vegas and Tokyo, this one does not taste good and does not surprise me, so it will be given Michelin 3 stars. I can only say that this is a French restaurant that is very standard and very orthodox, with no minefields from appetizers to desserts. After the death of chef Robuchon, I don't know how long this legend in the French restaurant world can last. [Environment and Service] The environment and service of this restaurant are absolutely first-class, impeccable. The sommelier is very humorous, and the wines he recommends are also very professional and easy to drink. There are also waiters who can speak Mandarin, Cantonese, English, Portuguese, Korean, Portuguese, and French. [Crystal Chandelier and Dome] The full score is 5 points, I would like to give 6 points. This restaurant is called Au Dome, which means dome in French. It uses the dome of ancient Rome, and it is really spectacular with tens of thousands of Austrian Swarovski crystals hanging below. On the 43rd floor, when I opened the elevator door, I saw an old man playing a grand piano. It looks like the scene where the male and female protagonists propose to each other in Korean dramas. [Dishes] 1. Appetizer "Bun" is delicious. Because every Robuchon restaurant provides almost the same selection of bread for the meal, it is very easy to highlight the cooking skills of the chef. I have to admit that the chef's bread-making skills are indeed better than most Robuchon restaurants, and they are several blocks away from the Shanghai restaurants. "Freshwater crayfish waffles" have a strong taste. Suitable for friends with strong tastes. For me, the spice taste is too strong. "Caviar king crab tower with seafood jelly" is the signature dish of every Robuchon. "Crispy fried tender boiled eggs with caviar and smoked salmon" is also the most famous dish of Robuchon. 2. Main course Both main courses are quite satisfactory. "Fried French cod" has just the right amount of fat and is very tender, but it doesn't feel amazing. The price is very beautiful, 300+ Macau dollars. "Grilled Japanese Saga Wagyu" A4 Saga Wagyu, I asked for medium, and the gravy popped out after a few bites. The mouth is full of fresh gravy, and I feel very happy eating it. [Dessert] Although the Japanese lemon souffle has a good balance of sweetness and sourness, compared with the 8 1/2 souffle that melts in your mouth, Robuchon's is slightly inferior.

About reservation: Tianchao is a long-established Michelin three-star restaurant, and reservations must be made in advance. I almost booked it directly after buying the flight ticket to Macau; and the reservation process is also relatively complicated, with three steps. 1. Call the restaurant or email the hotel directly to explain the reservation situation and wait for a reply. 2. Get the official reply confirmation email by email, which will contain a PDF file, which needs to be printed, fill in basic information (including bank VISA card number), sign, take photos or scan, and email the hotel again. 3. Get the final confirmation information from the hotel, and the reservation is successful You will be shocked by this picture as soon as you enter the door~ Full of Swarovski crystal lamps hanging down with hand-carved guqin~ The tableware is Christofle Kunting's~ France's top luxury brand~ The most surprising thing is the starry sky caviar~ The taste is very pure

[Location] On the 43rd floor of the Grand Lisboa Hotel on the Macau Peninsula. After taking the elevator to the 39th floor, you need to be taken in by a waiter to take a private elevator directly to the restaurant on the 43rd floor. This French restaurant is one of the branches opened in Macau by Mr. Joel Robuchon, one of the three most famous chefs in the world. It is also a restaurant that has been on the 3rd floor since the first edition of the Michelin Red Guide - Hong Kong and Macau. It has been nine years since this year, and it has always maintained the Michelin three-star level. [Taste] I always feel that there are not many delicious French dishes in China. Even if there are any in big cities like Beijing, Shanghai and Guangzhou, they are too expensive. In a city like Macau with such high consumption, a Michelin three-star meal costs only about 700 Macau patacas, which is really rare. This genius French chef currently has nearly 30 Michelin stars in his restaurants, and the number is still increasing every year. It is really worth going there to eat: # Caviar with corn cream and beef broth jelly# In this dish, the caviar on top is a little hard because it is frozen, but after mixing with the cream below, it has another taste, a light beef flavor. When you eat the jelly at the bottom, your taste buds are opened. The portion is just right. As an appetizer, it is quite satisfactory; # Beetroot salad with apples and avocado with vanilla and green mustard sorbet# A very thoughtful point here is that in order to take into account that some guests are vegetarians, each dish has one thing that is exclusive to vegetarians, and this one is also. It felt very good when it came out as a whole, but I didn’t expect it to be cold. Avocado has a strong flavor. There are many ways to cook avocado in recent years. I didn’t expect it to be so delicious when integrated into French cuisine. It’s like a jelly-like appetizer, very special, highly recommended; #Smoked Foie Gras and Potato Salad with Parmesan Cheese# I’ve heard that the foie gras here is very famous. From the start, foie gras is indispensable. This dish is unexpectedly delicious. The cheese next to it is very delicious and not greasy at all. The foie gras is so tender that it melts in your mouth; #Burmese-British Lobster Pasta with Seafood Sauce# The pasta in the French restaurant is not inferior at all. The lobster is cooked just right, and the sauce is very rich but not greasy. Although it looks very delicate, it is enough for one person. If it is a girl, it is estimated that she may not be able to finish it; #Japanese Wagyu and Pan-Fried Foie Gras Mini Burger with Caramelized Bell Peppers# I have heard that the Japanese Wagyu beef here is excellent. Like foie gras, it is one of the main dishes here. I think this dish is completely designed to satisfy the diners who come here for its reputation, so that they can eat two of the best foods at one time. There are only two small hamburgers, which at first glance seem definitely not enough. There is a piece of foie gras and a piece of Wagyu beef in it. When you take a bite, it is so satisfying that it is not something that can be described as "satisfying"; except that it is very inconvenient to eat (because you can neither cut it nor hold it to eat it, and you don't know how to start eating it), this dish completely met expectations.

It's not as difficult to make an appointment here as it's said on the Internet! I couldn't find the official website, so I called the hotel directly to make an appointment! I arrived in Macau on the 19th and made an appointment on the evening of the 20th! Personally, I recommend going during the day! You can see the panoramic view of Macau! Talking about the environment, the crystal headlights are very beautiful and shocking! The picture above! The service is very good! All languages ​​are OK! The dishes may be because I often eat badly! Nothing special!! You can choose a set meal or a la carte! Two servings must be the same!! I will go with my husband next time! It is worth mentioning that children are not welcome! So my baby daughter can only dine with her grandmother in the hotel! A cake was given when I left! It was delicious and my husband's meal! The meal fee + service fee is more than RMB 4,000! I recommend going to experience it!

Tianchao, as its name suggests, is high in the clouds. From the hotel, you first go to the 39th floor, and then take an elevator dedicated to Tianchao to the 43rd floor. When the elevator door opens, you will feel a bright feeling. The antique wooden piano is placed in the center of the spacious space. The four sides and the dome of the restaurant are made of glass and steel frames, like a huge crystal nest in the sky. Tianchao Executive Chef Julien Tongourian is very strict about the requirements of ingredients. The most important criterion for selecting ingredients is freshness and seasonality. He believes that summer tomatoes are the best, so there are only summer dishes and tomato dishes on the menu of Tianchao. He is not limited to French ingredients, but selects good ingredients from all over the world to make French cuisine, and makes guests feel unforgettable with exquisite cooking and service. When an exquisite van was pushed over, I was also surprised. I didn't expect that there would be so many choices of pre-meal bread. The baguettes have two flavors: original and bacon. The Italian ones are soft and fragrant like straw bags. The egg yolk buns and cheese and black olives bring more choices. The presentation of butter is also different from that of ordinary Western restaurants. A large piece of French cheese is pushed to the table on a dining cart. The waiter uses a spoon to cut off a thin piece, and the piece of butter is rolled into a three-dimensional butter ring on a small plate. It is the season of white asparagus. The chef makes white asparagus into white asparagus jelly and pairs it with caviar. The cool taste opens the pleasure of summer taste buds. The beetroot salad is cut into very small cubes and stacked together, like a building made of crimson small bricks. The sorbet with herbs and green mustard is embellished on it, adding a touch of coolness. The Japanese egg brings a pleasant surprise to the taste. The outer surface is covered with mayonnaise, like a small flower blooming on an egg. After cutting it open, it is found that there is crab meat inside. A variety of fresh and fragrant textures are blended together, which makes people's taste buds full of happiness. The pan-fried Hokkaido scallops are full of beauty under the background of coconut milk foam, and paired with black butterfly pasta with squid ink, it is like a small garden on the plate, which is visually pleasing. The lobster from Maine, USA, has a very fresh texture, and paired with pasta, it is fresh and satisfying. The thick texture of the grouper brings people aftertaste, and the vegetable clear soup adds a sense of freshness to the whole dish. Just like the van is surprising, there is also a whole truck of desserts, and a variety of desserts are available to choose from, as if walking into a sweet space. This is also a major feature of Tianchao that distinguishes it from other French restaurants in the eyes of chef Julien Tongourian. At the end of a meal, it deepens the aftertaste and brings people pleasant memories, happiness and long-lasting.