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 booked on the same day. Seeing the comments are all early 1-2 months booking, extremely puzzled! I booked 7:30 on Friday night and the seating rate was not high. It's not that I'm too lucky, or that the friends who commented think this store is too difficult to book. In fact, in my heart, robuchon has been slightly over-excited. [Price] I probably ordered 500rmb/person of wine, and it was about 2,000 RMB per capita. Everyone can learn from it. [Taste] gave 4 stars, in fact, I wanted to give 3 stars. The reason is that each robuchon store has a menu of nearly the same, and I have eaten no less than 7 robuchon, almost all of which are duplicate dishes, and there is nothing special that surprises me. Second, in terms of taste, compared to Vegas, Tokyo's robuchon, this one has no taste and does not surprise me to give Michelin 3 stars. It can only be said that this is a, quite normal, very orthodox, from appetizer to dessert no minefield French meal. After the death of robuchon chef, I don't know how long this myth of French cuisine can stay. [Environmental services] The environment and service of this store are definitely first-class, and there is no picky. The wine tasting staff is very humorous, and the recommended wine is also very professional and easy to enter. There are also waiters who can speak Mandarin, Cantonese, English, Portuguese, Korean, Portuguese, French. [Crystal Light and Dome] Full score of 5, I want to give 6 points. This store is called Au Dome, which means dome in French. It uses the dome of ancient Rome, and hangs tens of thousands of Austrian Swarovski crystals. On the 43rd floor, when I opened the elevator door, I saw an old grandfather playing the grand piano. It was like the scene of the marriage proposal of the male and female masters in Korean dramas. The pre-dinner "package" is delicious. Because each robuchon gives almost the same selection of pre-dinner bread, it is easy to highlight the master's cooking skills. I have to admit that the chef's ability to make bread is indeed better than most robuchon, and the "freshwater crayfish waffles" in a few streets of Shanghai stores tastes very heavy. Suitable for friends with heavy tastes. In me, the spice is too heavy "caviar king crab tower with seafood frozen" every robuchon has "crispy fried and tender boiled eggs with caviar and smoked salmon" is also robuchon's most famous dish 2. The main course is two main courses, which are quite satisfactory. "Fried French sea bass" oil is just right, very tender, but not amazing. The price is very beautiful, 300+ MOP "fragrant roasted Japanese Saga and Niu" A4 Saga and Niu, ask for medium, bite a few times at the entrance, and pop out of the gravy. The mouthful of fresh gravy feels particularly happy to eat. [Dessert] "Japanese-style fragrant lime su fule" although the sour and sweet is in place, but compared with the 8 1/2 Sufu Lei entrance, robuchon's slightly lost.

Regarding the reservation: Tianchao as an old Michelin Samsung restaurant reservation must be in advance, I almost bought a flight ticket to Macau and booked it directly; and the booking process is also more complicated, with three steps. 1. Call the restaurant phone or email the hotel directly to explain the reservation situation, and wait for a reply. 2. Get the official reply confirmation email of the email, the email will contain a PDF file, you need to print, fill in the basic information (including the bank VISA card number), take a photo or scan after signing, and reply to the hotel again by email. Third, get the final confirmation information of the hotel, the reservation will be shocked by this picture as soon as you enter the door~ full of Swarovski crystal lights hanging down with artificially carved guqin~ tableware is used by Christofle Kunting's~ France's top luxury brand ～ the most pleasant surprise It's full of star caviar ～ The taste is very pure

[Location] On the 43rd floor of the Grand Lisboa Hotel on the Peninsula Macau, after taking the elevator to the 39th floor, the waiter needs to take the private elevator to the restaurant on the 43rd floor. This French restaurant is one of the three famous chefs in the world. Mr. Joel Robuchon opened in Macau. It has also been on Samsung's restaurant since the first Michelin Red Guide - Hong Kong and Macau, and has been firmly on the same level as Michelin Samsung until its ninth year. [Taste] I have always felt that there are not many delicious French meals in China. Even if there are in the big cities in Beishangguang, it is expensive to fly. Macau consumes such a high city. A Michelin Samsung only costs about 700 MOP. It is really rare. This talented French chef, At present, the Michelin stars added to the restaurant have nearly 30, and they are still increasing every year. It is really worth eating: #caviar with corn and beef clear soup frozen# This way, the caviar on it is a little hard because it is frozen. But after mixing with the following cream, it is another taste, a faint beef taste, eating the bottom frozen is the whole taste buds are opened, the weight is just right, as an appetizer is quite satisfactory; #Beetroot salad with apples and avocado with vanilla and artemisinin sleigh# The very intimate point here is that in order to take into account that some guests are vegetarian, each one has the same vegetarian exclusive, this one is also, when the whole comes up, I feel very good, I didn't expect the whole to be cold, the avocado inside tastes more rich, these years avocado practice a lot, I didn't expect to integrate it into the French meal is so delicious, like a jelly-like pre-feast, very special, super recommended; #Smoked foie gras potato salad with Parmison cheese# I have long heard that foie gras here is very famous, from the beginning of the head plate, there is no shortage of foie gras, this unexpectedly delicious, the cheese next to it is very delicious, not greasy at all, foie gras is tender to the entrance instant; #Myanmar lobster spaghetti with seafood sauce# The pasta in the French restaurant is not inferior at all, the lobster is just done, and the sauce is very rich but not greasy, although it looks very delicate, but enough for one person, if it is a girl, it is estimated that it may not be finished; #Japan and beef and fried foie gras mini burger with caramel burning lantern pepper# I have long heard that the Japanese and cattle here are very good, and the foie gras is one of the main dishes here. I think this dish is completely to satisfy the diners who come here. You can eat two of the best food at once, only two small burgers, at first glance, I feel that it is definitely not enough to eat, there is a piece of foie gras and a piece of cow, bite down, it is not a "satisfaction" can be described; In addition to eating very inconvenient (because the cut is not holding or eating, a little do not know how to lower the mouth), this dish completely meets expectations.

It is not as difficult to make an appointment here as the online one! I can't find the official website. Lazy people can call the hotel directly to make an appointment! I went to Macau on the 19th and about the 20th night! Personal recommendation is better to go during the day! You can see the panoramic view of Macau! Talk about the environment crystal headlights are very beautiful and shocking! Above! The service is in place! All languages are OK! The dishes may be because I often eat them! Not very special! ! Parents can choose a set meal or a la carte! Two copies must be the same! ! I will go with my husband next time! It is worth mentioning that I do not receive children! So my baby daughter can only dine with Yuan Yuan at the hotel! I sent a cake when I left! Delicious and husband this meal! Meal fee ➕ service fee more than 4,000 meters! Recommend to experience it!

Tianchao, as its name is, is high in the cloud, from the hotel to the 39th floor, and then turn to an elevator dedicated to Tianchao to the 43rd floor. The elevator door opened, and it suddenly felt bright. Antique wooden pianos are placed in the center of the spacious space. The restaurant is surrounded by glass and steel frames, like a huge crystal nest in the sky. The executive chef of Tianchao Julien Tongourian has very strict requirements for ingredients. The most important standard for choosing ingredients is fresh and seasonal. He thinks summer tomatoes are the best, so Heaven's menu only has summer tomatoes. He is not stuck to French ingredients, but chooses good ingredients from all over the world to cook and serve the guests unforgettable. It was also a surprise when a delicate van was pushed over, and I didn't expect that there were so many options for bread before meals. The baguette has both original and bacon flavors, the Italian-like grass-packed soft-filled aroma, and the yolk-packed and cheese-black olive-flavoured bread brings a more rich selection. The presentation of butter is also different from the general western restaurant, large French cheese in the dining car pushed to the table, the waiter with a spoon to cut a long thin piece, the butter is also rolled into a roll, into a three-dimensional butter ring, standing on the small dish. It is the season of white asparagus, the chef will make white asparagus white, with caviar, cold taste to open the pleasure of summer taste buds. The red-cabbage head salad is cut into small squares and simmered together, like a building built up in small crimson bricks, and is embellished with vanilla and mustard smoothies, adding a touch of coolness. Japanese-style eggs bring a sense of surprise to the population, the appearance is topped with mayonnaise, like a small flower blooming on the egg, after cutting it, it is found that the inside is crab meat, a variety of fresh fragrance textures merge together, people taste full of happiness. The fried Hokkaido tape is beautiful under the coconut foam, and the black butterfly pasta with the ink sauce is like a small garden on a dinner plate, which makes it visually pleasurable. The lobster from Maine is very fresh, with pasta, delicious and full of satisfaction. The thick texture of Dongxing brings a aftertaste, and the vegetable soup is poured, which makes the whole dish more fresh. Just like a van, there is a whole car for desserts, and a variety of desserts are chosen at will, as if you have entered a sweet space. This is also a major feature of the chef's eyes that Tianchao is different from other French restaurants. At the end of a meal, it deepens the aftertaste and brings people a pleasant memory, happy and long.