I feel really lucky to have chance to dine at one of his restaurant without fly over to other countries that need pay an amount for the flight ticket. It is now so convenience, it is so near, right at the Sentosa Island, Singapore.
The degustation menu at the Joël Robuchon is unusual pricey, SGD$565++, absolutely not a price that easy to afford by me. So, safest way is chooses the degustation menu at L'Atelier de Joël Robuchon which is more likely to suit for my budget for this first trip.
I was received their call when I having my meal at Iggy's, and honestly I have to minus the marks of the first impression for the mistake they have done for. I made the reservation online as usual, for 1pax of course but then they said the reservation for 2pax. I have to double confirm with that and soon they find out there are two reservation under the name of Mr. Wong. A mistake that really need to get rid of, how can they call the right contact no. but wrong person?
But I would said, this is the only mistake that they had made and the whole dining experience is totally fabulous.
Main Entrance at Hotel Michael, Level 1
Table Seating and Bar counter seating
I just simply like to arrive 
Open-Kitchen Concept
“This concept has convinced me that its informality and conviviality, where you can have just one dish or a whole dinner, is the way people want to eat today. In addition, you have the theatrical aspect, of being able to watch the food prepared.” - Joël Robuchon on L’AtelierThis is the first time I have my fine dining meal at a bar counter seating, it is so unique experience for me.
Selection of wines
Create your own menu
It is only available from Monday to Wednesday.
Marc Vasseur
Sous-Chef de Cuisine
While I was taking some photos, it is unexpectedly that Chef Marc Vasseur welcomes and bring me into the kitchen to take more photos and have a closer look at it. It is really open-concept, isn't it?
Iberico de Bellota
Spotted this, the lovely Iberico =]
L'AMUSE-BOUCHE
Foie gras custard with red Porto wine and parmesan foam
The tiny portion of this delicate custard enough to tell me that I come to the right restaurant, making the right decision. The taste buds is bloom, ready to indulge for more.
Bread basket by Yoshihiko Tauchi
I was regret that I had totally forgot to taste at least one of the bread after the meal. I don't have take any bread at the beginning because my stomach is so small but well, I sure have the other chance when the time is come by someday, soon. The breads are so tempting, even just looks at it.
LE CAVIAR OSCIETRE
Ossetra caviar over capellini dressed with fresh tomatoes
The nicely presented capellini topped with the luxury Ossetra caviar, served with the juicy fresh tomatoes is simply yummy, refreshing and the caviar explode in the mouth and dance.
LE CRABE ROYAL
King crab on a daikon wrapping cannelloni style
The swee king crab meat wrapped with the daiko which is lightly crunchiness for the texture and dressed with the thick flavoured sauce, perhaps crab or lobster bisque, more likely similar to the taste of that.
L'OURSIN
Sea urchin on a shellfish custard with creamy corn foam
An innovative and similar dish to the Japanese's chawanmushi, velvety smooth, topped with creamy corn foam, golden crouton, raw sea urchin and some herbs/spices. Every single scoop paired with different component bring up different taste.
LE FOIE GRAS
Pan seared foie gras with apricots, rosemary and dates
Classic dish, the foie gras. I didn't expected that the foie gras come in such large portion, well at least it fits the foie gras course, that largest portion of foie gras I ever had. It is perfectly seared and seasoned, the savory foie gras serves with the sweet apricots and dates. You won't go wrong with this superb combo, it is divine. 
LA SOLE
Dover sole cooked on the bone, basil broth and artichokes
Having any fish course in a fine dining restaurant(casual fine dining), I always prefer my fish to be boneless. The dover sole is firm and...perhaps a texture of bouncy, "QQ"? Very interesting to find out the Y-shaped bones when de-done it. Beautiful dish but just less impressive in the way of flavours.
LA CAILLE
Foie gras filled free-range quail with mashed potatoes
The signature main course. The quail come in a rather small portion but tender and delicate with the caramelized skin and the foie gras rather difficult to be seen. Only I discover another signature and famous dish by now, the hand-whipped mash potatoes. The mash potatoes is heavenly delicious, creamy and smooth. One is never enough.
Imported Red Potatoes from France
Source from Joel Robuchon - page officielle-
Tomonori Danzaki
Executive Chef
Before move on to the pre-dessert, I feel so lucky to see him come to here. The executive chef, Tomonori Danzaki is overseeing both Joël Robuchon restaurant and L’Atelier de Joël Robuchon. It is so pleased to have chance to take a photo with him, just like others have the autographed from their favourite artists. The moment I made up my mind to try my luck at the casino after my meal(which not include in my itinerary) and ended up with some extra income :p
L'EXOTIQUE
Exotic flavours of the island and coconut ice cream
A palate cleanser, refreshing dessert, smooth coconut ice cream but nothing so outstanding.
LE SENSATION
Creamy araguani chocolate with cacao sorbet and orea cookie
The orea cookie coated cacao sorbet neatly sat on the creamy araguani chocolate and covered with the ring-shaped chocolate disc. It is enjoyable and
Dessert Menu
Not so soon to end the meal, there is another dessert that I actually want to try but not include in the degustation menu.
LA SPHERE
The sphere coated with ivory chocolate and tangy raspberries
Whoala! The beautiful and brilliant dessert. The hot raspberry coulis is pour onto the sphere, and soon the ivory chocolate sphere melt to reveal the raspberry sorbet within. It is a sweet and tangy and absolutely my favourite of dish!
Victor Cher
Victor Cher served me at the bar counter seating the whole night. He reminded me one of my friend, Andy who is so similar in personalities.
Verdict: There are a group of customers who come from the TimeOut KL and one of them has an unofficial interview with me and the other couple of diners. One question asked why I decide to try the degustation menu for a price of roughly RM765 which is consider very expensive for the Malaysian, I just said that I never has the "conversation of currency" in my mind during travel. If looks at the fine dining at Malaysia, isn't it roughly the same price of RM260++ and you can see the difference of the ingredients' grade. The degustation menu worth for the price. Except the only mistake that the receptionist made, the dining ambiance, the service, and the foods are impeccable and perfect. I have the confident to try the degustation menu at Joël Robuchon restaurant...erm, next year.
