Dining at L’Atelier de Joël Robuchon is a corporeal feast where each
and every sense is immersed in a platter of rich, stimulating sensory input.
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The drama begins the moment you walk in. The walls and curtains are a deep scarlet, the ceiling black and the carpet black with red swirls. There are deep luxurious leather armchairs in dark grey and black and huge pillars that just beg to be touched.
Around the corner, the chromatic decor continues; the red leather seating and black or dark wood surfaces provide a shrewdly designed setting for the near theatrical, yet deceptively calm urgency of the busy stainless steel, red and black kitchen, itself framed by shelves of glass jars packed with vibrant vegetables.
Your eyes just won’t know where to look first!
If possible, take a seat at the long counter for the best possible view of the chefs in action and their meticulous attention to the tiniest details. From preparation to the immaculate plating, Chef de Cuisine Lorenz Hoja has eyes like a hawk and misses absolutely nothing.
With à la carte, tasting menus and discovery menus, your taste buds have every opportunity to indulge in the most perfectly created, cooked and presented seasonal foods, accompanied by an extensive and excellent cellar of wines.
The inspiration, imagination, ingredients and skill of the kitchen team mean that every dish is magnificent. The prawn tartare with ginger confit has lacy black buckwheat wings with flecks of gold; the creamy foie gras shavings wrapped around beef jelly are a masterpiece that melts in the mouth and taste divine with puy lentils marinated in wasabi; the Burgundy-style slow braised beef cheek in a thick, red wine gravy with baby onions and thick, deep fried chunks of bacon has a depth of flavour that few can prepare so expertly.
The beef comes with something that Joël Robuchon is renowned for – his mashed potatoes. It is quite astonishing that this humble side dish can be so sublime, but it is a perfect reflection of Joël Robuchon’s philosophy of attention to even the minutest detail: every ingredient must be exactly right, combined and cooked in such a way as to make the whole much greater than the sum of its parts, regardless of whether it’s mashed potato or a complex fine dining menu.
The flair, aplomb and spirit evidenced at L’Atelier de Joël Robuchon meet the master’s exacting expectations and, for those looking for a sublime dining experience, this two Michelin-star restaurant found in the heart of Resorts World Sentosa is simply bound to impress.
www.rwsentosa.com/latelier
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L’onglet Classic Beef Tartare
Ingredients
· 520g hanging tenderloin
· 48g spring onion
· 28g capers
· 8g Italian parsley
· 112g Heinz spicy tomato ketchup
· Splash Tabasco
· 4 egg yolks
· 4g Worcestershire sauce
· 105g Grapeseed Oil
· 25g Dijon mustard
· 3g salt
· Freshly ground black pepper
Method
1. For the sauce, slowly mix the ketchup, mustard, Tabasco and egg yolk with a small whisk, incorporating the grapeseed oil little by little. Put in the fridge.
2. Mix the lemon juice and salt, then very slowly, with an electric blender, mix in the olive oil to get a homogenous texture.
3. Cut the cleaned tenderloin into very small cubes and mix with the sauce. Season to taste. Add the finely chopped onions, capers and parsley.
Serves 4
