So we've come to the most-anticipated meal on this leg of the tour. We even chose to skip breakfast to conserve precious stomach space for it. Because lunch at Robuchon au Dôme can last for more than four hours, and it an be one's only meal of the day - given the amount of food and calories one can consume.
Similar to my last visit, I asked the PR team at Hotel Lisboa to help me secure the smaller of their two private rooms. Wanting to put as much time as possible between lunch and dinner, we arrived before doors opened at 12:00 p.m., and were the first customers to walk into the restaurant.
Chef Julien Tongourian has settled into his position here for more than half a year, and we can see his influence reflected in the menu as some of the signature dishes from Chef Francky Semblat have now been replaced, while the same dishes are now showing up at L'Atelier de Joël Robuchon in Shanghai.
As we had plans for dinner, I was accused of behaving like the Soup Nazi when I forbade everyone from taking the 5-course Menu Gourmet. The Great One had never come to Robuchon in Macau and not taken the 5-course menu... but today she would grudgingly agree to take the 4-course Menu Plaisir.
And this was the Great One's turn to play Soup Nazi. We were only allowed to take the salted butter. So our waitress took two dinner spoons and scraped the butter off. Unfortunately, though, she didn't seem skillful enough... and we ended up with these measly, skinny swirls instead of the thicker versions we are used to getting.
The ricotta frozen with liquid nitrogen was sprinkled onto the gazpacho, giving it a bit of richness and softening the acidity at the same time.
Mango mousse - it's hard for me to pass up anything made with mango... Here it's got a passion fruit outer coat, a caramel center, and a cake bottom.