Joel Robuchon Restaurant unveils Spring 2017 menu

“Spring is a season of colourful fruit and vegetables.”

This is according to Joël Robuchon Restaurant’s Executive Chef Michael Michaelidis. “It is a great time for chefs to experiment with colours in their dishes. The food is lighter on the palate as compared to winter. Instead of heavy braised dishes, we try to bring out the natural freshness and flavours of the ingredients.”

To welcome this season of renewal, Joel Robuchon Restaurant recently introduced an updated 13-course degustation menu featuring fresh, seasonal produce. Here are three dishes that come highly recommended.

Le Haricot Vert
Haricot bean with caviar, mimosa salad, and lemongrass cream
Joel Robuchon Restaurant Le Haricot Vert

A meal at Singapore’s only three-star Michelin restaurant is not complete without their famed caviar. According to Chef Michaelidis, the caviar used at Joel Robuchon Restaurants worldwide comes from the same sturgeon farm in Sologne, in south of Paris, renowned for producing some of the finest caviar.

In this dish, the large buttery roes burst into a medley of savoury and nutty flavours. This is ingeniously paired with light-as-air lemongrass whipped cream which balances out the intensity of the caviar; and haricot beans adding a fresh crunch.

La Betterave
Beetroot and apple duo, herb salad served with green mustard sorbet
Joel Robuchon Restaurant La Betterave

A refreshing fruit tartare of daintily cubed Fuji apples, granny smith apples and beetroot, creating an interplay of sweet and sour with a fruity crunch. The herb salad and cold green mustard sorbet added an extra dimension of spring time freshness without the typical spiciness of mustard.

Le Homard
Chilled lobster with artichokes “méli-mélo”, vegetables flavoured with citrus and spices
Joel Robuchon Restaurant Le Homard

The rich, briny sweetness of succulent Maine lobster is balanced out by the subtle citrusy kick of orange confit; with artichokes adding a layer of fresh earthiness to the dish. Perfect for those who don’t want the accompanying sauces to overpower the natural crustacean flavour.

The new spring menu is now available till end of June. If you are a vegetarian, the restaurant also offers a 7-course vegetarian menu which is only available upon reservation at least 24 hours in advance.

Joel Robuchon Restaurant is located at Hotel Michael, Level 1. It opens Tuesdays to Saturdays for dinner only (6pm – 10.30pm).

For reservations, please call +65 6577 7888 or email Robuchon@RWSentosa.com

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