24 Oct '16, 1pm

ieatishootipost

ieatishootipost

Joël Robuchon is classic French fine dining except perhaps that in Singapore, the patrons tend not to dress too formally. During the course of the meal, your wait staff will come by with trolleys to carve your meat and tempt you with a variety of breads, desserts and chocolates. The trolley service adds a certain level of prestige to the meal as is the fact that if you ordered something like roast duck, they would carve a whole duck in front of you, give you just a few slices and wheel the rest back in the kitchen. What they do with the rest of the duck is a mystery because everyone seems to be getting a whole chicken, duck or in our case a whole chateaubriand et foie gras of which we only consumed half.

Full article: http://ieatishootipost.sg/joel-robuchon/

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