Time Out says
In true Robuchon fashion, chef Joël Robuchon opened not one, but two eateries side by side (his other is fine dining space Joël Robuchon Restaurant).
L’Atelier’s set-up is similar to that of his branches in Paris, Tokyo, New York, London and Hong Kong, decked out in the chain’s signature sleek-and-sexy red-and-black theme. The exceptions to the decorations here are the display of vegetables – some julienned and mandolined, some left whole – and arranged in clear glass vases. These eye-catching decorations are painstakingly prepared for two hours every morning.
Tasting the refreshing champagne rose punch with mara des bois strawberry lightness and soursop sorbet dessert, it's apparent that the dishes have been tweaked to adhere to the availability of local ingredients and palate. Chef Philippe Braun, one of Robuchon’s right-hand men, reveals L’Atelier Singapore’s guiding principle: ‘Less salt, more spice – because we heard Singaporeans don’t like their salt too much.’ The same holds for the sugar: La Sphere, a white chocolate sphere within which sits raspberry sorbet and fresh raspberries.
L1 Hotel Michael, Resorts World Sentosa
8 Sentosa Gateway
|Opening hours:||Mon, Thu-Sun & PH 6-10.30pm|
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