It was a memorable evening gathered over fine French cuisine at the Resorts World Sentosa in Singapore’s current only three-star Michelin Restaurant. We can’t wait for more restaurants to achieve their 3 Michelin stars too.
Here we have a short interview conducted last weekend at The GREAT Food Festival with Executive Chef Michael Michaelidis of Joël Robuchon Singapore to share his personal experiences with us. This feature also showcase some of the Summar Dishes which end today!
Share With Us Your Journey With Joël Robuchon Singapore
I was working as Chef de cuisine in The Landmark Mandarin Oriental Hongkong at L’Atelier de Joël Robuchon more than 3 years. Back then the given target to me for Singapore’s expansion was to be an Executive Chef achieving the Michelin stars for both restaurants; 3 stars for fine dining and 2 for L’Atelier – an open concept like a tapas bar that is more casual. We explored all the products that are available within the first 2 years in Singapore then we started to train our team in preparation to achieve our targeted number of Michelin stars should Michelin Guide comes to Singapore.
It was a great honor for the whole team to achieve our goal. Since the Michelin Guide has arrived in Singapore, our business has received a 30 percent increase, with more regular guests and also receiving some of the customers who want to discover the fine culinary experience in Sentosa.
Variety of Freshly Baked Breads Served with French Butter & Sea Salt
I am surprised and amazed by all the spices and specialties that are available in Singapore. Basically, when I go out, I try out all the food courts, hawkers and sometimes visiting those recommended restaurants. Overall, I am open to trying all sorts of cuisine and to learn about the culture and mentality as all these are important to myself as a chef.
As for overseas, Hong Kong and Japan standards are very high. The Michelin guide has been there for more than 10years in both countries. I always love to try new things and I am always surprised by what the new chefs are making and the new trends which I am always interested to work with my team on new products.
Crispy Waffle Langoustine
“Bread” Layed with Generous Amount of French Butter, Mixture of Sea Urchin and Langoustine Mousse, Cayenne Powder, Fresh Parsley and Other Fresh Ferbs
~Fragrant Taste of the Sea Flavours~
Seasonal Amuse bouche
Season of the Almond
Fresh Almond Panna Cotta Layed with Fresh Tomato Coulis – Using Momotaro Tomato from Japan which is very Fruity and Sweet.
Served with Crispy Filo Pastry topped with Melted Ricotta Cheese, French Sologne Caviar, Fresh Herbs & Baby Zucchini
The Most Playful Dish You Ever Created.
Actually, I am originated from South of France. All my skills are from the Mediterranean Sea. I love to play with fish and seafood since Asian are very interested in the seafood 80% of our menu designed and validated with Mr. Robuchon. We play around all the seafood.. mostly from Southern Australia to Japan and some in Europe.
Our specialty is the trolley and the craving. We love to play with the lamb shoulder, guinea fowl, baby lamb and the female duck; basically all the game meat during the autumn season, the lamb when the spring start – all the leg, rack, and shoulder where I can also combine 3 of them and create a trilogy of lamb for the spring season.
Le King Crabe en cannelloni à l’avocat aux saveurs d’agrumes
King crab and Avocado Cannelloni, Citrus and Vanilla Condiment
It was the Summer Season of the King crab. Using 3 types of crab namely the Japanese Crab, Spider Crab and Alaskan King Crab; Seasoned with Mayonnaise, Chili Powder, Chili Oil, Orange Zest before rolled up with Avocado and topped with Fresh Orange for pulpy texture and citrusy taste, fresh Mint, Basil and Tarragon as well as some Crisp made of Black Sesame Flour.
L’Œuf de Poule mollet et friand au caviar impérial et au saumon fumé
Crispy Organic Soft Boiled Egg from Australia with Feuille De Brick Pastry Accompanied with Smoked Scottish Salmon Dices and French Imperial Caviar from Slovenia France farmed below Paris with Sour Cream and Black Pepper on the Plate.
This is a dish that was created by Mr. Robuchon since more than 30 years. It comprises of Brick Dough, a type of Middle Eastern Pancake. Mr. Robuchon only works with French Caviar from Sologne that has a crunchy popping flavour and dark colour.
Using Atlantic Scampi with wonton skin that gives a feel of Dim Sum before stuffing into the Ravioli then Seasoned with Foie Gras (Sauce & Butter) Emulsion and topped with Perigord Black truffle with Braised Green Savoy Cabbage at the side.
Discipline is one of the first most important. Second would be the management which ambers with the staff. Always put yourself every day in the question of what you did – just like we always find out the different ways to adapt our French cuisine to the Asian. The last would be the passion. I started at the young age of 14 years because I left the school very early as I had already decided that I want my career to be just like a star chef just like some of the idols and mentors that all the French chef are looking up to achieve in their whole career.
La Canette rôtie à la broche aux feuilles de tilleul et à la coriandre torréfiée au miel d’Acacia
(pour 2 pers, 40 minutes d’attente)
Roasted duck invigorated with Acacia honey and coriander seeds (for 2 person – takes 40 minutes)
Focusing on the local products when the team worked with Mr. Robuchon; 2.2kg Female Duck was used. The Roasted duck was marinated with Coriander Seeds from India, Citrus fruits (Lemon, Lime & Orange Juice) before Glazed with the Citrus Mixture again together with Acacia Honey. Craved Duck Breast is served as the First Service together with Roasted White Turnip with a slice for Caramelised Foie Gras in the center and topped with Scallions.
~Juicy & Tender | Savoury Sweet~
The Leg of the Duck was presented in Traditional Chinese Style with Crispy Lettuces and Mustard during the Second Service.
What Can We Look Out For In the Next Season?
The white truffle from Elba, Pienont, is one of the most expensive mushrooms. One of the first course we are proposing is the Potato Ratte which comprises of baby Ratte potatoes from Le Touquet. The dish is drizzled with white truffle dressing and topped with some shallots, foie gras shaving and radish with an additional generous shave of white truffle.
L’Agneau l’épaule “braisée-rôtie” à la broche, semoule de blé dur aux saveurs épicées (pour 2 pers)
Braised-Roasted lamb shoulder on the spit, durum wheat semolina with spicy flavors (for 2 person)
First Service of the lamb is served with couscous, zucchini and bell pepper at the side.
One of the signature dishes for almost 30 years by Mr. Robuchon when he received his 3 Michelin stars for the first time.
The lamb shoulder was slow cooked with 7 spices for 72 hours then roasted in the Rôtissoire and glaze it with the reduction of the juice.
Will Your Team And You Make A Comeback For Lunch Options?
Since we achieved our Michelin stars, business is quite dense and dynamic. We focus on about 40 sets because this is the standard of our restaurant together with a setup of 6 trolleys. The key objective is to create the atmosphere of the customer and to enjoy 2 to 3 hours of dining experience without rush. Currently, we prefer to focus on dinner but why not if more request from the customers we will think about to open the lunch.
Mr. Robuchon Wants to Present the Classic yet Modern Type of Desserts.
1. La Saint Honoré/Framboise | Caramelise Puff Pastry stuffed with Whipped Cream, Infused and topped with Vanilla & Raspberry
2. La Millefeuille Vanille | Crispy Thin Layers of Pastry with Icing Sugar and Light Vanilla Cream
3. Le Baba Au Rhum | One of the flav of Mr. Robuchon’s, the Sponge Cake topped with Selected Rum, added with Whip Cream and Fruits.
4. La Salade de fruits | For those who Do Not Want Something Creamy, Go for the Refreshing Fruit ‘Salad’.
5. La Religieuse aux Café | One of the Classic Signatures which will be served in a New Bakery that is Opening in France; Puff Pastry stuffed with Coffee Cream
6. La Mousse aux Chocolat |The Memory of Chocolate as a Kid. Here we have Mousse with Dark Cocoa 75%
7. L’ile Flottante | A very Classical Dessert which can be found in the Bistro and Fine Dining. Using Egg White cooked in the Milk before Steaming it and serve with Camo Glaze – (Egg Yolk, Sugar & Milk cooked with Tahiti Vanilla). Simply Sweet and Delicious.
8. Le Clafoutis aux Mangues | A very Holistic Dish which usually uses Season Fruits from the Trees. This time, Mangoes from Thailand, Malaysia and Philippines were chosen.
9. La Tarte citron meringue | Southern France dessert is a Crispy Tart Souffle with Lemon Creme and Generous Meringue.
10. Pithivier | King’s Spine in Festive Period. its King Feast served in the whole month of February where there is usually a little Gold Coin inside and the Little Kid or Guest who found the coin will be the King of the Table and he will choose the Queen.
11. Tarte aux Fraises | Seasonal Tart with Lovely Strawberries and Pistachio Cream from Israel.
From the Second Trolley with Indulgence of Sweets & Chocolates
Additional Sorbet of the Day Should You like to Have Something Cold
Any Simple Recipe Which You Will Like To Share For Home-Cook Lovers To Try Out?
Simple Salmon Tartare
The French people love it especially during the summer and winter. We use salmon from Scottland or Tasmania which you can find it in every cold storage. Chop them very thinly after removing the skin. Accommodate with red shiso leaf and baby capers that you can find in any Japanese supermarket. Make the cocktail sauce using mayonnaise, a bit of ketchup and Tabasco. Add the cocktail sauce, mix them well with the salmon, parsley, shiso leaf and pinch of cayenne pepper. Let the tartare self-cook in the fridge for 20 to 25 minutes. Serve straight upon plating them using the ring mold with crispy bread at the side.
A pleasure to have Chef Martin Wong, alumni of L’Atelier de Joel Robuchon & Current Head Chef of Tess Bar & Kitchen and 2 guests/friends to join in.
26 Sentosa Gateway
Hotel Michael,#01-104 & 105
Operation Hours: 6 pm – 10.30pm (Tue-Sat)
Contact No.: +65 6577 7888