Guests savoured the pinnacle of fine dining at Robuchon au Dôme, Macau’s three MICHELIN-starred restaurant, offering a taste of excellence amidst Macau’s skyline.

An Experience to Remember with Robuchon au Dôme

Located in the Grand Lisboa Macau, 238 meters above Macau, Robuchon au Dôme is the best dining destination in the region that has earned three MICHELIN stars for 16 consecutive years (2009-2024). The restaurant offered an exquisite meal set against the dazzling décor. Guests dined in the glass dome with a Swarovski chandelier while admiring Macau’s skyline on 43rd floor. With elegant décor, Baccarat lamps and fine tableware, Robuchon au Dôme sets the standard for luxury dining, pairing exceptional cuisine with world-class service and wine.

In November, SJM Resorts’ MICHELIN Star Table series elevated Macau’s dining scene with a French gastronomic affair. Hosted at Robuchon au Dôme, the event brought together two of the culinary world’s celebrated chefs: Julien Tongourian, executive chef at Robuchon au Dôme, and Jérôme Banctel, chef of Le Gabriel in Paris. Together, they crafted a six-course dinner that captured the essence of French fine dining with precision and flair.

Both chefs expressed their joy at collaborating and the opportunity to share their culinary philosophies with guests from around the world. Robuchon au Dôme solidified SJM’s dedication to bringing world-class culinary experiences to Macau, celebrating the artistry and skill behind each carefully crafted dish and delivering an evening that guests will remember long after the last course.

A Union of French Culinary Visionaries

Chef Julien Tongourian, known for his mastery of contemporary French cuisine, honoured the legacy of Joël Robuchon with dishes that highlight a purity and depth of flavours. At Robuchon au Dôme, perched atop the Grand Lisboa Macau, has maintained a three MICHELIN star rating for 16 years. His counterpart, Chef Jérôme Banctel, leads the three MICHELIN-starred Le Gabriel, where his French techniques are influenced by his admiration for the Japanese culinary arts, adding an element of finesse and precision to his craft.

The six-course dinner featured three dishes from each chef, carefully curated to take guests on a journey through French culinary art. Here’s a look at the signature dish from this one-of-a-kind collaboration.

Chef Julien Tongourian’s Culinary Vision: Honouring Robuchon’s Legacy with Refined Simplicity

Chef Tongourian’s creations honoured the legacy of Joël Robuchon, focusing on refined simplicity and the finest ingredients

• Le Caviar Royal – A luxurious surprise of Royal caviar from Sologne with king crab, delicately layered with crustacean jelly—a Joël Robuchon signature since the 1980s, emphasising the essence of shellfish.

Chef Tongourian elaborated on how he maintains the essence of Joël Robuchon’s legacy in his own cooking, particularly in the menu created for this event:

“This exclusive menu is crafted in the spirit of Mr Robuchon’s philosophy. Our guests often come with high expectations, knowing what they want to experience. I strive to meet and elevate those expectations, creating something unique while staying true to his vision.”

Chef Jérôme Banctel’s Culinary Mastery: A Fusion of French and Japanese Influences

Chef Banctel’s selections showcased his culinary method, combining French techniques with Japanese-inspired precision.

• Le Homard – Lobster grilled over binchotan charcoal paired with butternut squash and a sweet seed praline, creating a comforting, smoky flavour.

Notably, Chef Banctel’s admiration for Japanese culture has influenced his French cuisine, which he explained in more detail:

“I started travelling to Japan in 2002 and have visited around 30 times since, meeting producers and learning new approaches. My cuisine was initially mainly about techniques and this exposure has shifted my focus toward ingredient-centred cuisine, much like Japanese culinary traditions. I continue to incorporate Japanese elements into my dishes.”

Known for its extensive wine collection of over 17,600 labels, it has received Wine Spectator’s Grand Award yearly since 2005. In pairing the dinner with Robuchon au Dôme’s award-winning wine selection, diners experienced a fusion of flavour and refinement. Each dish paid homage to French cuisine while echoing the individual styles of the two chefs.

With stunning views, exceptional service, and MICHELIN-starred artistry, Robuchon au Dôme is Macau’s premier culinary destination, offering an unforgettable journey into the heart of French cuisine. Whether savouring the seasonal menus or exploring its renowned wine selection, each visit delivers an experience that honours the legacy of Joël Robuchon. Reserve your table today at Robuchon au Dôme, where culinary excellence meets unmatched luxury, and be part of an iconic dining tradition that continues to set the standard in Macau and beyond.

https://www.grandlisboa.com/en/restaurants-n-bars/robuchon-au-dome