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Wine Spectator has a nice writeup of the first Grand Award winner on Chinese soil. Located in the Hotel Lisboa, RaG has a 2.500 title wine list, deep in Pauillac (36 bottlings of Lafite Rothchild, for example) and 41 bottlings of Romanee St-Vivant.
The largely Chinese clientele tends to prefer French and US labels, which leaves a wide selection of excellent Italian and Spanish labels, the mag says.
M. Robuchon visits quarterly with with several assistants. French trained Jacky Semblot is in charge of the kitchen on a daily basis.
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Macao: Robuchon a Galera
#1
Rail Paul 
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Posted 23 July 2005 - 08:19 PM
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
#2
Gary Soup
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Posted 25 July 2005 - 04:55 AM
Whoa, there was nothing like a Joel Robuchon property in the Hotel Lisboa when I was last there in 1997. Here's what I dug up from a 2001 AsiaWeek review:
I wonder if many of the street chickens from the Mainland prowling the corridors of the Casino Lisboa get treated to $300 dinners (before wine) there.
Quote
• THE PLACE Robuchon a Galera, Hotel Lisboa, 2-4 Avenida de Lisboa, Macau
• TEL (853) 377-666
• PRICE About $300 per person. Ouch!
The "Galera" eatery above Macau's Casino Lisboa has had the gastronomic equivalent of a sex change. In March this year, French maestro Joel Robuchon, left, came on board and the restaurant abandoned bland "international" food for the highest of haute cuisine. The wine list is a leatherbound tome of 33 pages. The menu reads like a connoisseur's charter — foie gras, caviar, truffles, lobster, salmon, veal, duck. Many of the dishes are Robuchon originals, such as the jellied caviar with cauliflower cream, but all bear his signature approach: small in quantity, but extravagantly generous in flavor. Alan Ho (nephew of casino magnate Stanley Ho) scored a coup in getting Robuchon on board at the Galera. Macau and Tokyo are the only places where it is possible to savor the delights of France's most celebrated "retired" chef. In Macau he oversees Francky Semblat, a former apprentice, as resident chef. The menu is changed regularly to coincide with Robuchon's visits. Despite the Louis XIV furniture, traces remain of the old Galera: Fairy lights still glisten in the ceiling, while a cheongsam-clad chanteuse chews her way through popular classics to tinny karaoke backing.
• TEL (853) 377-666
• PRICE About $300 per person. Ouch!
The "Galera" eatery above Macau's Casino Lisboa has had the gastronomic equivalent of a sex change. In March this year, French maestro Joel Robuchon, left, came on board and the restaurant abandoned bland "international" food for the highest of haute cuisine. The wine list is a leatherbound tome of 33 pages. The menu reads like a connoisseur's charter — foie gras, caviar, truffles, lobster, salmon, veal, duck. Many of the dishes are Robuchon originals, such as the jellied caviar with cauliflower cream, but all bear his signature approach: small in quantity, but extravagantly generous in flavor. Alan Ho (nephew of casino magnate Stanley Ho) scored a coup in getting Robuchon on board at the Galera. Macau and Tokyo are the only places where it is possible to savor the delights of France's most celebrated "retired" chef. In Macau he oversees Francky Semblat, a former apprentice, as resident chef. The menu is changed regularly to coincide with Robuchon's visits. Despite the Louis XIV furniture, traces remain of the old Galera: Fairy lights still glisten in the ceiling, while a cheongsam-clad chanteuse chews her way through popular classics to tinny karaoke backing.
I wonder if many of the street chickens from the Mainland prowling the corridors of the Casino Lisboa get treated to $300 dinners (before wine) there.
#3
Rail Paul
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Posted 25 July 2005 - 12:15 PM
Gary Soup, on Jul 25 2005, 12:55 AM, said:
Whoa, there was nothing like a Joel Robuchon property in the Hotel Lisboa when I was last there in 1997. Here's what I dug up from a 2001 AsiaWeek review:
I wonder if many of the street chickens from the Mainland prowling the corridors of the Casino Lisboa get treated to $300 dinners (before wine) there.
Quote
• THE PLACE Robuchon a Galera, Hotel Lisboa, 2-4 Avenida de Lisboa, Macau
• TEL (853) 377-666
• PRICE About $300 per person. Ouch!
The "Galera" eatery above Macau's Casino Lisboa has had the gastronomic equivalent of a sex change. In March this year, French maestro Joel Robuchon, left, came on board and the restaurant abandoned bland "international" food for the highest of haute cuisine. The wine list is a leatherbound tome of 33 pages. The menu reads like a connoisseur's charter — foie gras, caviar, truffles, lobster, salmon, veal, duck. Many of the dishes are Robuchon originals, such as the jellied caviar with cauliflower cream, but all bear his signature approach: small in quantity, but extravagantly generous in flavor. Alan Ho (nephew of casino magnate Stanley Ho) scored a coup in getting Robuchon on board at the Galera. Macau and Tokyo are the only places where it is possible to savor the delights of France's most celebrated "retired" chef. In Macau he oversees Francky Semblat, a former apprentice, as resident chef. The menu is changed regularly to coincide with Robuchon's visits. Despite the Louis XIV furniture, traces remain of the old Galera: Fairy lights still glisten in the ceiling, while a cheongsam-clad chanteuse chews her way through popular classics to tinny karaoke backing.
• TEL (853) 377-666
• PRICE About $300 per person. Ouch!
The "Galera" eatery above Macau's Casino Lisboa has had the gastronomic equivalent of a sex change. In March this year, French maestro Joel Robuchon, left, came on board and the restaurant abandoned bland "international" food for the highest of haute cuisine. The wine list is a leatherbound tome of 33 pages. The menu reads like a connoisseur's charter — foie gras, caviar, truffles, lobster, salmon, veal, duck. Many of the dishes are Robuchon originals, such as the jellied caviar with cauliflower cream, but all bear his signature approach: small in quantity, but extravagantly generous in flavor. Alan Ho (nephew of casino magnate Stanley Ho) scored a coup in getting Robuchon on board at the Galera. Macau and Tokyo are the only places where it is possible to savor the delights of France's most celebrated "retired" chef. In Macau he oversees Francky Semblat, a former apprentice, as resident chef. The menu is changed regularly to coincide with Robuchon's visits. Despite the Louis XIV furniture, traces remain of the old Galera: Fairy lights still glisten in the ceiling, while a cheongsam-clad chanteuse chews her way through popular classics to tinny karaoke backing.
I wonder if many of the street chickens from the Mainland prowling the corridors of the Casino Lisboa get treated to $300 dinners (before wine) there.
Macao is super hot in the gaming world right now. Steve Wynn, Adelson and others have all committed billions to new projects.
If the chickens are still there, they'd better get out of the way of the construction equipment.
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
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