L’Atelier de Joel Robuchon: Singapore’s 2-Michelin Star Fine Dining Restaurant in Sentosa

Last Updated: July 23, 2016

Written by Seth Lui

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Multi award-winning restaurant L’Atelier de Joel Robuchon at Resorts World Sentosa brings back their weekend lunch menu with a brand new line-up of delectable French Haute cuisine from the famed Celebrity chef.

To boot, now they’ve officially been awarded 2 stars by the Michelin Guide in Singapore as well in 2016.

As we are all too familiar with their usual high prices, this option gives you a taste of French fine-dining without breaking the bank.

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Stepping inside the restaurant, the passionate eclectic red tones against dark woord create a visual feast of contrasts and vibrancy. A more casual affair than Joel Robuchon just across from L’Atelier, the ambience is eye-catching yet not strict enough to make you feel uneasy in a upscale restaurant.

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We were seated at the bar counter, overseeing the open kitchen and chefs working within (much to my preference). The chef will also personally serve each dish along with its introduction.

For this lunch set, duests can customize their own lunch set menu by picking from a selection of appetisers, main courses and desserts to create a personalized three, four, or five course menu, which is ended off with a coffee or tea served with petit fours.

L'ATELIER de joel robuchon singapore amuse bouche

We started the meal with an amuse bouche of Foie gras Custard, creamy with a hint of spicy mushrooms overlaying the custard and a lightness from the foam for balance.

Les Entrees Froides / Cold Appetizers

For the 4 and 5 course sets, you get to choose more items from the appetizers list along with 1 main and dessert.

L'ATELIER de joel robuchon singapore Le Haricot Vert

Le Haricot Vert. Combination of French green bean and shaved duck foie gras with virgin olive oil. I just can’t get enough of foie gras.

The vinaigrette jelly wrapped within is refreshingly cold, cuts through the fat as well as adds a gradual texture change when you start chewing – A good blend of textures along with the crunchiness of the french beans. There’s also a hit of wasabi to further reduce the heaviness of the foie gras shaving.

L'ATELIER de joel robuchon singapore La Daurade Royale

La Daurade Royale. King snapper ceviche on top of fresh creamy cilantro avocado. A much simpler cold appetizer easy on the palate while letting the raw snapper’s subtle taste shine.

L'ATELIER de joel robuchon singapore Les Ecrevisses

Les Ecrevisses (Add. $7). Crayfish in “marinière” with vegetables and yellow wine. The delectable pool of broth and foam has great seafood flavours tying the entire crayfish dish together.

Les Plats / Main Course

L'ATELIER de joel robuchon singapore La Morue

La Morue. Cod, confit with poached eggplant in a dashi broth, wild mushrooms.

The Cod is well-cooked and wrapped in a thin pasta raviolli dough with intricate little prints. On it’s own its a tad bland though, so drizzle more of the clear mushroom-flavoured dashi over it with each bite.

L'ATELIER de joel robuchon La Joue De Veau

La Joue De Veau (Add. $11). Braised veal cheek in a ginger and lemon grass bouillon.

The veal cheek is unquestionably cooked to tender perfection but didn’t really wow me with the ginger and lemon grass bouillon broth. The distinct spiciness of the Asian elements could be ramped up a little to zest up the dish, but concept-wise should be plausible.

Les Desserts / Desserts

L'ATELIER de joel robuchon Le Parfum Des Iles L'ATELIER de joel robuchon singapore-2473

Le Parfum Des Iles. Smooth passion fruit, rum granite, light coconut foam.

A lovely sour dessert with distinct passionfruit kick and the obvious use of rum. You can’t fault the sweet meringue that makes this dessert so toothsome. A great palate cleanser to finish off the meal.

L'ATELIER de joel robuchon singapore Le Chocolat

Le Chocolat. Chocolate lightness in Manjari sorbet with cocoa and crumble.

Milky chocolate mousse sorbet with crunchy cocoa crumble within for more grit and bite. Dark and rich, its not too sweet and will please the most ardent chocolate-lover.

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Of course, L’Aterlier de Joel Robuchon also serves fine wines to pair with their exquisite food like this L’oustal Blanc Naick 8. Intensely floral but with great cut to keep it lively. A complex wine with ever-changing nuances throughout the meal.

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What truly makes a fine-dining restaurant great is not just the food, but of course the hospitality that comes with it. The managers like Shaufie pictured on the left keep it intimate and personal with their friendly attentive service.

At L’Atelier de Joel Robuchon, dishes are deliciously straightforward and beautifully presented, combining classic French inspiration, contemporary imagination and the best possible ingredients delivered daily. Service is top notch and no wonder they are 2-time winners of the Best Dining Experience category at the Singapore Experience Awards (2012 and 2013).

L’Atelier de Joel Robuchon Lunch is available every Sunday from 12.00pm – 2.30pm 3-Course Menu at L’Atelier de Joël Robuchon from S$48++, 4-Course Menu at S$68++ and 5-Course Menu at S$108++

Expected  Damage: $60 – $110 per pax

L’Atelier de Joel Robuchon: 8 Sentosa Gateway, 101/103 Resorts World Sentosa, Hotel Michael Level 1, Singapore Singapore 098269 | Tel: 6577 6688 | Website

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