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Robuchon’s family of chefs reunite to continue sharing his story at the Robuchon au Dôme Gala Dinner 2018

[Macau, October 24, 2018] ─ Joël Robuchon’s family of chefs – Éric Bouchenoire, Tomonori Danzaki, François Benot, together with resident chef Julien Tongourian – reunited in Macau at Grand Lisboa Hotel to continue telling Robuchon’s story through his dishes. On October 20th, a very special Gala Dinner was held to showcase his masterful dishes at Robuchon au Dôme, where special guests of honor Ms. Maria Helena de Senna Fernandes, Director of the Macao Government Tourism Office (MGTO); Mr. Alexandre Giorgini, Consul General of France in Hong Kong and Macau and Ms. Siv Leng Chhuor, Consul General of France in Guangzhou were invited to attend.

“We are immensely honored to have shared Robuchon’s lasting legacy through an extraordinary Gala Dinner devoted entirely toward his passion for gastronomy,” Mr. Jonas A. Schuermann, Managing Director, Hospitality Services of SJM said. “By bringing together his family of chefs, who work meticulously behind-the-scenes to recreate Robuchon’s masterpieces, we continue to celebrate his lifelong pursuit of culinary perfection.”

Robuchon au Dôme Executive Chef Julien Tongourian worked alongside Éric Bouchenoire, Chef du Laboratoire de Creation et Coordination; Tomonori Danzaki, Chef Conseil and François Benot, Chef Patissier Conseil from Joël Robuchon International France. Together, they presented a meticulously handcrafted 8-course Gala Dinner in Robuchon’s honor.

The dishes on this 8-course menu highlighted Robuchon’s classics. The goal of the menu was to preserve the authenticity of Robuchon’s work. Three dishes in particular, remain very representative of Robuchon – Le Caviar de Sologne, La Langoustine and La Poularde

de Bresse. These dishes are especially symbolic of the technical and emotional bond Robuchon had with his culinary art. 

Le Caviar de Sologne

Le Caviar de Sologne is a very personal dish for Robuchon as he created it at his first restaurant, Le Jamin in the 1980s. This dish of caviar in a fine crustacean jelly with cauliflower cream, grew to be so popular, he later served it at all of his restaurants around the world and it would even go on to become Robuchon’s identity. It is a remarkable combination where the powerful flavors from the caviar blend beautifully with the softness of creamed cauliflower. The choice of caviar, which must be of a certain size and texture, has always been very important for Robuchon, and his personal favorite is black caviar from Sologne, France. For the Gala Dinner, this dish was prepared in the classic way, where the lobster jelly and caviar were covered in delicate cauliflower cream and served in a bowl. There are many ways to produce the jelly with modern ingredients and technology, but Robuchon would not want it to be done in this way. Out of respect for Robuchon and in keeping with tradition, the chefs used veal feet to make the broth, a laborious 6-hour process and for the lobster bouillon, only the fresh meat of the lobster was used and not the shell, so that the bouillon would be clear and pure. The chefs could use water, but instead they used only the ingredients themselves to create the finesse of the cream. What is most mesmerizing about this dish are the dots of sauce all around the bowl. These dots are a distinct symbol of Robuchon’s perfectionism.

La Langoustine

La Langoustine, a scampi ravioli with braised green Savoy cabbage is also one of Robuchon’s very first signature dishes. Through La Langoustine, he has masterfully brought together the beautiful aromas of langoustine and truffle, while creating the perfect balance of land and sea. To make this dish, Chef Tongourian and his team of chefs wrapped Atlantic Scampi in a thin ravioli pastry, seasoned with truffles. They then garnished the ravioli with a light foie gras emulsion and added braised green Savoy cabbage on the side. This dish sums up Robuchon’s vision: to make simple cuisine, yet very well executed, to reveal all of the flavors of the ingredients.

La Poularde de Bresse

Robuchon insisted on making his La Poularde de Bresse, a French range chicken cooked in pork bladder, matsutake mushroom and green oil, in the most traditional of ways. In keeping with tradition, Chef Tongourian used the classic French en vessie technique to cook chicken in a pig’s bladder. First, the chicken is poached in an aromatic broth, then contained in a “balloon” and cooked in the pork bladder. This technique envelopes the chicken in steam and infuses it with all the bladder’s flavors. In this way, the remarkably tender and juicy parts of the chicken are beautifully preserved. Chef Tongourian says he loves how the “balloon” offers an element of surprise and sparks the curiosity of guests as it arrives on the table. While guests gaze at the “balloon” in wonder, the service team slices and serves the poularde with a light florette sauce and matsutake mushroom sauce on the side.

About Robuchon in Macau:

In 2001, Joël Robuchon chose to partner with Hotel Lisboa in Macau to open his first Robuchon restaurant in the Greater China region. His bold move at the time revolutionized Macau’s culinary scene and is testament to the faith he placed in Hotel Lisboa’s passion and dedication toward gastronomy. Today, his passion lives on at the three Michelin-starred Robuchon au Dôme at the top of Grand Lisboa Hotel.
Robuchon au Dôme is one of the region’s top dining destinations, and has been awarded three Michelin stars for ten consecutive years by the MICHELIN Guide Hong Kong and Macau in 2009 to 2018. Boasting the most extensive and exclusive wine collection in Asia with over 16,800 labels, Robuchon au Dôme has been honored with the Wine Spectator’s “Grand Award” yearly since 2005. The restaurant offers a superb menu of

French gastronomic cuisine, meticulously crafted by the world’s most Michelin-starred chef Joël Robuchon.
Robuchon au Dôme is situated in the dome of Grand Lisboa Hotel which is 238 meters in height and has a magnificent view of Macau. The centerpiece of the restaurant is a breathtaking crystal light chandelier cascading from the middle of the ceiling, made up of over 131,500 pieces of Swarovski. Behind glass display windows, wine cabinets are amassed with sculptures, representing famous wine Château, designed and crafted by renowned English Furniture Maker, Viscount Linley. The enchanting atmosphere in the restaurant is brightened by Baccarat floor lamps.

Setting the new standard for fine-dining, Robuchon au Dôme uses the best hardware and tableware, the finest glasses from Riedel and high relief platinum serving plates from Bernardaud. Enjoy the epitome of fine dining at Robuchon au Dôme where culinary artistry is met with the finest wines, impeccable service and décor to match.

Business Hours (Daily):

Lunch: 12:00 noon – 2:30 pm
Dinner: 6:30pm-10:30pm 


Level 43, Grand Lisboa Hotel, Macau

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