How chef Joël Robuchon transformed Macau’s dining scene with his culinary mastery
It’s been 15 years since Robuchon brought his award-winning French cuisine to Macau and revolutionised the local dining landscape
We take the private lift from the 39th floor of the Grand Lisboa to the dome atop the hotel’s iconic lotus-inspired structure, where on a late morning, we await the arrival of the world’s most decorated chef.
Joël Robuchon is in town for a special gala dinner at his Michelin three-starred restaurant, Robuchon au Dôme, and the kitchens are buzzing as chefs prepare for the day’s lunch service.
We do not wait long for the famed international chef. Robuchon arrives on time, greeting us with an easy-going manner. He seems relaxed and cheerful, which is impressive considering his busy schedule takes him across several continents to oversee more than 20 restaurants, bars and cafes spread from Paris and Monaco to Tokyo and Taipei.
“I visit each place four times a year, but not necessarily to the same restaurant,” Robuchon says. “I will be in one area around one week to 10 days. For example, this trip I stayed most of the time in Hong Kong and made some time to visit Macau, so next time I will stay in Macau longer and spend a few days in Hong Kong.
“Last week I was in London, where some of my team are still in, and before that Monaco,” he adds. “The most difficult thing is to make sure the standards remain high in each restaurant.”