For fine French dining in Macau, Robuchon and Tasting Room are virtually impossible to compete with - a task made more difficult by the calibre of their wine lists. So it was prudent and inspired for Sofitel to design a restaurant with just 28 seats (seating can be variously configured), open five nights a week (Wednesday to Sunday) and keep the cooking traditional to the point where dishes such as chateaubriand (650 patacas for two) are prepared tableside.
The space brings the intimacy of a chef's table and has a private, exclusive feel. It can be quite romantic and has a stunning view over the beautifully lit 17th-century Fortaleza de Nossa Senhora do Monte de Sao Paulo.
Terrine of foie gras was paired with a deliciously flavoured and textured fig jam, while veal filet mignon arrived in an intensely flavoured red wine reduction alongside intensely flavoured gnocchi with fresh tomato and parmesan. Dublin Bay prawns ravioli were melt-in-the-mouth delicious, topped with just a touch of soft foam.
There was a modern moment with dessert, too, when colourful berries were served on a green tea emulsion inside a perfectly formed white chocolate apple, with a quenelle of raspberry sorbet nestling nearby.
Copyright © 2014 South China Morning Post Publishers Ltd. All rights reserved.