I'm back to show you Robuchon's mains from last Saturday's dinner at @rwsentosa
- swipe to see all pictures!
⏺️Le Turbot - Pan seared Turbot with wild mushrooms, abalone and yuzu. It was the first time I had abalone, so it was interesting, the yuzu flavour was just great!
⏺️Le Bar - Combination of sea bass and langoustine with fennel sauce and imperial caviar. I love fennel, especially with fish, and this was a very exquisite combination, one of the best dishes of the menu.
⏺️L'agneau - Braised-roasted lamb shoulder à la broche, spicy flavoured couscous. Amazing flavours, combined in a discovery sequence: when food feels.adventurous and exciting, that is worth every penny you spend on Michelin starred food.
See you tomorrow for desserts 😉😋