This post is way overdue. We had the privilege of dining at the Atelier in Sentosa. This is to be differentiated from the restaurant itself. Joel Robuchon is supposed the most decorated Michelin Chef in the world and the restaurant made it to a list of 50 places to dine at in Singapore. I totally disagree with that list but that's another story.
The atelier is a simpler, more down-to-earth version of the restaurant. My initial impression put it as not much different from any other lounge or high-end cafe. The quality of food, while excellent, was not much better than other high-end eateries. What made it stand out though, was the impeccable service. Hats off to the service staff.
To me, the bread basket of any restaurant says a lot about how serious the establishment is about even the minute details of its cuisine. As you can see, presentation A+. The croissant-like pastry was simply irresistable. I had a go at it a couple of times (then again, it wasn't just "a" go).
Let's just describe the food as we go along...
|foie gras mousse with parmesan foam|
|The Bro had Boeuf Tartare (raw beef)|
What's missing from the array above is their Mashed Potatoes which they claim is the best in the world. It is "hand-mashed" for I-can't-remember-how-many-ungodly-hours. It does live up to its reputation. One of the best I've ever tasted. However, it is advisable not to have too many helpings because the amount of butter that goes into it would probably be a recipe to burst a heart valve or two.
No doubt the food is excellent, but what I appreciate the most is the level of service found here. Every waiting staff that served us were brimming with enthusiasm, from the explanation of each dish to their attempts to make us feel comfortable. Moreover, it wasn't simply banal banter. The staff knew their stuff (pun intended). They were knowledgeable about the process of food preparation and even the taste. Of course, the complimentary desserts did play their part to add to the positive impression.
In conclusion, it was a pleasant experience. Even without the presence of the renown chef, we will try the restaurant another day.