Chef de Cuisine Julien Tongourian
Contemporary French with Asian influences
Le Caviar de Sologne
Grand Lisboa Hotel, 43rd floor, Lisboa Tower, 2-4 Avenida de Lisboa, Macau
Stand-out features: What resembles an ornate Fabergé egg perched atop of the mighty Grand Lisboa Hotel in Macau is actually the home of one of Joël Robuchon's most lavish restaurants. The opulent dining room in the vaulted glass dome serves exquisite French food.
The cuisine: Lobster, foie gras and truffles abound on Robuchon au Dôme’s menu, but Asian ingredients are also given their dues in dishes such as salmon tartar with caviar, shiso flower and saffron bread or Kagoshima beef served with potato soufflé and shallots in red wine.
To drink: The wooden models of France's most famous châteaux provide a big clue as to what rules in the restaurant’s huge cellar, which houses more than 16,000 labels.
What’s the dining room like? A beautiful Swarovski crystal chandelier hangs above a grand piano where a be-suited pianist tickles the ivories, but it's the fabulous views of Macau that draw the eye.
A few words on the chef: Chef de Cuisine Julien Tongourian began his culinary career in 1996 and has worked at top fine dining restaurants, including Restaurant Laurent, Les Jalles and Restaurant le Meurice. He moved to Hong Kong in 2013 to work as Chef de Cuisine at L’Atelier de Joël Robuchon, and later joined Robuchon au Dôme, completing 10 years under the tutelage of the esteemed French chef.