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  • Fantastic! Here is my over due review of Joel Robuchon... The meals and experiences here are always wonderful. The menu always changes with seasonal ingredients. We started off with l'ceuf de poule - Hen's egg with caviar The next dish was Le Caviar Imperial which was delicious! consisted of Scottish salmon confit coated with osetra caviar and a wasabi cream. I was pure treat paired with Vega-Sicilia Unico 1989. Silky with great power... Personally, the wine improves significantly over time. I suggest decanting and let it mix with oxygen. The white asparagus with black garlic paste was delicious. The black garlic was very potent - the way I like my garlic... The black cod dish was one of my favorite and of course the Wagyu beef... It was good way to end dinner with treats! on to the dessert cart. What a great evening.
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