Having tried every dish on the current tasting menu , the mission at Robuchon last night was to try the 3 dishes on the A La Carte menu that I had not as yet tried .

Started with a bang , white asparagus with Hokkaido sea urchin , black garlic and turmeric sauces . The fairly straight forward flavour profile of the Asparagus is a terrific canvas for the urchin , really loved this combination .

Next up were French morels , they were stuffed with more morels , and served atop a foie gras mousse and a chicken broth jelly . Thought the mousse/jelly combination was a little bland and the morels didn’t carry a lot flavour themselves , a few chefs have remarked that the Yunnan morels are better than the French and at least for those served in Macau I would agree .

Crisp scale Amadai was served with a melange of peas and bouillabaisse sauce . Crispy scale Amadai is certainly en vogue at the moment but not sure I really love the scales , they have to be shatteringly crisp for the dish to succeed and these weren’t .

The ship was certainly righted with a stellar cheese board which led to all sorts of happiness on my part .

While the food didn’t quite hit the mark this time, I will happily return soon to dig back into the signature dishes , the fact that the 17,000 strong wine list continually has plenty of amazing bottles available at below market price also makes returning here a no brainer .