Edit: Joël Robuchon Restaurant has closed.

When a restaurant bears the name of one of the world’s most decorated chefs, diners arrive with tremendous expectations. Happily, the experienced kitchen and front-of-house teams at Joël Robuchon Restaurant do not disappoint.

The restaurant serves a multi-course menu appetit or an even more elaborate degustation menu that can run up to 16 courses. Both options begin with an impressively laden bread trolley and end with multiple dessert trolleys bearing delights that rival Paris’ finest patisseries. Where the restaurant truly excels is in its ability to procure the world’s finest ingredients and elevate them through impeccable preparations. Examples include starters such as le caviar impérial, a briny symphony of imperial caviar served atop delicate salmon tartare. Black truffles served with potato and foie gras carpaccio, meanwhile, are a luxurious indulgence without overwhelming the senses.

This delicate balance is evident throughout the menu: L’oursin, or sea urchin with Robuchon’s now famous potato purée and Arabica coffee foam, is surprisingly light, while the restaurant’s signature union of chateaubriand and foie gras threatens to overwhelm at first sight, but never does.

Indeed, balance is key at Joël Robuchon Restaurant. The service is formal without tipping over into pretentious. The front-of-house staff have an extensive knowledge of the ingredients and methods of preparation, and happily expound their merits without the slightest hint of condescension. Their service is flawless, with each member serving up a healthy dose of charm with every interaction. In Singapore’s intensely competitive restaurant landscape, Joël Robuchon Restaurant proves that excellent service is a true differentiator and what truly places it amongst Wine & Dine Singapore’s list of top restaurants.