Joël Robuchon Monte-Carlo, Monaco, 10/20/17

hotel
Hotel Metropole

Joël Robuchon is a 2 star Michelin restaurant in the Hotel Metropole in Monte Carlo.  The hotel is elegant with a wealth of expensive cars dropping off their passengers for the hotel or dining.  The formal dining room is beautiful and filled with people, as the best deal for this expensive place is at lunch.  At lunch they offer 3 different size tastings, that all include amuse-bouche and dessert but vary with either 1 to 2 starters for 1 -2 main courses and the inclusion of coffee or tea.  In each you pick what you want for from their lists of cold or hot starters, main courses and dessert (always the dessert trolley) or cheese.  It is a good system so you can pretty much tailor you menu to your wants.  

lobby
lobby

There is a good sized wine list that is very pricey but they also offer a couple wines by the glass at reasonable price at lunch.  Water is included in the tasting price.   Lovely linens, incredible service, wonderful natural light, no background music, small but very functional purse stools and adequate spacing between the tables for noise control all add to the fun and tasty dining experience that awaits you here.

interior (secret door to the bathroom behind the books)
interior (secret door to the bathroom behind the books)
table set up
table set up
lunch menu options
lunch menu options
menu choices
menu choices
Frankie checked out the purse stool
Frankie checked out the purse stool
interior
interior
open part of the kitchen
open part of the kitchen
table set up
table set up

 

First to arrive is an amazing bread cart filled with many good choices and all accompanied by incredibly tasty butter, molded into an oval from the large chunk on the cart and a dish of olive oil.  I chose to try the basil, which was soft and buttery, the brioche, which didn’t need any additional butter as it was French pastry at its best and baguette which was crusty, chewy and nice.  Some ultra thin crisps were also presented in a toast holder, which were nice but didn’t have the flavor of the raised breads.

bread cart
bread cart
other end of bread cart
other end of bread cart
loaves underneath
loaves underneath
making the butter "eggs" for the table
making the butter “eggs” for the table
my choices
my choices
our butter "egg"
our butter “egg”
Frankie admired the salt and pepper grinders
Frankie admired the salt and pepper grinders
crisps
crisps
another angle
another angle
olive oil
olive oil

 

The amuse bouche was a foie gras and cream mixture that was accented with balsamic.  It was totally yummy.

amuse
amuse bouche
Frankie liked the water glasses
Frankie liked the water glasses

 

For a starter we tried the Foie Gras of duck in a natural terrine.  It was accompanied by some non-greasy toast.  It was lightly dotted with seasonings and salt on the top and of very high quality.  It was good alone, on the plain toast and on some of the options from the bread cart.  You can believe that there wasn’t a drop of it left on the plate.

Foie gras of duck, natural in a terrine
Foie gras of duck, natural in a terrine
closer
closer
wine
wine
Frankie found a cookbook
Frankie found a cookbook

 

White beans in a Barolo vinegar dressing with a soft-boiled  egg and chorizo were perfectly cooked.  Some bread croutons added a nice textural contrast the very savory broth and beans.  It tasted like there was some cheese included  also.

White beans in a Barolo vinegar dressing with a soft-boiled egg and chorizo
White beans in a Barolo vinegar dressing with a soft-boiled egg and chorizo
closer
closer
Frankie played in the flowers
Frankie played in the flowers

 

The Artichoke was roasted and covered with a chickpea and tumeric cappucino.  It was creamy and accented with crunchy bits of the stem and fried chips.  It was delicious.

Artichoke roasted and unctuous covered with a chickpea and tumeric cappuccino
Artichoke roasted and unctuous covered with a chickpea and tumeric cappuccino
closer
closer
Frankie liked the little stool
Frankie liked the little stool

 

Lamb roasted on a spit was a special offering that day and we wisely chose it.  Served with their famous mashed potatoes, it was covered with a heavily reduced, sticky flavorful sauce.  The ultra rich potatoes are a delight on their own but so was this incredible meat, especially some of the bits of crispy skin.  There were no large gobs of fat, just tender succulent meat that was wonderful.

roasted lamb
roasted lamb
closer
closer
Frankie climbed onto the mashed potatoes bowl
Frankie climbed onto the mashed potatoes bowl
mashed potatoes
mashed potatoes
another view
another view

 

If you choose to have tea they have a cart of fresh herbs from which to make it.

tea cart
tea cart

 

Either way get ready for the amazing dessert trolley.  It is packed with scrumptious choices and you can order as much or as little as you want.  The baba au rum was a definite favorite and you can tell why if you try it – moist, flavored with rum as it’s served and accompanied by a dish of whipped cream – it is to die for.  The roasted pineapple was just okay.  The chocolate caramel pie was a mix of chocolate and crunch and caramel – what could be bad about this?  A hazelnut creamy pie was accented with a bit of jam on top and on bottom and hazelnut topping.  It was creamy, whippy and nice but the baba and chocolate/caramel were the standouts to me.

dessert cart
dessert cart
dessert cart
dessert cart
underneath
underneath
underneath
underneath
some choices
some choices
from the side
from the side
soaked at the table
soaked at the table

 

The meal was finished with a chocolate covered caramel with a touch of gold.  It was sweet, good, gooey and a marvelous finish to a spectacular meal.

chocolate covered caramels
chocolate covered caramels
Frankie had to have a look
Frankie had to have a look
inside
inside
Benjamin and Frankie
Benjamin and Frankie
kitchen
kitchen
kitchen
kitchen
Frederick and Frankie
Frederick and Frankie
lobby
lobby
IMG_7739
hotel lobby
lobby
hotel lobby
hotel lobby
hotel lobby
Chef Christophe Cussac and Chef Homer were visited by Frankie
Chef Christophe Cussac (L) and Chef Homer (R)were visited by Frankie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s