Entrance
Dining room and its many dwellers.
Since it my first visit, I would like to experience Robuchon to the fullest. I went ahead with the 16 courses tasting menu, it's going to be a long night. Course 1:L'Asperge Blanche The texture of panna cotta is smooth, but the acidity that should have been present was somehow overwhelmed by the accompanying of seasalt. Also, I was wondering where my amuse buche were, which distracted me from tasting the food.
The Second course: La Tomate Since it is just half a tomato seasoned with salt and pepper, I did not take any picture. And it tastes like half of a tomato seasoned with salt and pepper.Le CaviarThis is caviar prepared three ways. Start from your left is Caviar in gelee of green asparagus. The richness of caviar hiden in the jelly totally overpowered the asparagus flavors. In the middle is caviar on top of smooth cauliflower cream, there is better balance between the flavors. However, since the texture of cauliflower cream is similar to that of the asparagus gelee, it is a bit boring. On the right hand side is a sushi made of couscous and caviar, the vingearetter couscous complements the caviar nicely.
The fourth course: eggyolk in spinach ravioli with trumpet mushroomOriginall, this dish is designed to be paired with morels, but I guess morels were not avilable. The pasta is over-cooked, so it is soft and damped. I did not taste the spinach, everything is masked by sea salt and cream.
Fifth course: Scallops RoyalMy favourite dish by far. The use of sea salt is actually approriate here and draws out the sea flavor of the scallops. The buckwheat tuile on top of the cup gives a nice crunch which was missing in previous dishes.
Sixth Course: sea urchin on mashed potato with a hint of coffee. Comparing to the sea urchin royale I had in providence, this sea urchin treatment is stale. The sea salt and cream covers the natural sweetness of the sea urchin. 
Seventh Course: Truffle langoustine ravioli with chopped cabbage. The langoustine is not as sweet and live as the santa babra variety I had in providence. Also, I couldn't tell the effect of the truffles.The eighth course: coral and ginger perfumed teaIt tastes like soup from a vietnamese restaurant. 
The nineth course: Green pea veloute with onion custard. It tastes like green pea soup with onions.
The tenth course:Smoked tuna with curry sauce: The tuna is overpowered by sea salt, and is in desperatly need of some acid. The green curry sauce with rather cold and blank. The cauliflower couscous is great.
The eleventh course: The veal chop. The veal chop is dry
. The twelveth course: Bean sprout risottoThis my favourite dish. The crispy bean sprout adds a nice texture to the so famaliar risotto.
Yougurt sorbet on red fruits granite. The granit taste like raspberry sorbet, the yougurt complements the acid of the red fruit.
Le Caramel: Caramel, dry fuits and chocolate rice all layered together, it is something to die for.
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