The moment i stepped into this«Château», with their over indulgent services, I couldn’t resist to fantasize being a young and beautiful(nobody can criticize me, it’s my delusion!) princess living in this French castle. Service– How can I describe their service? Hmm, it was refined, superb, flawless, top-notch without being too formal or too rigid. There are two different sets of menu, one with price indicated and one without, and they would hand the appropriate one to a suitable guest. I told them it must be hard to tell who is going to have a huge damage in his/her wallet on some occasion, but they said they are usually able to know. Food– The amuse-bouche of caviar on fennel cream in a beautiful tin was out of this world. I enjoyed it so much, it literally sent me to heaven and back. I would have licked the tin in and out if nobody was looking. For main course, both my husband and I ordered Le Canard, seared duck and foie gras, one of Robuchon’s classic. Unfortunately, neither my husband or I enjoy the dish. Even though the presentation was such a work of art and inviting, we weren’t able to finish the dish. The duck was little too firm and wasn’t so rich in flavor. The check came out to be $ 550 per person, and I would say that was our most luxurious meals thus far,(except the one we had in Urasawa in BH.) Nevertheless, it was definitely an experience you have to try once in a life time.
Lionel F.
Place rating: 5 San Francisco, CA
What to say. First I might be a bit biaised, because we went with my fiancée to Le Château to celebrate our previous day engagement. So, definitely in a happy mood. Also I am French, so I am naturally inclined to like French cuisine. But I can confirm that everything was beyond perfect. The service was discret but efficient, the dishes were classic but perfectly realized. They accomodated the fact that I wanted a longer menu than my fiancée without any trouble, they provided a special attention for our celebration and took a picture… France and Japan are probably the two best countries for food. Joel Rebuchon combines them both.