For our main course, there were two choices: quail stuffed with foie gras served with truffled-mashed potatoes, or calf’s sweetbread with sprig of fresh laurel. The sweetbread was just mediocre, especially compared to the quail. The tender gamey quail along with the foie gras was another amazing gift from the chef. Quail and foie gras paired each other brilliantly, confirming the living legend’s culinary talent. Robuchon’s signature side dish, truffled-mashed potatoes, was rather disappointing. We could hardly sense any truffle flavour.

Free-range quail stuffed with foie gras and served with truffled-mashed potatoes

Calf’s sweetbread with a sprig of fresh laurel	Chocolate mousse / White Chocolate ice cream

Finally, the first dessert: chocolate mousse topped with a full scoop of white chocolate ice cream crowned with a thin chocolate disk. The plating for the first dessert was very pretty and the creamy rich chocolate mousse was fabulous. I am not a big fan of white chocolate, but still liked the white chocolate ice cream very much. Those mini-shiny balls on the side of the dish added an extra sweet and crunchy touch to this wonderful dessert. The second dessert, pistachio soufflé, was even better. After mixing the airy puff with pistachio sauce, the mild sweetness and fluffy textures were simply dazzling.

Chocolate mousse / White Chocolate ice cream	Pistachio Soufflé