Chef Francky Semblat – Creating a Spectacular French Cuisine

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Robuchon A Galera is one of the restaurants of the famous French chef, Chef Joel Robuchon. This restaurant is based in Macau, and this year, they found themselves at the 55th position. The Robuchon A Galera is, in fact, the third restaurant of Chef Robuchon that has gotten into the top 100 S. Pellegrino list. This recognition, of course, is credited not only to Chef Robuchon but also to his head chef, Chef Francky Semblat, who works with him in creating a spectacular French cuisine.

Chef Semblat started his journey to becoming a chef at an early age. He spent 13 years training and working at some of the finest restaurants in Europe, but he received most of his training from Chef Robuchon who taught him not only to be creative in his dishes and experiment with the ingredients but also taught him how to love the art of cooking as well as give respect to the ingredients and produced used in each dish. Pretty soon, Chef Semblat became one of youngest and most skilled chefs that have trained under Chef Robuchon and has worked with him ever since.

In 2001, Chef Robuchon opened a new restaurant in Macau, the Robuchon a Galera which can be found at the Hotel Lisboa, and he made Chef Semblat its executive chef. Together, the two of them created a very scrumptious French cuisine that is both traditional and contemporary.

Chef Semblat is a true disciple of Chef Robuchon as the dishes that he creates fully embodies the ideals and a philosophy of the latter’s cuisine, and using the freshest ingredients native to Macau as well as those imported from France, Chef Semblat continues to astound his diners with his exemplary and artistic presentation.

As the head chef of the Macau Restaurant, Chef Semblat makes it his duty to choose the ingredients himself. He only chooses the best meat, poultry, or fish for his dishes, and he also makes it a point that he only makes use of the freshest vegetables and ingredients in his cuisine. It is his meticulousness and his attention even to the minutest detail that has given him numerous awards and great praises from some of the toughest food critics of the culinary world. In fact, ever since he has managed the kitchens of Robuchon a Galera, the restaurant has earned three Michelin stars.

When Chef Robuchon visits his restaurant in Macau, Chef Semblat works with him to modify the cuisine. With culinary skills like they have, we can expect so much more wonderful dishes from the Robuchon a Galera.

Image Credit: macaodaily.com

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