Robuchon au Dôme is almost extravagantly placed, high in the Grand Lisboa beneath a dome that seems designed for culinary theatre. The food carries the Joël Robuchon legacy: French technique, pristine ingredients, careful sauces and a devotion to polish that borders on ceremonial. Macau supplies the spectacle, but the restaurant's endurance depends on execution. It is not subtle in setting or ambition, yet the best dishes remind you that grandeur only works when the smallest technical details hold.