Macau Travel

Aux Beaux Arts – Macau

Aux Beaux Arts is the resident French restaurant at the MGM MACAU. It’s serving up French classics and fresh seafood in a prime location of the hotel.   


During my visit, I sampled a special 5 course dinner entitled Belle Epoque. But before I could dive into my meal, a bountiful platter of fresh seafood was placed in front of me. The Aux Beaux Arts platter is an all star line up that has a whole Boston lobster, 6 assorted oysters, 6 mussels, 4 sea prawns and 3 Alaskan crab legs. A range of sauces, lemons and a mini bottle of Tabasco is served alongside the seafood.

Seafood platter at Aux Beaux Arts

Seafood platter at Aux Beaux Arts

Belle Epoque, according to Wikipedia, refers to the Golden Age in France during the 19th century. As such, the menu consists of classic French dishes of that era but presented with a modern interpretation.

The first item of the 5 course Belle Epoque dinner is an amuse bouche, paired with a refreshing, fruity Lillet Spritz. This is quickly followed by a pair of oysters cooked in a Champagne sabayon. The foamy sauce brings out the metallic saltiness of the oyster.

amuse bouche

Amuse bouche

Oysters in Champagne sabayon

Oysters in Champagne sabayon

Chicken Consommé a la d’Orleans is a classic French soup with chicken meatballs, that’s capped with a puff pastry top.

Instead of choosing between fish or meat, the Belle Epoque dinner gives you both. For the fish course, we have Turbot with white asparagus and chervil. The French fish is finished with diplomate sauce, a creamy velouté sauce that’s been enriched with fish stock, black truffles and lobster meat. Talk about a luxurious sauce!

Turbot with white asparagus

Turbot with white asparagus

The meat course is just as indulgent. The roasted beef tenderloin is cooked medium rare and topped with foie gras, mushrooms and duchesse potatoes. The dish is drizzled with a Parisian style mushroom gravy. The richness of the foie gras works so well with the tender beef.

Roasted beef tenderloin with foie gras, mushroom and duchesse potato

Roasted beef tenderloin with foie gras, mushroom and duchesse potato

Last but not least, the feast ends with Neapolitan ice cream that’s wedged between caramelised wafers. The dessert is beautifully decorated with slices of fresh fruit and chocolate shavings, crowned with a paper butterfly.

Neapolitan ice cream

Neapolitan ice cream


The wine collection at Aux Beaux Arts carries over 2500 labels from around the world and won the Wine Spectator’s Grand Award in 2015, a rare feat that was only accomplished by 81 restaurants. Prices start from a few hundred MOP to an eye watering 1,188,888 (approx. $200,000 AUD) for the 1858 Cognac Croizet.


The staff at Aux Beaux Arts are attentive and knowledgable; every dish is introduced and great attention to detail is observed. Service is consistent and unobtrusive, with plates cleared promptly and drinks topped up constantly.


Guests can choose to dine al fresco, under the glass ceiling of the atrium lobby or inside the restaurant, which is reminiscent of a Parisian bistro. Either way, Aux Beaux Arts provides an elegant dining space.

Interior of Aux Beaux Arts

Interior of Aux Beaux Arts


Aux Beaux Arts certainly lives up to its name, which in French means “The Fine Arts”. Dishes are executed with finesse and served with care. If you have the means, make sure you order from the award wining wine list.

This review was based on a complimentary meal.

Aux Beaux Arts
Avenida Dr. Sun Yat Sen
NAPE, Macau

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