The Hundred-Foot Journey

michelin star

We have increasingly become a nation of foodies. Just look at the TV shows on offer – MasterChef, The Taste, My Kitchen Rules, Top Chef, The Great British Bake Off are all cooking shows that are extremely popular now. There are also food related programs like the now defunct No Reservations, Parts Unknown, Kitchen Nightmares, Man vs Food (Nation) and even odes to excess like Epic Meal Empire.

michelin star chef

That’s not even counting the craft beer movement which has spawned shows like Dark Horse Nation and Brew Dogs. All this has made Gordon Ramsay, Anthony Bourdain (he was a chef at Les Halles before he became a host), Graham Elliot, Heston Blumenthal and other Michelin Star chefs becoming household names. Hollywood has also increasingly come up with movies featuring food as the primary theme – starting from Chocolat (which was the first movie that caught my attention) to documentaries like Jiro Dreams of Sushi (about the 3 Michelin Star Sukiyabashi Jiro in Tokyo).

france michelin star

I admit that most of the programming I watch nowadays are food-related shows. I’ve also eaten at Michelin-starred establishments from Hong Kong to France and I pre-order The Red Guide from Amazon every year.

france

I went to Paris with my better half earlier this year and the primary reason for our trip was to eat at Michelin-starred (and Bib Gourmand) restaurants. We’re both very interested in food, I even do a little cooking myself. I was amazed at the variety and freshness of produce in France – a lot of which we can’t get here.

joel robuchon

We also cooked during our trip and one of the interesting things we saw in Paris was a line of ready-to-eat meals by the 28 Michelin Star chef Joel Robuchon. This isn’t your average TV dinner but gourmet meals that you can just heat up and eat. There’s even one called Les St Jacques au Noilly & Riz Basmati cuisine. It’s a fusion of Indian and French food and that’s what a really intriguing upcoming film is all about.

The Hundred-Foot Journey

The Hundred-Foot Journey is a film produced by Stephen Spielberg and Oprah Winfrey with Lasse Hallström as the director. It’s based on a novel about the Kadam family, who came from India to settle in a picturesque quaint village in France to open an Indian restaurant called Maison Mumbai.

oprah hundred foot journey

They run into the chilly chef owner of Le Saule Pleureur (The Weeping Willow), a Michelin-starred classical French restaurant run by Madame Mallory (Academy Award winning actress Helen Mirren) just a hundred feet away and the her protests against the new Indian restaurant threatens to escalate until Hassan’s passion for French haute cuisine (and also the beautiful sous chef, Marguerite – played by Charlotte Le Bon) combines to weave magic between their two cultures and imbue the small town with flavors of life that even Madame Mallory can’t ignore.

hundred foot journey scenes

At first Madame Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

hundred foot journey stills

The Hundred-Foot Journey abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, it is a portrayal of two worlds colliding and one young man’s drive to find the comfort of home, in every pot, wherever he may be.

hundred foot journey exclusive

It sounds like a wonderful movie, and it’s from the award-winning director of Chocolat! I’ve read stories about the “back of the house” like Kitchen Confidential and this production is something I’m really looking forward to! It has all the elements that makes for a great food related movie, and if you’re interested in cuisine, eating, and theater, you’ll love this production.

Watch the trailer here! Life’s greatest journey begins with the first step. #The100FootJourneyMY

hundred foot journey photos

The Hundred-Foot Journey will be released in theaters on August 28, 2014. For more information, visit http://100footjourneymovie.com. Like the official Facebook page and follow their official Twitter account to interact!

Contest:
Why do you want to watch The Hundred-Foot Journey? Comment on the blog post below and the best answer will win a pair of tickets in season pass to the movie! Please include your email address in your comment (make sure you fill in the Email bit) so I can get in touch with you! :)

Dinner by Michelin Star Le Gavroche’s Chef Alexy Fuchs Malaysian visit

michelin star

It’s Chef Alexy Fuchs first visit to Malaysia and I booked a table for two on Saturday night at Mezze Bistro in KL, where he will be cooking for a week. I wanted to buy my better half a good dinner experience – it’s been a while since our last 2 Michelin star meal at Le Relais Louis XIII in Paris earlier this year and I thought it’ll make a nice dinner date.

michelin star kl

He came over to Malaysia to collaborate with the resident head chef of Mezze Bistro, Yves Pierre Renou, to showcase the cuisine from their home in Alsace, France. There is a similarly named restaurant in London by Michel Roux Jr. with Two Michelin Star dining. This Le Gavroche is located in Strasbourg, France and is helmed by the husband-and-wife team of Nathalie and Benoit Fuchs.

bread basket

Le Gavroche is a One Michelin Star establishment and Alexy Fuchs is their son and chef. I was really keen to check out the food since he is hand carrying a lot of French produce during his flight over so it’s an awesome chance to experience a Michelin star restaurant chef cooking in Malaysia.

Amuse-bouche

Roquette Gazpacho with Fromage Blanc and Endives / Beetroot Discs with Whipped Goat’s Cheese

Roquette Gazpacho

I really like this amuse-bouche. It’s an arugula gazpacho served in a cocktail glass, which I thought sounded really promising for the rest of the night. My better half was a little dubious about how rocket can work, considering the bitter taste of the leaves. It’s blended with fromage blanc (literally white cheese) which works very well in cutting down the sheer bitterness of the greens.

beetroot disc

I also enjoyed the little discs of beetroot that produced a nice little crunch with the creamy topping of goat’s cheese. The two goes very well together – the Alsace vinegar in the gazpacho balances the flavors in this two-component amuse-bouche.

Entrées

Seared Foie Gras with Roasted Peanuts (RM 85)

foie gras

This is foie gras that Chef Alexy Fuchs personally hand carried all the way from France. I couldn’t tell if it was duck or goose foie gras and even experts like Daguin have difficulties telling the difference unless they’re both plated side by side. We have been to France and both are called foie gras in France – foie gras de canard for duck foie gras and foie gras d’oie for goose foie gras. It should be noted that 80% of foie gras produced in France is now duck foie gras.

However, I was told that this is goose foie gras – the real deal – and I don’t doubt it. The lightly seared generous slices of foie gras is rich, silky, buttery and melt in your mouth. It’s rich and it’s fatty – the contrast between the browned crust and barely solid center is divine! It’s almost disappears on your tongue into creamy goodness as soon as you pop it in your mouth.

My dear chose this starter since I’ll have my own foie gras in the very classic French dish Tournedos Rossini as my main. I have eaten a lot of foie gras preparations – from pate to mi-cuit and all the way up to whole foie gras and I have to say that this rates as one of the better ones that I’ve had.

It’s no coincidence that Alsace is one of France’s great foie gras producing areas. Chef Alexy Fuchs flew in from that region, bringing the Alsatian foie gras in, so I’m glad we ate it! The apricots at the bottom of the dish went really well with the flavors of the pan-fried foie gras.

Monkfish Carpaccio with Fresh Herbs & Candied Lemon Marmalade (RM 64)

monkfish carpaccio

I love monkfish and I love raw monkfish even better! It has to really fresh to serve as a carpaccio instead of a ceviche. This is a dish I am 100% certain that Chef Alexy Fuchs prepared himself coz I walked into the kitchen while he was slicing the monkfish.

This is my entrée and I really enjoyed it. I saw that everyone else at the fully packed dinner service ordered the foie gras (probably coz proper foie gras isn’t very common here) but I was very happy with my monkfish carpaccio. I asked my better half to eat this before her starter coz the flavors are much milder and she gave her nod of approval too.

I actually preferred my monkfish carpaccio – the wonderfully intense citrus flavors in the marmalade dotted all over the plate makes it a joy to spear a few slivers of monkfish to smear on the candied lemon before letting the taste combination hit my tongue. It’s wonderfully balanced and a great entrée to my heavier main.

Mains

Beef Tournedos, seared foie gras, paired with summer vegetables confit & veal reduction (RM 160)

Tournedos Rossini

Beef Tournedos is an extremely classic French steak dish. Tournedos Rossini usually consists of a good filet mignon topped with a slice of fresh whole pan-fried foie gras. It’s the most expensive item on the menu but it’s something I wanted to order as soon as I saw it since I’ve had it before and it was awesome!

beef tournadoes

This rendition didn’t disappoint – the steak was cooked perfectly medium rare, with a nice and pink interior. It’s also very juicy and even my better half, who isn’t a huge fan of beef, enjoyed a bite from my mains. I like how the foie gras is placed over the dish – the buttery and silky pan-fried liver almost acts like a sauce when you slice a bit of it to go with a chunk of prime filet mignon.

I liked the mini vegetables garnishing the plate too, but the hero of the dish is hands-down the well cooked steak with a decadent slice of foie gras on top.

Pan-fried Turbot, served with bouillabaise, fennel and toast (RM 128)

turbot

This is my better half’s order. The turbot is excellent – moist and delicious! I like how it’s stacked on top of toast too. I felt the flavors worked very well and I only have one bone to pick (pun intended) – there’s cartilage left on the fish!

That’s usually an unforgivable sin in haute cuisine.

panfried turbot

I got it on my first bite when my dear cut some turbot for me to eat and had to gracefully spit it out on my napkin. She didn’t get any cartilage in the next few bites but caught some on the last bite. I felt that the prep cooks should have done a better job at this – it’s not bones at least, but it detracts from the overall enjoyment of the meal.

Quail stuffed with Crayfish, served with Potato Puree and Crayfish Coulis (RM 98)

quail crayfish

I decided to order ANOTHER main to share! It’s not everyday we go out for a romantic dinner with a chef from a Michelin star restaurant cooking so I thought it’ll be nice to stuff ourselves…and it was the best decision I ever made!

The quail is absolutely fabulous!

There’s no other word that does it justice. It’s our favorite dish of the night! The quail is deboned and seasoned to perfection (it’s really hard to get those small bones, trust me) and cooked just right. Overcooked quail is really inedible – check out the ignorant and lazy street vendors butchering the small bird at Pasar Ramadan and you might think quail is a tough, dry little bird. Wrong!

crayfish stuffed quail

It’s succulent and moist and I was pleased to see that it was still pink in the center. The crayfish stuffing was to die for – simply delectable. There’s a VERY generous amount of Rhine River crayfish inside the quail. Magnifique! Everything in the dish works well, from the mashed potatoes to the little crayfish for you to suck the head juices out of and everything is on the plate for a reason – to rock your world!

It certainly made our night! Best dish ever, compliments to the chef.

Desserts

Passionfruit Pannacotta (RM 22)

passionfruit pannacotta

This is my better half’s choice since she really enjoys eating panna cotta. There’s an intensely acidic passionfruit puree inside, which really wakes you up like nothing else! I felt that the two goes very well together and we both enjoyed this dessert – the panna cotta was just the right consistency too!

There’s also a quill of grilled pineapple that acts as a garnish which surprisingly tastes really yummy too!

It’s turns out that no one else ordered dessert around us – we were the only ones, which is a bit of a shame, considering it’s priced pretty well.

Pineapple & Mango Streusel with Coconut Sorbet (RM 35)

chocolate macaroon

This is actually written wrong on the menu. I was confused when the dish came to me. I asked the waitress if she got the order wrong and Ling Ang came over to tell me that it was the right dessert – the menu was printed erroneously. It’s actually a chocolate macaron (of sorts) with a coconut based filling paired with a passionfruit sorbet.

It’s a perfect dessert for people who doesn’t like sweet desserts – both the desserts are more acidic than sweet. However, I felt that the dessert was rushed out and I personally didn’t feel that it’s a very well made dessert. I was really looking forward to his Caramelized Brioche with Beer Poached Pear and White Cheese Sorbet (RM 30) but it was only available on Tuesday and Thursday.

petit fours

The two desserts we ordered were too simple with really basic flavor combinations. We enjoyed it, but we certainly *weren’t* blown away. I can’t help but feel let down after the awesome entrées and main courses. The complimentary petit-fours really saved the desserts department though!

chef alexy fuchs

You just have to remember that Michelin stars are awarded to the venue so there’s no white tablecloth service and all that here. A lot of the things they do locally is a faux pas in French haute cuisine – asking to clear tables before both parties have finished dining, not serving the lady first etc but I guess that’s a product of Malaysian culture. Once we got the great floor manager Ling Ang and the friendly and accommodating waitress Juney to serve us, it was smooth sailing.

700 dollar dinner

It’s not everyday you get to have a Michelin star restaurant chef come over and do a collaboration so I thought the experience was great and the food was good overall, especially the perfectly cooked stuffed quail! Our bill came up to a total of RM 711.10 for two without wine (we shared a bottle of San Pellegrino sparkling water) which is very reasonable for KL standards considering the food and chef.

mezze michelin

I nearly missed Alexy Fuchs trip over coz I didn’t check my email for newsletters – the lounge sends out the occasional update on food happenings which sometimes goes into spam. This isn’t an invited review by the way, that was done in the afternoon and it wasn’t my cup of tea. I paid full price for the dinner coz I wanted to have a romantic dinner with my dear and you can only get that intimate ambience on a fully booked Saturday night by reserving a table.

alexy fuchs

I also got to meet Alexy Fuchs – thanks to Ling Ang who let me into the kitchen to say a quick “Bonsoir” to the chef! He was really nice and down-to-earth and I put up an Instagram photo of us in my SixthSeal.com Facebook page, which he shared on his personal Facebook page and said something to the effect of “even 10,000 miles away, the people here knows of the famous Le Gavroche by Nathalie and Benoit Fuchs” and tagged his parents which I thought was a cool thing to do.

michelin us

It was great night out and we both enjoyed ourselves immensely! :)

Magnum 5 Kisses Limited Edition Ice Cream

Magnum 5 Kisses

I love how Magnum regularly has a series of very creative limited editions with a theme. I first wrote about it in the *first month* I started blogging – April 2002. I was in Melbourne, Australia and the 7 Deadly Sins just came out, with a flavor for every sin. There was also a wonderful 9-ice cream series called The Sixties Nine that came out the next year and I reviewed every single one!

Magnum No3 Passionate Kiss

We were in Paris, France earlier this year when we spotted the new limited edition 5 Kisses series. There are five (5) different Magnum ice creams in total and we got some to eat. The Magnum 5 Kisses is a range inspired by French Patisserie flavors and it came to Australia recently (although we ate ours in France).

Magnum 5Kisses Limited

1. First Kiss
Crème Brulee

2. Loving Kiss
Meringue Et Fruit Rouges

3. Passionate Kiss
Tiramisu

4. Flirty Kiss
Gateau Au Chocolat

5. Stolen Kiss
Tarte Aux Pommes

5 Kisses Magnum

Magnum No. 4 Flirty Kiss Gateau Au Chocolat is the full-on chocolate flavored one. It’s a chocolate ice cream with chocolate sauce and chocolate brownie pieces, all coated with a layer of crackling milk chocolate. Each of the Magnum 5 Kisses retails for €4.19 at the local Monop’ which isn’t very cheap when converted – almost RM 18 per Magnum!

Magnum Passionate Kiss Tiramisu

However, some of them are very good. We liked Magnum No. 3 Passionate Kiss Tiramisu – it had a distinctively authentic taste, with mascarpone flavored ice cream (!!!), coffee sauce, chocolate chunks and sponge pieces, all coated with a layer of crackling milk chocolate.

Magnum Tiramisu

Both of us thought it was awesome! The boxes that contains the Magnum 5 Kisses are made well, with sturdy cardboard and a perfect ice cream inside. The construction of the Magnums are spot on too – every single element can be seen and tasted!

Magnum Kiss Tarte Aux Pommes

The best in the series though would be the last one – Magnum No. 5 Stolen Kiss Tarte Aux Pommes. This is made with a vanilla ice cream interior, apple sauce and pastry pieces, all coated with a layer of crackling white chocolate dusted with cinnamon.

Magnum Stolen Kiss

It’s the only one of the 5 Kisses that has a white chocolate exterior and it tastes exactly like an apple pie!

Kisses Us

Keeping with the theme, here’s a happy one of us at The Louvre, one of the most iconic places in Paris! :)

Pierre Hermé “Les Incontournables de Paris” macarons from France

Pierre Herme Macarons

The macarons from Pierre Hermé are the best macarons I’ve ever had in my entire life! It was the first place my better half wanted to go to when we were in Paris earlier this year. We went to two of his shops – the original one is at Pâtisserie Pierre Hermé Paris in Bonaparte but their Macarons & Chocolats Pierre Hermé Paris boutiques at Galeries Lafayette has seating arrangements!

Macarons Chocolats Pierre Herme

Pierre Hermé also sells a wide variety of fantastic chocolates and pastries but we were here for the macarons so we got a pack of 7 macarons and opted to eat at the beautiful rooftop with an amazing 360 degree view of Paris instead of at the boutique itself.

Lafayette Roof

My dear liked the Les Incontournables De Paris (The Essentials Of Paris) box so I got that for her. It costs €18 for a box of 7. The friendly attendant was even kind enough to let us pick the flavors (it’s supposed to be a fixed box set) and even include *limited edition macarons* from the Pierre Hermé Paris ‘Les Jardins’ Collection 2014!

pierre herme france

Pierre Hermé has a total of 23 (!!!) flavors of macarons at any time. However, most of their box sets have a theme e.g. the Initiation 20-piece Assortment (€59) only has 4 different types of macarons. There’s no set price per macaron, it depends on what you get and the price can range from €2 – €3 per macaron. We got ours for slightly over €2.50 each (about RM 11 per macaron).

pierre herme chocolates

The French guy serving us allowed us to choose anything (including limited editions) from the 23 different flavors for the 7-pack, so we took turns choosing macarons:

pierre herme les jardins collection

HUILE D’OLIVE & VANILLE
Olive Oil Fruite Vert, Vanilla & bits of Green Olive

CRÈME BRÛLÉE
Vanillas & Caramel bits

MOGADOR
Milk Chocolate & Passion Fruit

MILÉNA
Fresh Mint & Red Berries

MONTEBELLO
Pistachio & Raspberry compote

JARDIN DES 8 TRÉSORS
Lotus Seed, Red Date, Wolfberry, Rosebud, Dried Orange Peel, Dried Longan Fruit, Chrysanthemum and Osmanthus

INFINIMENT ROSE
Rose & Rose Petals

Les Incontournables De Paris

I just love how weird and quirky the flavors are! It’s not just for the “wow factor” too, the combinations works very well! My first choice was the delectable Huile d’olive & Vanille with bits of *real* green olive!

olive vanilla macaron

I’ve never had an olive macaron (with REAL olive pieces inside) before and we both loved it!

Pierre Herme

My dear went for the Crème Brûlée which actually tastes remarkably like the real thing! I couldn’t believe it.

rose petal macaron

The delicate Infiniment Rose is made from rose and has rose petals (!!!) in the macaron!

milena macaron

We loved every single macaron – there were no duds or mediocre ones in the box, every single macaron was balanced well, not the sickly sweet macarons we get here but an amazing symphony of perfection.

Jardin des 8 Tresors

The other highlight was Jardin des 8 Trésors – the April 2014 monthly limited edition macaron from the Pierre Hermé Paris ‘Les Jardins’ Collection 2014 with 8 different Asian treasures packed into 1 macaron – lotus seed, red date, wolfberry, rosebud, dried orange peel, dried longan fruit, chrysanthemum and osmanthus with incredibly complex flavor and texture profiles.

mogador macaron

We were munching on the macarons in a sky park on top of Galeries Lafayette on a sunny spring day with lots of other locals camped out to enjoy the fresh air and the amazing panoramic view of Paris.

pierre herme us

It was one of the highlights of our trip – enjoying good food, each other, and the Parisian experience!

montebello

I have never had a better macaron than Pierre Hermé in Paris! Adriano Zumbo comes close and Ladurée is a distant third. I highly recommend eating the original ones from France in France, you can’t keep it for more than 4 days and I dub Pierre Hermé the best macarons I’ve ever had in my life and my dear agrees! :)

A meal by 28 Michelin star “Chef of the Century” Joel Robuchon at our Paris apartment!

joel robuchon tv dinner

The statement above is perfectly correct and true! smirk

joel robuchon

I present to you, a line of ready-to-eat meals by Joel Robuchon! This is his Le fameux Parmentier de Canard or “The famous Duck Parmentier”. There are several different meals, partnered with Fleury Michon. It’s sold in supermarkets and convenience stores like Monop’ (of the Monoprix chain – they have everything from stores to all sorts of food from cookies to milk!). There was a Monop’ just around the corner from our apartment and we were so tired the first evening we arrived in Paris that we just wanted to cook something easy.

monop

I was quite surprised to see Joel Robuchon lending his name to what seems like TV dinners but such an American term would be out of place in France for this is one quality meal for 5.13 Euros!

parmentier de canard

The serving bowl it comes in is not made of disposable and flimsy plastic but solid ceramic!

ceramic bowl

Duck Parmentier is a classic French dish that looks like a cottage pie. We saw some Cuisses du Poulet Roties (Roasted Chicken Thighs) on sale for 5.19 Euro (original price 13.95 Euros). These are the miniature chicken breeds (also called bantam chicken) which you can *fit in the palm of your hand*! They’re really quite cute (and tasty)!

french miniature chicken

I used that to plate up the dish so it looks like the serving suggestion (just 3 minutes 30 seconds in the microwave) and we ate it with some pasta for our first night in France. It was quite delicious, despite being a ready-to-eat dinner. They pride themselves for ingredients being 100% sourced from France too, as the labels clearly states.

joel robuchon dinner

We actually got to eat through all his collection – it is wide and varied indeed, and although it costs more than other ready-to-eat meals, I convinced my dear that we should get them. It’s not everyday you can have a 28 Michelin star chef “cook” for you at your apartment after all…even in France! ;)

Our 2 Michelin star lunch at Le Relais LOUIS XIII

relais louis xiii paris

I’ve always wanted to bring my better half to a Michelin star restaurant coz she’s never eaten at one before and decided it would make a great birthday present for her! I booked a table for two and set aside one day in our Paris vacation for this.

relais louis xiii

Le Relais LOUIS XIII fits the bill perfectly coz:

  • Chef Manuel Martinez got 2 Michelin stars in 2014
  • The restaurant serves classic authentic French cuisine
  • This is the very spot Louis XIII was proclaimed King of France in 1610 (thus the name)

michelin star

Oh, and did I mention that Picasso used to live across the street? smirk Relais Louis XIII is a very historical restaurant and they’re proud of it – the interior has the original old stones, wooden beams and valuable portraits of Louis XIII and Marie de Medicis as well as stained glass windows and antique Louis 13 chairs.

relais louis xiii menu

I had booked a spot at 12:15 pm when the restaurant opened and the waitress patiently explained and translated each of the menu items from French to English for us! There is no English menu, but the staff can speak English so there’s no worries there.

cream puff

We were served warm cheese puffs upon arriving and the table is perfectly set with butter, salt and pepper as well as a bread tray. The wait staff to table ratio is at least 1:1 – which meant we had our very own waitress and at least one other staff to help…and help they did!

relais louis 13

It was a little disconcerting, the level of service that was given – move your glass a little and they’ll come over with a smile to refill it and move it to just the right spot where it was before, facing the correct way.

amuse-bouche

More about Michelin star level service in another post, I want to talk about the food!

Entrées

Ravioli de homard Breton, foie gras et creme de cepes

ravioli de homard breton

This is their signature appetizer which got them the Michelin stars. It’s what my dear ordered and it’s absolutely fabulous! I can eat this every day and not get sick! The beautiful ravioli is half lobster and half foie gras.

ravioli foie gras

It’s topped with a porcini mushroom foam that’s so intense I’ve never had anything like it before. A beautiful start to the meal.

Toast de tete de veau / sauce gribiche / encornets

calf brains

I ordered this solely on the waitress’s recommendation. She said it’s a classic French dish – the kind the restaurant does best. This restaurant serves classic French haute cuisine with minimal modernist touches and I thought this would go well.

tete de veau

It’s toast topped with the brain of a calf and comes with nicely seared pieces of squid that makes an interesting texture combination, especially with the toast it’s served on. However, their flagship ravioli dish is slightly better I have to admit I secretly coveted my better half’s appetizer. Haha!

Main Course

Lieu jaune de ligne / fricassee de legumes / tomato confite / emulsion aux herbes

john dory

This is what my dear had! It’s a John Dory fish with tomato confit and a herb emulsion.

We’ve always wondered what John Dory tastes like and when the waitress explained what this was, she ordered it immediately. It tasted great – the fish was cooked perfectly (moist and tender) but it’s the kind of white fish that is popular in the West – bland by itself but absorbs flavors well, which is where the herb emulsion comes in, as a bit of a modernist touch.

Quasi de veau de lait “Hugo Desnoyer”

hugo desnoyer

My order is sweetbread! I’ve always wanted to eat sweetbread cooked by a classic French chef and here was my chance. I wasn’t disappointed!

sweetbread

There’s an option to add macaroni with morilles (morel mushrooms) for an additional 14 Euros but I opted out as I wanted to taste it by itself and we ordered a lot of desserts. Sweetbread is the thymus gland of the veal and it’s a very rich and creamy dish. There’s also a bed of perfectly caramelized asparagus at the bottom which cuts down on the heaviness of the dish. I loved it!

Cheese

Assortiment de nos fromages

fromage

There’s nothing more French than a cheese course before the desserts and we both opted for it. This is one dish divided into two, instead of sharing from our own plates, French restaurants can actually portion one dish into two upon request!

The selection of their cheeses also came with a delicious apricot chutney on the side!

Desserts

MilleFeuille, crème legere a la vanille Bourbon

millefeuille

This is their famous millefeuille with Bourbon vanilla light cream! It’s probably their most famous dish and dessert and we opted for a shared dish (one dessert portioned into two plates).

mille feuille

The awesome thing about Relais Louis XIII’s mille-feuille is that it’s deep fried! Words cannot do it justice, the crunchy texture of the dessert and the vanilla bean speckled custard made me nearly lick the plate to finish everything up!

There’s a reason why it’s the restaurant’s most popular dish, you can’t get a better mille-feuille elsewhere!

La Pomme – Gelee au Gin et sorbet Citron basilic

molecular gastronomy apple

This is my adorable dessert, the mysteriously named “La Pomme” (The Apple). It’s one of their rare molecular gastronomy forays. It’s a piece of art – there’s a cream filling inside the small “green apple” (complete with a fake chocolate branch and candied basil leaf).

relais louis apple

I was pleasantly surprised by the intense basil flavor of the crunchy “apple leaf” made of sugar infused with basil and the chocolate stick goes into the faux green apple (which consists of just a very thin layer of real apple tasting jelly) which in turn bursts with the filling. It’s a very intelligent dish that plays with your mind and mouth.

There’s a sorbet on the side to cleanse your palate too!

(along with crunchy bits of juniper tasting sweets)

Tarte minute au chocolat “Grand cru”

grand cru tart

This is my dear’s dessert! It’s a chocolate tart that oozes with rich and creamy molten chocolate. Not just any chocolate – their custom restaurant Grand Cru! It’s on their daily special and the wonderful spin they put on the dish is with the two ice cream you see – there’s a vanilla quenelle and a chocolate rocher.

The interesting bit is that the “chocolate ice cream” is *hot* and the vanilla bean ice cream is *cold*! The former is actually a ganache, plated like ice cream. It really plays wonders with your palate – it’s genius, how they pull off these things!

crumbing table

We thoroughly enjoyed our 2 Michelin star lunch at Relais Louis XIII. The restaurant has a few mixed reviews on the net about bad service but we received excellent service throughout, it’s the exact opposite of the snobbish French waiter stereotype.

relais louis us

Our waitress was warm, patient and translated each menu item for us, and one of the younger waiters took this photo of us. It’s an excellent place to go for classic French cuisine in Paris! Relais Louis XIII has consistently been one of the best value 2 Michelin star restaurants in Paris, France – delivering fresh, classic French cuisine you won’t be able to sample anywhere else! :)

Ladurée macarons at Champs-Élysées, Paris

Ladurée Champs Élysées box

Ladurée is widely credited as inventing the macaron as we know it today! The double decker macaron with a ganache filling was first made by Louis-Ernest Ladurée (which the shop is named after). We actually tracked down their biggest tea room and bakery in Champs-Élysées and took the Metro right to the place before even visiting the Arc de Triomphe. :)

Ladurée Champs Élysées

Champs-Élysées is a very prestigious address in Paris, the equivalent of Fifth Avenue in New York (although it was Parisian culture which started the latter). It’s very expensive to maintain a presence here coz the real estate is incredibly desirable. Ladurée actually calls their branches as “houses” or “boutiques” even though they’re technically a tea room – that’s how seriously they take their heritage!

Ladurée Bakery Paris

Their restaurant, tea room and bakery at 75, Avenue des Champs-Élysées flies their famous green-and-gold Ladurée, Paris sign and is a huge old and stately building that has al-fresco seating during spring. This is the place that we’ve been looking for and we made a bee-line right into their bakery…

Ladurée queue

…to run into a long, slow-moving line of people.

Ladurée Paris

It was more than a queue, it was like watching the human equivalent of rabbits breeding! There are tourists, locals glaring at the camera toting tourists, and bemused passer-bys who got dragged in by the sheer force of the crowd swarming for Ladurée macarons. It was chaos, but organized chaos.

Ladurée menu

We were each passed a brochure listing their macarons, including the seasonal specials. My better half wanted to get ½ a dozen so I asked the patient and professional Ladurée wait staff for their recommendations. I only changed one and here’s our list:

Laduree macarons

  • Vanille (Vanilla)
  • Reglisse (Liquorice)
  • Fruits Rouges (Red Fruits)
  • Pistache (Pistachio)
  • Marie-Antoinette
  • Caramel Fleur de Sel (Salted Caramel)

Ladurée France

The blue Marie-Antoinette and the Red Fruits macarons are seasonal specials for Spring 2014!

fruit rouges macaron

The six (6) macarons are all awesome and there’s one thing I noticed about vanilla in France – no one uses vanilla flavoring, it’s like it’s a culinary sin! Every place we’ve been, from Michelin star restaurants to cafes uses real dried vanilla fruits (which is the second most expensive spice after saffron!) and it makes a lot of difference!

Ladurée macaron box

I quite liked some of the Ladurée macarons – the Marie-Antoinette, Salted Caramel and Vanilla are awesome but the best one is the one I switched to – Liquorice (swapped this for the recommended Lemon). The Liquorice macaron is black and when you bite into it, you get a mouthful of dry ash and acrid bitterness…and then the mild sweetness of the licorice filling hits you, for just a short while before it disappears and leaves a pleasant aniseed aftertaste in your mouth.

marie antoinette

It’s ephemeral and epitomizes the macaron perfectly. I’m not just trying to alliterate my words, but that’s how I felt about the Liquorice macaron. However, as for the others, I felt that Pierre Hermé macarons tastes better.

Champs Élysées

I’ll do a review of Pierre Hermé macarons soon – we tried both of the great French maracons and both were good! I know that both has branches here or close to us but they taste totally different. Macarons are supposed to be temperature controlled and eaten within 3 days and it doesn’t take well to importation or local ingredient substitution.

ladurée seasonal macarons

You can never get macarons here that’s as good as the ones in France and I’m glad we managed to eat these delicate French creations during our Europe trip! Oh yeah, our 2 Michelin star meal at Relais Louis XIII is coming up next! :)

We’re flying to Germany and France tonight! :D

frankfurt paris trip

No, this isn’t a photo from Frankfurt, our flight is tonight! :) The photo above was from my third Europe trip to Germany two years ago…and now I’m going on a 10 day vacation with my better half for our second annual overseas trip (our first trip was to Australia)! It’s going to be awesome!

We’ll be flying to Frankfurt on my birthday *and* I’ll gain significant extra hours flying west so I’ll have a uber long birthday on the 5th of April. Haha.

I’ve booked the ICE train to Paris, France so I’ll be taking my dear to the City of Love for our anniversary-cum-birthday celebrations! We’ve booked ourselves into a proper short stay apartment instead of a hotel so we can cook, but our plan is to visit some of the Michelin starred restaurants in Paris!

german food

The reservations might be tricky but I hear lunch is the best bet and some of the 1 or 2 Michelin starred restaurants aren’t too hard on the wallet, I hear anything from 3-course lunch for 36 Euros to a 175 Euro 12-course extravaganza dinner menu at the French superstar chef Robuchon!

I plan to buy my dear a meal at a Michelin starred restaurant as a birthday present so she can experience what all the fuss (or some might say, hype) is all about! <3 I'll still be connected to the net and blogging but you can also follow me on Twitter, Instagram and Facebook for updates on our 10 day vacation through Germany and France!
http://instagram.com/sixthseal
https://twitter.com/sixthseal
https://www.facebook.com/SixthSealcom

Cheers and have a great weekend everyone!

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