Yeast Bistronomy @ Mid Valley Megamall, KL

Yeast KL

Yeast Bistronomy started out in the prestigious Jalan Telawi 2 address in Bangsar but expanded to Mid Valley Megamall earlier this year. I go to Mid Valley quite often during the weekdays but I seldom see people inside except for the odd couple or so enjoying a glass of wine. It’s part bistro, part bakery and part café and it really is owned by a French.

Yeast Bistronomy

Yeast is actually more of a boulangerie but they also serve a small selection of hot plates, just like some of its French counterparts. We were there over the weekend and was surprised to see quite a lot of people inside. They also have an al fresco area at the pavilion type extensions you see in the F&B outlets on the same frontage between Mid Valley and The Gardens.

Croissant au Jambon et au Fromage (RM 26)

Croissant Jambon Fromage

This is a ham and cheese croissant (which they swapped with a delicious herb loaf baked in-house coz they ran out of croissants) with a side of green salad and fries. I thought the use of this bread tastes much better than a croissant (although they have different textures) and the ham (real ham, not turkey ham or nonsense like that) and cheese combo was very comforting.

Caffe Vergnano Cappuccino (RM 12)

Caffe Vergnano Cappuccino

This is quite unusual. Yeast only uses Caffe Vergnano 1882 and all orders are *Double Shots* – that means you’re getting two (2) espressos in each order, not for the faint-hearted or caffeine intolerant. This is a very popular brand of coffee that is made by Italians in London and have even received praise from Gordon Ramsay.

Escargots à la Bourguignonne (RM 25)

Escargots a la Bourguignonne

Snails! Who doesn’t love escargots? I’m a huge fan of them and there’s nothing quite like eating this dish in a Paris bistro, it’s as common as French Onion Soup (with a croute covering the entire top). The ones at Yeast don’t come with the shell of the snail but in most restaurants, the shells are decorative anyway, escargots comes in huge cans for restaurants, unless you’re eating in a Michelin star restaurant.

Valrhona Chocolate Chaud (RM 16)

Valrhona Chocolate Chaud

We actually didn’t see this in the menu at first and when I perused it the second time I knew I had to order it for my dear. She quite liked it, although it wasn’t as thick as the one we had in Paris. Valrhona is a very popular brand of chocolate for cooking in France, we stocked up with a lot of their single origin 70 gram bars a while back.

Yeast Bistronomy KL

Yeast serves decent food and very reasonable prices, especially for their wonderful coffee. The bill came up to RM 83.75 for the two of us. The best thing about Yeast is that they don’t charge 10% service charge, it’s the standard 6% GST only and this is advertised quite prominently at their outlet in Mid Valley. It’s a nice place to go for a quick bite to eat in the afternoon if you’re into French casual.

Sage Restaurant & Wine Bar @ The Gardens, Mid-Valley KL

Sage Fine Dining KL

My better half booked us dinner at one of the best restaurants in KL during our weekend staycation at St Giles The Gardens. Sage Restaurant & Wine Bar isn’t directly affiliated with St Giles The Gardens but you can make reservations though them. They have a degustation menu (RM 398 per pax) and a gourmet menu (RM 298 per pax) when the chef is in but we were told Chef Daniel was in Sydney during the weekend.

Sage Restaurant Wine Bar

Sage KL serves a fusion of French and Japanese cuisine, and we saw a lot of interesting dishes on their website. I was quite surprised to see a lot of couples dining there. Most of the seats are for two, with several table arrangements for 4 pax in the middle. It has a view of KL for the tables flanking the restaurant and a view of the open kitchen for the tables in the center, where the chef would be working.

Sage Restaurant KL

The service was very attentive and patient, and we went for the Sage Menu (RM 218 per pax) which was the only option available. This allows you one (1) choice each of Appetizer, Main Course, and Dessert from their a la carte menu. It’s essentially a 3-Course menu with Chef’s Appetizer and an Amuse Bouche.

Amuse Bouche

Sage Amuse Bouche

This was an interesting combination of diced salmon (raw) with macerated tomatoes and a citrus base. I thought it was decent enough, we actually thought the “Chef’s Appetizer” was the amuse-bouche but it turned out to be something else entirely.

Chef’s Appetizer

Grilled Scallops with Peaches and Walnut Sauce

Grilled Scallops with Peaches

Amazing! To be honest, I was mildly disappointed by the amuse-bouche, it tasted good but it didn’t have the “Wow Factor”. This had it in spades. The scallops were grilled to perfection and we each had two (2) large medallions. It was paired with unpeeled slices of peach (which my dear thought was apples) and walnuts, which was genius – the peaches provide a sweet and slightly acidic element while the toasted walnuts mixed in a textural element.

Vieux Chateau des Templiers

I also had a glass of Vieux Château des Templiers, Pomerol (RM 65 per glass). It’s a 2007 vintage French wine. The wine list is quite comprehensive but they only sell by the bottle or half bottle. This is one of two red wines they sell by the glass – they also have 2 types of whites, for RM 62 and RM 65. It’s quite good, with depth and a nose of dark berries.

Appetizer

Feuillete of Anago with Foie Gras and Cèpes Mushroom Veloute

Anago with Foie Gras and Cepes Mushroom

Anago is a salt water eel (vs unagi, which is a fresh water eel) and it’s cooked just the way I like it. There’s also a generous slab of foie gras on the plate, which I ate smeared on top of the freshly baked bread that was put in front of us during the start of the dining session. The cèpes mushrooms were wonderful! I gave my dear a taste and she really liked the mushrooms too. The feuillete pastry is under everything, it’s de-constructed so they can put more anago and foie gras inside (plus it looks better). Very well thought-out dish. I was very happy with my pick.

Warm Capellini Pasta with Trio of Seafood and Seven Flavor Chilli Pepper

Capellini Pasta with Trio of Seafood

This was my dear’s choice. She gave me a taste just after I had my first mouthful and the strong flavors overwhelmed my palate! I couldn’t eat any more if I were to enjoy my milder and creamier starter. It is very yummy though – the perfect starter, if you think about it. The chillis makes your mouth water and want more and the juicy large king prawns and scallops sealed the deal. It’s quite unfortunate that they ran out of Maine lobsters that night so there’s only two types of seafood inside. This was conveyed to us before we ordered but my better half still wanted this as a contrast to my dish so they gave her more prawns.

Main Course

Wasabi Crusted Wagyu Cheek with Flat Beans and Carrot Puree

Wasabi Crusted Wagyu Cheek

Flawless! I loved the freshly grated wasabi crust on my tender Waygu Beef Cheek. The beef cheek was so perfectly cooked that I can slice through it like a hot knife through butter! There’s plenty of fat and collagen inside and this was such a rich main that I had problems finishing it. The carrot puree was slightly too wet according to my partner, but I liked everything on the dish. I just wish there was more wasabi to cut through the richness of the Wagyu cheek – the saving grace was my glass of red wine, or else I’ll wouldn’t be able to finish it.

Confit of Ikejime Sea Grouper with Abalone and Iwanori Butter Sauce

Ikejime Sea Grouper with Abalone

My better half had this for her main. It’s quite ingenious, except a bit on the small side for a main dish portion. The abalone is sliced and scattered on top of the sea grouper fillet and it tasted quite good to me. Ikejime is actually a method of paralyzing fish to maintain its freshness, which originated in Japan. A spike is inserted into the hind brain, causing immediate brain death and preventing reflex action like muscle movement which would consume ATP and produce lactic acid to make the fish sour.

Dessert

Classic Crepe Suzette with Orange Segment and Grand Marnier Ice Cream

Crepe Suzette with Grand Marnier

My better half chose this for her dessert. The Grand Marnier ice cream is delightful – it actually tasted like Grand Marnier! However, the crepe suzette was disappointing. She did not even finish it and I was too full to finish it for her. I thought the Soufflé of the Day (which is also made with Grand Marnier) would have been a better choice.

Fresh Berries with Champagne Sabayon and Vanilla Ice Cream

Fresh Berries with Champagne Sabayon

I liked the vanilla ice cream, which is made with real vanilla pods. The fresh berries were altogether too sour and the champagne sabayon made it even more so. It’s a very tart dish and while it looks slightly more appealing than my partner’s choice, I had trouble finishing it too and left the rest uneaten. The dessert were the only disappointments during our visit.

Sage KL

We were also served a choice of tea, coffee or hot chocolate and petit fours (chocolate and nougat dusted with cacao powder) were presented to us at the end of the meal. The service was flawless, the food was well thought out and executed, and we had a delicious dinner at Sage. However, the only downside were the desserts – both of our desserts failed to impress and we were left wanting.

Petit Four

Nevertheless, we had a great night and we enjoyed most of the food that was served here. The bill came up to RM 535++ for the both of us, inclusive of a bottle of Sole Sparkling Water and my glass of wine (which was charged separately). Thanks for the wonderful dinner, dear! <3 It was a great experience and I can see why Sage Restaurant & Wine Bar is consistently voted as one of the best restaurants in KL.

Franco Malaysia – Japanese French cuisine @ 1 Utama

Franco Malaysia

French-Japanese cuisine? I must admit, it piqued my curiosity. My better half told me about Franco and we decided to pop over to 1 Utama and have dinner there. I’ve heard stories about long queues so I’ve largely given this place a pass since it changed its name from Miam Miam.

Franco

Franco sounds a lot more appealing than Miam Miam. They have a short, but sweet menu. It’s the total opposite of some F&B outlets who list around 100 items and do all of them badly. Franco only has a few pages in their menu and a LTO (Limited Time Offer) specials menu to go with it. Very French.

Matcha Smoothie

I ordered the Matcha Smoothie (RM 14.80) which was a really interesting drink. It’s topped with their homemade cream, tastes like proper matcha instead of cut-rate powder, blended with honey and there are red beans as a treat at the bottom. My dear went for their Oreo Banana Milkshake (RM 14.80) which is a variant of their Peanut Butter & Banana Milkshake.

Squid Ink Rice

Squid Ink Rice with Assorted Seafood & Omu Egg (RM 30.80)
This is my main! I thought it sounded like a nice concept on the menu so I ordered it. It turns out to be an even better dish! There were prawns, squid and even a mussel to go with the well-cooked rice (you can see individual grains). The squid ink rice was very flavorful – slightly salty and infinitely savory. The sweet omelet topping this dish is the proverbial icing to the cake. Delicious!

Lobster Bisque Pasta

Lobster Bisque Pasta (RM 31.80)
My dear had this one for her main. It comes with just one (1) tiger prawn but that’s not too bad considering my hometown charges even more for a similar dish (but with a very different species of prawn). The lobster bisque that the spaghetti was tossed with is perfect, and we both enjoyed this dish. The menu states that this contains traces of alcohol so I’m guessing this place isn’t halal.

Souffle

Vanilla Soufflé (RM 17.80)
This is what my dear ordered. Franco is known for their desserts, it used to be a bakery cum café before its current incarnation as a restaurant. The soufflé was light and airy, pretty textbook but good. They also have chocolate and matcha versions but we decided to stick to the original for our first visit.

Berries Cheesecake Parfait

Berries Cheesecake Parfait (RM 15.80)
Our server complimented me on this order and I wasn’t disappointed. It really tastes like cheesecake! It’s not very overwhelming either since the acidic elements cut through the richness. There’s the roughly crumbled base (graham crackers) as the bottom of the parfait, layered with smooth Philadelphia cream cheese and topped with frozen yoghurt. There are also fresh berries scattered on top and I joked that if they were Driscoll’s the blackberries alone would cost RM 1. smirk

Franco Us

Overall, we had a great dinner at Franco – the service was excellent, helmed by Angel, our server/greeter. The food was surprisingly good, my expectations were very much exceeded. The meal cost RM 138.40 for two pax and that’s about the average price for dinner at a similar establishment. We’ll definitely be back!

Franco
Lot 146, Ground Floor
One Utama Shopping Center
Bandar Utama, Petaling Jaya

Sunday Brunch @ Maison Francaise

sunday brunch

Disclaimer: I have received numerous invites from a friend to Maison Francaise for a long time now but never did accept until recently (or since). It’s not that the food is bad, coz it’s actually quite decent. The service by regular staff was very nice too (at least for the girl who served us). It was just the front-of-house manager (?) who seemed brusque and actually dropped a cup full of desserts on our table, *shattering* the cup and sending dangerously small shards flying before giving a curt and insincere sounding one word apology which totally put us off.

shattered cup

However, I have been informed that the front-of-house manager is new to the job. I’ll just chalk that up to ignorance and inexperience and leave it at that. I do hope that he has improved coz we weren’t impressed at all. We had just gone for a very nice French dinner the previous night by visiting One Michelin Star Chef Alexy Fuchs and gladly paid RM 700++ for it, so going to such a different experience the very next afternoon was extra jarring.

I must add that the service by regular wait staff was excellent and attentive, and to be fair, the food was quite good so take that as you will.

Bread basket

bread basket

This is a very nice selection of bread to start the brunch. They’re all warm and we particularly liked the brioche like slices and the chocolate filled roll. There’s also honey, compote and butter on the side.

First serving

Smoked duck breast salad and balsamic dressing
La salade de magret decanard fume vinaigrette au balsamique

smoked duck salad

We both thought this was very nice – the smoked duck breast was flavorful and all the fat has been rendered down so there’s none of the chewy unrendered fat you find sometimes. I also liked the interplay of textures between the fresh greens, crunchy potatoes discs and duck.

Potato and leek soup
La soupe de poireaux et pomme de terre

potato leek soup

I had this one – the combination of potato and leek works well together.

Second serving

Grilled rib eye steak with green pepper corn sauce
L’entrecote grillee sauce poivre vert

grilled rib eye steak

The steak was cooked, seasoned and rested to perfection! Even my better half, who doesn’t really eat beef, liked it. I wished they trimmed some of the inedible gristle off it first though.

Le filet de merou poche au vin blanc
Poached grouper in white wine

poached grouper white wine

This is another impeccable dish – it’s delicious and plated beautifully, with just the right portion to get you wanting more. My better half had this and she loved it.

Cheese course

Cheese platter
L’assiette de fromage

This is a very French thing – having a cheese course before or in lieu of dessert. It’s not something my better half likes since she doesn’t generally like cheese (all the better for me coz I ate all her cheese in France) but I loved it!

cheese platter

It’s done wonderfully at Maison Francaise – the cheeses are selected well, and there’s a scattering of nuts and a quenelle of chutney to pair with the cheese.

The platter is also frozen before serving so the cheese doesn’t wilt, a nice touch that’s appreciated.

Desserts

Fresh fruit salad
La ssalade de fruits frais

Chocolate volcano
Le moelleux au chocolate

chocolate volcano

We actually got a selection of desserts, including two slices of cake and it was decent enough. Unfortunately, the name “chocolate volcano” evokes similes to molten lava cake or a self-saucing pudding so we were a bit disappointed when we cut into the cake and there’s nothing inside.

I wasn’t sure if it was overcooked or it’s meant to be like that and when we asked the front-of-house manager he didn’t seem to get what the question was and I was annoyed at his cavalier attitude towards such a dangerous incident which could have resulted in injury (dropping the cup from serving height and shattering it on our table) so we just left it at that.

Maison Francaise

Sunday brunches at Maison Francaise is priced at RM 188++ with wine and RM 148++ without alcohol. There will be soft drinks and chilled juices available for the latter. The prices listed are per pax and you can choose one item from each course listed. The menu is changed regularly.

Maison Francaise
5, Jalan Changkat Kia Peng,
50450 Kuala Lumpur
Tel: 03 21441474

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! :)

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! :)

Related Posts Plugin for WordPress, Blogger...