Steak tartare. Finely chopped raw beef, with raw quail's egg, capers, onions & other accompaniments. Mix everything up for savory spoonfuls of sublime succulence.
Pissaladiere (onion, olive & anchovy "pizza"). A southern French specialty, with bread dough that's much thicker compared to typical pizzas. Despite the absence of a tomato-based sauce, this proved as flavorsome as any Italian concoction, thanks to its sweet-&-salty toppings and an aromatic infusion of thyme.
Provencal soup of scallops, freshwater prawns & shellfish with roast capsicum aioli crouton. Our favorite for the evening; the rich broth soaked up all the mouthwatering flavors of the fabulously fresh seafood.
Koulibiac of salmon with lime hollandaise. Another winner; the salmon was as moist and tender as can be, combining so well with a hearty melange of spinach, mushrooms & rice encased in light, flaky pastry.
Crab salad with lettuce hearts, asparagus, tomatoes, hard-boiled egg, black olives & lemon vinaigrette. A terrific, tuna-less alternative to the traditional Nicoise salad. No fishy flavor!
Daube of Wagyu beef cheek (slow-cooked beef stew with carrots, mushrooms & tomatoes, served with mashed potatoes). Comfort food for toothless carnivores.
Broccoli, roasted garlic, chili & anchovy muffin, alongside turkey ham & gruyere cheese muffin. Available also at Plan B. Wonderfully warm, soft and savory.
Geisha tea semifreddo with shortbread biscuit, Mandarin orange sorbet & gingerbread ice cream. Most of the desserts here look lovely and taste luscious.
Baileys cannelloni with raspberry-cherry compote, red grape & raspberry sorbet.
E. Guigal Crozes Hermitage Rouge.
With this entry, Eat Drink KL wraps up two full years in existence (with more to come, hopefully). Thanks for reading this far.
T Forty Two,