Wednesday, July 6, 2011

Cuisine Gourmet by Nathalie

Cuisine Gourmet: Round Two. Earlier entry: June 28.

Finger food to keep our hands & mouths busy: tuna & avocado mousse on blini, foie gras in brioche & scallop with Szechuan pepper foam. A hefty compilation of starters; not a mere appetite-whetter (though our appetites were whetted for sure).

Beef cheek pot au feu with celery espuma, served cold. A strange recipe; everything was chilled till even the broth turned gelatinous. In terms of texture, it was like leftover stew that had been out of the freezer for one hour. But we loved how it tasted beautifully beefy and earthy, with the root veggies complementing the meat very well.

Tuna tartar with pan-fried duck liver. Fish & fowl? A match made in heaven! Every spoonful of the finely chopped, sweetly herb-scented tuna cohered into something special with the beyond-luscious liver.

Squid ink ravioli stuffed with eggplant-&-mozzarella confit with tomato emulsion. Would fit in seamlessly at KL's top Italian outlets (we're thinking Il Lido or Favola!).

Veal with sweetbread, shallots & carrot jelly. We'd say "ooh la la" to this _ as close to traditional Parisian cooking as Nathalie might get. Note: the menu here is completely changed once a month and is kept different from Nathalie's Gourmet Studio in Solaris Dutamas.

Crepe Aumoniere, stuffed with pears & apples, accompanied by pear sorbet & apple caramel. A pleasant change from ordinary flat crepes. Presented like a purse-like parcel, with crisp edges keeping all the sugary fruit slices sealed within.

Jivara & orange chocolate tart, with cocoa nougatine & vanilla ice cream. Freshly made and served warm, so it took a little longer to reach the table. Worth the wait; kinda like a cross between chocolate lava cake & a lime tart.

Albert Bichot Domaine Long-Depaquit Chablis, Burgundy (2007) & Kaesler Old Vine Semillon, Barossa Valley (2008). In rousing news for fans of wine, Cuisine Gourmet will feature different varieties by the glass every month.

Cuisine Gourmet by Nathalie,
Menara Taipan, Jalan Punchak,
Off Jalan P. Ramlee, Kuala Lumpur.
Tel: 03-2072-4452
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

16 comments:

  1. wow those beef cheeks look dangerous! Is it really chilled in the fridge before being served..? o.O

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  2. Nice! Havent been to Nathalies fr a while now & this looks like somethin worth trying!

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  3. dropsofcontentment: gosh, am not sure how they managed to get it to become that cold and wobbly. i suppose it has to be prepared beforehand and refrigerated, waiting for a customer to order it :D
    tng: yeps, i don't think i'll ever need to return to nathalie's outlet at solaris, since this one has more convenient hours and is closer to my office! :D

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  4. I love the finger food... strangely it was my favorite during my visit.

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  5. keeps getting better and better! woohoo!!

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  6. Baby sumo: heheh, I almost didn't order it, cos there was no real description of it on the menu! :D
    Ciki: that could be a tagline for this restaurant! cuisine gourmet: it gets better every month! :D

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  7. The duck liver looks so decadent! I just want to sink my teeth inside! :) And the dessert... ahh.. I can just taste it from your description alone. Wonderful!

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  8. waiting for the change of menu, then will revisit again~definitely every single dish not only well presentation but also tempting!

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  9. This looked like a very meagre meal compared to yr usual?! Love that tuna & duck liver - yummy.

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  10. iamthewitch: oh yeah, i often skip desserts at many other outlets, but nathalie's sweet treats are always worth eating! :D
    lemonadelime: yeps, it's really a delight to see how each dish is presented! thank goodness everything tastes as good as it looks =)
    pureglutton: heheh, we've more or less managed to try everything that we want to on the menu for now. but yeah, the tuna-&-liver is a cool combination indeed :D

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  11. wah beef cheeks and sweet bread?!! wow must try this place. Both are my favourites

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  12. Eiling: oh yeah, I wish more places in KL served sweetbread! I definitely order it everytime I see it on any menu =)

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  13. I'm a bit sad that it's no longer High Tide - I loved that place to bits! Though I am very interested to see what the duo has to offer in their collab. What is the price like for this new place?

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  14. Fie: oh yeah, high tide was a real treasure, serving stuff that we wouldn't get at most other outlets in KL. Nathalie's prices are maybe 20 percent lower than high tide's, though to be safe, you should plan on spending at least rm100 for a three-course meal without drinks...

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  15. Sean, I've been following ur blog for quite sometime now, and you are living the life! :) anyways, just a note on the beef cheek, it's basically a classic French preparation of jellied consomme, where the stock has to be done with a lot of attention to detail with a lot of joints and connective tissues so the collagen turns into gelatin, and at slightly cool temperatures, it sets, but will melt in your mouth. A very delicate, classic, hard to do well (hence its rarity/unpopular - for people who don't have the dedication and cost-willingness to do it) dish. Hope this explains a little. :) Cheers and keep up the good eating!

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  16. Julia: thanks for the explanation! I had never encountered anything quite like that before, so i had no idea what the gelatinous stuff really was. I'm not sure we knew how to really appreciate it though _ it was weird to be eating what felt like cold stew, and the beef cheeks themselves weren't as melt-in-the-mouth as the braised versions that we often find at Italian restaurants, for example. But hey, always fun to try something different. thanks again for taking the time to comment =)

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