Thursday, April 19, 2012

Derelicte @ Bistro

Inspired by the trailer trash fashion line of the film farce "Zoolander," Bistro a Table's degustation dinner for April was a flamboyant fusion of U.S. junk food & French haute cuisine.

Bistro let its hair down & let its service team run wild, popping champagne bottles from a stolen supermarket trolley & presenting seemingly countless courses in burger cartons & doggy-bags.

Buffalo wings? Hot & humongous ones, constructed with the meat of capons _ roosters castrated to make their flesh tastier & fattier. Served with a blue cheese dip.

Pizza, more aromatic than any other we've had this year, topped with two grams of Alba bianchetto truffles, Roma tomato concasse & melted Puglia Burratina buffalo mozzarella. All we wanted to do was hold this plate to our nose and breathe in deeply. Ahhhhh!

Beef jerky in a salad, featuring Master Kobe Grade 11+ air-dried sirloin strips. An intense, indelible combination of savory-smooth beef with creamy cheese, juicy fresh figs & crisp pear.

Some dreary airline-style microwaved meal? Perish the thought.

Mac & cheese, with horse salami for a salty bite & Gruyere cheese, accompanied by stewed peas & turkey bacon. A bit too mushy for me, but carb lovers may find comfort in it.

Alpha-BAT soup. Lobster consomme, with a twist at the base of the broth _ nearly microscopic bits of macaroni, hand-cut by the long-suffering kitchen crew to form the letters "B," "A" & "T" _ representing not Bacon, Apple & Tomato, but Bistro a Table.

The only time we'll find Heinz ketchup here: beef burger with the meat of Tuscan Chianina cows, sandwiched in Tommy Le Baker's brioche with Swiss Emmental cheese, cornichon, ale mustard, aioli, truffled garlic & rosemary chips.

What lies within the paper bag? Our favorite course of all ...

A hot dog like no other, with a sausage so soft & honeyed, made of pure goose foie gras steeped in 30-year-old Armagnac. Topped with stewed apple chutney & served in toasted pain au lait.

Deconstructed smoked salmon: salmon ice cream & smoked ice cream with dill dressing. Fun.

Passion fruit cheese cake souffle with white choc. A supporting star in this tour de force meal, it's on Bistro's current a la carte menu.

Most outstanding chocolate dessert for 2012 so far: Valrhona Guanaja brownie with Tahitian vanilla bean creme anglais. Again, no chewing is necessary. Also on April's a la carte menu.

Courses were paired with champagne, running the gamut from from Veuve Clicquot Brut & Yannick Thonet Brut to Nicolas Feuillatte Brut Reserve & Moet & Chandon Rose.

Bistro a Table,
Section 17, Petaling Jaya.
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

28 comments:

  1. For a moment I actually thought they were serving frozen dinners too:D But the pics were all so pretty...how could it be? Hehehe

    The mac & cheese looks good to me though. I have a super weak spot for it. I can almost imagine the goose foie gras melting in my mouth. *salivate*

    ReplyDelete
    Replies
    1. Missyblurkit: heheh, frozen dinners, bistro a table-style! :D ohhh, mac & cheese is something i've never really enjoyed much. gimme lasagna instead! and ya, the foie gras sausage was pretty incredible! =)

      Delete
  2. Oh my..the burger and hotdog is one night only hor? *dies of disappointment *
    This is so good! Everything dish! I must not miss next month's!

    ReplyDelete
    Replies
    1. TNG: yeah, i almost thought the burger and hot dog might go on this month's a la carte menu. there's a capon-&-foie sausage on the current menu though! :D

      Delete
  3. I love these themed meals! So itneresting!

    ReplyDelete
    Replies
    1. Michelle: oh yeah, it's a nice refreshing change from regular dinners! :D

      Delete
  4. That tomato ketchup bottle is so small! hehe wouldn't mind having a couple of those! And that is the most kick-ass sounding hot dog I've ever heard!
    hmmm they should have added something crunchy into the mac & cheese!

    ReplyDelete
    Replies
    1. Vien: heh, we ended up not actually opening or tasting the ketchup! :D but yeah, this is a super-gourmet hot dog =) good idea about how to salvage the mac & cheese!

      Delete
  5. loving that playfulness and "out of the box" presentation...awesome stuff to see this happening in KL!

    ReplyDelete
    Replies
    1. Joe: oh yeah, this is the place to be, once a month, for their degustations! :D

      Delete
  6. We heard that you wore something special that nite! Hahaha.
    Hope she will put some of these in the normal menu, would like to try that goose foie gras sausage!

    ReplyDelete
    Replies
    1. CK: heheh, sounds like the photograph of that is being shown around! :D ya, i think this month's normal menu has quite a few fun items also, including fried cow brains! :D

      Delete
  7. Gosh... It's either the burger is humongous or the ketchup bottle is little yet cute. Haha.

    ReplyDelete
    Replies
    1. Chong: heh, it's the latter! the smallest ketchup bottles i've seen. convenient traveling-size, maybe :D

      Delete
  8. Hooray for the Valrhona Guanaja brownie getting into the regular menu - I love me my choc desserts! :D

    ReplyDelete
    Replies
    1. Kenny: gosh, i wonder whether you might actually be blogging in disguise as 'memoirs of a chocoholic' :D

      Delete
  9. Wow... as usual the degustation here sounds amazing. I would like the hot dog and pizza!

    ReplyDelete
    Replies
    1. Baby Sumo: i keep wondering how she'll continue to amaze use each time with every new degustation menu! :D

      Delete
  10. Wow, love the creativity of this place.

    ReplyDelete
    Replies
    1. The Yum List: yups, the creativity of the chef shines brightly here! :D

      Delete
  11. it doesn't really look buffalo wing to me...
    i like it with blue cheese n celery....

    ReplyDelete
    Replies
    1. Simple Person: heheh, true, that's the tasty classic way of preparing and enjoying buffalo wings! :D

      Delete
  12. Wow, that's an exquisite hot dog, but so interesting! Made of foie gras? I'm intrigued! But I assume this place is not cheap though.

    ReplyDelete
    Replies
    1. Eat Only Lar: yeah, unfortunately i think it was nearly RM500 without alcohol. the a la carte menu is the safer route here! =)

      Delete
  13. Everything looks like a normal burger or hotdog..until you say what it's make of! Takes real imagination to come up with this stuff I'm sure..heh

    ReplyDelete
    Replies
    1. Drops of contentment: imagination! That's my catchword for this week, I think. I'm gonna aspire toward imagination, and I'm gonna try to admire and appreciate imagination! :D

      Delete
  14. hmmm.. it's really a very interesting concept but the bubblies served aren't exactly what i would want to drink. hehe..

    ReplyDelete
    Replies
    1. Eiling: heheh, i'm an idiot when it comes to champagne, but i'd drink anything :D

      Delete