Brasserie Enfin: Part Two of this French-food expedition. Earlier entry: July 31.
Own-baked bread, made fresh each evening, with French Président butter, to kick off this meal.
Can't get more traditional than onion soup (RM15++), one of the chef's personal favorites here, slow-cooked in beef-&-chicken broth, crowned with Gruyere cheese crouton.
No ordinary mushroom soup, this one's blended with both fungi from France & Malaysian-grown varieties, sauteed with cream & chicken stock. RM15++.
Watermelon, French-style Feta cheese, roasted nuts, pickles & herbs (RM8++). Playful combo, plenty of nuances to work with for both taste & texture.
Provencal-flavored grilled mackerel fillet (RM16++) on toast with red-wine-&-vinegar shallots.
Rustic coleslaw, featuring cabbage, apple, pear & carrot juliennes dressed in house-made mayo (RM8++). Doubly expensive compared to KFC's, but doubly enjoyable too.
Chocolate lovers, save lots of space for dessert: these own-made truffles are worth the calories.
Chocolate cakes & chocolate tarts, creamy & luxurious. Quite the spread.
Constructed with couverture chocolate. Love how photogenic these babies seem.