Why does this place get under my skin?
Because I really like the Chef and what he stands for. If you dine here, your meal will consist of whatever the chef “feels” like cooking for the day.. and considering Chef Max has impeccable taste, I feel like I am in good hands! Millesime is really eating at Max’s house, only, it’s set in a restaurant.
Opening its doors just a few days ago, Millesime is a private kitchen with no fixed menu to order from. The Chef decides. Diners will get to feast on French-influenced cuisine using the freshest seasonal ingredients and with the Chef so close by, you can almost hear him thinking about what to cook next.
Throw away the menu.. because the Kitchen is in Session.
Last Sunday, both Sean of Eat Drink KL and Ciki of Cumi & Ciki, had the pleasure of a sneak preview.. on such a crazy, off-the-cuff menu. It near blew us away.
Amuse bouche – Seared tuna loin with chopped clams & organic sesame oil
Salad – Halibut, avocado, artichokes & raspberry vinaigrette
Sean takes notes furiously, which I steal from him later:P
Chef Max sets our scallops ablaze
Gratinated & blow-torched scallops with salmon roe, truffle oil, piquillo pepper coulis & chive cream
Dijon mustard-glazed duck breast with duck liver terrine & sweetbread
Sean says that, “Just like a great glass of wine.. you need to get IN THERE and give it a good sniff!” The duck sweetbread ensemble was by far my favourite dish of the night.
Air-dried Spanish beef with potato strudel & mushroom melange i.e. chanterelles, button & shimeji mushrooms
Smoked chicken with poached farm egg, truffle, asparagus & potato & leek sauce
Sean mops up every last drop of the egg yolk sauce with bread
The ever hungry Sean, descends upon the bread as the morsels of delicate food are not enough for his voracious appetite.. sigh.. looks like we need more courses, Chef Max!
The beauty of it is that Chef Max does not mind. He comes over to talk to us, shares our wine and our thoughts and tells us that these are the sort of requests he lives for! He loves a good challenge.. and if feeding Ciki and Sean is the task at hand, he is up for it;)
Chef Max sees if our wine is worthy of the food!
Chef Max makes more bread for us on the spot. Sean really needs to go easy on the carbs, I tell you. Apparently he has put on 3KGs since he got back from Europe and intends to start working out in the new year.. yeah right.. 😛
Lamb cutlet with fig jam, zucchini & gorgonzola ravioli
What is it about figs & gorgonzola ravioli that just hits the spot every single time.. the sweet and tart jam rushing to neutralize the salty, cloying gorgonzola and then grabbing the flavours of the slightly gamy lamb .. is just too much to bear. Just a note on lamb. I like mine slightly gamy. Otherwise it does nothing to placate the carnivore that lives in my belly. This was my other favourite dish of the night, for sure.
U.S. beef escalope with gratinated pesto & parmesan, gnocchi & tomato coulis
Thyme-scented yogurt ice cream with poached pears & assorted fruits
Chef Max shares more than he normally does with us.. all his culinary secrets. Well, not all, but maybe just enough to totally appreciate what went into this meal..
A great night out.. lovely company and food. We will be back!
Check out my mate, EatDrinkKL’s blog for more hunger inducing shots..
Read more about Chef in the Spotlight Chef Max here..
Add: Millesime,G1-01-3, Level G1
Menara Kencana Petroleum, Solaris Dutamas
No. 1, Jalan Dutamas 1
50480 Kuala Lumpur
Operation hours are from 12pm-12am Call now for reservations: +603- 6211 0648 Google Maps
It’s like dying and going to heaven! I love figs, I love avocados, hell (no ironic pun intended), I like almost every ingredient used in every dish!
Plus the unique dining experience which isn’t tethered to the rigidity of a menu, makes me wanna go there with a currently non-existent special somebody even though I know it will drain my blood dry paying for it.
(Darnitall, my comments are starting to sounds like how I’d write my own blogpost on this restaurant)
Oooh. Love the concept,… and all the food just looks GORGEOUS…. 😀
wow awesome looking food! Nice concept too.
Why do very few of these places not have websites? Tell chef max I will build him one in exchange for food and a space on his kitchen floor! 🙂
Looks lovely!
Ah lucky you.. looks like he cooked you guys a feast.
Our meal there unfortunately wasn’t too good 🙁 So sad.
AHA! Sean’s a note-taker! I was wondering how was it possible for him to soak up them fast and furious number of outlets and blog accurately. That picture of the chicken and poached egg dish is LUST encapsulated!
sean takes notes? wow…how journalistic.
eggg!!! looks so good…
i oso wannnn
I’d mop up the runny eggyolk with bread too!
Brilliant write up, and your photos have just blown me away on this installment … brilliant 🙂
Poached eggs seem to be en vogue at the moment!
ps – Say hi to Max for me, that’s where I took wifey for our first meal last year as man and wife!
hope the birthday celebration dinner also went very well for you here! makan apa? hehehhh 😀
this is the one same as max@ihaus, right?
There is a certain drama about how your photographs unveil each dish and each lovingly taken step of the performance, be it firing up the scallops to your dinner companion furiously taking notes cos there is no menu to snap a pic of for easy reference later.
Good job on Chef Max on making Sean work a little, haha. It’s almost like he’s a journalist, hor? 😛
OMG THE FOOD LOOKS SO DAMN GOOD I HATE YOU A LITTLE. =P
Lovely shots babe!
I must make a trip now after all the publicities you guys are giving Max but then again I never doubted his skills 😀
This is my kind of chef’s table dining!!!
Whoa- the food looks amazing! Millesime is sure to be a hit. I love the photo of Sean sniffing a dish… too bad there’s no smell feature on this blog so we can experience it for ourselves 😉
You know what? Your food photography is getting better and better. Bravo!!!!
damn… this is so fine! I am hungry
Look at the plethora of yummylicious food. Especially the scrumptious looking scallops 😀
damn– I should NOT have read this before I ate lunch today. I am about to die now.
Scallop with salmon roe topped with truffle oil – BEST!
Amuse bouche looks yummy. I want to take a bite just out of ur picture hahaha…. there always amazing shots that makes me hungr!