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..

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


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