As Spring gives way to Summer, colors deepen as nature blooms.. and with the winds of change, comes a new chef to Maison Francaise Kuala Lumpur.
Beef in 3 ways, braised cheek, beef tartare, seared tenderloin with black summer truffle and Perigueux sauce
Chef Florent Lescouezec is no stranger to the KL scene now, having been the man behind 2OX’s rebirth of an exciting French Bistro style sort of dining, and now, he helms the kitchen at Maison Francaise in a different vein. French fine dining and all the frills that comes with it.
Here’s what diners have to look forward to, in terms of Maison Francaise latest menu…
Amuse bouche of lobster bisque cracker with crab salad
From the gourmand menu..
French asparagus salad with foie gras shaving and crispy yolk
Fabulous crispy shell that gives way to the rich and fragrant yolk… infusion of foie gras flavours and wild asparagus – hard to top the crispy yet creamy texture of this dish!
Lobster bisque
A super smooth, toothsome, highly seasoned French favourite, classically made from that robust crustacean.. yum!
Seared buttered pink snapper, parsnip, prawns white pudding, fennel and saffron fish broth
We were surprised by the prawns white pudding.. so good you have to try it! And there’s nothing better than a simple fillet of snapper seared by a lemon butter sauce. The simplicity of this dish, coupled with the heady aroma of fennel and saffron makes the combustion of flavours shine, true and true.
Guanaja chocolate and pistachio lava cake
Watching the oozing middle of chocolate and pistachio lava gives us the shivers.. in a good way of course! Rich and decadent but with a trace of bitter, it’s just perfection on a plate.
From the degustation menu..
Sea bream citrus carpaccio, horseradish cream from Alsace, Osietra French caviar
So pleasing to the eye, you hardly dare to eat it!
The combination of raw fish and tangy citrus makes for a tasty dish. The subtle bite and sting of horseradish tempered the briny sturgeon to perfection. Another simple yet “knock your socks off” dish to be tried on this latest degustation menu.
Pan seared duck foie gras, mushroom duxelles, rosemary apple and hazelnut crust
The mushroom duxelles add a complexity and luxury to this already luxurious dish, that’s hard to top. Bring foie gras to the equation and what you have is a natural umami-bomb. Eat it and weep…
Scallops, Chioggia beet and lemon butter sauce
Things start getting serious when chef pulls out all the stops with this scallop number and chioggia beets. If you’ve never seen a chioggia beet, you’ve been missing out. Chioggia beets are a beautiful bright red on the outside, but their inside character really steals the show. Their sweetness coupled with the oceanic flavour of the scallop make for sublime fodder. Another crowd please to be sure.
Wild caught crispy sea bass on bread crust, grilled octopus tentacle, buttered leeks and Hermitage sauce
Wrap your tentacles around this! I felt like I had to claw my way out of this restaurant if the kitchen didn’t stop with the foodgasm already!
And as if that wasn’t enough… it was time for Summer Truffles..
fancy a guess on the price of this black beauty…?;)
Beef in 3 ways, braised cheek, beef tartare, seared tenderloin with black summer truffle and Perigueux sauce
OMG.. one of the best tenderloins ever.. cooked a perfect medium rare, and heightened by the earthy, musky truffles, this was a killer dish. And to master French sauces is no small feat. The gastronomic delight that is the Périgueux (Périgord) sauce is made almost exclusively from truffles so mark our words, this is a very special dish that is not to be missed. Enough said, I think.
Fresh season fruits tart, vanilla custard cream – lunch ended on a super sweet high.. and we were swept away from the beginning to the end…
All we can say is visit Maison Francaise ASAP. You will not be disappointed by their latest menus!
Add:
Maison Française
5 changkat Kia Peng,
Kuala Lumpur
Tel:+60 3-2144 1474
