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Showing posts with label French Food. Show all posts
Showing posts with label French Food. Show all posts

Friday, 23 March 2018

Melting Cheese - The European Style - Raclette - Cocott KL

Our Cheezy encounter with European Cheese Raclette


The European Style - Raclette With European Cheese

For many Malaysian, our encounter with eating melting cheese is usually from a hot oven baked pizza which is loaded with cheese or a toastie. Now, you can experience the satisfaction of tasting these molten cheese using a popular style called Raclette. When it comes to melting cheeses - not all cheeses are created equal - some melt better than others, allowing it to unlock the unique textures, flavours and its special taste.


We had the opportunity of learning the different varieties of European Cheeses that is available in Malaysian that is best matched for a Raclette by Chef Pierre Gay; a cheese master, cheese connoisseur and expert from France. 


His vast experience and knowledge of European cheese were shared with us through a Raclette party at Cocott KL; for us to appreciate and taste the best way to enjoy the European cheese collection.

French Interbranch Dairy Organization and European Union

This party is jointly organized by the French Interbranch Dairy Organization and European Union, to promote the pre-eminence and finesse of European Cheese.

Raclette Table Top Home Machine

According to Chef Pierre "Raclette is a fairly new concept in Malaysia and for a country that loves to eat cheese so much, this is an experience that Malaysian do not want to miss. Raclette is a cheese made from cow milk that has been broiled or melted under direct heat until oozy, a bit crispy and usually scraped over potatoes, crunchy vegetables or cured meats." He went on to explain that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette

Chef Pierre Gay Meilleur Ouvrier de France (MOF)
Chef Pierre Gay Meilleur Ouvrier de France (MOF)

Chef Pierre Gay is the owner of Gay Fromagerie - one of the oldest cheese houses in Annecy, in the Rhone-alps in Eastern France. Since 1935, the fromagerie is known in the region for its fines cheeses and in 1989, Pierre took over the company from his father. Thru sheer dedication and efforts, Pierre was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.

He stated; the secret to choosing the right cheeses for a Raclette is the moisture content. The more moisture the cheese has, the better it melts. Generally, European cheeses are more suited for Raclettes and some of the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted they will have a nuttier and sweeter flavour.


The Chef used a Raclette cheese which he melted in a large Raclette machine, then scraped over the cured meats and condiments. The Raclette cheese is an excellent melting cheese and the main cheese used in raclettes and fondues. Pungent yet savoury, the Raclette pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time, he added.

Brie

We had the chance to melt and enjoy Brie

Reblochon

Reblochon

Fourme D'Ambert

Fourme D'Ambert

Comte

Comte

Saint Nectarie

Saint Nectarie

Gouda

Gouda

Camembert

Camembert 

Scamorza

and Scamorza over the tabletop Raclette machines, with various cooked and raw vegetable, meat, condiments and bread.

European Cheese
European Cheese


Considered to be one of the most versatile foods in the world, cheese can be eaten as it is; paired with a classy wine or even incorporated into any dishes - from cold to hot, sweet to spicy, from appetisers to desserts. Most cheese recipes only need a few additional items added to the star ingredient to make them fantastic. With stringent quality control and regulations in Europe. European cheeses are always of the highest quality, and the best cheese products are readily and easily available to Malaysian consumers.


A Raclette is a fairly new concept in Malaysia and it is a great way to enjoy European Cheeses. You can have a raclette at home with families and friends; with your favourite condiments while enjoying this traditional and fun way cheese is eaten in Europe.

CoCott KL Location Address Map


Thursday, 14 July 2016

Rendez-Vous Bangsar French Restaurant - A Wine Pairing Dinner With Traditional French Cuisine - Bangsar Kuala Lumpur


French people are well known for their dining antics and so in every dinner meals, it is not only about ambience, plating, food but also the right wine pairing for the dishes. At Rendez-Vous French Restaurant located at 100, Lorong Maarof, Bangsar Park, 59000 Kuala Lumpur; is where you can find great traditional French food cooked by artistry French Chef with a wine selection for each dish.


Recently, we were invited to taste out a new menu offering from Chef Benjamin which hails from Toulouse, France. Besides serving the popular other French dishes that we had in our earlier review (pls click Here); he is offering some newly crafted French cuisine in its original taste for us to savour.


As usual, in the full French tradition, we had our pre-dinner drink which is the popular Kir Classique (a white wine with Creme de Cassis (is a sweet, dark red liqueur made from blackcurrants) - RM34.00). Kir is a French refreshing cocktails which are mix with fruit liquor and topped with white wine.


Next, is, of course, the Amuse Bouche, a single, bite-sized hors d’œuvre. Amuse-Bouches are different from appetisers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. For the night, the chef served us the Scambled eggs topped with Caviar. With the bland taste of the Eggs and slightly salty flavours of the caviar, it blended well with the cool fruity Kir.


For starters, we had the "Ouef Parfait Et Gnocchi" (RM22.00)- Gnocchi is a popular dish in France, it is made from a combination of mash potatoes, flour and eggs. For this dish, the chef served the Parisian style Gnocchi; with the Fried, Choux strip rolls pastry that gives it a crunchy feel and topped with a half boiled eggs served in a clay pot with cheese and bechamel sauce.


For this dish, the recommended wine is the Chardonnay.


Next, we had the "Thon Confit" (RM25.00) which is Candied Tuna (slow cooked together with Olive oil and Tarragon leaves) served with cauliflower puree, with a refreshing sides of chop green apples and cabbage sprinkled with rouille sauce.


The recommended wine pairing is the Sauvignon Blanc


After that it was time for the main course, the first main course dish is the "Filet De Loup De Mer" (RM58.00) - a fish based dish which is made out from of a pan fried Seabass Fillet which has a nice crisp skin served on a bed of carrot puree with a tangy citrus vinaigrette sauce that married perfectly to the fish meat. It is then topped with the flavorful and savoury Avruga Caviar. 


For this dish, the recommended wine to be paired is the Pinot Grigio (dry, semi-sweet white wine)


Our last main dish is the "Poitrine De Porc Fondante" (RM49.00). The pork belly is slow cooked for 2 days and pan fried to a light crisp on the outside which has its' meat and pork belly fats literally melting in the mouth. A simply delightful feel that satisfy our craving. It is served with Crispy "Gribiche" style Pork feet. We were taken aback that they was no sign of any pork feet/knuckles in the dish; As it turns out the chef has cooked the pork feet and has its' meat chopped to small pieces and together with Gherkin pickle, capers, onions, parsley, boiled eggs and Dijon Mustard rolled in a spring roll and deep fried. 

Beside the Gribiche there is another roll which is the Mushroom Cannelloni, which has chopped chicken meat and mushroom stuff in a pasta roll. The sauce of the dish is the meat juice which was slow cooked with the pork belly and added with fried bacon chip.


The wine to be paired for this dish is the Baron Monbarduc (a fine, soft and fruity wine)


We had 2 dessert to end our lovely dinner; the first of which is the "Tarte Au Citron Meringue". Sitting at the bottom is the home-made biscuit like lemon tart which is topped with lemon flavoured cream and the soft crusty meringue. Decorated with freshly slice apples to give it a crunch and a home-made lime sorbet that add to a refresh feel to this dessert.


For those that would like to savour this dessert with a sparkling wine, a Prosecco; a sparkling wine made in Italy; now you cannot call a Champagne unless it is from this region (as the saying goes all champagne is sparkling wine, but not all sparkling wine is champagne) - would be an ideal choice for this dessert.


Our last dessert is the Paris Brest (RM20.00); an in-house made Choux pastry which has a slight crust and an inside soft texture which is then sandwiched with a hazelnut custard. My dinner partner loves the flaky pastry crust with the right balance of buttery taste.


It was our pleasure to have a nice French cuisine in which we discover the Chef great efforts and skill to showcase these delicious dishes at Rendez-Vous French Restaurant. We look forward to taste more enchanting dishes in the near future.

"Bon Appetit"

Thursday, 9 June 2016

Chez Leoniel French Cooking Class - Le France Festival 2016 at Alliance Francaise De Kuala Lumpur Lorong Gurney



In conjunction with the Le France Festival 2016 held from 12th May to 18th June 2016, Chez Leoniel presented a special French cooking class which was held at the Alliance Francaise De Kuala Lumpur Lorong Gurney, Kuala Lumpur recently.


For this cooking class, Chez Leoniel presented 3 dishes which the first is canapes followed by a Sturgeon soup and finally the highlight which is the Creme Patisserie.


Various canapes were prepared for the guest to enjoy with Cognac pairing by Martell.


One of the canapes served for the night is the Empurau fish canapes, which was pan fried and served with the German bread.



One of the unique features of this Empurau fish is that almost all parts of the fish can be eaten including the fish scales which is deep fried to a crisp.


The main highlight is the Creme Patissiere which Chef Leoniel take us each and every step to create this special pastry. What is important is the use of the right French ingredient from the type of butter

to the flour is critical to the final result. One of the critical steps is to ensure that the flour granules are adequately coated with the butter fat.


This ingredient is then mixed with the right portion of Omega eggs and kneaded in.


When done, the dough has to be kept in the fridge for at least 30 min to be air but for best result, overnight is ideal. This will give the pastry a light and fatty but firm base to support the filling.


Next, prepare and oil the tarts pan and place the dough evenly into the pan.



After the pastry is baked in the oven, line it with a layer of specially crafted cream.


Finally, layered your favourite fruit topping i.e. strawberries, mangoes, raspberries and blueberries and you have your fruits tart ready and to be eaten with your favourite cup of coffee.


Our final dish was the Sturgeon Soup which was pressure boiled for a couple of hours. The collagen enriched soup was great when eaten piping hot as when the soup cools down; the fishy taste is quite strong and can be a turnoff for some.


We really had a great experience to have the opportunity to learn the intricate preparation and the right techniques for baking French pastry and an evening of tips sharing which we truly enjoyed with the Chef Leoniel. We look forward to next year festival to enjoy some French cultural and dishes.

Bon Apetit

Tuesday, 22 March 2016

Old Klang Road Food | Le Pont Boulangerie et Cafe - Sweet Sensation - New French Dessert Crafted Just For You.


For those that are a real fans of desserts, you would probably heard about Le Pont Boulangerie et Cafe located at 6, Lorong 1/137c, Batu 5, Old Klang Road 58000 Kuala Lumpur, Wilayah Persekutuan. +BestRestaurant ToEat was invited to taste this newly launched dessert series aptly named the Sweet Sensation to mesmerise your taste-buds to this French love affair for pastry, desserts and coffee.


The inspiration behind the name Le Pont (French for ‘The Bridge’) comes from the desire to capture the vision of a unique space where people can come together and forge new friendships and the aspiration to create a food & beverage concept where food and drink connect seamlessly.


Le Pont Boulangerie et Cafe has a modern yet comfortable cafe cuisine setup; serving traditionally artisanal yet innovative breads and pastries for all to enjoyed with the custom-roasted house blend coffee and specially-crafted drinks.


Le Pont Boulangerie et Cafe during the month of March and April 2016 is having this special Sweet Sensation dessert series; which marries the exquisite taste of its specialty crafted Coffee and desserts.The Sweet Sensation features world famous coffee presented in a unique serving style together with six signature desserts that will leaves your sweet tooth cravings.


Central to the entire menu is the Coffee Origin Platter (RM18.90) which is a captivating three-in-one serving style of the Himalaya Supersonic blend. As Head of Coffee David Leong quips; to enjoy this coffee platter we start off with the filtered brew which exudes out only the pure and natural taste of this highly sought after bean from El Salvador; Next we tasted a coffee mocktail which was sweeten by the blue berry syrup with a tinge of lemon. Finally; is to taste the aromatic espresso brewed with textured milk which enhances the full aroma of the special blend.


To paired with this special coffee brew, Pastry Chef Padzli has specially created a delectable short crust pastry baked with coffee mix from the Himalaya SuperSonic beans. We were very impressed by the after taste of the soft chilled brulee like texture of the filling. The distinctive aroma of the coffee taste lingers in our mouth long after we have eaten the pastry. Diners can savour as a single slice of this Coffee Tart at RM12.90 or the whole tarts at RM43.90.


Next on the table was the Le Pomme (Warm Apple Tart with Vanilla Ice Cream) RM15.90. We love the flaky, fluffy texture and the buttery taste of the tart which has a nice crisp when bitten into it; while the thinly sliced apples which was cooked; has a nice texture coupled with the soft vanilla ice cream was a real treat to tantalized our sweet tooth.


This is then followed by the Le Noisette (Crunchy Hazelnut and Chocolate Bar with Mascaporne Cream) RM 17.90. The slight crunch when you cut out the pastry which has a rich hazelnut taste was nicely paired with the Mascaporne Cream and served with strawberries at the sides to give you a blend of a slight sourish sweet taste.


Next is the Peach Melba (RM16.90). This dessert is more like a parfait in which you can taste the different texture as you dig into this special serving glass. The middle section which has soft sorbet like texture has a tinge of tangy taste from the peach while after a few scoop, you will discover the taste of the light crunch of the Almond crumble.


The second last dessert on the table is the Apple Crumble Tart (RM10.90). As with the earlier Apple Tart, it is the same cut apples which is served on a bed of frangipane and topped with Almond Crumble.  There is a hint of light cinnamon taste in the filling.


The last dessert under the Sweet Sensation series is the Caramel & Mixed Nuts Tarts (RM 10.90). This is a baked short crust pastry filled with mixed nuts and soft caramel that is topped with chocolate mousse; which has a velvety texture and a generous spread of mixed nut at the bottom of the chocolate mousse making is an enticing taste to nuts lovers with a sweet taste.


Overall, Le Pont Boulangerie et Cafe do offers great coffee with a fine Sweet Sensation dessert for the month of March and April for you to savour and indulge in this delicious dessert offering with your families and friends.