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

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.

Bangsar Food: Rendez-Vous French Restaurant - A Traditional French Food Love Affair

French people are very particular with the quality of ingredients used but also the way the food are prepared and served. A serving dish usually consist of different taste, aroma and texture specifically to tantalize your taste-bud. With that +BestRestaurant ToEat was invited to review this traditional French cuisine at Rendez-Vous French Restaurant located at 100 Lorong Maarof, 59000, Bangsar, Kuala Lumpur.

The concept of the restaurant is to make authentic French cuisine affordable and also to offer a laid-back ambience in a truly relax environment where patrons can enjoy great French food and drinks with family and friends.

To appreciate a full course French meal you first start with a cocktail and the one that we had is the Le Kir Classique (RM26.00). It is a cocktail of white wine & choice of Creme de Cassis, Raspberry and others.

Next we had the Amused Bouche - a single bit size pre-meal appetizer. It is a dish not found from the menu and are served gratis and according to the chef's selection for the day to all present at the table. Our Amused Bouche was the sauteed onion with mushroom.

For starters, the chef recommendation was the Escargot Snails With Parsley and Garlic Butter Sauce in Vol Au Ven (RM34.00). At most restaurant Escargot are commonly served as Baked Cheese Escargot but here we get to taste out this traditional style of cooking with a light crust pastry (Vol Au Ven) which absorb the garlic butter sauce to give a nice texture and taste to the Escargot.



For the Soup, we had the "Soupe De Poissons Facon Laurent" which is Fish Soup Served With Rouille Sauce from Sete (RM26.00). The Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It has that special strong taste and when mix with the rich fish soup was excellent that it tasted more like lobster bisque. Served with crouton and extra cheese on the side for those that loves their soup to be extra cheesy with the Rouille Sauce as an add on.

French people have a craving for Pate and the next chef recommendation is non other than the signature Pâté de Chevreuil" Deer Pâté With Hazelnut (RM30.00) - Pâté (French forcemeat) is a mixture of cooked ground meat and fat minced into a spreadable paste and bake in a terrine. The Deer Pate has a firm texture; had a nice flavour and taste which goes well with the gherkin, caramelized onion and fresh cherry tomatoes with lettuce that makes a good companion to the Pâté.

After the Pâté, next comes the special salad, French people has an acquired taste quite similar to the Chinese as they are fond of cooking and appreciating innards dishes. For this salad, we had the "Salade Perigourdine" a.k.a Breast Smoked Duck (in-house made) with artichoke, gizzards, bacon, sundried tomatoes and topped with a thin slice of Foie Gras. The dressing is a mustard with red wine reduction.

For the main course, the chef recommendation is the Mussel in White Wine. There are 3 type of cooking style that you can choose from. This White Wine style comes with a pot enclosure and when it is opened, the aroma of the white wine and steam from the broth exudes out.



We like this style of cooking with garlic, onion and white wine as it brings out the natural flavours of the mussels.

The next dish is the "Filet Mignon De Porc" which is Pork Tenderloin With French Cepes Mushroom Sauce (RM46.00). The Pork Tenderloin is slow cooked in a vacuum pack and then lightly pan fried and topped with the Cepes Mushroom sauce. This way of cooking ensures that the pork tenderloin has a soft texture while it engulf the pork taste into the meat. The Cepes Mushroom sauce which is made in-house using porcini mushroom leaves a taste so wonderful you are still fantasising about it hours afterwards.

To truly enjoy this particular dish, it would be great to chew the pork tenderloin a little longer, so that it gets contact with more of your taste buds.

The next dish according to Chef Flo is a very authentic traditional French delicacy which is the "Boudin noir aux pommes" i.e. Soft Pork Blood Sausage served with apples and French Style mashed potatoes (RM44.00). The pork blood which are specially source are cooked with herbs and spices and stuffed into the sausage. It is then boiled, fried and ready to be eaten. This dish is a real challenge for many Malaysian; I would say it will be an acquired taste to many which will leave you either a love it or hate it after the meal.

For dessert the Chef recommended that we try out the popular "Crepe Suzzette" aka French Crepe flamed with Grand Mariner (RM26.00). When the dessert arrived at our table; the waiter will first flame the Grand Mariner before pouring it into the Crepe.



After the flame is doused off, upon the first bite of the crepe, we can taste the strong Grand Mariner that is embedded into the crepe which is mix with the orange sauce and vanilla ice-cream.

The last dessert that we had is the Marquise au chocolat which is Densed Mousse served with mint ice cream (RM20.00). We love the Chocolate Mousse as the densed version which is firm have a stronger chocolate taste and blended well with the ice-cream.

Not to be left out, Rendez-Vous French Restaurant is celebrating the Year of Fire Monkey with a few specially created dishes with a French flavour to welcome the prosperity.

For this year Rendez-Vous is also having a special Valentine dinner for you to romance with your loved one the French style. Book early for this Valentine Special today.



For me, at Rendez-Vous French Restaurant Bangsar; one can really enjoy the experience of the flavours of the dishes which are prepared using traditional methods and natural ingredients to retain its authenticity of its taste. 

Foodlogy Restaurant Jalan Ipoh Sentul - A touch of French Food review

There are not many restaurant in Kuala Lumpur that serves top quality French food. Best Restaurant To Eat was invited to an early dinner review of this love for French affair at Foodlogy Restaurant located B-01, Viva Residency, Jalan Suppiah Pillay Off Jalan Ipoh, Sentul, Kuala Lumpur, Malaysia.

The decor is a casual and simple which resonates their theme of casual french dining.

At Foodlogy Restaurant, the chef/owner Ms Sandy believes in using top quality ingredients to prepare its' dishes that are served to its' customers.

We started the review with a Mushroom & Truffle Cream Soup - This soup is very flavourful, and you can taste the bits and pieces of mushroom with an enrich truffle flavours. It is indeed a tasty start for our review.

Next, we had the Potato Artichoke Salad  - it is a potato tossed with lettuce, baby green peas, artichoke, eggs, red onion, beef bacon, served with a topping of warm  hollandaise mustard and organic Dijon mustard sauce. 

The potatoes was cooked to a hard texture; which gives the customer a meaty feel while the warm sauce makes the salad unique and tasty with the combination of all the ingredient.

Since, the Chinese New Year was a week away, Foodlogy serves up a special Mandarin Orange Salad - a salad that is sprinkle with a generous amount of mini mandarin oranges that gives a sweet citrusy and tangy offering to the overall salad.

The drink that we tried to complement this healthy food was the Patrick Font Yellow Tomato juice.

After that we started with the appetizer which was the Sardine in Tin Serves with toasted baguette with salad and cheese cracker.

This is a real delicious appetizer for me, as I was surprised to taste this special sardine as it was very complemented with the toasted baguette.

To start off the Main dishes; the first of which is the Chicken A-la Cream - A pan fried chicken fillet with salad on the side, creamy mushroom and organic Dijon mustard sauce, parmesan cheese crackers and sauteed carrot.

I am not a real great fan of chicken breast meat as I find them very hard and lack flavour when cook as pan fried, but i was taken aback as the chef, have slice the breast meat before pan frying it and coating it with a creamy mushroom sauce that made this chicken breast meat tender and succulent.

Next, we had the Seafood Pasta in White Wine Reduction Sauce. This is a special spaghetti that is cooked in a white wine reduction sauce, filled with pan fried scallop, shrimp, fish and a special squid in ink. 

Normally most seafood spaghetti will use the fresh calamari, but at Foodlogy they put in a premium squid in ink, which has a very distinct flavours.

The next mains is the Steak A La Bleu - a rib eye steak served with French salad, house made blue cheese sauce, sauteed carrot and cheese crackers.

This is a dish for real cheese lovers, as the cheese sauce was so flavourful and empowering that each pieces of meat was literally coated with this cheesy sauce. If you are a real cheese fan, this dish is a must try for you.

For the last main dish we had; was the awesome Duck Breast Meat With Smoke Tea and Soya Sauce. This is a very unique creation from the chef.

The duck breast meat is cooked with a special smoked Lapsang Souchong tea that gives it a unique smoky aroma and flavours. The smoky taste penetrates deeply into the meat to gives you a very special smoky taste.

The last main that we had was the Poached Salmon With Herbs Court Bouillon - the salmon are cooked in the herbs court bouillon broth and served with salad on the side, dill sauce, sauteed carrot and parmesan cheese crackers.

As the salmon is cooked in the herbs court bouillon, the salmon is not bland and have a slight salty taste. Eaten with the dill sauce, it was a perfect pairing to this simple salmon dish.

After the main, we  move on to the a special local favourite which is the Foodlogy Nasi. 

The rice that is served here is the herb rice; made using spices such as cinnamon, star anise and turmeric. 

The rempah fried chicken which comes along with this set was very well marinated. We could taste the flavour right to the bone.The skin was crisp while the meat succulent and has a very flavourful aroma and taste. Moreover the home made sambal has the right balance of sambal and spiciness and was a perfect match to the herb rice and the fragrant rempah fried chicken.

After this hearty meal, it is time for some french desserts; which the first is the Choux A-la Creme 

This dessert is a French pastry ball served with whipped cream, vanilla ice cream and chocolate syrup.

The balls were very crispy on the outside while having a soft texture much like a puff in inside. Eaten with the ice-cream and chocolate syrup it makes a sweet ending to our meal.

Another dessert that we had was the Crepes Suzettes - it is a crepes served with orange sauce with a scoop of vanilla ice cream.

 

At Foodlogy Restaurant, the place is quite spacious and is able to hold special function for up to 50 person. 

One of the thing at Foodlogy Restaurant is that you can even buy some of this specially imported ingredients to cook for yourself as well. 

More Review of Café By Best Restaurant. Pls click Here

Sentul - Best Restaurant Other Review in Sentul. Pls Click Here