C'est vrai! I’m in fine French restaurant in
KL. I may be the last person to have not had Nathalie's food. Expectations had
been set high after hearing and reading so much about this place.
The menu invariably invokes Ohhh, Woow and Ahhs
among newcomers but there are fixtures we have come to know and love. The
menu may be limited but you know it’s thoughtful, and all creations are intriguingly
flavorsome which I can say will intrigue even the most fastidious palates.The atmosphere not just helped people to
socialize and feel comfortable, it also more likely to develop an emotional
connection while enjoying the foods.
On arrival, there will be a complimentary
bread & butter as starters. The bread is warm & fresh with the
signatory crusty outer crust of French breads.
Here some of the highlights;
Duck
Breasts Stuffed with Blueberries and Italian Parsley, Creamy Hazel Nut Polenta,
Hazelnut Emulsion
Our duck breasts were tender and soft to the
bite and the blueberries and chives’ stuffing accentuates the flavour even
more. The bed of hazelnut polenta was soft, creamy and soft; it almost felt
like we are indulging on some dessert or what! My hat is off to you ducky!
Half
Cooked Salmon, Daikon, and Wasabi Puree with Coriander Pesto
Halibut
Brandade, Fresh Herb Emulsion, Garlic Chips
Warning mate, this dish is salty…(I mean it!). For your
information, Brandade is an emulsion of salt cod and olive oil. Normally
they use Cod fish for this type of cooking whereby the flesh was wrapped with
salt and be marinated for a couple of days, and when used the fish will be
soaked in water to take out the salty flavours. This method was commonly used
in the olden days when they do not have a cooler to keep the fish fresh hence
the use of salt to retain the freshness.
So.. if you dare to challenge your taste bud,
you can still give this a go.
Mont
Blanc, Chestnut Sorbet
I love chestnut so you can imagine uh! No
need to explain. Personally I really adore Nathalie’s version of puree. The
meringue base was crunchy on the outside with a soft, airy texture on it.
Caramel,
Crispy Praline and Vanilla Creme Brulee like a Christmas log, Vanilla Shot
Well…well, calling all the vanilla lover,
this one for you! The vanilla shot was thick, rich, & sweet. The chestnut
puree was soft and creamy, with a sweet nutty flavor.
Oh…yea! When we Google about Nathalie, the
comments mostly about her macaroons. So am I missed it? NO, I’m NOT! And
friends, let me clear this thing loudly, it’s all true, true, true; so resist
the urge to overeat, if only so you can stuff your face with her deliriously
delicious, dexterously aerated macaroons. And for that, I have abundant reason
to be thankful for making me change my perception about humdrum macaroon before.
FYI, the menu changes monthly, but no worries
mate there is little chance your palate will get inured to Nathalie’s
considerable gastronomic charms.
No need to list reasons why one would not
venture into Nathalie for well, anything. Will I be back? Are you insane? Of
course I will especially if you’re buying, I will accompany you!
Nathalie’s Gourmet Studio
Unit 4-1-5 Solaris Dutamas
Jalan Dutamas
50480 Kuala Lumpur
contact@nathaliegourmetstudio
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