LWIN LEE | ONE-STAR MICHELIN CHEF ALEXY FUCHS VISITS MEZZE BISTRO THIS AUGUST 2014
Bonjour!
Join Mezze Bistro this August, 9th till 15th 2014, to get a glimpse of the new rising star Michelin Chef Alexy Fuchs, who is set to tantalize your taste buds sumptuously with a week’s of Alsatian cuisine during his inaugural visit to Asia.
Chef Alexy Fuchs
Chef Fuchs is currently helming Le Gavroche, a one-star Michelin restaurant located at the scenic and tranquil town of Strasbourg in Alsace region, France. He was only 25 years old when Le Gavroche was awarded its first Michelin star in February 2013. After a decade of honing his culinary skills under the tutelage of his parents, Natalie and Benoit Fuchs. Fuchs later went on to win the top spot at the Strasbourg European Fair 2013 as well as the 18th edition of the famed Henry Huck 2014 trophy. Giving a creative modern twist to Alsatian classics, the Fuchs family has elevated the food culture in Strasbourg with their perfectly executed interpretations.
Mezze Bistro is a casual and charming wine lounge located at Medan Damansara, offering guests a menu of bistro classics and innovative dishes inspired by the saporous cuisines of Italy, France, Greece and Northern Africa.
Decked in an opulent yet definitively chic and contemporary ambiance, Mezze welcomes you to an admirable bon vivant experience that ensure you and your guest a memorable and gratifying gourmet dining.
In conjunction with this special gastronomic week, Chef Fuchs is taking over the kitchen with Mezze Bistro’s resident head chef, Chef Yves Pierre Renou, to cook up a storm of exquisite culinary cuisine with a modern twist, that is distinctively true to their home in Alsace, France.
Chef Yves Pierre Renou
Chef Yves Pierre Renou, who is the resident head chef of Mezze Bistro and resides in Kuala Lumpur since 2003, started off as an apprentice in Gérardmer (50km from Alsace), nearly 31 years ago. His vast travelling over the years and working in various kitchens around the world, including the UK, Germany, Belgium, Switzerland, Senegal, Australia and now here in Malaysia, has truly inspired him along the way. He has since carried with him the priceless experience in fashioning his recipes passionately over here at Mezze for the past 4 years.
Mezze is proud to present to you Le Gavroche’s modern classic cuisine, paired with boutique Alsatian wines curated by none other than Mezze’s resident sommelier, Sebastien Le Francois, who has been residing in Malaysia for 20 years.
Roquette Gazpacho- a piquant yet healthful taste of smoothie to first tickle the appetite with a mild hint of mint, daintily garnished with endive. Wow, I never thought that my arugula could be made into such a zesty beverage uniquely blended with Alsace vinegar, specially brought by Chef Fuchs himself all the way from France, brilliant!
Michelin Starred Chef's Special Menu at Mezze Bistro.
STARTERS
Reinvented Goat’s Cheese Salad with Crispy Vegetables
~ The usual robust flavour of beetroot is delicately toned down by the smooth whipped Goat’s Cheese, served with laces of purple cabbage for the extra crunch, making it the perfect amuse bouche!
Cream of White Cocoa Bean Soup with Sweet Garlic
~ A rather gung ho attempt, we would say. This cuppa presents you an extraordinary frothed cream soup, incorporating white cocoa beans paimpol, that after one sip would definitely conjures up the aromatic memory of a cup of Joe. Lightly dashed with some sweet garlic emulsion and spice, it helps to enliven the savory soup overall, giving it an addictive tinge! Surely far away from the mundane mainstream bowl you normally have seen.
~ A rather gung ho attempt, we would say. This cuppa presents you an extraordinary frothed cream soup, incorporating white cocoa beans paimpol, that after one sip would definitely conjures up the aromatic memory of a cup of Joe. Lightly dashed with some sweet garlic emulsion and spice, it helps to enliven the savory soup overall, giving it an addictive tinge! Surely far away from the mundane mainstream bowl you normally have seen.
Seared Foie Gras with Roasted Nuts
~ An iconic quintessential flair to the French haute cuisine, this foie gras is impeccably seared, giving arise to a buttery, moist and suave finishing, before gets heightened up with the fragrantly roasted cashew nuts on a pillowy bed of apricots. Heavenly!
Highly recommended to go along with Alsation wine; PLU 388 Gewurztraminer Bio 2012. Also pairs well with seafood and meat selections.
** One of the most memorable wine after German's Fürstenfass Pheromon 750
After the terrific hors d'oeuvres, we soon are greeted with the mains entrée.
MAINS
Charbroiled Turbot with Imperial Risotto, Herbed Salad & Chicken Jus
~ A salubrious fillet of turbot that is delightfully charboiled and served with texturized imperial risotto which is bathed in flavourful chicken jus and herbs. The risotto actually helps to inject some roundness to the plate as a whole.
~ A salubrious fillet of turbot that is delightfully charboiled and served with texturized imperial risotto which is bathed in flavourful chicken jus and herbs. The risotto actually helps to inject some roundness to the plate as a whole.
To be paired with PLU 396 Pinto Blanc Bio Evidence 2012, as suggested by Mezze’s Wine Sommelier.
Pan-fried Black Cod, served with Bouillabaise, Fennel and Saffron Sauce on a Toast
~ Juicy black cod is mildly pan-fried till lightly brown, and then basked in the golden saporous bouillon, served alongside with crunchy fennel and toastie smothered with luscious saffron sauce.
~ Juicy black cod is mildly pan-fried till lightly brown, and then basked in the golden saporous bouillon, served alongside with crunchy fennel and toastie smothered with luscious saffron sauce.
Quail Stuffed with Crayfish, served with Potato Puree and Crayfish Coulis
~ Deemed as the star-stealer of the day, this is truly a noteworthy masterpiece of Chef Alexy who uses crayfish from Rhine River as its theme. The meat from the molusc that is stuffed into the quail, is extremely delicious and full of oceanic sweetness. Comes with a peppery kick, smoky and herbed mixtures, this fare is blissfully executed with crayfish coulis, accompanied by a goodish dollop of classic mashed French potatoes. (Chef Alexy emphasizes on using only this potato breed for the unique gustation of Strasbourg)
An inexplicable plethora of magnificent lingering taste!
Veal Rib Rack
~ Splendidly dished up after some 10 hours of painstakingly slow-cooking at 50 degree Celsius. It is bursting with flavours and the tender texture is infused with a modest sapid hint. Well marinated which allows the sauce to fully penetrate into the meat, making it agreeably chewy and one of the best around.
~ Splendidly dished up after some 10 hours of painstakingly slow-cooking at 50 degree Celsius. It is bursting with flavours and the tender texture is infused with a modest sapid hint. Well marinated which allows the sauce to fully penetrate into the meat, making it agreeably chewy and one of the best around.
DESSERTS
Passionfruit Panna Cotta
~ The passion fruit puree makes a lovely marriage to the creamy and milky panna cotta. It is rich and velvet, yet not over doing it and is furhter spiced up with a disc of tangy grilled pineapple.
Chocolate Macaroon with Passionfruit Sorbet
~ Another indulgent palate-pleaser that cleverly brings out the best of both worlds; sweet and sour, just like the part and parcel of our life too. The tartness of the passionfruit sorbet gets tamed by the sweet and slightly crisp, freshly made macaroon. The best part of it, it is not as saccharine as those you would usually find elsewhere, giving it an edge over the others. Good stuff!
~ Another indulgent palate-pleaser that cleverly brings out the best of both worlds; sweet and sour, just like the part and parcel of our life too. The tartness of the passionfruit sorbet gets tamed by the sweet and slightly crisp, freshly made macaroon. The best part of it, it is not as saccharine as those you would usually find elsewhere, giving it an edge over the others. Good stuff!
Debonair chef with his groovy creations.
Dessert are best paired with sweet wine of Eau de Vie (Water of Life) or an Alsace schnaps, Eau de Vivre, as suggested by Sebastien.
As such, the fascinating and toothsome desserts sums up the wonderful tasting night!
Chef Fuchs would only be at Mezze Bistro KL for just this week, before returning to France, to steer his team back in Strasbourg. So guys, make hays while the sun shines by heading over to Mezze Bistro now (best make a prior reservation as the place is almost packed daily for dinners), to experience the whimsical rendition by this gifted young chef!
Merci!
Such an enlightening meet-and-greet session with the affable Michelin Chef Alexy Fuchs. Hope to see you again!
Cheers for now and Carpe Diem! ❤ℒℴѵℯ❤
✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿
To stay updated, Like & Follow Carpe Diem for more sharing of what’s in vogue and happening in town.
You can also follow me on Instagram (@lwinwenli) and Twitter (@lwinlee) for more photo sharing or just to say Hi.
✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿
132 Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur, Malaysia
Contact : +603 2095 0122 Ling +6012 201 5794 Magic +6016-608 5585
Email: reservations@mezze.my
Business Hour : Mon.-Thu. 15:00-01:00
Fri.-Sat. 12:00-01:00
Sun. 15:00-01:00
Website: www.mezze.my
www.facebook.com/mezzebarbistro
Comments
Post a Comment