Published on October 30th, 2011 | by email2me1
A Night With One-Star Michelin Chef, Baptiste Fournier And Fournier The Bordeux Wine Maker
Earlier I did announce the arrival of 1 Michellin Star Chef Baptiste Fournier of La Tour Restaurant, Sancerre France. He visited Mezze Bistro together with his uncle Claude Fournier (President of Fournier Winery). Both of them are in town till end of next week to introduce some gorgeous foods with a great wine pairing done by Mezze Bistro in house sommelier Sebastian.
Left : Sommelier Sebastian, Chef Baptiste and Claude Fournier
The place all geared up waiting for the rest of the customers to walk in. Empty wine glasses will be filled and go out from Mezze Bistro as a satisfied customer.
I am lucky to bumped in to Sue Lynn (Bangsar Babe) and Rif hence we share the same table.
We opened a bottle of Paul Vattan Sancerre (2006) (Sauvignon blanc) for a start.
Sue Lynn doing the wine testing and she loves it. All of us drink it after that and we just love it. The Sancerre were very easy to drink.
When you talk about Bordeux Sauvignon blanc, Sancerre will come top in the list. Sancerre is compared to Sauvignon blancs produced around the globe. According to Master of wine Mary Ewing-Mulligan, Sancerre tends to be less herbaceous and grassy than Sauvignon blancs from New Zealand and the Alto-Adige and Friuli-Venezia Giulia region of Italy. Compared to Sauvignon blanc grown in Bordeaux, which are often blended with Semillon, Sancerre can be both more concentrated with more racy acidity. When contrasted with New World examples from California, Washington, Chile and South Africa, Sancerre tends to exhibit more assertive mineral flavors.
In order to try more of the foods, we decided not to repeat any items on the menu so that we can try more. There are Entrees, Main Course and Desserts.
Menu by Chef Baptiste Fournier
TERRINE DE CHAVIGNOL AUX RAISIN, CREME AU SAUVIGNON
Terrine of Chavignol Fromage with Flame Raisins et Sauvignon Cream
FONDANT DE PIED DE PORC AUX ESCARGOTS, JUS D’HERBES
Fondant of Escargots et Pork Trotter in Vegetable Jus
GAZPACHO DE TOMATES DU JARDIN MOUTARDE A L’ANCIENNE
Baptiste’s Signature Mustard Ice Cream with Cool Tomato Gazpacho
Besides the menu item, we were treated a little bit extra entree by Chef Baptiste. All of them were delicious and make you feel more hungry anticipating for the main course.
Crispy crust base with spinach and Chinese Yin Sai
Diced carrots lightly stir fried with olive oil and spring onion topped with fresh orange
FILET DAURADE RISOTTO AU BASILIC BEURRE BLANC AU VINAIGRE D’ORLEANS
Air Flown Fresh French Sea Bream with Basil- infused Risotto in Buttered White Sauce Reduction
No need to say, the fish were fresh and the combination of the whole plate were perfect. The risotto were just great and to my liking.
PIGEONNEAU, PUREE DE RACINES A LA REGLISSE
Roasted French Pigeon with Baby Root Vegetables Puree
Special air flown French Pigeon that is very rare. It may look hard but as you cut in, it was very tender and flavorful. This is a must order as the quantity are very limited.
Baptiste’s vegetarian choice
This is a big surprise to us by the chef. We request for the vegetarian selection where Chef Baptiste came out with a dish that taste like mushroom but is not. Then topped off with white truffle flakes. Every spoon were carries an intense mushroom taste.
PANNA COTTA DE FRUIT EXOTIQUES, SORBET MANGUE
Panna Cotta with Sorbet of Mango et Exotic Seasonal Fruits
CROUSTILLANT DE CHOCOLAT NOIR INTENSE, COULIS DE BANANE
Crispy et Intense Dark Valrhona Chocolate with Banana Coulis
This chocolate cake goes well with a glass of Fournier’s Menetou-Salon Red Wine which able to bring out the chocolate platter combination taste to the fullest. Normally for dessert, we will go for the sweet wine. For this dessert, if you drink the wine on its own it is pretty tasteless. By having a bite of the chocolate cake and then sip down the wine, you will experience a whole different perception towards the wine. It blends in perfect!
TARTE FINE POMME
Baptiste’s Fine Apple Tarte with Caramel Vanilla Bean Ice Cream
Chef Baptise Fournier’s exclusive Ala-Carte menu for Mezze Bistro will be available daily for dinner, from 29th October till 3rd November 2011 with a special food and wine dinner night on Wednesday 2nd November 2011, 8pm, priced at RM350nett per person with wines and RM280nett per person without wines.
Limited spaces available, so please contact us to book at [email protected] or
Mezze +603 2095 0122 or Ling at +6012 201 5794.
Venue: Mezze Bistro – 132 Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur
Tel: +603 2095 0122 Email: [email protected]