MIGF 2010 Menu At MED @ Marché-Live, Renaissance Hotels & Resorts Kuala Lumpur

This year’s Malaysian International Gourmet Festival comes to a 10 year anniversary. With a theme of “Magical Chefs” there are a total of 30 participating hotels and restaurants for a period of 30 days. My first MIGF for the year of 2010 kicked off by visiting Med @ Marché-Live from Renaissance Hotels & Resorts KL.


With a sensual ambiance invites diners to enjoy its signature Mediterranean-style delights in a Moroccan setting, cozy with candlelight, cushions and sheer, shimmery organza in warm shades of maroon, purple and gold.



Yellow Ambiance lighting to create the mood. Please note that this is a fine dining place and don’t expect for a fast food kind of servings and speed. Place like this is for diner to have a comfortable chat while enjoying the great ambiance and food prepared upon order by the chef. Enjoy a glass of wine and relax while waiting for your food after a hectic day of work.


2 tables VIP Room available too with privacy and luxury in mind

Chef Paul Lewis together with his culinary team has crafted a splendid 7-course feast of the palate.


Chef Paul putting a final touch on his creation



Most of the foods here were cook / baked with wood fire ovens

Priced at RM129++ per person (without wines) and RM179++ per person (with wines) or RM98++ for a 4-course Light Festival Menu (without wines), Chef Paul Lewis’ interpretation  of his culinary creation can be summed as “serious food” with a twist of fun. Experience it yourself…


I had the wine package for a great start of my weekend mood


Wood Fire Baked Breads and balsamic vinegar for a start


I forgot what is this called but it certainly taste good with the breads.


Duck sandwich, liver, prosciutto, raisin jus

A thin sour dough bread which is par baked then finished on the char grill. Slice, then sear the duck liver with some thyme and little bit of butter. Slices of home-made duck proscuitto are cooked in a low heated oven so it is crispy and served with a dressing of raisin which contains, verjuice, preserved lemon and walnut oil.