Archives: Malaysia International Gourmet Festival 2015 (01-31 October 2015)

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Maison Francaise
A Night to Remember
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Warm, balmy evenings are best enjoyed with a glass of good wine and a spread of delicious food while in the company of close friends, and that is exactly what the guests of the MIGF Publicity Dinner did in the beautiful colonial setting of Maison Francaise.

Datin Kwee See, Dato' Thong Kok Khee, Datin Su Wai Fun and Puan Sri Datin Lisa Teo

Sainy Chun, Tan Sri Mohamed Salim bin Fateh Din and Kee Hua Chee

Translated to simply mean “French house”, the elegant three-storey restaurant pulled out all the stops for their first foray into MIGF. Early arrivals gathered around the main bar with tall glasses of French classical tea punch, before being ushered downstairs to the larger bar below to admire stunning views of the clear blue pool under the night sky.

Tunku Khairul Zaim bin Tunku Naquiyuddin, Tunku Nurul Hayati binti Tunku Bahador and Datin Su Wai Fun

Tunku Dato' Seri Shahabuddin Tunku Besar Burhanuddin and Kee Hua Chee

Due to the familiarity of the close-knit group that night, MIGF Organising Chairman Dato’ Steve Day dispensed with his usual formal introductions and opted instead to give a short but sweet welcome to eminent guests and friends like Festival Royal Patron, Y.A.M Tunku Naquiyuddin ibni Tuanku Ja’afar Tunku Laxamana Negeri Sembilan; Director of Syarikat Pesaka Antah, Y.A.M Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja’afar; Director of EntoGenex Industries Sdn Bhd & Bio d’ Bug, Y.M Tunku Khairul Zaim bin Tunku Naquiyuddin; Executive Deputy Chairman of Insas Berhad, YBhg Dato’ Thong Kok Khee; Director of See Hoy Chan Holdings Group, YBhg Tan Sri Dato’ Teo Chiang Hong; and Managing Director of Gapurna Group, YBhg Tan Sri Mohamed Salim bin Fateh Din.

 Zucchini Soup with Oyster Ball  Chicken Liver Pate

Eggplant Caviar with Cheese Toast

Delicious canapés whetted their appetite for more before the guests were once again led back upstairs. Waiting for them there were two long tables strewn with pink and red rose petals in an intimately curtained-off section, set against an amazing backdrop of the KL skyline on one side of the restaurant and the tranquil turquoise pool below on the other.

Chef Thierry Le Baut making magic in the kitchen

With the guests seated and ready, the kitchen kicked into action and Chef Thierry Le Baut was a whirlwind of action as he deftly plated up the first course – smoked salmon salad and smoked seabream with creamy avocado puree. Smoked in-house that very morning, the delicious flavour of the salmon was a perfect complement to the freshness of the avocado and made for an excellent palate opener.

Home Made Smoked Salmon Salad and Smoked Seabream with Creamy Avocado Puree

Next to come was a creamy Brittany lobster bisque, a flavourful concoction with crumbly croutons that earned a perfect 10 from Tunku Naquiyuddin, while Tunku Dara Naquiah praised the chef’s innovativeness with flavour and said that “out of this whole thing, I think the soup was the best.”

Creamy Brittany Lobster Bisque

Tunku Khairul Zaim bin Tunku Naquiyuddin, Tunku Naquiyuddin, Dato' Farah Khan and Karim Khan

Every dish was a masterpiece unto itself with much thought and preparation going into every ingredient, perfectly demonstrated as Chef Thierry broke down the first main course – a baked black Alaskan codfish paired with squid ink risotto typical of the Basque region in southwestern France, red sauce made from the piquillo pepper native to Spain and buttery filo pastry scattered with bits of thyme.

Baked Black Cod Fish from Alaska, Risotto Squid Ink, Red Capsicum Sauce

That attention to detail certainly paid off for Tan Sri Dato’ Teo Chiang Hong, who said, “So far the black cod is the best. Perfectly cooked. It’s not raw inside, it’s just nice and it’s soft and full of flavours. The risotto goes very well [with it], but the cod by itself is good enough.”

Tan Sri Dato' Teo Chiang Hong and Puan Sri Datin Lisa Teo

The second main course of grilled French duck breast and porcini mushroom sauce was deliciously tender, sprinkled with slow-melting Guerande sea salt and accompanied by sweet pumpkin puree, celery root, zucchini and French onion.

Grilled Duck Breast from France, Porcini Mushroom Sauce

It found a new fan in Tunku Datuk Mudzaffar, who enthused, “It was medium done, cooked very well, very tasty, and the side dishes were good. Three pieces of duck was good enough – all told a very, very successful dinner.”

Tunku Dara Naquiah and Tunku Kecil Besar Tunku Datuk Mudzaffar bin Tunku Mustapha

Last but certainly not least was the dessert of pina colada entremet topped with mango gelee, a spongy coconut and almond creation with a fruity pineapple mousse and mango gelatin that just melted in the mouth for a light, sweet finish.

Pina Colada Entremet topped with Mango Gelee

With dish after dish proving itself a winner, Tunku Naquiyuddin perhaps best voiced the thoughts of all present with exclamations of 'Formidable!' directed at Chef Thierry and his team, before declaring all the courses his favourites and telling owner Sainy Chun that "we think you will be very successful".

Tunku Naquiyuddin expressing his appreciation to Chef Thierry for an excellent night

The Full Festival Menu of Maison Francaise is priced at RM302++ per person with wine, and RM220++ per person without wine.