For previous postings and an idea of Nathalie’s specialties, you are welcome to browse through my dining experiences below. I have included the menu for each month & my reviews of the items I’ve sampled.
The previous month – November menu is HERE .
The rotating menu has been consistently intriguing, and has kept me revisiting religiously by the first week of every month. On the whole, NGS’s appetizers are simply divine, while the mains can be a hit or miss, depending on your taste & choice.
I have a tendency of choosing something leafy & raw as my starters, and the Herbs Blinis with Basil Cream & marinated tuna, fresh lettuce – RM25 fits the bill for this month.
A dome of fresh tuna peppered lightly came sitting prettily on top of a Blinis (a type of pancake) . The whole ensemble tasted as good as it looks. The greens was ordinary though, doused with some good shakes of vinaigrette.
Shereen had the Potato Galette with wild Mushrooms, mushroom emulsion – RM23.
A signature of Nathalies’ here, we have the “foam” & there’s plenty of it on this plate. By this month, I’m starting to tired slightly of funghi-based sauces.
Don’t get me wrong, her appetiser were delicious; but it does get predictable once you lunch-ed here every month..
Her main of cod elicited no negative feedback so I assume she is happy with it. I had a bite, & deduced that it’s a fine piece of cod, with all the necessary prerequisites characteristic of flaky, firm, sweet etc..
Personally for me the lentils emulsion were a bit salty. Anyhow, it was an interesting ensemble; “cod with lentils“. Hmmm…
Porcini Breaded Cod Fish, Green Lentils Stew, Lentils Emulsion – RM53.
Now his duck breast was something else.
It was tender, without being too chewy.The necessary slightly gamey taste of duck was prevalent, and that’s alright for me as I somehow preferred it so.
The inner stuffing worked wonders. Herb-y from the Italian Parsley with sweetish tinge from the blueberries. All of us concurred this as the best dish for lunch that day.
Duck Breast stuffed with Blueberries & Italian Parsley, creamy hazelnut polenta, hazelnut emulsion – RM40. WORTH EVERY PENNY. 😉
The dessert we had were sort of ordinary. It’s good, (that goes without saying for NGS’s desserts), with quality chocolate and all, but for frequent diners like myself, it has became predictably boring.
Menu for the month of Dec 2010:
Let’s hope Nathalie has something new up her chef sleeve for next year! Oh my..I just realized it’s Jan 2011 in 15 days time!! :wacko:
Note: All pics taken with the Sony DSC-N2. So different from the Sony Nex & GF1 right????? I want my GF1 !!!
GPS: N03 10.25′ E101 39.91′
Nathalie’s Gourmet Studio
A-4-1-5 Dutamas Solaris,
Jalan Dutamas, 50490 Kuala Lumpur.
T: 6 03 62079572