The Nathalie’s Gourmet Studio September 2010 Menu is out!
I dropped in for a quick lunch today as my friend wanted to try Chef Nathalie’s creations after reading numerous blog posts about it. Truth to be told, I only partook a bite of each dish as I’m still nursing a “stomach flu”, whatever that’s supposed to mean. All I know is that it’s blardy annoying to puke everything you eat.
We started with the Crab & Spinach Charlotte, Salmon roe, Creamy Mustard Sauce, ( RM27). This dish/dome is like a work of art! So prettyyy!
But to consume, it has to be “torned” apart..
..and it does taste as good as it looks! Plentiful of crab meat & spinach tightly encased in that little dome & all coupled nicely with the creamy sauce.
I gave a yelp of joy upon seeing “duck confit” on the mains menu. I was expecting the duck confit to be somewhat like the one I had previously (pic in the post HERE) . But the Duck Confit & Porcini Hachis Parmentier, Porcini Sauce, (RM50) turned out to be this. . .
My friend Kevin gave it thumbs up, while I sulked that it wasn’t the duck confit that I envisioned it to be. It was a very well prepared duck confit nonetheless, bold in flavours & moist in texture. I personally find it to be a tad salty, but that’s coming from a low- tolerance- of- sodium person so it’s best for you to judge it yourself.
We moved on to desserts, and I finally found something on Nathalie’s dessert menu that caught my fancy, the Revised Rum Baba, Orange Soup with Rum, Apricot Sorbet & Orange Espuma, (RM22).
A rum baba is actually a cylindrical yeast cake, supposedly originated from Poland/France (I’m not going to go into details of the argument of the originating country) & it is soaked in rum after baking, hence the name. Here at Nathalies’, I barely tasted any rum and upon enquiry, was told that it has indeed been soaked in rum for 24 hours prior to serving.
Well, the yeast cake itself wasn’t great, but its accompanying sides of Orange Soup with Rum, Apricot Sorbet & Orange Espuma certainly made up for it.
Kevin’s choice of Raspberry Frozen Souffle, Pistachio Dacquoise, Pistachio & Raspberry Coulis RM20, showcased the best of Nathalie’s skills in the desserts department. One can’t go wrong with ordering sorbets here.
Below: Nathalie’s Gourmet Studio Sept 2010 menu. We peeked at the other diners’ choice of dishes and we agreed that for starters, the tuna bites with the Arugula Sorbet (it was really presented as a scoop of sorbet!) looked intriguing while for the mains, the Cod looks positively lovely; a big slab of translucent white meat, almost glowing in its paleness. Yup, that shall be my choice for my next visit! 😉
* Check out June & July’s menu HERE.
** August Menu HERE..
Note: Solaris Dutamas is NOT Solaris, where the Cold Storage is.
To get here, go PASS Solaris on your left, head on straight till you are at a T-junction. Turn RIGHT. Drive along the road which will eventually curve left.
After about a minute, you will see a block of commercial building on your left. There are a lot of F&B outlets, etc here. You can’t miss it.
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
Close on Sun.
Opens Mon to Sat: 9am – 6pm.
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