I don’t know about you, but as a gourmand I’m blardy excited thrilled with the upcoming Midsummer Nights Feast, especially so with the feature of a 3-Star Michelin Chef Benoit Vidal from France.
Master Chef Benoit Vidal’s “element ” for this year’s theme is EARTH, in Tribute to Mother Earth. Do find below a bit about Chef Benoit & his scrumptious menu for the Midsummer Nights Feast.
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Dato’ Michelle Yeoh and Jean Todt; George Benson and renowned French actor Oliver Martinez. Acclaimed British tenor Russell Watson and French designer Alexis Mabille, including billionaires such as Stephen Schwarzman and Leonard Blavatnik have all been spotted in Saint Tropez at the famous “M” restaurant in Muse Hotel, the 7-star icon of luxury in the French Riviera.
Saint Tropez is dubbed as “the playgound to jetsetters, fashion models and celebrities” and now for the first time in Kuala Lumpur, Saint Tropez can be experienced in all its flair, flavours and authenticity with haute cuisine, direct from France, exclusively at Feast Village in Starhill Gallery from 17 January to 17 February 2011.
A rare privilege by exclusive invitation from Muse Hotel in Saint Tropez, two French master chefs have been flown in specially to Kuala Lumpur to personally prepare the finest Provençale flavours that are appreciated to full-house reservations in France.
Executive Chef Nicolas Le Toumelin (Read his profile HERE in PDF) will be based in Shook! at Starhill Feast Village for the duration of the month.
Chef Nicolas will present special menus of Provençale cuisine distinguished by his culinary trademark of using the finest and freshest produce, often prepared in the simplest possible way to maximise the natural flavours of the ingredients.
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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.
June & July’s menu is HERE,
August Menu HERE,
September Menu HERE,
October Menu: HERE & Oct 2nd visit HERE.
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.
For previous postings and an idea of Nathalie’s specialties:
June & July’s menu is HERE..
** August Menu HERE..plus..
** September Menu: HERE,
and October Menu: HERE & Oct 2nd visit HERE.
Whew! That’s a lot of visits! 😉
I’m a bit late for my Nov visit, simply cos work got in the way. Lunches longer than 30mins are a luxury really. Anyhow, I’m uploading the menu & pics 1st. Review coming up after I finish my work!
Note: All pics taken with the Nexus One as in my hunger & haste, I forgot BOTH my Sony NEX -3 and Sony DSC-N2!!
Let me share with you her menu for the month of November cos if you are planning to visit, you can start to budget now. Haha..
Nathalie’s is open for breakfast as well. I’ve heard great reviews of her cannele and buttery brioches.
My chosen starter: Tuna Tartare in (Mille Feuille), Pistachio & Sesame Seeds, mustard cream, RM25. I have weakness for anything that’s labelled “tartare” 😉 and this was a superb choice!
For previous posting and an idea of Nathalie’s specialties:
June & July’s menu is HERE..
** August Menu HERE..plus..
** September Menu: HERE, and latest post –October Menu: HERE.
Like I have predicted in my previous post, I’ll be back for more of the Oct’s menu & here I am 😉
Truth to be told, I have lost the inspiration to blog. Words failed to come, the enthusiastism has died & I have stopped all discussions with my programmer for my blog revamp. I have put in a lot into this blog, and would prefer to keep it going. It used to be my source of comfort. After 4 days of not logging in my wordpress to edit/start a new post, I realized I actually didn’t give a damn anymore.
For now, I will keep descriptions short & simple & share photos instead. Generally that’s not my style; but it takes inspiration & happiness within to spin a story, both of which I’m devoid of now. I hope in time things will be different. Currently, the prior commitments I have made to PR companies, projects undertaken with promise of a blog post & those half written drafts in my archives are actually the drive factor for me to blog. In a way I’m thankful, I guess. ..half-hearted articles or complete halt; I’m not sure which is worse.
Crusty rolls and pineapple juice at Nathalie’s.
For previous posting and an idea of Nathalie’s specialties:
June & July’s menu is HERE..
** August Menu HERE..plus..
** September Menu: HERE.
And surprise surprise… I’m back for my Oct month fix of French fusion cuisine here at Nathalie’s.
Hehe, that’s expected isn’t it, since I’ve been back every month once or twice at least. 😉
The routine is now familiar; the crusty bread with the lovely creamy butter starts off the meal.
By now, each visit to Nathalie’s has become an anticipated culinary lesson for my partner and I. We started off with numerous photo shots to immortalize the visual feast, then moving on to dissect the dish as we start our private little quiz figuring out the ingredients. This is followed by a test of the tastebuds as we savour each bite and each component on the dish, appreciating the play of flavours & textures working in harmony in each one.
Now, who says eating can’t be educationally fun? 😉
Roasted Pineapple Tart, Exotic Fruit Sorbet RM19 was the last dish but it is so pretty that I just had to begin my post today with it.
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…
A community message bought to you by RebeccaSaw.com 😉
I was just there for lunch today & apparently the August menu was just printed and bound that very morning!
Ok, all pics only for now. Got work to do!
