MEZZE BISTRO,
WINE BAR & LOUNGE,
132, Jalan Kasah,
Medan Damansara,
Kuala Lumpur.
Tel: 03-2095 0122
Business hours: 3pm to 1am (Mon to Thurs),
noon to 1am (Fri to Sat).
Lounge opens from 4pm to 1am (Mon to Sat).
Closed on Sundays.
MEZZE, a charming bistro and lounge in Medan Damansara, had young rising star chef Alexy Fuchs at its premises last week working with resident head chef, Yves Pierre Renou, to showcase a special wine-pairing menu, distinctively true to their roots in Alsace, France.
The Le Gavroche’s modern classic cuisine was paired with boutique Alsatian wines curated by Mezze’s resident sommelier, Sebastien Le Francois.
Fuchs, currently helms the kitchenat Le Gavroche, a one-star Michelin restaurant in the scenic town of Strasbourg in the Alsace region. This is Fuchs’ maiden visit to Asia.
Chef Alexy Fuchs shows off the Warm Lemon Meringue Pie with Lemon Thyme Sorbet.
But working with a new team of cooks proved to be challenging for Fuchs.
“The organisation of the work flow took too long. This is not supposed to happen. To reproduce a menu, it is important that the cooks have the proper training, which we are doing. Every day, there is a new idea to teach,” said Fuchs.
Fuchs was only 25 years old when Le Gavroche was awarded its first Michelin star in Feb 2013.
After a decade of honing his culinary skills under the tutelage of his parents, Natalie and Benoit Fuchs – Fuchs went on to win the top spot at the Strasbourg European Fair 2013, as well as, the 18th edition of the famed Henry Huck 2014 trophy.
Giving a creative modern twist to Alsatian classics, the Fuchs family has elevated the food culture in Strasbourg with their perfectly executed interpretations.
The special menu had an impressive mix of balanced ingredients and cooking techniques.
Starters consisted of Seared Foie Gras with Roasted Peanuts (RM85) with wine pairing of PLU388 Gewurztraminer Bio 2012; Poached Egg paired Pea and Mushroom Casserole (RM40), paired with PLU396 Pinot Blanc Bio Evidence 2012 and Cold Consommé of Arctic Char with Brown Shrimp and French Black Cherry (RM65).
(clockwise from top) Seared Foie Gras with Roasted Peanuts, Poached Egg paired Pea & Mushroom Casserole and Cold Consomme of Arctic Char with Brown Shrimp & French Black Cherry paired with PLU396 Pinot Blanc Bio Evidence 201
However, there was also a surprise amuse-bouche of an arugula smoothie with beetroot and goat cheese.
The beetroot and goat cheese complemented the smoothie to balance out the arugula’s slightly sharp aftertaste. Each of the starters seamlessly blended well with the wine.
We chose the Seabass Stew with Petite Peas and Chanterelle Mushrooms (RM108) from the seafood menu. This was paired with the PLU396 Pinot Blanc Bio Evidence 2012.
The mains of meat comprised Braised Leg of Rabbit with Basil Aubergine Confit and Pea Puree (RM90) and Roasted Lamb Saddle, served with Hull Wheat Couscous, Piquillo pepper and Apricot (RM138).
For these choices, Le Francois recommends PLU1002 Pinot Noir Fut de Chene 2009.
Braised Leg of Rabbit with Basil Aubergine Confit and Pea Puree .
The lamb had a tasty crust made from a herb paste of parsley and coriander. We also loved the mini peas, which is a popular ingredient in Alsace.
For desserts, there was Warm Lemon Meringue Pie with Lemon Thyme Sorbet (RM30); Pineapple and Mango Streusel with Coconut Sorbet (top pic) (RM35), and Cocotte-baked Flourless Cake with Vanilla Bean Ice Cream (RM35). Here, Le Francois chose the PLU237 Gewurztraminer Selection Noble.
Mezze also offers a menu of bistro classics and dishes inspired by cuisines from Europe, Asia and the Mediterranean. If you enjoy live music, Mezze offers this on Friday and Saturday nights where local and international jazz, blues and world musicians play in the lounge upstairs.
This is the writer’s personal observation and is not an endorsement by StarMetro.
