Bonjour!
We’re certainly not in Paris right now, however, I am happy to introduce the new neighboring French Restaurant in KL. Chez Gaston KL by Rendezvous is a new French Bistro hidden in the heart of Bangsar. You know so well that I’m obsessed with the French Culture let alone the French delicious cuisine! I mean, who wouldn’t love a culture that devotes more time to really enjoy food? Lunch in a two-hour endeavor is an understatement.
Apertif and Starters:
Let me walk you through our lazy Sunday meals, but first, a French meal is ought to start with a great aperitif. Chef Flo served us with a classic French Ricard (RM 9/19) – strong anise flavor with aftertaste freshness. We sampled Kir (RM 25), a French cocktail made of Blackcurrant, peach, wild strawberry, ginger and Lemon. Talking about royal French cocktail, I’m sold!
We started off with Plateau De Charcuterie (XL – RM 99), which consists of Parma Ham, Deer Terrine, Pork Rillette, Rabbit Terrine, Duck Rilette, and Wild Boar Terrine, Goat Cheese, Iberico Ham, Gherkins, Onion Jam and Brie. That’s just full of awesomeness! Looks luscious and absolutely tasted delicious! My fave pick would be wild boar terrine and Goat cheese! Everything goes well with Sangria.
In addition to that, French Delicacy, Foie Grass (RM 42) was scrumptiously served. Marinated with cognac and sweet moscato white wine and brioche, fig-jam and air-dried duck breast was beautifully presented. Tasted really great and fulfilling which takes me back to nostalgic memory lane of Paris and its countryside.
Next on the line is Soupe de Poissons (RM 17), literally translate as Sea Fish Soup. It’s a special dish from Chef Flo’s Father’s recipe. The interesting part was blending all ingredients in a particular order to fully get the taste of it! Gotta blend it with Tomato, Fennel and herbs with a rouille sauce, mixed it with croutons and lastly with emmental cheese! This must be one of the unique soups I have ever come across. All flavours were nicely balance. Delicieux!
On Meats and Fish
As for the mains, I had Crevettes au vin doux (RM 48), a pan-seared tiger prawns with macedoine vegetable mix and moscato sweet wine bisque. The prawns were cooked well and I absolutely love the sweetness of the white wine. It is so appealing, tempting and perfect for main course. Tres bien!
Van had Boeuf Bourguignon (RM 48), a soft Australian beef cheek cooked for 8 hours in a thick red wine sauce. I was curious to take a bite of it and the meat was tender and soft. Full of mouth watering flavors. Parfait!
Both come with side dishes, a potato grated cheese side dish for the tiger prawns and ratatouille for the beef. Chef Florian mentioned he changes side dishes from time to time. This only means that there’s variety when it comes to side dishes and no space for boredom.
We relished into Boudin Noir Aux Pommes (RM 69), a French top delicacy pork blood sausage served with caramelized apples. Chef Flo mentioned that it might taste weird to us. Taste worth acquiring. In fact, the aftertaste reminds me of two of the Filipino dishes namely Dinuguan and Betamax famous grilled blood street food in the Philippines. Bon Goût!
Another French dish that is cooked in elegance is Rouget en papillote a la crème de ciboulette (RM 36). Forget about how to pronounce this dish correctly, dig in immediately as it delectably taste good! They say looks can be deceiving, but not this dish! Creatively done in perfection. I finished this dish in a matter of minutes! J’ame ca plat!
Desserts
Desserts are must adored, especially in a French restaurant. Chocolate Mousse is utterly the best seller for desserts at Chez Gaston. Van picked the Mousse au Chocolat ((RM 12) and I had Crème Brulle Vanille (RM 12). Certainly, I love classic desserts and Crème Brulle is always my best choice and still my quintessential favorite desserts of all time! That caramelized sugar is so exquisitely rich! Oh la la!
Location and Ambiance
While Chez Gaston KL is hidden in a nook of Bangsar, it is not difficult to find at all. It is a walking distance from Bangsar LRT. Really accessible and convenient location!
The ambiance is laid back and it sets in a quieter side street of Bangsar. The staff is very welcoming, too.
The Chef
Florian Nigen is the head chef and owner of Chez Gaston KL. His love for food is undeniably remarkable. He grew up learning and loving food with his father who has over 30 years of running a restaurant in Bitanny, France. I have never met a Chef that is super friendly and has passion for food. I am in love with his craft. They say that the food taste more delicious when the one cooks put more effort, energy and affection into it. That is just so true and so profound.
Indeed, A meal made with love does really taste better!
I can see his passion and devotion to what he is doing. Just look at those elegant foods! Made Extraordinary by this wonderful Chef.
Merci Beaucoup Chef Flo!
We came for a food tasting and that is exactly what we got! No amount of French superlatives can equate the experience we had.
Au revoir!
Chez Gaston
French Restaurant Bangsar
12, Jalan Bangsar Utama 9 Bangsar, KL
Phone: 011-3993 0036
www.facebook.com/chezgastonkl
Chez Gaston Opening Hours:
Lunch: 11:30 am – 2:30 pm Dinner from 5:30 pm – 10:30 pm
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