Two Michelin-starred Frederic Prouvoyeur, chef de cuisine at Chateau Magnol, joins the team at The Olive, Resort World Genting’s fine dining restaurant, for four days only to celebrate the 50th birthday of the iconic property. But, it’s not just a Michelin-starred chef that brings cheer to the party: the oldest wine merchants in France, Barton & Guestier, also brighten the festivities.
A six-course degustation menu by Chef Frederic with wine pairing by Barton & Guestier is part of the honour, so of course this is in what we partake.
A basket of warm bread is an irresistible temptation on our table. Hubby dives directly for the soft white rolls, while I eat all three slices of the raisin and walnut before the meal even begins. Squid ink braids are the third bread type offering a hearty dark contrast.
An appetizer of Salmon Rillettes begins the sextet with petite rolls of elegance. The creamy middle is surrounded by soft pink flesh and tiny pearls of caviar dot the top along with dainty snippets of chives. Barton and Guestier Passeport Sancerre is the pairing for both this and the soup to follow, and does a marvellous job of playing good friends to both.
|Salmon Rillettes and Barton and Guestier Passeport Sancerre|
|Scallops Croustillant with Saffron Sauce and Barton & Guestier Passeport Cotes de Provence|
Barton & Guestier Passeport Cotes de Provence accompanies and complements the seafood. I can’t help but continue to stick my nose in the glass in an attempt to identify the scent. It’s a pale rose in the crystalware and I get a faint hint of minerals on the nose. It’s delicate, gently bringing out the flavor of the scallops, but slicing through the yellow cream, furnishing the perfect balance.
Choosing sometimes pains me, especially when presented with a duo of appetizing options. That’s why I’m delighted that we don’t have to make any decisions, this menu gives a sampling of both!
Duck Breast Fillets with Pear in Wine Sauce are presented as a splendid trio brushed across the plate. First, succulent slices of duck sit in a semi-sweet sauce. Next poached and thinly sliced pear offers a burst of sweetness. Finally a tangle of shredded potato and crisp baby vegetables deliver a savoury variance. The three works in harmony and a sip of wine, Thomas Barton Reserve Saint-Emilion, serves to elevate the experience.
|Duck Breast Fillets and Thomas Barton Reserve Saint-Emilion|
|Tourenedos of Beef with Foie Gras in Balsamic Sauce|
The portions of food and wine have been just enough to leave us satiated but not uncomfortably stuffed (or woozy). The French really do have it mastered when it comes to enjoying fine food. The six-course degustation menu is priced at RM298 per person. With wine pairing, add RM130 per person. This particular promotion runs from August 7th to 10th.
If you can’t make it to Genting in time for this promotion, don’t worry, there will be a number of special events in honour of their 50th birthday. The next guest chef arrives early September, so do check out Genting’s website for details and make an early reservation.
Reasons to visit: a completely different experience to what you find in KL; quality food paired with excellent wine; always something new and exciting to look forward to; guest chef promotions.