When you are in the F&B event scene long enough, things can get a little bit predictable, and sometimes even boring, uninspiring. The Kronenbourg French Art of Culinary at Cuisine Gourmet by Nathalie was entirely unlike those events.
Kronenbourg 1664 – The French Art of Culinary at Nathalie’s
Carlsberg Malaysia sure knows how to a proper party. While waiting for everyone to arrive, we were handed ice cold Asahi Super Dry, and servers fed us tiny tid bits to get the appetite going.
I found the in-spoon crème brûlée particularly yummy, well, cos it had foie gras as one of the ingredients. There were also green apple espuma, popcorn truffle scramble egg, and marinated salmon tart in herbs mousse. This is how you keep guests happy even while waiting. We also took the opportunity to social around a bit with like minded people.
French Style King Fish Maki
Onto the dinner, our first dish was an exquisite Western interpretation of the popular Japanese dish – maki. The French style King Fish Maki is served with preserved lemon mousse, mesclun salad, balsamic and lemon dressing.
The fish was imported, the maki was fresh, a bit zesty, and never once lost it’s French root even while visually looking more like it’s Oriental cousin. Imagine Bérénice Marlohe (of Skyfall) in a kimono.
Kronenbourg 1664 was the beer paired with this dish.
Hokkaido Scallops and Foie Gras Duo
Sticking with seafood, the next dish was Hokkaido Scallops and Foie Gras Duo, Green Cabbage. The dish was cooked with Kronenbourg 1664 and served on cabbage broth emulsion.
Scallops and foie gras are two of my favorite ingredients, and the combination of them two? Excellent. I did feel that the cabbage was perhaps just slightly too hard, I’m nitpicking.
Floating Somersby Apple Cider Sorbet, Roasted Venison Tenderloin
Floating Somersby Apple Cider Sorbet proved to be just the palate cleanser we need before switching from seafood to red meat. The sorbet was sweet and delightful, and I really love the super thin apple slice that comes with it. Exquisite.
The meat dish of the day was Roasted Venison Tenderloin, celeriac puree sauce with chocolate flavors, hazelnut tuile & thyme polenta. This was paired with Grimbergen Ambree. Another lovely dish, the bitter sweet tasting beer complimented the meat very well.
French Blue Cheese, Dry Fruits Chutney
We started winding down French blue cheese and dry fruits chutney. The blue cheese pungent as any good blue cheese should, with fruits chutney giving it the opposing sweet taste. Not everyone’s cup of tea, but I love blue cheese.
Homemade Brioche “Pain Perdu”
Unfortunately, every dinner has to come to an end, and this session was concluded with Homemade Brioche “Pain Perdu” (toast), vanilla custard sauce, apple and pear tarte tatin, with a serving of Kronenbourg 1664 Blanc ice cream.
By then, my respect to chef Nathalie’s capability was well entranced, and I know that I will be visiting this place again in the future.
Kronenbourg Blanc, MPO musicians
All throughout dinner, musicians from MPO plays a light tune at the background, with Soren, the Managing Director of Carlsberg Malaysia giving his short introduction to each dish and beer pairing in between. It was one of the best such events I’ve ever attended, thank you Ee for the invitation.
Asahi Super Dry, Somersby, Kronenbourg Blanc, Kronenbourg 1664, Grimbergen Ambree