The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Chef Andrea puts a new spin on Le Midi’s dishes Posted: 07 Mar 2014 05:23 PM PST The Eggplant Nest with truffle egg yolk and parmesan cheese got things started. This had light, crispy layers of eggplant topped with a poached egg drizzled with truffle oil and capped with parmesan flakes. The rich, runny egg yolk brought the sweet eggplant and salty parmesan together with the lovely aroma of truffle oil. The Mozzarella Ravioli in tomato consommé was soft and pillowy, delivering melted cheese at each bite. The consommé matched the ravioli well, while a slice of garlic toast gave a little punch to it. I liked the smooth texture of the Homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds. This fine egg pasta is usually served with a creamy sauce. I wonder why. I would have loved it plain, all the better to enjoy its slithery texture. The salmon cream was too rich for it. The menu also had tagliolini with scallops and saffron oil, and the pasta would have shone with these. Tagliolini is a hand-made pasta of the Langhe in Piemonte, Italy. It is the finest of the flat pasta in the tagliatelle family, and it is often tossed with drippings from a roast or served with just butter and shaved white truffle. The Seabass with fine herb crust on spinach bed was delicious. The crust was nutty with pistachios and the baked fish rested on an aromatic pesto sauce. Some of the crushed pistachios and sauce were on the tomato and spinach which made it all the more delightful to eat. Everyone also favoured the Tenderloin in old Madeira sauce with foie gras and fig. The sauce was sweet, complex and aromatic, with pieces of foie gras and fig glistening in it and laid over the beef. The taste and texture was so memorable. Le Midi is also the place to come to for dessert. The Millefoglie with Chantilly cream and caramel is not to be missed. Millefoglie is also millefeuille in French – flaky puff pastry layered with Chantilly cream The Vanilla panacotta with strawberry coulis was happily wobbly, smooth, creamy and delicate with vanilla. The Orange cheesecake and chocolate drawing was so light. It was topped with julienned sugared orange rind and orange segments, and a thin, crispy dehydrated slice of orange. The same crispy orange slice was on the panacotta and the millefeuille. There was a hum at the table as my fellow diners enjoyed these slices and were keen to know how they came The Chocolate fondente was wonderful in its almost liquid and velvety texture, with a slight bitter edge. I was not so enamoured with the cup mini chocolate. The Chocolate tender heart with Amarena cherry parfait is a molten lava cake. Wines were poured for the different courses. We began with a Secret de Berticot Sauvignon, moved to a Honore de Berticot Rose Merlot for the pasta (which was a good pairing, cutting its richness), then the Sauvignon Blanc for the seabass. The Chateau Pouroutou Bordeaux was stellar with the beef. Le Midi is located on the 3rd floor, Bangsar Shopping Centre, Jalan Maarof, Kuala Lumpur, tel: 03-2094 1318. – March 8, 2014. |
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