With only a five minute drive from Kuala Lumpur’s city centre, the dreamy and high-end French settings of Maison Française will bring you away from town. From bungalow refurbished to a restaurant, Maison is fitted with elegant chandeliers, black table settings and glimmering glassware, all which create a modern European feel.
Maison Francaise is one of the restaurants I’ve always wanted to go but just never had the right dining partner (and time). Thanks to Mei for extending the invite for a review session at Maison, I finally got to strike it off my bucket list. The establishment has 3 floors, one of which is a hidden oasis for a private pool parties. The main dining area is on the second floor. Maison’s wine cellar has an extensive wine list with more than 150 premium French wines.
The menu is purely French with dishes like foie gras terrine with onion and apple chutney, roasted snails in red wine sauce with fried onion rings and sauteed dover sole with meuniere sauce. Naturally, the souffle and crêpe Suzette grace the dessert menu. Executive chef, Chef Franck Lamache has an impressive CV with work experiences trailing from renowned 3 Michelin Stars establishment, Crillion Hotelin, Alain Duccase, and Le Taillevent just to name a few. Chef Lamache creates light, refined and healthy food while staying true to authentic French flavours.
We started the evening with an amuse bouche of asparagus cream to lighten up and entice the palette.
Next we have a basket of housemade baguette which my friend adores. I always try not to have too much bread prior to any meal because I just want to savour much more food but rest assured the baguette has a crispy exterior while still soft on the inside.
We were served with a chardonnay from the South of France along with our dinner. I really am not the right contender to talk about wines but it was crisp and palatable to go with our meals.
For appetizers, we have a home made smoked salmon with an avocado and celery tartar. The avocado were diced to the t and it had a hint of spicy to it. While the combination of salmon and avocado can be gluggy and fatty to the palette, this appetizer proves to be the opposite with a light and refreshing taste instead.
For our mains, we had a Seared Black Seabass with Squid Ink Risotto and Red Capsicum Sauce. The squid in risotto was cooked to perfection, the hint of parmesan was enough to make it ‘cheesy’ but not overpower the saltiness from the sea. The black seabass was moist and flakey, I only wished that the skin could be more crispy on the fish but otherwise the squid ink risotto was one of my fav of the night!
Another main on our menu was Seared Black Angus Beef Tenderloin with Shallot Sauce and Asparagus, Tomato, Celery Root and Brussels Sprout. The beef tenderloin was cooked to a perfect medium rare with hints of fleur del sel on it, resulting in a tender and moist, melt in your mouth texture. We also enjoyed the sides of vegetable of robust flavour. PS : The tomato was so sweet!
We also had a change to red; a cabernet sauvignon from the South of France
Before desserts, we had a cheese platter and home made baguette. The Cheese platter had 5 types of cheese from goats cheese, camembert, emmentel, and 2 cheeses from Normandy region; livarot and pont l’eveque and a fig jam. We had an enjoyable cheese session as the owner, Sainy joined us on the table and had a chat with us on her journey of becoming a restaurateur here in Malaysia.
Shortly, we were served with customized cocktails. I know right, what a lovely treat. I was asked the deadly question, what’s your favourite dessert to then determine what type of cocktail should be made for ME! Usually I cannot give anyone a definite answer on what my favourite dessert is. Anyhow I gave an answer of an opera cake. It may or may not be my most favourite but it holds a special place in my heart. HAha for no reason, I just really liked the opera cake, so I take my opera cakes very seriously. Anyway.
On the left, is a concoction of lemon and grand marnier for my friend who wanted something lemony, citrusy and refreshing. Think lemonade, refreshing and subtle. On the right is mine, a unique combination of hazelnut, coffee and orange liqueur. It did not remind me of an opera but that wasn’t the whole point. Point is, the ability to capture your taste preference after a meal, to somewhat prepare you for dessert. And I gotta compliment them for being able to do that. I quite liked it and would have finished it if it wasn’t for the endless flow of whites and reds throughout the night.
For desserts, we have the famed Maison Francaise Souffle in passionfruit. The size was huge! I mean, we’re talking about about 3″ tall ramekin. As for the cloudy meringue, it was light, airy and creamy unlike souffles made with just beaten egg whites. A combination of creme patisserie and meringue makes a more ‘melt-in-your-mouth’ souffle texture. Was it worth the wait and hype? Well I must say it was!
For another serving of dessert, we had a pina colada entremet topped with mango gelee dressed in traditional french dessert plating. The coconut mousse on a desiccated coconut base and mango gelee paled in comparison to the souffle. The mousse is kept to a decadent light texture to end our meal of the night.
Another pic of the souffle maybe?
Overall we had a very good dining experience in Maison Francaise.
Should you not opt for ala cartes, degustation menus of varying prices are available for those who would like friendly introductions to French cuisine. You do pay a premium price for everything here but it is worth it, given the beautiful ambiance and the top food quality.
5 Jalan Changkat Kia Peng
50450 Kuala Lumpur
GPS: 3.151256, 101.715215
Tel: 03-2144 1474, 019-243 1200