Tumble into Truffle Heaven @ Millesime

Once again I found myself revisiting Max at Millesime in Solaris Dutamas. Tuesday was a fine day to indulge in some fine food since the following day is actually a Public Holiday due to Hari Raya Haji. Mr.L called for a dinner as I agreed to conduct a chocolate tasting after the dinner. Together with our usual suspects, we met up earlier than dinner time and had some catching up session just outside the restaurant at the lounge chairs.

Tuna Loin & Portobello Mushrooms
The mushrooms were so juicy and plump. Absolutely delicious.

I disturbed Max at the kitchen when it was still early and there were hardly any guests. As usual I asked him the standard question - "Do you have my favourite chocolate soufle tonight?" and he asked his staff, "ada soufle kah?" and lucky they did have what I wanted!

We did things a little different that night. Instead of the usual fine dining with wines, we opt for a single malt whisky instead. It was no ordinary whisky because the bottle we had that night was an Ardmore from Old Malt Cask aged 30 years and apparently this friend of mine has bought up the remaining bottles available here. This is a very good speyside malt whisky and a cask-strength of 30 years with a vintage of 1977. The palate is very oaky and the finish is smooth and buttery. The bread were served warm and the amuse bouche of the day was an interesting combination of diced avocados with cherry tomato and sesame seeds. I liked the creative flavours of this creation.

First, we had a Smoked Marlin Fillet Mille Feuille with crab meat and salmon roe. The smoked marlin fillet was thinly sliced, layered with salad and then a layer of crab meat. The olive sauce and balsamic vinegar completes the taste.

Doing what he does best, the second dish was Blow-torched Sea Scallops with Pernod-Chive Cream which was very predictable coming from Max. He always does a good scallops dish as the scallops were never overcooked. Pernod is a licorice-flavored liqueur, usually mixed with water, turning it whitish and cloudy.

The third dish was something out of the ordinary. It was an Air Dried Beef Loin with Berlotti Bean Ragout and Saffron Aioli. The air dried beef loin tasted something like a slice of Jamon Iberico which is flavourful and robust. The beans gave it a different texture to the dish and it paired very well with the beef loin.

Perhaps the most interesting dish we had and it was a highlight of the night was the mains. As my dear friend left the menu into the good hands of Max's, he cooked us a wonderful Kobe beef tenderloin with asparagus. I thought that was it and suddenly, a plate of ugly looking lumpy -like potatoes emerged on our table. However, it smelled so wonderful and almost buttery. I knew it had to be the prized white truffles and it was shaved before our eyes!

Millesime is running a special menu with white truffles from Alba in Piedmont throughout Nov & Dec. These "trifola d' Alba" are truly irresistible. These white truffles from Italy are highly esteemed which has a pale cream and white marbling. The record price paid for a single white truffle was set in December 2007, when Stanley Ho (Macau Casino owner) paid US$330,000 (£165,000) for a specimen weighing 1.5 kilograms (3.3 lb). Here, a dish with 2 grams of white truffles shavings will set you back RM120.

I was surprised that how the shavings of truffles actually affects the taste of the food. It was more aromatic with the truffles and it certainly made the kobe beef tasted much better on my palate. It tasted something like cheese and garlic and earthy at the same time. Very interesting.

Lucky that was the last dish or I will die of over-eating.

The last one would be my favourite dessert of all times. It has to be the chocolate soufle made with only the best chocolate - Valrhona and served with Millesime Coffee Ice-cream. I used to take a big one that was baked in a ramekin but lucky that night they served me an espresso-sized soufle. It was rich and wonderful... so sinful.

On the same night, I ran into an old friend whom was dining there and he told me that he was trying this place after reading it from my blog. Wow... this was really like honey to my ears. He truly enjoyed the dinner and the friend he brought along instantly made another reservation for the next day to bring the family!

The dinner came to about RM1600 for the 5 of us. The big bulk of the bill must have gone to the truffles and the kobe beef. Thank you to my dear friend again for organising this wonderful dinner and cheers to my favourite chef in KL!

First post on Millesime here and 3rd post here.

Millesime
(it's outside of the building on the extreme right corner)

G1-01-3, Level G1
Menara Kencana Petroleum, Solaris Dutamas
No. 1, Jalan Dutamas 1, 50480 Kuala Lumpur

Operation hours are from 12pm-12am

Tel: +603- 6211 0648