Millesime is indeed a pioneer in the fine-dining scene in KL city. After being the first restaurant to serve the famous Bordeaux 1st growths by the glasses, they have came up with another exciting GOURMET dinner for gourmands out there. With these constant buzz happening at the restaurant, who would ever let Millesime, the gastronome helmed by Chef Max Chin slip off their minds?
I have to thank Max and Lionel, the co-owner of Millesime for inviting me to yet another pleasurable evening at the restaurant. Although I was just there a few days ago, dinner at Millesime is just too irresistible to give it a pass. G.O.U.R.M.E.T (Gastronomic Overtures U Really Must Eat Today) is simply an evening where people gather to indulge an "outrageously fabulous" dinner paired with selected wines/spirits and with pre-dinner drinks and continuous flow of canapes. According to Lionel, the idea is to have a fun time for people to mingle together. Unlike conventional wine dinners, the focus is not on the wines but more on the food and the people.
Unfortunately, GOURMET is by invitation only and it will be held once every other month. There will only be seats for 30 pax and each pax would have to pay RM300 which includes food and drinks. It's a steal considering the quality of ingredients that went into the dishes whipped up by Max and the wines that you will be enjoying. There's no membership recruitment for GOURMET events. The trick is getting an invitation. (Don't worry, if you want one, just buzz me! But I shall take 10% commission for being the mediator, just kidding)
Max arranging the Oyster Platter
The dinner starts with an interesting game of blind tasting. We were given a glass of wine and was asked which part of the world or country it was produced. The winner takes home a bottle of champagne. I really couldn't guess that it was wine made in China. The wine has a very nice nose but lacked finishing. After that, we were treated to the 1st dish which was a plate consisting of a variation of oysters. These were Kumamoto (US), Fine de Claire (France), Coffin Bay (Australia) and Donegal Bay (Ireland). I had fun tasting the different types of famous oysters and my favourite is the Kumamoto due to it's buttery and robust flavours.
And with these oysters, we had some Saint Clair Sparkling Sauvignon Blanc 2010. This winery makes a very classic Malborough style sauvignon blanc using the traditional fermentation methods. The results - fresh, crisp with medium bodied and dry palate but not too overly bubbly.
The 2nd dish, is a lattice of Hokkaido Scallops with a sauce made in wine braised leek and Gironde's Aquitaine Caviar. I heard one of the guests commenting that this is a "siew pau" (roasted pork dumpling) laden with caviar! haha... it did looked like a chinese fried dumpling. When I cut through that "dumpling", I could see the tender scallops, just waiting for me to sink my teeth in. It was indeed a perfectly cooked scallop and the caviar gave it a hint of saltiness to balance the taste. I love the dish as Max always score a perfect 10 in his scallop dishes!
For this dish, we had a bottle of German Selbach-Oster Riesling Kabinett 2008 which is sweet but not too overpowering. It has hints of lime and also grapefruit, making it a refreshing wine to drink. This wine is best paired with seafood and it does go well with the scallops and leek sauce.
It may not look picture perfect but the Boston Lobster with Pasta and Black Truffle in Creme Fraiche may be one of the best pasta I had. I've never tasted pasta that absorbs the flavours from the sauces so well. Think of the aroma of truffles and the juicy, succulent lobsters paired with al dente fusili. Doesn't this makes you hungry? This is definitely going to be one of my favourite creations from Max.
The 4th dish is a wild caught Pacific sea John Dory Cassoulette and the sauce is made with Pinot Noir and fresh bay leaf. A cassoulette is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat, like a meat & bean casserole. The dory was really fresh and the flakes of the fish is juicy and tender. I like the contrasting textures of the tender fish with the julienne carrots and the beans which are not cooked until too mushy.
The wine pairing is a little adventurous. Instead of going for white, Lionel decides to have this dish with a Stonier Pinot Noir 2009. It has a light ruby red in colour, lots of red fruits with plums and cherries. A savoury note runs parallel with the fruity notes. It's intense and has an average length finish.
Alas, we are on the last dish before the dessert. It's the Ballotine of French Pintade with Goose Foie Gras and Tawny Port. In simple English terms, it is actually a terrine (coarse pate or jellied meatloaf) of goose foie with guinea fowl. It's a new dish at Millesime but I've in fact tasted it days before this dinner here and max calls me the "guinea pig". hmmmph... It's nice because you get all the robust flavours from foie gras and guinea fowl made with a sauce that has a caramel-like sweetness from the port used.
The best wine will of course be served last. It's none other than E.Guigal Gigondas 2007. The year 2007 is one of the good years for Gigondas and according to wine guru Robert Parker, the best Gigondas from E.Guigal that he has tasted has to be the 2007. A typical red Rhone blend, it has dense plum, with notes black berries. The wine is full-bodied, with stunning purity, and it's texture is multi-layered with a long finish. (92-94 points from RP)
The sweet ending that night would be this jellied berries on apricot cream brulee and rose petals with champagne sherbet. I finished the sherbet as I prefer a little sourness compared to the caramel-sweet brulee. Anyways, I'm still a chocolate-soufle girl when it comes to Millesime.
These are the wines we had, coming from New Zealand, Germany, Australia and France. What sets GOURMET dinner and the rest of the wine dinners is in the selection of wines. They are from different regions and producers and thus you'll get to be more adventurous with the pairings. It's indeed delightful to know that there were so many supporters of Millesime and also people that are looking for a night of pleasurable company and good food.
An overture of gastronomic indulgence not to be missed. The trick now is getting an invitation. (Don't worry, if you want one, just buzz me! But I shall take 10% commission for being the mediator, just kidding)
I really think Millesime deserves a spot in the best fine dining or even the best french/continental cuisine category. Well, too bad it isn't but I would still think this place rocks. If you're kind enough, do contribute a vote to Millesime and me at Time Out Food Awards 2011. Voting closes on 31st Oct 2011.
Bon Apetito!
I have to thank Max and Lionel, the co-owner of Millesime for inviting me to yet another pleasurable evening at the restaurant. Although I was just there a few days ago, dinner at Millesime is just too irresistible to give it a pass. G.O.U.R.M.E.T (Gastronomic Overtures U Really Must Eat Today) is simply an evening where people gather to indulge an "outrageously fabulous" dinner paired with selected wines/spirits and with pre-dinner drinks and continuous flow of canapes. According to Lionel, the idea is to have a fun time for people to mingle together. Unlike conventional wine dinners, the focus is not on the wines but more on the food and the people.
Unfortunately, GOURMET is by invitation only and it will be held once every other month. There will only be seats for 30 pax and each pax would have to pay RM300 which includes food and drinks. It's a steal considering the quality of ingredients that went into the dishes whipped up by Max and the wines that you will be enjoying. There's no membership recruitment for GOURMET events. The trick is getting an invitation. (Don't worry, if you want one, just buzz me! But I shall take 10% commission for being the mediator, just kidding)
Max arranging the Oyster PlatterThe dinner starts with an interesting game of blind tasting. We were given a glass of wine and was asked which part of the world or country it was produced. The winner takes home a bottle of champagne. I really couldn't guess that it was wine made in China. The wine has a very nice nose but lacked finishing. After that, we were treated to the 1st dish which was a plate consisting of a variation of oysters. These were Kumamoto (US), Fine de Claire (France), Coffin Bay (Australia) and Donegal Bay (Ireland). I had fun tasting the different types of famous oysters and my favourite is the Kumamoto due to it's buttery and robust flavours.
And with these oysters, we had some Saint Clair Sparkling Sauvignon Blanc 2010. This winery makes a very classic Malborough style sauvignon blanc using the traditional fermentation methods. The results - fresh, crisp with medium bodied and dry palate but not too overly bubbly.
The 2nd dish, is a lattice of Hokkaido Scallops with a sauce made in wine braised leek and Gironde's Aquitaine Caviar. I heard one of the guests commenting that this is a "siew pau" (roasted pork dumpling) laden with caviar! haha... it did looked like a chinese fried dumpling. When I cut through that "dumpling", I could see the tender scallops, just waiting for me to sink my teeth in. It was indeed a perfectly cooked scallop and the caviar gave it a hint of saltiness to balance the taste. I love the dish as Max always score a perfect 10 in his scallop dishes!
For this dish, we had a bottle of German Selbach-Oster Riesling Kabinett 2008 which is sweet but not too overpowering. It has hints of lime and also grapefruit, making it a refreshing wine to drink. This wine is best paired with seafood and it does go well with the scallops and leek sauce.
It may not look picture perfect but the Boston Lobster with Pasta and Black Truffle in Creme Fraiche may be one of the best pasta I had. I've never tasted pasta that absorbs the flavours from the sauces so well. Think of the aroma of truffles and the juicy, succulent lobsters paired with al dente fusili. Doesn't this makes you hungry? This is definitely going to be one of my favourite creations from Max.
The 4th dish is a wild caught Pacific sea John Dory Cassoulette and the sauce is made with Pinot Noir and fresh bay leaf. A cassoulette is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat, like a meat & bean casserole. The dory was really fresh and the flakes of the fish is juicy and tender. I like the contrasting textures of the tender fish with the julienne carrots and the beans which are not cooked until too mushy.
The wine pairing is a little adventurous. Instead of going for white, Lionel decides to have this dish with a Stonier Pinot Noir 2009. It has a light ruby red in colour, lots of red fruits with plums and cherries. A savoury note runs parallel with the fruity notes. It's intense and has an average length finish.
Alas, we are on the last dish before the dessert. It's the Ballotine of French Pintade with Goose Foie Gras and Tawny Port. In simple English terms, it is actually a terrine (coarse pate or jellied meatloaf) of goose foie with guinea fowl. It's a new dish at Millesime but I've in fact tasted it days before this dinner here and max calls me the "guinea pig". hmmmph... It's nice because you get all the robust flavours from foie gras and guinea fowl made with a sauce that has a caramel-like sweetness from the port used.
The best wine will of course be served last. It's none other than E.Guigal Gigondas 2007. The year 2007 is one of the good years for Gigondas and according to wine guru Robert Parker, the best Gigondas from E.Guigal that he has tasted has to be the 2007. A typical red Rhone blend, it has dense plum, with notes black berries. The wine is full-bodied, with stunning purity, and it's texture is multi-layered with a long finish. (92-94 points from RP)
The sweet ending that night would be this jellied berries on apricot cream brulee and rose petals with champagne sherbet. I finished the sherbet as I prefer a little sourness compared to the caramel-sweet brulee. Anyways, I'm still a chocolate-soufle girl when it comes to Millesime.
These are the wines we had, coming from New Zealand, Germany, Australia and France. What sets GOURMET dinner and the rest of the wine dinners is in the selection of wines. They are from different regions and producers and thus you'll get to be more adventurous with the pairings. It's indeed delightful to know that there were so many supporters of Millesime and also people that are looking for a night of pleasurable company and good food.
An overture of gastronomic indulgence not to be missed. The trick now is getting an invitation. (Don't worry, if you want one, just buzz me! But I shall take 10% commission for being the mediator, just kidding)
I really think Millesime deserves a spot in the best fine dining or even the best french/continental cuisine category. Well, too bad it isn't but I would still think this place rocks. If you're kind enough, do contribute a vote to Millesime and me at Time Out Food Awards 2011. Voting closes on 31st Oct 2011.
Bon Apetito!
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
Website
Tel: +603- 6211 0648
Credit card: YES
Pork Free
(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
Website
Tel: +603- 6211 0648
Credit card: YES
Pork Free
(Degustation Menu: Price ranges from RM220++ & above)
