AFTERNOON tea, traditionally a British tradition that came about in the 1840s, was a time to have a small meal to stem the hunger before an evening meal.
For a distinctively unique afternoon tea session, St Regis Kuala Lumpur’s new French executive pastry chef Gael Moutet brings his French heritage, culinary expertise and experience into his pastries.
Getting his passion from his mother who enjoyed eating sweets and pastries, Moutet, from a tender age of four, started helping mum while she baked.
This resulted in him developing a passion and joining a pastry school 10 years later.
With a mentor that taught him about both life and pastry, Moutet embarked on his journey of innovation and discovery.
“Respect what you are doing, it is more than just food, must understand why you use the ingredients, ” said Moutet rephrasing his mentor’s advice to him.
With over 15 years of experience, he has worked in France, Canada, Spain, Australia and Hong Kong and took back skills as well as experiences with him that reflect in his pastries all while staying true to his French roots.
“Everywhere I went, I learnt something new, ” said Moutet, adding that he had many great mentors and chefs who taught him a lot, and his experience in Hong Kong in particular gave him a lot of inspiration for that fusion inclusion.
On Feb 17, a fresh new selection of cakes and desserts alongside a new afternoon tea menu curated by Moutet was introduced at The Drawing Room.
Passionately designed and portrayed in a handcrafted vitrine, the textured cakes were aesthetic and with so much thought put into the design, which was exemplified by the sensations experienced when dining.
“7 Textures of Vanilla” is soft in nature, with a little effort needed to eat as it melts in the mouth, similar to sponge cake. It is delicately light with a melt-in-your-mouth sponge cake, layered with vanilla ganache, vanilla cream, vanilla mousse, vanilla glaze, vanilla spray, laid on vanilla sable.
Although the cake has several layers, when bitten into it ultimately converges into one tasty bite.
Another pastry on the menu is the 72% Valrhona Chocolate Cake, which is spongy, with a crunch texture offered from cacao nibs croquant, and creme brulee enveloped in Valrhona dark chocolate mousse.
For chocolate lovers, this is a must-have as the richness of the cake with crunchy bits creates a fusion of flavours.
“Mr Millefeuille Gula Melaka” is Moutet’s signature classic millefeuille layered with gula melaka and diplomat cream. Moutet specialises in making millefeuille and has used the local touch of gula melaka to heighten the flavour of this crispy and flaky treat.
“This is a classic French dessert, and is one of my favourite desserts. Eating it brings back fond memories of my childhood, ” said Moutet, adding that the millefeuille is caramelised with gula melaka then sprayed with edible gold.
A new addition to the menu is “From Paris To KL‘’ which is a coconut mousse. Topped with soft jelly and compote of pineapple with calamansi is encased in a circular dark chocolate shell.
Moutet aims to incorporate flavours from Malaysia to his new pastries, experimenting and designing, but ultimately prioritising flavour, texture and colour in his pastries.
There are a total of nine new cakes including Le Temps des Cerises, Exotic Mango, Horseshoe Praline, lemon cheesecake, scones, raspberry shooter and pistachio strawberry tart.
The afternoon tea set can be enjoyed from 3pm to 6pm (weekdays) and 2pm to 4pm; 4.30pm to 6.30pm (weekends) from RM130+ and RM220+ with a glass of Delamotte Champagne at St Regis Kuala Lumpur.
The Drawing Room, The St. Regis Kuala Lumpur, No 6, Jalan Stesen Sentral 2, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2727 1111). Business hours: 7am to 11pm (Monday to Sunday).
This is the writer’s personal observation and not an endorsement by StarMetro.
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