Kimura has crafted French classics for lunch at A’telier by Cilantro Restaurant & Wine Bar.
Restaurant’s new offering takes inspiration from bistro concept
CLASSIC French cuisine has found a delightful home in the already diverse culinary landscape of Malaysia.
Cilantro Restaurant & Wine Bar in Kuala Lumpur, known for its signature blend of French flair with Japanese influences, is shaking things up.
The restaurant, recognised by Michelin Guide, has introduced a new lunchtime menu concept inspired by fine French bistro cuisine.
The new L’Atelier by Cilantro Restaurant & Wine Bar offering is conveniently available at MiCasa All Suite Hotel in Kuala Lumpur.
Executive chef Takashi Kimura is featuring French classics such as coq au vin, duck confit and baked escargot.
Diners can expect a lot of decadent sauces made from scratch and high-quality ingredients by L’Atelier.
Besides an ala carte menu, the new concept also presents two-course and three-course set lunches.
The two-course set is priced at RM120 and the three-course set is RM150, with an additional RM20 on the weekends.
There are plenty to choose from the appetisers, entrees and desserts – including meat-free dishes.
Chargrilled steak frites is a chance for diners to experience good quality beef.
Kimura, when introducing the various French dishes, said that while wine was used in some of the cooking process, it could be left out upon request.
“The meat we use is from halal-certified suppliers,” he said.
For starters, the Soupe à L’oignon (Onion Soup) is a must-try.
The rich, caramelised onions and savoury chicken broth is topped with a generous layer of bubbling, golden Gruyere cheese.
This ultimate comfort food is served in a steaming crock that keeps the soup warm.
If you are feeling adventurous, then don’t miss out on Escargots de Bourgogne.
These delicately prepared snails are bathed in garlic and herb butter, creating a sumptuous, garlicky indulgence that will convert even the most sceptical diners into fans of this French classic.
A favourite in the menu is Rillettes De Canard – a duck liver pate spread served with a berry compote.
Caramelised apple tart, known as Tarte Aux Pommes.
The pate is a velvety, smooth mixture seasoned with aromatic herbs and spices that give it a deep, earthy flavour.
A generous spread of the creamy luscious pate, topped with a dollop of sweet and tart compote on toasted bread, provides a delectable symphony of flavours and textures.
For our mains, we opted for the Joue De Boeuf À La Bourguignon.
This indulgent dish features tender ox cheek braised for 12 hours in rich red wine sauce.
The addition of savoury mushrooms, green beans and brussels sprouts gives plenty of texture.
Other main course choices include Poisson du jour which is the fish of the day, chargrilled steak frites, wild-caught prawns with linguine, croque madame, and free-range chicken with cream sauce.
Delicately prepared Escargots de Bourgogne bathed in garlic and herb butter for a rich and indulgent appetiser.
Our desserts were Crepe Suzette (a classic French dessert), Tarte Aux Pommes (caramelised apple tart), Earl Grey-infused creme brulee and dark chocolate mousse.
The delectable Crepe Suzette showcased a delicate thin crepe, expertly cooked to a golden hue and generously drizzled with a warm, luscious Grand Marnier sauce for a touch of citrusy sweetness.
A crowning glory of velvety vanilla ice cream melted slowly over the crepe.
Besides the set menus, diners can go for something heartier in larger sharing portions. This option is only available by way of pre-order at a minimum of five days.
It includes chargrilled Black Angus rib-eye, slow-cooked rack of lamb served with lamb jus; whole French sole and a whole chicken which is dry-aged for up to six days.
L’Atelier is open Tuesdays to Thursdays and Saturdays (11.30am - 2pm). It is closed on Mondays.
CILANTRO RESTAURANT AND WINE BAR, MiCasa All Suite Hotel, 368-B, Jalan Tun Razak, Kuala Lumpur. (Tel: 03-2179 8082) Business hours: Noon to 2pm (Friday), 6pm to 10.30pm (Tuesday to Sunday). Closed on Mondays.
This is the writer’s personal observation and is not an endorsement by StarMetro.
