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| Chef Frederic Prouvoyeur |
The Olive together with Michelin-Starred Chef Frederic Prouvoyeur, Genting Highlands, Malaysia Genting Celebrates 50 Years!
Two Michelin-starred Frederic Prouvoyeur, chef de cuisine at Chateau Magnol, joins the squad at The Olive, Resort World Genting’s fine dining restaurant, for 4 days alone to celebrate the 50th birthday of the iconic property. But, it’s non but a Michelin-starred chef that brings cheer to the party: the oldest vino merchants inward France, Barton & Guestier, also brighten the festivities.
A six-course degustation card past times Chef Frederic amongst vino pairing past times Barton & Guestier is purpose of the honour, then of course of didactics this is inward what nosotros partake.
A handbasket of warm staff of life is an irresistible temptation on our table. Hubby dives direct for the soft white rolls, patch I swallow all iii slices of the raisin together with walnut earlier the repast fifty-fifty begins. Squid ink braids are the 3rd staff of life type offering a hearty nighttime contrast.
An appetizer of Salmon Rillettes begins the sextet amongst petite rolls of elegance. The creamy middle is surrounded past times soft pinkish flesh together with tiny pearls of caviar point the transcend along amongst prissy snippets of chives. Barton together with Guestier Passeport Sancerre is the pairing for both this together with the soup to follow, together with does a marvellous project of playing proficient friends to both.
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| Salmon Rillettes together with Barton together with Guestier Passeport Sancerre |
Provencale Soup releases a mouthwatering aroma. Rich together with thick inward the bowl, the nighttime broth is lushed upward amongst a spoon of codfish inward the centre. It’s then flavourful that every corner of the rima oris is reached past times its more-ishness.
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| Provencale Soup |
Scallops Croustillant amongst Saffron Sauce proves a decadent starter. Tender bivalves are lovingly layered betwixt ii slender sheets of pastry together with fresh basil leaves. Chef is a master copy of sauces, together with the pastel xanthous band surrounding the dish mustn’t hold upward dismissed equally pure adornment. The creamy goodness makes me wishing I hadn’t succumbed to devouring all of the warm staff of life inward the basket: that I’d left at to the lowest degree a crumb to scrape the plate construct clean of the real final saucy remains.
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| Scallops Croustillant amongst Saffron Sauce together with Barton & Gestier Passeport Cotes de Provence |
Barton & Gestier Passeport Cotes de Provence accompanies together with complements the seafood. I can’t aid but proceed to stick my olfactory organ inward the drinking glass inward an crusade to seat the scent. It’s a pale rose inward the crystalware together with I instruct a faint hint of minerals on the nose. It’s delicate, gently bringing out the flavour of the scallops, but slicing through the xanthous cream, furnishing the perfect balance.
Choosing sometimes pains me, peculiarly when presented amongst a duo of appetizing options. That’s why I’m delighted that nosotros don’t get got to brand whatever decisions, this card gives a sampling of both!
Duck Breast Fillets amongst Pear inward Wine Sauce are presented equally a splendid trio brushed across the plate. First, succulent slices of duck sit down inward a semi-sweet sauce. Next poached together with thinly sliced pear offers a flare-up of sweetness. Finally a tangle of shredded spud together with crisp babe vegetables deliver a savoury variance. The iii industrial plant inward harmony together with a sip of wine, Thomas Barton Reserve Saint-Emilion, serves to raise the experience.
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| Duck Breast Fillets together with Thomas Barton Reserve Saint-Emilion |
We each accept a forkful of the Tourenedos of Beef amongst Foie Gras inward Balsamic Sauce at the same fourth dimension together with mirror each other’s mmmms of pleasure. The meat is soft together with succulent: similar a pillow. The liver crown is velvety together with buttery. We proceed eating without a word. Even veggie loving me, who normally gets through a max of ii slices of beef, wickedly carries on until the real final seize amongst teeth of flesh has disappeared. The vino pairing of Thomas Barton Reserve Margaux is magnificent, bringing to the fore the lineament of wines presented inward this line-up. It’s a classic illustration of why ruby vino together with ruby meat is such a successful pairing.
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| Tourenedos of Beef amongst Foie Gras inward Balsamic Sauce |
Dessert is appropriately named the Chocolate Delice together with straight off it’s hubby’s plow to human activity out of character. The customary chocolate-avoiding homo is totally smitten past times the luscious creaminess of the final course. Influenza A virus subtype H5N1 sparse nighttime base of operations supports a whipped chocolate-y middle, together with delectably thick layer of mascarpone caps the top. Dessert vino (an oft-forgotten ending inward Malaysia), a Thomas Barton Reserve Sauternes, is much appreciated. Leggy inward the drinking glass together with gracefully dulcet inward the mouth, this vino smells but equally proficient equally it tastes. For the lightweight sweetness tooth, but nosing the honeyed perfume mightiness examine sufficient.
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| Chocolate Delice together with Thomas Barton Reserve Sauternes |
The portions of nutrient together with vino get got been but plenty to exit us satiated but non uncomfortably stuffed (or woozy). The French actually utilize get got it mastered when it comes to enjoying fine food. The six-course degustation card is priced at RM298 per person. With vino pairing, add together RM130 per person. This particular advertisement runs from August seventh to 10th.
If you lot can’t brand it to Genting inward fourth dimension for this promotion, don’t worry, at that topographic point volition hold upward a position out of special events inward honour of their 50th birthday. The side past times side invitee chef arrives early on September, then utilize cheque out Genting’s website for details together with brand an early on reservation.
Reasons to visit: a completely dissimilar sense to what you lot uncovering inward KL; lineament nutrient paired amongst first-class wine; ever something novel together with exciting to await frontwards to; invitee chef promotions.
The Olive
Resorts World Genting
the.olive@rwgenting.com
+6036105 9668
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