So I heard that recently Croisette Café has gone rogue… err… I mean they have gone oink oink! That’s the best news I’ve heard in that week.
In case you haven’t heard, Croisette Café, tucked away by the poolside of the Cascadium Condominium in Bangsar is owned by husband and wife team – Chef Pierre-Marie Chaillou and the lovely Michelle. It’s a cosy casual little place but from its simple kitchen comes delightful French fare prepared with love by Chef Pierre.
With the introduction of pork into the menu, Chef Pierre has come out with a 3-course Set Dinner menu where guests can choose their own starter, main course and dessert. The chef throws in a complimentary amuse bouche to kick off dinner. There are 5 choices in each category and believe me, you will find it very difficult to make your selection because every item in those categories is unbelievably good.
The flexible creativity of Chef Pierre is best shown in the starters. Here at Croisette, the dining style is casual so there’s no hoity toity formality on the scene. Some of the items are plated in a very delicate and pretty fashion like the Pan-fried scallops on leek fondue & prawn raviole and the Bavarois Prawn Bisque with avocado cream and crème “Grelette”.
Pan-fried scallops on leek fondue & prawn raviole
Flavours are light and refreshing here with the only richness coming from the avocado cream. The savoury mousse bavarois is served chilled with a crunchy crushed crackers base. A lone succulent prawn sits alongside and adds on to the theme. Visually, these 2 starters are so pleasing and easy on the eyes.
Bavarois Prawn Bisque with avocado cream and crème “Grelette”
Flavours are more robust in the Baked Mussels with herbs butter, escargots style and Grosse Raviole Crepe Mushrooms and Foie Gras (duck) with truffle oil cloud. These are so hearty and comforting. I particularly like the earthy springy mushrooms enclosed in the ravioli and the truffle oil perfumes the sauce handsomely.
Baked Mussels with herbs butter, escargots style
Grosse Raviole Crepe Mushrooms and Foie Gras
The use of duck confit, gizzards and smoked duck in the Salad Landaise spells homeliness and creative use of ingredients. Munching chewy bits of gizzards with crisp salad leaves and crunchy walnuts is what makes this salad so unique.
The Main Courses are cleverly crafted to let diners experience a variety of meats cooked in different ways, none of which is duplicated. The Beef Ribeye, in perfect “medium rare” done-ness is flambe’ed with brandy, further enhancing the flavours of the meat. A buttery gratin potato with crispy sides accompanies the ribeye and thick black pepper mushroom sauce is served by the side. You can opt to eat the gorgeous beef sans sauce; that peppery sauce is quite devilish though as I found myself mopping it up.
Chef Pierre does one of the meanest Duck Confit – its delightfully golden crispy skin is to die for. I’m usually not very fond of duck confit as in most cases I find the meat to be dry but that’s not the case with Chef Pierre’s version. The duck thigh remains deliciously moist and tender. The potato sarladaise are flavoured delicately with herbs and garlic – hearty and simple but balances well with the duck.
I like the Salmon Fillet which is served with braised green lentils Du Puy with Merlot reduction. The salmon remains beautifully pink and tender inside – just the perfect texture. The green lentils are soft and tasty, yet retain a nice bite. Of course the Merlot reduction helps a lot with the flavor – I never knew red wine works so well with lentils.
Salmon Fillet with Braised Lentils & Merlot reduction
The Fillet Mignon Pork served simply with whole grain mustard, is a tad overcooked. I would have preferred the pork to have a bit more pinkness but the good thing is that tart whole grain mustard helps soften the well-cooked pork.
Fillet Mignon Pork
The artistry of Chef Pierre is exhibited in his exquisite desserts. His repertoire is varied and you may get different desserts and not necessarily those that I tasted. But if you like the looks of these, by all means, make early requests for them and I’m pretty sure the gentlemanly Chef Pierre will aim to please.
Dainty portions of Bavarois Pear & Chocolate with a light ginger-flavoured English cream, sublime Chocolate Parfait topped with orange rinds confit and drizzled with sauce Bergamot and a gorgeous Gateau Fraisier with Patissiere Pistaches – soft spongy cake with fresh tangy strawberries and sandwiched with pistachio crème. Oh…and a couple of macarons too. After all, what’s a French meal without macarons?
Gateau Fraisier with Patissiere Pistaches
The Set Dinner is priced at RM84 nett per person (food only) and if you’d like some wine or beer to go with your dinner, it’s RM118 nett per person (including 2 glasses of wine or beer).
For the quality and portions served, I’d say this is very decently priced. If you want an authentic unpretentious French dinner in a cosy casual environment, check out Croisette Café. Reservations are highly recommended as the cafe is always busy.
Level 3, North Block
28 Jalan Penaga
Tel: 016-330 4477 / 014-665 7944
Email: [email protected]
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