Cuisine Gourmet by Nathalie

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After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city. Let's lift the veil on the desserts here, which are hypnotic in every sense of the word. Exhibit A: Rose meringue, with a heart of lychee & raspberry coulis. Exhibit B: Gingerbread ice cream & grapefruit sorbet, paired with two types of macarons: lavender & apricot, alongside lemon & thyme. Complimentar

After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city. A crucial note: head here for dinner instead of lunch. The difference: in future, Nathalie will only cook at this new outlet during dinner, since she'll remain faithful to her Solaris Dutamas restaurant at lunch. So if you want her to oversee the preparation of this crab cremeux in cucumber gazpacho wit

After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city. Cuisine Gourmet by Nathalie is off to somewhat slow start. At High Tide's opening night in October 2009, only two tables were taken; in an eerie parallel, Cuisine Gourmet's first official dinner also attracted only two sets of paying customers, who began with the ritual of breaking fresh bread. Our rese

Cuisine Gourmet: Round Two. Finger food to keep our hands & mouths busy: tuna & avocado mousse on blini, foie gras in brioche & scallop with Szechuan pepper foam. A hefty compilation of starters; not a mere appetite-whetter (though our appetites were whetted for sure). Beef cheek pot au feu with celery espuma, served cold. A strange recipe; everything was chilled till even the broth turned gelatinous. In terms of texture, it was like leftover stew that had been out of the freezer for one hour.

Cuisine Gourmet: Round Two. Squid ink ravioli stuffed with eggplant-&-mozzarella confit with tomato emulsion. Would fit in seamlessly at KL's top Italian outlets (we're thinking Il Lido or Favola!). Veal with sweetbread, shallots & carrot jelly. We'd say "ooh la la" to this _ as close to traditional Parisian cooking as Nathalie might get. Note: the menu here is completely changed once a month and is kept different from Nathalie's Gourmet Studio in Solaris Dutamas. Crepe Aumoniere, stuffed with

Cuisine Gourmet by Nathalie: Round Three. Seafood is all we need for this dinner; everything's poetically plated here, featuring flavors nearly as striking as the presentation. This blue lobster timbale in vanilla broth is a substantial starter, aromatically arresting enough to whet the appetite for more. Warm scallop tartar with savory Mediterranean notes, thanks to a paella-inspired emulsion. It's the taste of the ocean, evocative of eating by the beach. Crab mille-feuille, layered with Asian

For dessert, I had the French St Honore with caramel ice cream. Don’t ask me what’s a St Honore is as I really have no idea what that is. When it arrived, it looked like a biscuit base with puffs with hardened sugar and fresh cream in between. It’s a little too sweet to my liking with the hardened sugar but I liked the texture and taste of the biscuit base. It’s crunchy and has a slightly charring taste to it. The caramel ice cream goes kind of well with the pastry which makes it quite enjoyable

I had the privilege to try its Roasted Ikan Kurau in condiments cremolata, pumpkin, sage and cauliflower cremeux, roasted hazelnut dressing. Wow, that’s a mouthful to begin with. Well, when it reached the table, I was thinking to myself, “Such a beautiful masterpiece”. It uses a contrast of colours with the orange pumpkin and white brownish hazelnut dressing. The ikan kurau is tender and soft, which melts in the mouth and it tastes sweet with the pumpkin, sage and cauliflower cremeux. I loved t

I liked the spacious outlet here as it’s classy and comfortable. Everything is kept to the minimum, giving an uncluttered environment for enhanced dining. I liked the presentation of the Green Asparagus Cream Soup with marinated salmon cube and salmon caviar. The soup is quite clear and has a sweet aftertaste. The salmon cube is fantastic, with slightly satly taste to it, similar to the salmon caviar where I could taste a little of its fishy flavour but everything blended well together with the