Prime had always been one of my favourite restaurant and recently, they have invited chef Walter Ishizuka that had worked at Lyon’s famous 3-Michelin starred restaurant owned by none other than the Master of French cuisine Paul Bocuse. The chef whom he cited as a mentor who taught him everything he knew about cooking and even more. A mix affair that brings up a French Japanese dining experience at Prime, Le Meridien Kuala Lumpur.
starting off with chef home made bun and with 3 types of house special made butter that change every day.
It was a great night with dinner and wine pairing experience.
First starter kicking off with : Cauliflower Veloute with roasted Almond, Lobster oil pair with Santa Margherita Rose 2017. Slight creamy and hint of lobster oil makes it fragrant.
Follow by Mushroom an dTruffle Vol au Vent, Rocket Salad pair with Pascal Jolivet Attitiude Sauvignon Blanc 2017
Red Tortellini of Crab with Mango Chardonnay and Garlic Emulsion to pair with Pascal Jolivet Poully Fume 2017
Salmon in Miso, baby artichoke, beetroot gnocchi lime infusion with Pascal Jollivet Pouly Fume 2012. Love this as classic dish that pack with flavour. Salmon cook to perfection as the fish is smooth and juicy.
Duck Fillet with Ponzu Sauce Truffle Soft Polenta and Blackfurrant Poached Pear with Pascal Jolivet Sancerre Rouge “Savage” 2012. Star of the night is this Duck Fillet. Thick enough, cook to medium rare and the skin is cook to perfect where the skin is soak with pungent of seasoning flavour.
As for French cuisine, we get to enjoy some classic French Cheese Patter wand Figs Chutney with Carmes de Rieussec 2013 that brought all the way from France.
Simple and hearty finishing is this Yuzu and Lemon Tart Hazelnut, Meringue, Mandarin Ice Cream with Carmes de Rieussec 2013.
Also why is this place on of my favourite restaurant, they serve one of the best steak in KL. Cook to perfection. (read more) Just looked at the aged beef below.
2, Jalan Stesen Sentral,
Kuala Lumpur Sentral, 50470
Tel: 03-2263 7888