CHEF

 

THE CHEF
Mickael Cornutrait hails from the winemaking Burgundy region, in lovely Macon known for its voluptuous Chardonnay grapes. His passion for cooking and adventure brought him to Asia over five years ago to the kitchens of the French Culinary School in Asia, Cuisine Studio and La Vie En Rose before French Feast. In the kitchen, this young chef’s philosophy is simple: combine the best of traditional flavours and modern techniques, and best quality ingredients that are not necessarily the most expensive, to bring real French food to the table at a reasonable price. Behind the quest for perfection and authenticity is a fierce pride that leads him to make most items from scratch. The bucolic French countryside and world-famous gastronomic heritage are present in the rich rusticity and generosity on every plate.

 

Dinner

In the best of traditions, the kitchen builds everything from scratch as much as possible, using natural ingredients, in season. Sausages are made in-house using natural casing, so too air-dried meats. Fish and poultry are cured and smoked in-house. A hallmark of classic French cooking are its deep and complex sauces and mother stocks derived from hours, even days, of simmering to draw out the rich flavour, gelatin and marrow from bones and meat. Sous vide is used for efficient kitchen management and cooking precision. The starting point of each dish: quality ingredients.

 

Brunch

FRENCH FEAST WEEKEND BRUNCH MENU

Notre brunch est servi avec Viennoiseries, corbeille de pain, beurre, confiture, Salade de fruits, pommes de terre sautées 

The Brunch menu is served with an assortment of croissant & breakfast pastries, bread, butter and jam, fruit salad and potato

Wine

We believe French food goes best with French wine, and source our wines almost exclusively from France. They are from boutique wineries all over France making exceptional wines in small batches. We have wines from Bordeaux, Burgundy, Southwest, Languedoc-Roussillon, Rhone, Provence, Alsace, Loire  and etc.  We find wines that are easy to drink – and easy on the wallet too. On the menu, prices start from as low as RM140 for a decent drop to RM1800 for a more structured wine; RM250 will get you a solid bottle. You can also enjoy a small selection by the glass (red, rose or white RM35; Champagne RM60, Sauternes RM55). So everyone can drink wine here.

We don’t practise BYO as we want to give you the best dining experience possible with wines that have been pre-selected to go with the modern comfort food we serve here. In the cellar are over 100 labels of red, white, rose, sparkling, Champagne and fortified wines. The selection is wide enough, yet small enough to make finding the right bottle easy. For post-dinner digestifs, we have the largest range of vintage Armagnacs in town, starting from 1940 to 1990! So there is bound to be one that matches your year of birth if you are celebrating your anniversary. Ask about our excellent fruit-based eau de vie too.

Drinks

Drinks

 

Coffee or Tea

Coffee or Tea

Cocktails

Cocktails