Filet Mignon Pork with whole grain mustard – one of the new pork dishes at Croisette Cafe
Croisette Cafe, Excellent Value French Cuisine
Croisette Café launches a new menu this month with an incredibly good value set dinner deal and the introduction of pork to the kitchen too. Located on the ground floor of a condominium in Bangsar, the café saves a bundle in rent and so is able to pass on these savings to customers. You will be hard pushed to find a better deal in the city for quality French cuisine.
Croisette CafeAn intimate homey setting has pool and garden views and seats up to 30 people. The simple, relaxed ambience murmuring with gentle French tunes is perfect for enjoying the company of friends and family over an unhurried meal.
Meals can be ordered a la carte, however the new set dinner is a steal at only RM84 per person. An amuse bouche following the daily market and chef’s inspiration begins the experience, and then guests choose from five starters, five main courses and five desserts.
For a small fee extra two glasses of wine or beer can be included with the dinner. This night we dine a South Australian Butterfly Ridge Colombard Chardonnay 2012 from Angove is on the list. A hint of citrus and stone fruit on the nose, light to medium body and a clean crisp finish make it a lovely introduction to an evening, but it also goes nicely with salad and seafood.
Butterfly Ridge Colombard ChardonnayToday chef has whipped up a pork pate on toast as an amuse bouche. A thin strip of pickle colours the top and adds a sharpness cutting through the fatty meat. The bread is crisp and the pate meaty. It’s a rustic start that reminds us of dining in the French countryside.
Pork PateA choice of starters include: Pan Fried Scallops with leek fondue; Bavarois Prawn Bisque, avocado cream and cream “Grelette”; Baked Mussels with herb butter, escargots style; Grosse Raviole Crèpe, mushroom, duck foie gras and truffle oil cloud and; Salad Landaise with duck confit, gizzards and smoked duck.
Baked Mussels with herb butter, escargots styleWe’re with friends so able to try a couple of dishes. The Scallops vary in size and are arranged, taking advantage of this variance, artistically on the plate. The leek base is a rich and important part of the flavour configuration and is given firm approval by our dinner companions.
Pan Fried Scallops with leek fondueFoie GrasA herb butter, traditionally used for escargots, engulfs the Baked Mussels. This proves a table favourite. Duck Foie Gras is a delicate arrangement with a tart berry sauce on the side slicing through the fatty liver. I’m in love however, with the Salad Landais. Crisp red and green salad leaves are thinly coated in an oily dressing with a citrus finish. Meaty pieces of duck give texture and toasted walnuts leave a sebaceous coating on the tongue.
Salad Landaise with duck confit, gizzards and smoked duckA deep earthiness is dominant in the Mushroom, Duck Foie Gras and Truffle Oil Cloud. It’s like the best mushroom soup you can imagine, only made better with chunks of mushroom and liver. Not a drop should be wasted and we request bread to mop up the last drops.
Grosse Raviole Crèpe, mushroom, duck foie gras and truffle oil cloud I don’t understand all of the French names in the dish, Bavarois Prawn Bisque with Avocado Cream and Cream “Grelette” so am expecting a hot soup. I’m surprised when presented with an airy chilled mousse (which I learn is what bavarois means) formed into a circular tower with fresh dill and a prawn atop. A pond of pureed avocado pools the base, as if a moat denying access to the castle. Hubby and I enjoy the distinct change in texture from the first few plates and it’s well received by my fellow diners.
Bavarois Prawn Bisque, avocado cream and cream “Grelette”We switch to red for the main affair. A Val de Loire 2009 Saumur is supple and fruity. We find it versatile, suiting a number of dishes.
Suamur – French Red WineMain courses see meat, fish and poultry as options: Beef Rib Eye, flambéed with brandy, black pepper sauce and gratin potato; Duck Confit, potato Sarladaise and mesclun salad; Salmon Fillet, braised green lentils du Puy and merlot reduction; Lamb Loin pan seared, garlic cream and gratin potato and; Filet Mignon Pork with whole grain mustard.
Beef Rib Eye, flambéed with brandy, black pepper sauce and gratin potatoThe beef and lamb both come with a cube of finely sliced potatoes layered with cream and topped with cheese. The black pepper sauce is creamy, and the steak pink and full flavoured. It’s the lamb however that has everyone diving back for seconds. Not overly fatty, it almost resembles a steak in its cut, but has the distinct taste of lamb. Salad greens are lightly dressed providing a break of garden freshness to the fleshy mains.
Lamb Loin pan seared, garlic cream and gratin potato Duck Confit is one of chef’s specialties that I have fond memories of from my very first visit to Croisette Café. If you’ve never visited France, I highly recommend trying the duck confit here to set the standard of how the dish should be. It’s wonderfully moist and tender within, but the exterior is crisp and full flavoured. A potato sarladaise and mesclun salad sides the duck.
Duck Confit, potato Sarladaise and mesclun saladThe Salmon Fillet is juicy and flaky. A puddle of braised green lentils du Puy and merlot reduction support the fish. The lentils are cooked so that they remain slightly chewy and don’t dissolve in a mush. A large sprig of dill lies across the dish, contributing colour but a garden herbiness too.
Salmon Fillet, braised green lentils du Puy and merlot reductionWe’ve learned from past experiences at Croisette Café that desserts are a must, and we’re hard pressed to choose just one each. Selections from the set menu are: Orange Ice Soufflé and Cointreau Liqueur; Bavarois Pear and Chocolate with ginger flavoured English cream; Chocolate Parfait, orange rinds, confit inclusion and bergamot sauce; Gateau Fraisier with patissiere pistaches and; Apple Tart on a thin crust (baked a la minute, allow 15 minutes waiting time).
The Orange Ice Soufflé and Cointreau Liqueur is wonderfully whippy. A good dose of liqueur gives a magnificent citrus aftertaste. A dried orange slice caps the glass and a meringue log crosses the crown.
Orange Ice Soufflé and Cointreau LiqueurBavarois Pear and Chocolate with ginger flavoured English cream comes in layers. A moist chocolate base is layered with a creamy topping and finally capped with a surface of dark chocolate.
Bavarois Pear and Chocolate with ginger flavoured English cream A graceful round of cream and red presents the Gateau Fraisier with Patissiere Pistaches. Sponge slices sandwich fresh strawberries and a thick pistachio cream. A vibrant berry sauce leaves a sweet tang in the mouth scoring the rich cream filling.
Gateau Fraisier with Patissiere PistachesAfter tasting we’re just as hard pressed in choosing a favourite as we were in choosing a couple to try. Top of my picks is the Orange Ice Souffle, while cream and strawberries in the Gateau Fraisier have won hubby’s affection.
French Cheese PlatterThe set dinner is excellent value at only RM84 nett per person. Throw in either two glasses of wine or beer and the price increases to RM118 nett. This must be one of the best deals in the city!
Triple Chocolate Mousse Cake – cakes are available for take away with two days advance order.
Reasons to visit: excellent value for money French cuisine; incredible desserts; Grosse Raviole Crèpe; Salad Landaise; Duck Confit; Lamb Loin; Orange Ice Souffle; Gateau Fraisier.
Croisette Cafe28-0-03 Cascadium CondominiumJalan PenagaBukit Bandaraya59100 Bangsar, Kuala Lumpur
+603 2011 3344
+6 016 330 4477
Open Tuesday – Sunday
Lunch 11am – 2:45pm
Dinner 6pm – 10pm
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Food Blog by: THe Yum List