Chef Alexy Fuchs returns to the Mezza Wine Bar and Bistro to delight patrons with his distinctive approach to French cuisine. Together with Mezze’s Executive Group Head Chef Yves Pierre Renou, they enchanted guests for a week long with a special menu featuring a tantalising array of gastronomies from the Alsace region, each specially prepared and infused with the Kronenbourg 1664, the fifth oldest beer brand in the world.
Mezze Bar and Bistro
132 Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur.
Bistro : Mondays - Thursdays, 3pm - 1am, Fridays and Saturdays, 12noon - 1am
Lounge : Mondays - Saturdays, 4pm - 1am
Tel: +603 2095 0122
Chef Alexy Fuchs (from right)
From left: Angeline Ong (me) with Mezze Bistro Manager
Complimentary: Bread Basket with butter
Ratatouille and Pea SoupThis charming aperitif was portioned to entice the senses, with the ratatouille being served in a Chinese soup spoon and the soup in a shot glass. The ratatouille was soft and savory, whereas the Pea Soup was simply creamy goodness
Pan-fried Kronenbourg infused Foie Gras with caramelised grapesIt was a perfect combination! The Foie Gras was savory and silky smooth, counterbalanced by the saccharine grapes.
Thyme Grilled Seabream with Red Quinoa and Piquillo PepperThis visually stunning aperitif had the nicely grilled Seabream enthroned on a bed of red coral. Also know as "scup", this lean fish was delicious, with the addition of the thyme enhancing its aroma and taste. The Red Quinoa combined with the slightly sweet and spicy Piquillo Peppers made an excellent companion.
The Sea Bass had a nice buttery texture, comparable to that of Cod fish. The use of sea salt brought out the mild flavor of this fish whereas the sauerkraut made a nice counterbalance, with a slightly sour.
This quickly became my favourite of the evening. Angus Beef is known for its finely marbled meat, which means that the fat is dispersed evenly against the actual cut of meat. As a result, it is incredibly flavourful, tender and juicy because of the high amounts of marbling in every cut. Although I usually take my meats well-done, I make an exception for beef to savour every cut of it. This wonderful meat was coupled with a nice crusty bread and the potatoes were simply delightful, with the sage lending a nice aftertaste in between cuts of beef.
Palate Cleanser: Kronenbourg 1664 infused sorbetThis was very nice and savory. The texture was quite soft, and it had a nice cooling effect after the mains and heady wines.
To signal the beginning of the desserts, we were given a Sorbet palate cleanser, which was infused with the Kronenbourg 1664. As for dessert, of the three choices we selected the Sable Breton with Lemon Basil Cream and Cream Cheese Sorbet; and the Douceur Café Caramel.
Sable Breton with Lemon Basil Cream and Cream Cheese SorbetA delicate French patisserie inspired dessert, this was refreshing, smooth and tangy.
Douceur Café CaramelThere was nothing subtle about this dessert, it had a very strong coffee after-taste, with a buttery pudding texture. The combination of flavours were enjoyable and ended the dinner on a high note.
Something to end our fantastic fine dining meal
White Wine – PLU382 Pinot Gris Bio Evidence Gustave Lorentz 2012
Red Wine – PLU1002 Pinot Noir Bio Evidence Gustave Lorentz 2012A product of Organic Agriculture, the Gustave Lorentz range of “Evidence” vintage was distilled to fulfil critical areas in which the winery prioritized, that of the protection of the environment and the promotion of good health among her consumers. I found the wines to be smooth, with a slight underlying roundness. The Pinot Gris has a fruity aroma with a slight sweetness, whereas the Pinot Noir had a dark slightly bitter finish.
The bistro downstairs can accommodate parties of up to 42 guests. Private bookings should be made by contacting them directly at +603 2095 0122 or e-mail them at firstname.lastname@example.org (please allow 24-hour’s notice for email reservations).
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