Mezze Bar & Bistro @ Medan Damansara

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.
Business Hours:
Bistro : Mondays - Thursdays, 3pm - 1am, Fridays and Saturdays, 12noon - 1am
Lounge : Mondays - Saturdays, 4pm - 1am
SUNDAYs Closed.
Tel: +603 2095 0122
E-mail: [email protected]
The Kronenbourg 1664, popularly known as "soixante-quatre" is a pale lager, and currently the most sold French beer in the world. Its golden highlights and delicate bitterness comes from the usage of the Alsace Strisselspalt, a hop unique to that region of France. The K1664 has a dominant citrusy aroma which is smooth and rounded in body with slightly sparkling small bubbles. It has a fruity aftertaste, hinting of citrus and spices that blends in very well with the palate.
From the beginning to the end of the six course meal, we were continuously delighted, with courses accompanied by handpicked choices of wine from the Maison Gustave Lorentz range of Bio Evidence wines. These were the Pinot Gris Bio Evidence Gustave Lorentz 2012 and the Pinot Noir Bio Evidence Gustave Lorentz 2012, both White and Red wines respectively. The subtle use of the Kronenbourg 1664 with the courses imparted a rich taste that further enhanced the savor of the corresponding dishes.
Chef Alexy Fuchs (from right)
From left: Angeline Ong (me) with Mezze Bistro Manager
We began with a welcoming drink, a cocktail aptly named the K1664 Special. It comprises a base of Kronenbourg 1664 beer, mixed with Fernet Branca, High West Rye Whisky, Angostura Bitter, Honey and Rose Water. The inclusion of Fernet Branca was an interesting one, as it is a bitter herbal liqueur whereas the Angostura Bitter is a quintessential ingredient for many classic and contemporary cocktails today. The taste was tantalising, with a range of flavours rousing at the same time.
Complimentary: Bread Basket with butter
Ratatouille and Pea Soup
This 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 grapes
It was a perfect combination! The Foie Gras was savory and silky smooth, counterbalanced by the saccharine grapes.
This was followed by a starter, of the four choices we selected the Pan-fried Kronenbourg infused Foie Gras with caramelized grapes; and Thyme Grilled Seabream with Red Quinoa and Piquillo Pepper, both of which were accompanied by the Pinot Gris (White Wine). For the mains, there were also four choices of which we selected the Pan-fried Sea Bass with Sea Salt, carmelized Kronenbourg-infused Sauerkraut and Smoked Bacon Cream; and the 100% Black Angus Beef Tenderloin en croute bread with light chiffon potato sage, which was accompanied by the Pinot Noir (Red Wine).
Thyme Grilled Seabream with Red Quinoa and Piquillo Pepper
This 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.
Pan-fried Sea Bass with Sea Salt, caramelized Kronenbourg-infused Sauerkraut and Smoked Bacon Cream
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.
100% Black Angus Beef Tenderloin en croute bread with Light Chiffon Potato Sage
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 sorbet
This 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 Sorbet
A delicate French patisserie inspired dessert, this was refreshing, smooth and tangy.
Douceur Café Caramel
There 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 2012
A 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.
Mezze Bar and Bistro is located at 132 Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur.
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 [email protected] (please allow 24-hour’s notice for email reservations). Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]


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