Hotel Stripes Kuala Lumpur: Flavours of St. Tropez with Chef Kevin Altier at Brasserie 25

From France to Malaysia, this 20 December 2017 to March 2018, celebrated guest chef of ‘M’ Restaurant, Muse Saint Tropez – Chef Kevin Altier, will take you on a remarkable Provencal culinary journey, right here at Brasserie 25, Hotel Stripes Kuala Lumpur.

A specially tailored tasting menu by Chef Kevin is waiting for you to explore, presenting exquisite Provencal flavours representative of St. Tropez – Rivera style of cooking, about fresh herbs and vibrant produce, keeping dishes simple and delicious.

Tartere de Tomate et Mozzarella, Reduction de Balsamique
Tomato and Mozzarella Tartare with Balsamic Reduction

Taking inspiration from caprese salad and tartare, our entree course is kept classic with innovative touch, combining medley of diced tomatoes and garden herbs with a generous side of mozzarella cheese that gives the amazing softness, moist and chewiness, along with thin, crackers-like baked cheese crisps for extra texture. Further laced with balsamic reduction for refreshing, tangy finish.

Encornets En Persillade, Sauce Fraicheur
Squid Cooked with Parsley and Garlic Sauce

Next up, squid prepared in two ways – a portion of battered calamari, deep fried to crispy golden brown, served along with tartare sauce; and another portion of squid, beautifully flavoured up with parsley and garlic sauce – bigger favourite of ours.

Filet de Bar, Tapenade et Artichauts
Sea Bass Fillet with Tapenade and Barigoule

More goodnes from the sea with sea bass as main course. Chef Kevin curated it in traditional French style. Pan-seared seabass fillet locked with juiciness, served over a bed of barigoule, or braised artichoke that carries pale tanginess, in thin sauce.

What we love most is the tapenade topping, a type of Provencal spread prepared primarily from finely chopped black olives. It has a pungent glow of earthy, salty-sourness taste, sharp but pleasing, really helps to lift up the flavours of entire dish. Such a lovely comfort food.

Ile Flottante, Creme a la Chataigne, Tuile Dentelle
“Floating Island”, a shimmering meringue, with chestnut cream and baked waffle

Dessert is served! Happiest moments for Summergirl, as usual. Warm chestnut cream in thick consistency, sweet and rich, crowned with melt-in-mouth shimmering meringue, sided with baked waffle. Sweet treat perfect for sharing.

A worthwhile dinner for us, as we get to learn more about traditional Provencal delicacies. Personally recommend Sea Bass Fillet with Tapenade and Barigoule – a truly delightful dish. Thanks Hotel Stripes KL and Chef Kevin for having us.

Do visit and check out French cuisine curated by Chef Kevin, as he will be in Hotel Stripes KL only until March 2018. Do not miss out this precious chance! For reservations, please call +6 03 2038 000 or email hsklguestservives@ytlhotels.com.my

Brasserie 25 Hotel Stripes KL

Address:
Hotel Stripes Kuala Lumpur, Autograph Collection
25, Jalan Kamunting, Chow Kit,
50300 Kuala Lumpur, Malaysia.
Website: http://www.stripeskl.com/
Nearest LRT: LRT Kelana Jaya Line, align at Dang Wangi Station, 5 minutes walk.