Having the opportunity to dine at a Michelin-rated restaurant is quite rare in Malaysia so when such a chef cooks in the city, discerning diners eagerly sign up for the experience. L’ÉTOILE by Chef Jerome Ryon from La Barbacane, France (one Michelin star restaurant) assisted by Chef Pascal (Les Desciples d’Auguste Escoffier) and Advanced Diploma students prepared a tantalising five-course meal.
Diners enjoyed a mise en bouche of three petite offerings – quail eggs with enoki, salmon tartare, avocado and sour cream and pan-seared scallop, sago and truffle. Tuna carpaccio with zucchini followed while the principal dish was French duck breast served with seasonal fruits of apple, figs and pear plus pumpkin and a drizzle of maple syrup. Three cheeses followed (Blue de Severac, Ecrou and Comte) while the sweet ending was a lychee soup. The School of Culinary Arts and Food Studies and Thyme and Tangerine Restaurants at Taylor’s University hosted the event while Cave and Cellar provided wines at one of the dinners.
