| Saturday, 28-Jun-2008 12:00 |
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BeLaTeD BiRtHdAy SuPeR CeLeBRaTiOn!
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most superlicious stupendous >pricey!!< yet satisfying & worth every cent-bday dinner!
(i think even my 16th McD bday bash cost less than this dinner!)
1) it was a surprise (thanks honey!)
2) we cannot find the place at first!
3) it's sooo secluded & we didnt even see any signage
4) really one of KL's best kept secret
5) the charming mgr Neeran attends to us
6) seated us at a cozy table for two at a romantic corner
7) candlelight adorned our little table
 as starters i got this prawn + scallop assemble, he got the foie gras (pronounced fwa gra) the signature dish of the house
9) next, i slurp some yummy thick mushroom soup, he got the escargot! (you're really eating that, hon?)
10) for the main course, i had the tender, juicy lamb rack with mint sauce & some suspicious lookin ulam, while he got a salmon fillet
11) dessert? i ordered the baked cheese cake but Neeran came & suggested the choc cake with vanilla ice-cream instead, honey took the classic french desser - the creme brulle
12) end cost? very expensive but with the excellent personalized service and sinfully delicious food - it's worth every ringgit!
| Quote: | Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1]).
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.
Crème brûlée (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, IPA: [kʁɛm bʁyˈle] in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch or other intense heat source. It is usually served cold in individual ramekins.
The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a Maillard reaction, by igniting a thin layer of liqueur sprinkled over the top (illustration).
Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer.
The French word escargot means snail; it is akin to old Occitan escaragol[1] and Catalan cargol, which, in turn, may derive from a pre-Roman word *karakauseli[2]. This name is almost invariably used on restaurant menus (especially in North America) to refer to snails as a food item, though in most Commonwealth countries one can also order snails in English.
Not all species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, two species native to France are normally used for preparing escargots. One of these, the "petit-gris" Helix aspersa, is common in temperate climates worldwide.
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