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THE MAGIC OF BOCUSE IN YOUR PLATE
Paul Bocuse Supperclub Romain Fabre Kuala Lumpur
Foodie - Restaurant

THE MAGIC OF BOCUSE IN YOUR PLATE

The golden dome, gently brushed by a spoon, seems to bloom open, overwhelming you with the evanescent aroma of truffles. At its very heart, a crystal clear but fragrant broth, topped with delicate morsels of foie gras. The jewel cover had been designed with love, meant to encapsulate all the aromas and enchant you fully.
Savour it as you would a story, the one of an iconic dish created at the end of the 20th century, for which foodies’ fascination never seems to fade away. It was designed by an Ambassador of French cuisine for Valéry Giscard d’Estaing (VGE), who was then President of the French Republic. Bocuse, also known as the Pope of French gastronomy or as the Best chef of the century, went from being awarded the Best craftsman in France title to collecting Michelin stars.
Made for the Palais de l’Elysée, this dream dish can now be enjoyed in Kuala Lumpur: Chef Romain Fabre, wanting to pay tribute to Paul Bocuse, the mentor of the French gastronomy under whom he trained, thus reinvented the famous VGE truffle soup. This restaurant, of course, is already famous. The dish, however, is exceptional, to say the least: tasting it in Malaysia is a gourmet’s dream in itself.

Double boiled beef consomme
Supperclub
TREC – Jalan Tun Razak – Kuala Lumpur
Téléphone : +60 3-2110-0866 / Erin: 017-663-3398
Ouvert de 17h à 3h
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