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Wednesday, 22 August 2018

CHAMPIGNONS AT OASIS - A French Gastronomic Journey with Chef Raphaël Kinimo & Chef Gary Chang

A French a-Fare 
With Chef Raphaël Kinimo & Chef Gary Chang 
Champignons At Oasis
A French Gastronomic Journey with Chef Raphael & Chef Gary Chang 

I had a date with Chef Gary Chang and French Chef Raphaël at Champignons at Oasis Square for a French a-fare two weeks ago. This exciting 'French Gastronomic Journey with Champignons' is a collaboration between two internationally recognized chef - The Ritz Carlton, Macau Chef de Cuisine Raphaël Kinimo and Champignons' Head Chef Gary Chang who last served as an Executive Sous Chef in Macau. 

B-G-02 Oasis Square
Ara Damansara
47301 Petaling Jaya
Tel 03 - 7832 2629
Opening Hours
10am - 3pm
6pm - 10pm

Chef Raphaël Kinimo  is an honoured recipient of the Maitres Cuisiniers De France - one of the highest honours a French Chef can be achieved. Two decades ago, Chef Raphaël Kinimo started his career at Paul Bocuse, Michelin 3-star restaurant in 1996 where he learned the foundation of Classic French Cuisine.

Bringing his French flair to various prestigious restaurants throughout the world includes three Michelin-starred French restaurant, Marc Veryat, one-starred Michelin restaurant, L-Atelier de Joel Robuchon in London, Fifth Floor Restaurant, Harvey Nichols, London, La Maison D’Hotes in both Dubai and Oman and Artur Restaurant, Thailand, which was awarded Best Thailand Restaurant in both 2011 and 2012.

He has been awarded accolades from Disciples of Auguste Escoffier International and being their Vice-President for the Macau Delegation and plays an integral role in assisting various chefs in their pursuit of the prestigious Meilleur Ouvrier de France (MOF) as well as the Bocuse D’Or at Euroexpo Lyon. Chef Raphaël is now the Chef de Cuisine for The Ritz-Carlton Café at The Ritz-Carlton, Macau. 

Host Chef Gary Chang

Meanwhile, Chef Gary honed his culinary skills across the globe from Switzerland at the age of 15 and nailing his first kitchen job in London. He participated in the renowned 'The Roux Scholarship Competition', the premier competition for chefs in the UK- Gary finished in last 6 - this is no mean feat where hundreds compete.

From Dubai to Macau, he explores the Arabic cuisine to the fusion of traditional Chinese and Portuguese cuisine with the Mandarin Oriental Hotel. With his nomadic exploits, Gary last held the Executive Sous Chef position at Mandarin Oriental before returning home to start Champignons

Degustation Menu
5 Course Menu At RM 228
Wine Pairing With An Additional RM 65

Guest Chef Raphaël Kinimo from Lyon France was here to feature specially crafted French cuisines with Champignons host Chef Gary Chang in the August month exclusive promotion from Aug 11th to 12th. The promotion features a three-course menu and a five-course menu. Prices start from RM 88 for lunch and RM 228 for dinner.

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Chef Raphaël showcased his French menu of Pan Seared Langoustine with Calamansi, beetroot tartare, avocado and berry coulis and Smoked Wagyu Beef Rib Eye, cinnamon baby tomato, mushroom Fricassee, ‘Poivre Eclater’ Bordelaise and foie gras sauce.

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While Chef Gary presented his menu of Seared Halibut with Salted Lemon blue mussel and bouillabaisse sauce and Caramelized Banana with Cepe Mushroom Ice Cream and milk chocolate mousse for dessert.

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Laying out for the night of this exclusive fine dining where an intensity of scents, textures, aroma and the French fine culinary flavours will fully tantalize our taste buds and senses.  We were treated to the 5-course menu was carefully prepared with the finest ingredients nature has to offer and paired with a handpicked wine selection.

Amuse Bouche

Foie Gras Lollipop With Port Wine 
Seaweed Cracker With Citrus Crab Meat

Starting off with an Amuse Bouche serving of Foie Gras Lollipop With Port Wine and Seaweed Cracker With Citrus Crab Meat with the crisp of the crackers and the slightly citrusy taste of the crab meat was indeed a nice start for the evening.

Chef Raphael's Caviar Tin
Vanilla Poached Lobster & Crustacean Gelee

Next was the starter with Chef Raphael's Caviar Tin featuring Vanilla Poached Lobster and Crustacean Gelee. Presented in the delicate caviar tin, the lobster was fresh and tender and went well with the glossy pike black caviar, a robust saltish flavour and firm pearls.

Black Truffle Chicken Consomme With Truffle Chicken Liver Tartlet With Onion Jam 

The Soup ~ Black Truffle Chicken Consomme was the next dish and it was served alongside with a Truffle Chicken Liver Tartlet With Onion Jam

Black Truffle Chicken Consomme

The Black Truffle Chicken Consomme came to us in a clear, deep-gold concentrated chicken soup stick. It was delightful not only to look at but the flavour was divine ~ strong and rich enhanced with the fragrant black truffle. 

Truffle Chicken Liver Tartlet With Onion Jam

Truffle Chicken Liver Tartlet With Onion Jam ~ this appealing bite-size tartlet was a hit with both of us and we wished there were more than one on the basket.

Main Course
Feature Dish Of Chef Gary
 Seared Halibut With Salted Lemon

Our first main course was soon served. It features Chef Gary's Seared Halibut With Salted Lemon accompanied by Blue Mussels on a Bouillabaisse sauce. Tender and fresh, this seafood dish was cooked to perfection with the sauce being neither too heavy nor light, but done just right.

Main Course
Feature Dish Of Chef Raphaël
Smoked Wagyu Beef Rib Eye

Focused on pleasing the meat lovers palate, our next main course was  Chef Raphaël's Smoked Wagyu Beef Rib Eye, accompanied by cinnamon infused baby tomato, mushroom Fricassee, 'Poivre Eclater' Bordelaise and Foie Gras Sauce.

Balancing between the land and sea, the main course consists of either Chef Gary's signature Seared Halibut With Salted Lemon or Chef Raphaël's Smoked Wagyu Beef Rib Eye. The Smoked Wagyu Beef Rib Eye was tender and juicy, browned on the outside yet temptingly pink inside.

It was cook perfectly to retain the beef's solid flavours and succulence and doused with the fragrant  Foie Gras sauce. 

Served with a colourful set of mixed vegetables such as orange carrot, purple cauliflower, cinnamon-infused baby carrot, mushroom Fricassee and the classic French 'Poivre Eclater' Bordelaise sauce.

Caramelized Banana With Cepe Mushroom 
Milk Chocolate & Cepe Mushroom Ice Cream

Our French Gastronomic Journey dinner ends with two sweets. The first was the Caramelized Banana With Cepe Mushroom. Truly the perfect way to end the meal with the serving of two sweet desserts featuring the caramelized banana and Cepe mushroom ice cream. It was my first time tasting the soft and silky mushroom ice cream.

Petit Four
Passion Fruit Meringue Tart

Then there was the Petit Four ~ Passion Fruit Meringue Tart. A delightfully tart passion fruit curd making up of this impressive looking dessert, with a soft and fluffy marshmallow-like meringue floating, cloud-like, on top of the curd.

While the curd on its own is almost too sour to be enjoyable when paired with the meringue topping and buttery pastry crust it settles into perfection. Thus, it went well with a cup of tea or coffee to end our night of savoury dining experience at the CHAMPIGNONS AT OASIS.

Happy Me Posing With Feature Dish Of Chef Raphaël
Smoked Wagyu Beef Rib Eye

According to Chef Gary, Champignons shall be showcasing a series of these special dining experience with the guest chef from time to time, so do stay tuned to their FACEBOOK for more updates.


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