It was the first chef & mixologist pairing in Malaysia hosted by 7atenine, and I was invited to sample the culinary wonders of Michelin Star Chef, Nicolas Isnard.
Oyster Vichyssoise
This was a beautiful amuse bouche. The oyster was plump and ‘burst-y’, and the tangy sour cream and chives topping gave it a crisp, summery flavour.

Scallop carpaccio with quinoa & citrus fruits
The scallops were sweet and fleshy, while the quinoa gave it a nice, chewy texture. However, I found the diced tomatoes very, very salty.
Paired with Monkey Gland
Soup

Soupe a l’oignion



Low temperature cooked seabass, hommous, ginger-lemon broth
Diners were given a portion of both main courses to try – much to my delight. The seabass was prepared in the simplest manner and elegantly presented on a bed of hommous. Its delicate flavour and firm white flesh paired well with the grainy hommous and ginger-lemon broth.


Paired with Chombard Cosmopolitan

Loin of lamb, eggplant cannelloni, garlic confit
The lamb was my favourite of the two mains. It was beautifully prepared with a layer of melt-in-the-mouth fat. While some people cut away the fat before devouring the lamb, I polished off everything, promising myself I’ll make it up for the extra calories and cholesterol this dish came with the next day.
I loved the Apple Martini. This was sweet, tangy and potent – I asked for another glass of this!
Dessert
Dessert took some getting used to, as I usually associate soups with Chinese restaurants. Although delicious, the raspberry soup didn’t quite register the way I hoped it would. However, rif enjoyed this.


After dinner digestif — Grappa Limoncino

Chef Nicolas Isnard
Chef Nicolas Isnard hails from Burgandy and is based at the one-Michelin-star L’Auberge de la Charme in the little village of Prenois. During his career, he worked under three Michelin-star Chef Gilles Goujon for three years, as the Chef de Cuisine for L’Auberge du Vieux Puits. He then joined Le Chateau de Curzay, where he re-launched the hotel’s culinary direction to the level of haute gastronomy and was rewarded with his first Michelin star.
Nicolas is a master at re-inventing classic and traditional French dishes, and he enjoys creating dishes with distinctive rustic flavours. The four-course dinner was paired with cocktails from 7atenine resident mixologist, Frankie P Anthony.
No.9, Jalan Pinang,
50450 Kuala Lumpur
Tel: 03-2161 7789, 012-210 3055
50450 Kuala Lumpur
Tel: 03-2161 7789, 012-210 3055