The rather serious Chef Florian, who hails from France, but has been here for 10 years or so, explains that he himself goes to the market every morning and sources the freshest ingredients for the lunch menu, so therefore it is not possible to predict the day before what will be available for lunch. Such a system has its pros and cons, no doubt, but at the end of the day, it goes to show his commitment to freshness of ingredients.
The name Chez Gaston itself refers to his grandfather, who was also a chef. You see, if this was set in a charming countryside in France, this story would garner oohs and ahhs, and awwws.....
Fish soup, RM18, made from Chef''s father's recipe. It's a rather thick fish soup, and very substantial, complimented perfectly with bread and butter. I would recommend sharing.
Possibly my favourite starter, because I am such a foie gras fan, and yes, the pan seared variety. Now, that onion relish is soooo good, and so were those random slices of smoked duck. The other real surprise was that fried bread beneath the foie gras, which had absorbed all the goodness of the foie juices.
PSA - In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. ... Word meaning: En papillote means "in paper" or "in parchment" in French (Courtesy of Google)
What distinguishes this dish is the multi layers within that parchment vessel, so you have to dig deep to savour the different flavours and textures.
Pork tenderloin, okay, I prefer fattier cuts of meat, so this would too lean for me, although the sauce was nice. Come to think of it, a lot of creamy sauces.
Cuisse de Poulet Grillee Fromagere RM42. On top of the chicken is goat's cheese.
The Bouillabaisse, the iconic Marseilles seafood soup, is chockful of goodies, tiger prawns, mullet, and the soup, which is more bisque like than clear (unlike the usual Marseilles ones), is so good that left all of us wanting more. Now, the main surprise was the breads, because well, it's bread, and at this stage of the meal, no one wants more bread, BUT one per chance bite into that crusty piece of goodness, it didn't take long before all of it was gone.
We all agreed that we could have done with more soup though. RM68
Although we were bursting at the seams, Chef Flo insisted we try his blood sausage. Whilst I am not a fan of pig's blood, (not even in curry mee), Fay loved it, as did the others.
Apparently in France they have their cheese platter with salad sides. We found this out when Anitaeats queried Chef Flo why was there a patch of salad...
As I said, it's a cosy unpretentious environment, casual French dining that won't burn a hole in your pocket. The wine list is adequate, and very reasonably priced as well. I really am looking forward to that chicken and beef bourguignon again. Oh, and the scallops. Oh, the the foie gras.
12G Jalan Bangsar Utama
59000 Kuala Lumpur
Tel : 011-3993 0036