Embark on a French gastronomic journey with gourmet cuisine of accentuated luxury and taste presented by 2-Michelin Star Chef Stéphane Buron at Mandarin Grill at Mandarin Oriental, Kuala Lumpur from 2 to 6 May 2017.
Bearing the much coveted Meilleurs Ouvriers de France, the highest and most prestigious award amongst all professional craftsmen in France, Buron is known for his ingenious creations which are often described as a showcase of fine French cuisine, using all fresh and natural, seasonal ingredients. Buron’s professional life began as an apprentice at Hotel Bragard in Gérardmer, eastern France in 1983, followed by eclectic work experience in prestigious kitchens across the world, like Le Relais in Mougins, Hotel Martinez in Cannes, and Palais de l’Elysée in Paris, France, and the Palm Court and the Florida Palm Beach in Florida, USA.
In 1987, Buron arrived in Courvechel in the French Alps to join Le Chabichou, a reputable restaurant in the resort that is widely regarded as one of the world’s most luxurious ski resorts. As a Chef de Cuisine, Buron’s distinct culinary flair was soon noticed by the hotel’s owner Michel Rochedy, who became his mentor. Buron is renowned as “the crowning touch” of Chabichou with his inventive and notable cooking skills.
Having competed at numerous international events, Buron was awarded the Prix Culinaire Internationale de Taittinger first prize in 2002 before being crowned Meilleurs Ouvriers de France in 2004. Besides heading the two-Michelin restaurant in Le Chabichou, Buron has also been giving demonstrations and sharing his passion for gourmet cuisine worldwide, such as Brazil, Japan, Macau, and Thailand, just to name a few.
French cuisine enthusiasts will be treated to a 3- and 4-course menu for lunch while dinner will present 5- and 7-course menus. An a la carte menu featuring Buron’s signature dishes will also be available throughout the promotion period.
Lunch Menu
Entrées
Carpaccio de Coquille Saint Jacques avec Sudachi (Sorbet Hokkaido scallop carpaccio, citrus and sudachi sorbet)
or
Foie Gras de Canard aux Pommes Vertes (Chilled duck foie gras with Granny Smith apple)
or
Creme de Choux Fleurs, Langoustines Roties (Cauliflower cream soup with langoustines)
Plats Principaux
Dos de Grouper Confit dans Un Bouillon de Foin (Grouper confit in hay broth)
or
Poitrine de Poussin Cuit au Sautoir (Roasted spring chicken breast, herb crust, foie gras chicken tartles)
or
Faux Fillet de Bœuf Poele au Bois de Reglisse (Roasted Black Angus sirloin with liquorice stick and red wine sauce)
or
Mimosa d’Asperges Vertes (Green and white asparagus mimosa with truffles & egg)
Dessert
Tartare de Fruits Marine a l’Huile d’Argumes (Tropical fruit tartare and fruit meringue)
or
Entrement au Chocolat Valrhona (Valrhona chocolate mousse)
3-course (Appetizer, Main Course, Dessert) RM 188 nett per person
4-course (2 Appetizers, Main Course, Dessert) RM 228 nett per person
Dinner Tasting Menu
5-course set menu at RM 338 nett per person
Carpaccio de Coquille Saint Jacques avec Sudachi Sorbet (Hokkaido scallop carpaccio, citrus and sudachi sorbet)
Mimosa d’Asperges Vertes (Green and white asparagus mimosa with truffles & egg)
Creme de Choux Fleurs, Langoustines Roties (Cauliflower cream soup with langoustines)
Dos de Cabillaud Confit dans Un Bouillon de Foin (Chilean sea bass confit in hay broth)
or
Poitrine de Poussin Cuit au Sautoir (Roasted spring chicken breast, herb crust, foie gras chicken tartlets)
Macaron Mont Blanc, Chataignes (Mont Blanc Macaron, chestnut ice cream with rum_
7-course set menu at RM 438 nett per person
Perle Coulante Petit Pois Menthe (Green pea & mint pearl with herbs sorbet)
Boite de Caviar Oscietre (Signature Oscietre Caviar Box)
Foie Gras de Canard aux Pommes Vertes (Chilled duck foie gras with Granny Smith apple)
Creme de Choux Fleurs, Langoustines Roties (Cauliflower cream soup with langoustines)
Dos de Cabillaud Confit dans un Bouillon de Foin (Chilean sea bass confit in hay broth)
or
Filet de Bœuf Poele au Bois de Reglisse (Roasted Black Angus beef tenderloin with liquorice stick and red wine sauce)
Tartare de Fruits Marine a l’Huile d’Argumes (Tropical fruit tartare and fruit meringue)
Entrement au Chocolat Valrhona (Valrhona chocolate mousse)
