Bon Appetit @  Le Bouchon

I was in this French restaurant – Le Bouchon….

which is located at Changkat Bukit Bintang @ Kuala Lumpur to have my Fine Dining ~

A lot of my friends claimed that the French Restaurant around K.L area were superb costly and the food were not that tasty too. Most of them claimed that to dine in French restaurant  mainly is paying for the environment / good settings instead of the food.

This was my first try on French Fine Dining (not counting in La Bodega …)

and i would say that, Le Bouchon’s environment is rather normal

but the food was really really good!!!

What is the most important thing in having French Food?

Table Manner? Table Setting? knowledge on Cutlery? or the taste of the food?

erm….. to me, i would say it is everything…~ !

Let me share with you with my basic knowledge on these ~ :

When you arrived at the restaurant, the waiter will guide you to the table~

Let the waiter pull the chair for you and let him place the napkin on your lap once you are seated.

Once you are seated, you will see a complicated cutlery settings in front of you. Do not get confuse and do not feel panic. . . .

There is always a small plate with a small knife on your left. This small plate will not be removed until your dessert is served.the small plate and the knife is for you  to cut the bun and apply the tasty yummy butter into the bun.

In a more authentic French restaurant, they will always heat up the bun before they serve you. You can consume the bun before your meal or in between …….And you can always ask the waiter to change the basket of bun if the bun is already cold & hard ~ the basket of bun will be serve through out your whole dining and it is Free Of Charge ~

Cutlery:

My appetizer of the night was Asparagus (there is a name of course….But i never jot down nor try to remember the long french name of each dish ….   )

Always use the outer cutlery on your left and right for your dish.

there are hundreds of types of cutlery~ But you don’t have to memorize the shape of each cutlery to be use for the different dishes…

You just need to use the outer cutlery according to your table setting. In fact, the waiter will help to change your cutlery according to the dishes that you have ordered.

Another thing …. Did you notice there are cutlery that set right in front of you instead of your left nor right side…

Do not Move or change the position of the cutlery on your own ~ And do not use the cutlery before using the  left and right ones~ because the cutlery that was set above of your dish is for your dessert use.

Oh no…Dear all, it is not complicated nor troublesome to consume the French cuisine ~ not at all….It is a way to enjoy and to truly taste the food~

Okay, Let’s talk about the food in Le Bouchon

Other than the bun, they served this mini snack platter with crackers and some ……… ~ okay, i am not a food person that can tell out all of the names of the ingredients that i have tasted. But this is good~!

My Appetizer ~ that contains Asparagus ~

The spirit of the French Cuisine is the SAUCE! Do not look down on the small quantity of SAUCE that the chef served you. Probably the chef has spent about a few hours to prepare the sauce.

To prepare French food, you need to have a super expensive Blender, to blend the unique sauce.

Look at my appetizer, the most tasty and unforgettable thing was the SAUCE!! it goes super well with the Asparagus ~! Good job! to the chef of Le Bouchon

AT’s appetizer – Escargot

The Escargot was really FRESH!!

(I always adore the plate that they use to serve the Escargot…. )

2nd:

My 2nd dish that contain Scallops ~

I was enjoying the sauce, the dried mushrooms than the scallop…can you imagine how tasty their SAUCE was ?!

AT’s 2nd dish- – - Soup

Main Course:

Mine is something with LAMB~ for this dish, you will be surprise that you can just taste the lamb alone without any sauce because the lamb itself was so so so so tasty~!

Usually i will describe the nice lamb as – JUICY…but this is not juicy ~ i mean the taste was unique and it is RICH of the unique taste ~

AT’s main course is the fillet…it was yummy too but i prefer mine ~ !

Till here…i need to say this ….

Who was the one who tell me that FRENCH cuisine is not filling at all and she needs to go home to cook MAGGIE after having her dinner in a french restaurant gar?

Before my main course was served, i was already quite fullllll….

And when my main course was served, i spent like more than 20 minutes to finish my main course ~

AT’s dessert…. it was tasty but the outlook was a little bit normal …. LOOK AT MINE … > > >

This was my DESSERT!! other than the grapes and strawberry that look like a dessert to me, i never know that crackers and Cheese can be dessert as well ~ ! How come ar? I thought Cheese is always too filling to be dessert?

But i was really enjoying it! I finished up all the crackers by putting all different type of cheese on it.

Cheesie must have love this dessert very much because there were ‘blue cheese’ and another three more different type of cheese in this dessert!

OMG ! (and i know the blue cheese is very costly) ….

OMG!! I love it so much!!

A few more things that you should have know about the table manner.

1. When you are leaving your seat to the washroom, place your napkin on the chair instead of the table.

It indicates that you will be back to the seat again ~

2. Place the napkin on the table if you are leaving the restaurant.

It indicates that you are leaving the restaurant and you will not be back again.

3. Place your cutlery like both the fork and knife together when you have done with your meal. So that the waiter will clear the plate for you and get ready with the next dish.

Bon Appetit ~

Bon Appetit @ Le Bouchon