When we are asked about restaurants that are sure to impress a date, very often we find ourselves suggesting Maison Francaise. Certain restaurants may have great ambiance but they do not please the palate or fill the belly. However, Maisson Francaise fits the bill in every aspect. With its shiny white interiors, a sun-drenched patio, and beautiful art pieces, they are definitely our favourite French restaurant in town.
Recently, we revisited Maison Francaise because we heard that the brilliant new chef, chef Thierry, has injected a breath of fresh air to the restaurant. The first thing we noticed and something we kept commenting on all night was the incredible service and attention to detail at the restaurant. The waiters were very knowledgeable about the foods and drinks and explained everything in a way that truly enhanced our dining experience.
Amuse bouche – veal terrine, quail egg, and sauce gribiche
We were first treated to an amuse bouche of veal terrine. It was a lovely palate cleanser and refreshing way to start the evening.
Next up was the foei gras terrine. The presentation was exquisite, almost too beautiful to eat (as with all the other dishes too) and the addition of cucumber jelly gave it a refreshing touch. The mascarpone quenelle, diced apples, and caramel sauce complemented the dish perfectly – sweet and savoury at the same time.
Smoked Norwegian salmon, served with Dijon mustard cream tuile with orange, and tartare celery beetroot cream and lemon juice
We loved the thinly sliced smoked Norwegian salmon that is smoked in-house, as it imparted a spectacularly rich flavour. Our side order surprised us as well; the Dijon mustard cream tuile with orange is a thin crisp, sweet wafer filled with Dijon mustard cream and orange. The clever use of orange created a zesty crisp flavour that balanced out the rich, creamy flavour of the Dijon mustard cream.
Lamb loin with crusted herbs, sautéed quinoa with lamb sauce, tomato ratatouille, and baked potato
Our main course was none other than the tender and juicy lamb loin, served medium, with a lovely hazelnut crust. The bed of quinoa underneath felt a tad undercooked, but the chef said that Peruvian quinoa was suppose to have the texture of tough beads. The delicate looking cherry tomatoes that came with the lamb loin were stuffed with ratatouille – such attention to detail!
The pear sorbet was a refreshing accompaniment for a heavy meal. Even the chocolate mousse felt light as chef Thierry infused it with apple and saffron. It was so delicious that we literally licked the plate clean.
The foods that came dished out of Chef Thierry’s kitchen was faultless. We like how he layers ingredients with different textures and often playful combinations that are satisfying to eat. We will definitely come back to try more of his new offerings.
Address: 5 Jalan Changkat Kia Peng, Kuala Lumpur
Mon – Sun: 11:00am – 11.30pm
(10:30pm last order)
High Tea, Sat & Sun : 2:00pm – 5:00pm
Tel: +60 3 2144 1474