French food is known globally for its finesse and flavour. One does not have to travel far just to just to sample the best of French cuisine. Maison Francaise is a truly French restaurant in KL where you can enjoy exquisite French cuisine in comfortable surroundings and a relaxed atmosphere.
Its food menu has tempting innovative dishes as well exciting classic dishes with a modern twist, while the wine list has an extensive range of French wines. Chef Thierry from Maison Francaise uses only the finest, freshest ingredients and sources as much local produce as possible to create seasonal dishes that are all freshly prepared in his kitchen.
Amuse bouche – salmon tartare, profiterole of cheese gougeres and goat’s cheese nougat.
Terrine de Foie Gras au porto/Foie gras terrine flavoured with port wine, RM98
Carpaccio de poulpe, gel de yuzu/Octopus carpaccio with yuzu gel, RM75
Octopus carpaccio is an exquisite dish, tender and tasty.
Coquilles Saint Jacques poellees, puree d’artichaud a l’huile de truffes/Pan seared scallops with truffle flavoured artichoke, RM72
Le bisque de homard, saute de homard confit au beurre Breton/Lobster Bisque with sauteed lobster in Brittany butter, RM65
Lobster bisque is an elegant soup known for its rich flavor and crimson colour, and MF’s version is extra luscious with sauteed lobster and my favourite Britanny butter! Do enjoy the explosion of flavours in your mouth and thank me later.
Escalopes de foie gras poellees aus raisins, Seared foie gras with grape sauce, RM 125
Chef Thierry’s pan seared foie gras is rich and creamy with runny fatty goodness yet not too heavy. The sweetness of grape sauce balances the rich and creamy foie gras perfectly.
Aile de raie pochee, puree de pommes de terre, buerre noir aux capres/Poached sting ray, potato puree and black butter with capers, RM 120
Who would have thought that our local ikan pari would make it into a French restaurant? Thanks to Chef Thierry’s creativity, the stringray regained it’s fame as a great local delicary. The texture is so tender and perfect after long hours of poaching, and it goes really well with the pure potato puree and capers.
Le poulpe grille, croustillant de pomme de terre epicee frite, saute de pak choy/Grilled octopus, crunchy spicy potato & saute pak choy, RM 115
The gorgeous Galician Octopus is amiably smoky and tender. The crunchy spicy potato is a pleasant surprise – don’t worry it’s not burnt, instead it tastes like a piece of heaven.
In this dish, the delicate flavour of monkfish is wonderfully spiced with garlic, fennel and shallot. Love the briny and flavourful prawn sauce too!
Magret de canard legerement fume puis roti, lentilles de puy etuvees, jus de canard/Roasted Smoked Duck Magret, lentils from Puy and duck sauce, RM135
Sometimes called “duck steak,” the magret (breast) of the Moulard duck is known for its rich flavor and dark red meat. The duck had a subtly sweet flavor and a meaty richness, just like a steak. So good!
Filet d’agneau roti, pure de pomme de terre, sauce grand veneur/Roasted Lamb Rack, sweet and Normal potato puree, grand veneur sauce, RM 135
They were a a perfect medium rare and practically fork tender. It has so much flavour thanks to the amazing grand veneur sauce.
Supreme de volaille farcie de foie, peau croustinllante, sauce poulette/Chicken breast with foie and crunchy skin, poulette sauce, RM130
For sweet ending, we sampled 4 types of desserts. The word souffle derives from the French word to ‘breath’ or ‘puff’, and it is an airy, baked egg dish.
We have no complaints on MF’s version. The crispy chocolate crust with an oozing, creamy chocolate centre gives this desserta sweet suprise.
Larme de poires, sorbet a la framboise/Pear and Praline Tear, with Raspberry sorbet, RM36
It is a dessert that is full of flavour from pears, vanilla and praline. The homemade raspberry sorbet too, is full of fruity flavours.
Tarte aux citrons meringue, glace aux citrons/Lemon tart with meringue and raspberry ice cream, RM36
The custard is fantatiscally lemony which works so well with the buttery biscuit base and the fluffy meringue.
Le moelleux au chocolat guanaja, glace a la pistache/Guanaja Chocolate Volcano, with pistachio ice cream, RM36
You can never go wrong when it comes to warm chocolate lava cake + icy cold ice cream. It gives you that ultimate irresistible hot and cold hit which many of us crave.
Maison Francaise is undisputed the best French restaurant in town. Their many awards and accolades are testament to the culinary skill you’ll find here. Check out their festive menus here:
Address: 5 Jalan Changkat Kia Peng, 50450 Kuala Lumpur.
Tel: +603 2144 1474
Hours: Monday to Sunday DAILY: 11.00am – 11.30pm (last order)
Facebook Page: https://www.facebook.com/maisonfrancaisekl