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Rendez-Vous@ Lorong Maarof, Bangsar.

When I started learning French Cuisine I will never forget what my Chef Lecturer told me.
“In France, Cooking is a Serious Art Form, A National Sport” – Julia Child. 

The only issue is that we are in Malaysia and the Traditional French Cuisine scene in this country is rather small but we discovered a Hidden Gem right in the Heart of Bangsar. When Eunice called me to dine with her at a traditional French Restaurant Rendez-Vous which is located at Lorong Maarof, I got myself all prepped up as I have only had one or two good French Meals in Malaysia. 

Rendez-Vous new menu is headed by Chef Benjamin Reilhes whom hails from the quiet town of Toulouse, unlike other French chefs that limit themselves with just French technique and ingredients, Chef Benjamin is always finding ways to elevate his French cuisine with his own twist.
On a sunny afternoon we proceeded with our Adventure to Rendez-Vous, knowing the restaurant is located at the heart of Bangsar, getting a parking is all too familiar with us… rare. But we managed.

Upon entering the restaurant you will discover the whole place is an open air themed restaurant with a cosy looking bar at the side. The table linens and settings are also done and folded the traditional French way. 

Soon after we step foot inside the restaurant, our host Bijak came to us welcomed us with a Big Bonjour and a welcoming smile, the moment he sat us down I knew this restaurant wants the best for their customers. ‘Why’ you ask? Madagascar Black Pepper and French Sea Salt sitting on each table. I was also impressed with the breeziness of the open air theme and it instantly gave me the feeling of having a French meal in the streets of Paris.

After Explaining our course for the day, our host Bijak then proceeded to serve us our Apéritif, Cocktail and fresh French Baguette with French Beurre.

Rendez-Vous attention to détail was spot on as well. The Crackling sound from the warm baguette
Eaten with their french beurre. Even the simplest bread tasted très bien !

For the Cocktail we had a Le Breton which is a polished version of a Screwdriver, the balanced sweetness from the cocktail with the right amount of Vodka makes it easy yet delightful to drink especially for the ladies. 

Following the Cocktail, for our Apéritif we were served the Kir Classique
This Apéritif is a mix of White wine and Crème de Cassis which is a citrus based Liqueur. 
Overall it’s a bold Apéritif with the sourness of the Crème de Cassis awaking my appetite.
Just Imagine before our meal started and we were drowning ourselves with alcohol already.

For our First Course or Amuse Bouche, which in my dictionary is the first bite size course where the chef tries to amuse our palate with petite sized food. We had Cauliflower Soup with Truffle oil and it was good but Eunice and I felt the cheese inside the soup nearly clouded the taste of the cauliflower but it didn’t, overall an enjoyable Amuse Bouche.

*Note that after our amuse bouche the rest of our meals came with a wine pairing down to desserts.

Quef Parfait et Gnocchi.

After clearing our Amuse Bouche we were served our Appetizer which is a Quef Parfait et Gnocchi.
This dish has a very messy vibrant presentation, but these words “never judge a book by its cover” has never been truer then this dish. 

French style Gnocchi, unlike the usual gnocchi which comes in a soft dough dumpling form, this traditional french style gnocchi was made of flour, mash potatoes, and cheese. It had this melt-in-your mouth kind of texture, followed by a distinctive taste of parmesan cheese. I like the fact that chef added crispy filo pastry to layer up the texture of the overall dish. 

This dish being relatively heavy aside, the sun-dried cherry tomatoes & basil pesto plays an important role in negating all the cloyingness with its bright and sharp dulcet flavour profile. 

.... with the poached egg and cheese sauce glides gracefully down our throats, our lunch had never been this sublime. It was pure bliss to savour this dish alone. 

 To top it off, this dish was paired beautifully with a glass of Côtes du Rhône Shiraz which balances the richness of the dish with its medium body and tannin.

Soupe De Poisson or Seafood Broth with Confit Vegetables. 

With an exceptional great appetiser, we proceeded with our 2nd Appetiser. 
The French love to stuff their guest with good food don't you think so?  

The presentation of this dish was lovely even before the broth was poured into the soup bowl. They also gave a spoonful of Lobster Concentrate jus on the side. 

The first sip of the broth already managed to knock our socks off. It was remarkably scrumptious, with its sweet and mellow lobster taste which complimented the confit vegetables so well. They also uses Arvurga caviar in this dish too. 
The highlight of this dish is definitely the seafood stock, it has a soul in it and it really did hit all the right spots on me. 

 The wine pairing for this dish was also spot on, we had a glass of Golden Kaan Chardonnay which harmonizes with the flavours of the soup beautifully. 

Filet De Loup Le Mer or Pan Seared Seabass with Carrot Puree. 

Up Next was our first main course which is the Filet De Loup Le Mer or Pan Seared Seabass with Carrot Puree. 
A very lovely presentation and contrast of colours from the dish. 

The taste of the Seabass was fresh and succulent; the Carrot Puree was velvety, smooth and sweet. 
I love how chef plays around with different textures and flavours in this dish. The round crispy crackers acts like a crouton, giving  crunchy contrast to the oh-so marvellous flaky fish, with orange and grapefruit segments that lies atop of the fish that gives a stark citrusy note, with chopped spring onion just to give an extra punch & colours. Oh if there's one thing that we think it would improve the dish was that the skin of the seabass could be crispier. 

We found that the wine pairing was slightly off as the Cabernet Sauvignon blended with Muscat was already luscious on its own and thus making the overall pairing a tad too sweet (or maybe it was just me). After all, this dish & wine alone was really something to behold. 

Tranche D’agneau Au Jus or Lamb Rack and Anchovies topped Pizzarelli.

Next, we had the Tranche D’agneau Au Jus (Lamb Rack served with Lamb Jus) and Anchovies topped Pizzarelli. 

This dish is the true definition of Classic French Food Porn. With The lamb rack sous vide till medium and seared off, maillard reaction perfection.  

Anchovies topped Pizzarelli

We had our Lamb racks paired with a glass of Baron Monbarduc 2014 which was the wine pairing winner for the whole meal.

The lamb was fully marbled and the assertive taste was what I was after, it perfumes my entire mouth.
Everything about the wine’s characteristics elevated the taste and experience of our lamb dish, as its full bodied manage to cut through the assertive taste of the lamb. For me hands down the best pairing dish of the day. 

Tarte Au Citron Meringue served with Lime Sorbet

With the Main Course done, we were then served our first dessert. 

 We had the Tarte Au Citron Meringue (Lemon tart with Soft Meringue) served with Lime Sorbet and boy was it good. Sometimes the classic will never go wrong just like fashion. Nothing pretentious about this dessert, just simple French food porn. The taste of the lemon tart was zesty and when accompanied with the soft meringue, it gave a soft and light creamy touch. The Lime sorbet was also on a league of its own, refreshing and delightful on a hot sunny day. You generally can’t complain about this dessert.

Pan’s Brest or Choux Pastry with Hazelnut Custard

The final course for the day was the Pan’s Brest or Choux Pastry with Hazelnut Custard. Now if you think the first dessert was amazing, this one is just orgasmic and the best way to end your meal. 
Even the plating looks great! 

The choux pastry was done right with the perfect slight bouncy texture and the hazelnut custard. It  was simply mouth-watering with the richness of the hazelnut and the creamy custard texture. Chef Benjamin, you deserve an award for this. 

Overall, it was an unquestionable satisfying and proper Haute Cuisine for us. 
With some emotion changing dishes like the Lamb and the Choux Pastry with Hazelnut Custard, I would definitely recommend this place if you are looking for a proper Traditional French Cuisine.


100, Lorong Maarof, Bangsar Park, 
59000 Kuala Lumpur, 
Wilayah Persekutuan Kuala Lumpur, 

Phone : 
+60 3-2202 0206

Business Hour: 
12–3PM, 6–11PM

Photography by Eunice Lim
Words by Jordan Yap

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