Rendez-Vous @ Lorong Maarof, Bangsar

When everyone think about French Food, it is constantly associate with very technical cooking style. There is one which that sits at Lorong Maarof that gives you a touch of French home cook version with elevation of flavour. Rendez-Vous which is lead by Chef Benjamin Reilhes whom hails from the quiet town of Toulouse.

This is not your typical fine dining area as this is more like a casual dining space.

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Kampari Spirits is one of their starter cocktail that is filled along with Soda and a slice of orange. Slightly sweet in after taste is definitely one of a drink that is easier to drink for ladies. IF you like something Classic, then their Dry Martini is something to hunt after. Quite strong with martini and olives to infuse with the taste.

In love with their first starter which is a small bowl of Cauliflower Soup. So fragrant with truffle oil that is not overpowering, yet airy and just finish it till its last drop.

Next is their new French Classic Starters – Meli Melo de Rilette – serve you in two bottle with one is Tuna Fish Riyard and Seabass Riyard. More like Pate base. Finished the whole 6 pieces by myself . Pate is smooth and aromatic.

Moments later, we got served our first Course – Oeuf Parfeit et Gnocchi, unique taste of flavour where the foamy do give you a lift of taste and as you dig in, you will fine some soft gnocchi stuff with cheese with a bit of taste creamy sourish.

Pairing with a glass of Côtes du Rhône Shiraz which balances the richness of the dish with its medium body.

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

Nicely presented in a bed of Carrot Puree and contrast of green colour and little island of passion fruit. Love the taste of it as seabass is cook nicely to my liking where the meat is soft and skin is sligltly crips yet the colour if it is still preserve. A bit of fish that mix with puree, the green veggie dressing, a little dash of passion fruit gives you burst of a well balance flavour from sourish passion fruit, aromatic of puree, and slightly bitterness from the vegetable line dressing.

Pairing with Golden Kaan Chardonnay which enhance the flavour to give you the slight fruity and dry end.

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

This is not technical dish but surely and adventurous flavour combination. Lamb is well season and grill nicely where the meat is still juicy, goie taste as i like and the cheese cracker is a perfect match. Pairing with Baron Monbardice is indeed a great one where I need a dry one to hit on it.

Tarte Au Citron Meringue served with Lime Sorbet

We had the Tarte Au Citron Meringue (Lemon tart with Soft Meringue) served with Lime Sorbet. Sorbet is the one that won over my taste bud. It is indeed a great after dish cleanser, wish could have another scoop of it.