Wednesday, September 06, 2017

BEATS & BRUNCH A HIT AT LAFITE




It is said music is food for the soul…perhaps that’s the inspiration behind Lafite’s newly launched Beats and Brunch promotion on every first Sunday of the month at the Shangri-La Kuala Lumpur.

Live DJ music and free flow of champagne, wine and cocktails add to the merriment of in­dulging in a fine brunch prepared by Executive Chef Olivier Pistre. As we were among the privileged few to experience Beats & Brunch recently, we went away impressed with the lavish, all-you-can-eat affair.


Who wouldn’t be when chilled glasses of Veuve Clicquot welcome you upon entry into the marbled confines of Lafite? Gasps of delight and astonishment were heard as we gaped at the centrepiece: a glass column bearing a bountiful pile of freshly shucked Cadoret oys­ters and lemon wedges on ice, flanked by little bottles of Tabasco.

Brunch started off sumptuously with an amuse bouche of buckwheat seasoned cream and scrambled eggs flecked with smoked salmon, accompanied by oven-fresh breads (so good but we had to restrain ourselves from stuffing ourselves with them!). A reverential hush soon descended as everyone savoured the lush offering.

A cachet of sig­na­ture en­trees fit for a king left us awed. We soon made short work of our half of the Cana­dian lobster thermidor. Gratinated with a light creamy-cheesy stuffing, the natural sweetness of the slightly underdone lobster was so sublime. 

The decadence brunch also saw us feasting on a slab of baked apple stuffed with foie gras accompanied by a slice of chocolate-streaked brioche. I daresay even Marie Antoinette would kill for such wicked temptations: a spoonful of oscietra caviar, appetising cold cherry tomato wedges with buffalo mozzarella, chilled tomato gazpacho and green pea veloute.
While waiting for our main courses to arrive, we had our fill of ocean-fresh, succulent oysters. The bubbly also continued to flow uninterrupted – most of us soon lost count on how much we imbibed!
 
 
In keeping with the Beats & Brunch theme, we found the main courses listed on an upcycled vinyl record; a surprising and quirky touch. My choice of Seared Hokkaido Scallops with Artichoke Veloute and Cooked A La Barigoule (stewed in olive oil) was a classical French preparation, allowing the fresh, plump scallops to take centrestage.
 
However, the day's show-stopper in my book was the Grilled Octopus with Corn Cream, Japanese Black Garlic Puree and Provencal Sauce Vierge (French sauce of olive oil, lemon juice, chopped tomatoes, onion and garlic). Tender and faintly smoky, the chunk of octopus formed a delicious affinity with the various saucy components.
My dining companion's Slow­-cooked Lamb Shoul­der with Red Onion, Parmesan Gnocchi, Promegranate Gel and Lamb Jus was passable. It was unexpectedly eclipsed by the sumptuous Smoked Cohiba Grilled Wagyu Beef with Cauliflower Puree, Lemon Gel, Oyster & Seaweed Emusion.

Smoked a la minute, Chef Olivier Pistre's beefy creation stood out like a gem at first bite. Once I tried a mouthful of that, the remaining mains: Eggs Parfait Cooked at 63°C with Asparagus Ragout and Veloute Parmesan, and Seared Cabbilaud (Cod) simply paled by comparison.
 

Chocolate Surprise was a befitting dessert choice to bring the curtains down on our classy affair. The chocolate sphere looked plain and simple at first until hot chocolate sauce was poured onto it. As the chocolate melted, we discovered the ball also contained vanilla ice cream, fresh black­ber­ries and syphoned chocolate on a bed of Sable Breton (French shortbread) crumble.
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Updated classic  dessert of French Rum Baba - sponge cake soaked in rum, syrup and orange, topped with Chan­tilly cream was a sight to behold and mildly boozy to taste. Decorated with tufts of pis­ta­chio sponge, fresh rasp­ber­ries and rasp­berry gel, it was a nice treat to enjoy prior to coffee.

There was also assorted eclairs with different fillings you can help yourself to before dessert arrived. We just couldn't manage to fit in more and decided to save our tummy space for the plated dessert.

Beats and Brunch at Lafite is priced at RM499 nett per person and will be taking place every first Sunday of the month, from 12noon to 3pm. A free flow of Veuve Clic­quot Cham­pagne, Ter­razas Reserva Chardon­nay, Ter­razas Reserva Mal­bec and Belvedere Spritz cock­tails is included. The next Beats & Brunch sessions will be on 1 October, 5 November and 3 December 2017.
 
For reservations, call LAFITE, tel: 03-2074 3900. Address: Lobby Level, Shangri-La Ho­tel Kuala Lumpur, Jalan Sul­tan Is­mail, Kuala Lumpur.


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