Nathalie Gourmet Studio

was it another hunting experience..maybe yes..maybe no...
but i would definitely said the crime partner always has it ways when it comes to direction
and i was pretty happy with result

Nathalie Gourmet Studio tucked away at Solaris Dutamas..please do not mistaken it to Solaris Mont Kiara...
although this place was well hidden, it was surprising to see it packed with people during lunch hour..simple place..combination of a restaurant and the cooking class kitchen..

menu was pretty simple..they had four to five choices for appetizers, main course and desserts..and they changes their menu every month..cool...
some might said 'so little choice' but they certainly know what they do best..
and one thing i know best here
service was fast and efficient

my mango juice..it was THICK THICK..i love it THINK..and SWEET...

of course bread and butter..do you realize they actually put salt on the butter..coz it was unsalted..i got to say, its just bread..but i love the warm bread with the cold butter..don't mind grabbing my partner bread when she only want a bite of it..thanks...

the appetizer, Asian crab salad

layers of ingredients starting from the very bottom creamy avocado, refreshing cucumber strips, sweet fleshy mango, fresh big chunks of crab, hazelnut basil dressing..VOILA!!!!
have a bite of everything, you know its GOOD STUFF..different kind of texture all in one plate..
i like this!!!

next was the Halibut with eggplant puree and virgin dressing

the most important thing when you order a fish is freshness, they definitely nailed it..fish was fresh and cooked perfectly..love the eggplant puree which i think goes very well with the fish..but i'm not so sure of the dressing..its slightly too oily even they have the sourish base to balance it up...

stuffed squid with oxtail and portabello sauce served with mashed potatoes

squid was cooked well, but the stuffed oxtail was slightly dry and tough for me..and one thing that turn me off was the sauce..it was way too salty for me..but because the oxtail was not that salty, so it sort of balance up the whole plate..lucky that..

u just need some dessert to clean the palate..
orange creme brulee sable tart with blood orange sorbet and orange caramel sauce
the best thing on plate: SORBET
it was YUMMY...slightly sweet..slightly sourish..icy cold..love it..can i just have the sorbet next time???
brulee was also good..caramelize burnt on top and wobbly in the center..that's what you look for when it comes to brulee..
but the tart was slightly too thick..still loves it though!!!

i just can't go back empty handed when there are so so many different flavors of macaroons tempting me in the display...the colors of rainbow..its magnet..haha

Nathalie has always been famous for its macaroon in the cooking house..the last one i had was from Bakerzin..and it was good..these were even better...
the texture, it was light as air..slightly crisp on the outer layer..and the inner was as usual, resembling of airy marshmallow..and we knew that macaroons were always too sweet..but the sourish filling just balance everything..savour it slowly one by one..i'm just heading to the road of diabetic if this is to continues..so i got to stop here...

it really doesn't matter i can't have Ladurée and Pierre Hermé
this petite macaroons made my day

sinny

Nathalie's Gourmet Studio

Unit A4-01-5

Solaris Dutamas
Jalan Dutamas 1

Kuala Lumpur

Tel:03-62079572/017-2806717
(closed on Sunday, open from 10am to 6pm)