Gout De France / Good France: A French Dinner @ 1885, E&O Hotel, Penang, Malaysia

BY CK Lam

Eastern & Oriental Hotel, Penang, Malaysia celebrating International Gout De France/Good France

On 19th March 2015, 150 countries around the world will be celebrating French gastronomy in conjunction with the Gout De France/Good France.

Inspired by Auguste Escoffier’s “Dîners d’Épicure” (Epicurean Dinners), the “French-style” menu with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a selection of French cheeses, and a chocolate dessert is served to many diners worldwide in one day.

A list of restaurants from different categories will be participating in this unique global event, with several in Malaysia, including 1885 at Eastern & Oriental Hotel, Penang. “The main objective of the event is to celebrate and honor the merits of French cuisine,” says hotel manager Mr Harold Rainfroy.

 2011 Chateau de Beauregard-Ducourt, 2013 Chateau de Beauregard-Ducourt, 7-course Degustation Menu 1885, Auguste Escoffier, Beef Tournedos, Black Ink Cheese Tuile, Blue Cheese, Cattier Brut Icone NV Champagne France, Chef Michel Camy, Chocolate Cremeux, Ck Lam, Contemporary Menu, Dîners d’Épicure, E&O Hotel Penang, Eastern and Oriental Hotel Penang, Eat Out, Epicurean Dinners, Fine Dining Restaurant, Foie Gras, French Aperitif, French Food Connoisseur, French Gastronomy, French Restaurant, Good France, Gougère D’escargot, Gout de France, Grand Marnier Maison Fondee en 1827, Harold Rainfroy, Macadamia Strudel Chocolate Cake, Mignardises, Mushroom Duxelle, Penang Food Blog, Pork-free Restaurant, Potato Mousseline, Reblochon, Sea Trilogy, Seabass Tartar, Tuna Tataki, What2seeonline.Com, Yuzu Sherbet

 

 

Chef Michel Camy offers a carefully curated seven-course contemporary menu with a range of French favorites to enjoy.

 Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

 

The seven-course contemporary menu priced at RM158++ per person is inclusive of mignardises along with coffee.

The menu include suggested wine pairings. Priced at RM300++ per person, the wine list includes Cattier Brut Icone NV Champagne France, 2013 Chateau de Beauregard-Ducourt, 2011 Chateau de Beauregard-Ducourt, and the Grand Marnier Maison Fondee en 1827.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

Cattier Brut Icone NV Champagne France

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

2013 Chateau de Beauregard-Ducourt

 

From the menu, expect a divinely gougère d’escargot a la creme d’ail. The flavors of the golden gougere (traditional baked cheese puff) filled with snail and garlic cream come together just right with everything combined in a forkful.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

Gougère d’escargot a la creme d’ail (filled with snail and garlic cream)

 

The chef is serving up the cold starter of seabass tartar with smoked mackerel and cucumber alongside a salad with pleasing freshness of mint dill, green apple and celery jelly.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

 Tartare de loup de mer et maquereau Fumé, gelée concombre –
pomme verte et celeri, salade de menthe aneth

 

For the hot starter, there is the flaky warm vegetable tart with mushroom duxelle scented truffle, tomato confit, wild arugula and black olive oil. The composition and taste give a lasting pleasure and is loved by most.

2011 Chateau de Beauregard-Ducourt, 2013 Chateau de Beauregard-Ducourt, 7-course Degustation Menu 1885, Auguste Escoffier, Beef Tournedos, Black Ink Cheese Tuile, Blue Cheese, Cattier Brut Icone NV Champagne France, Chef Michel Camy, Chocolate Cremeux, Ck Lam, Contemporary Menu, Dîners d’Épicure, E&O Hotel Penang, Eastern and Oriental Hotel Penang, Eat Out, Epicurean Dinners, Fine Dining Restaurant, Foie Gras, French Aperitif, French Food Connoisseur, French Gastronomy, French Restaurant, Good France, Gougère D’escargot, Gout de France, Grand Marnier Maison Fondee en 1827, Harold Rainfroy, Macadamia Strudel Chocolate Cake, Mignardises, Mushroom Duxelle, Penang Food Blog, Pork-free Restaurant, Potato Mousseline, Reblochon, Sea Trilogy, Seabass Tartar, Tuna Tataki, What2seeonline.Com, Yuzu Sherbet

 Tarte tiède de legumes, duxelle de champignons a la senteur de truffles,
tomate confites, roquette sauvage et huile d’olive noir

 

The entree is the dish of sea trilogy with tuna tataki, scallop and lobster. The dish with briny richness is given a beautiful contrast with tomato, red capsicum jam and fresh herbs. The natural saltiness of salmon roe complement the scallop, while the crispy and light black ink cheese tuile added interesting savory twist to the lobster.

2011 Chateau de Beauregard-Ducourt, 2013 Chateau de Beauregard-Ducourt, 7-course Degustation Menu 1885, Auguste Escoffier, Beef Tournedos, Black Ink Cheese Tuile, Blue Cheese, Cattier Brut Icone NV Champagne France, Chef Michel Camy, Chocolate Cremeux, Ck Lam, Contemporary Menu, Dîners d’Épicure, E&O Hotel Penang, Eastern and Oriental Hotel Penang, Eat Out, Epicurean Dinners, Fine Dining Restaurant, Foie Gras, French Aperitif, French Food Connoisseur, French Gastronomy, French Restaurant, Good France, Gougère D’escargot, Gout de France, Grand Marnier Maison Fondee en 1827, Harold Rainfroy, Macadamia Strudel Chocolate Cake, Mignardises, Mushroom Duxelle, Penang Food Blog, Pork-free Restaurant, Potato Mousseline, Reblochon, Sea Trilogy, Seabass Tartar, Tuna Tataki, What2seeonline.Com, Yuzu Sherbet

Trilogie de la mer, compotée tomate- poivron rouge,
tuile craquante de parmesan à l’encre de seiche, herbes fraîches

 

For mains, there is beef tournedos with composition of seasonal vegetables, potato mousseline; meat jus and diced foie gras. The latter provides just a right hint of deep taste against the tender juicy meat.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

  Tournedos de boeuf, légumes de saison, mousseline de pomme de terre,
jus de viande et dés de foie

 

The menu also offers a cheese platter with a variety of cheeses, starting with French popular hard cheese, comte and other choices like brie, reblochon and blue cheese. The cheeses come along with fruits, nuts and walnut bread with thick crust.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

 Assortiment de Fromages (Comté, Brie, Reblochon et Bleu)
servie avec un pain aux noix

 

As for chocolate dessert, there is the macadamia strudel chocolate cake with luxuriously smooth bittersweet chocolate cremeux. Accompanied by orange bitter mousse, and yuzu sherbet, this dessert is an elegant finish to the meal.

2011 Chateau de Beauregard-Ducourt, 2013 Chateau de Beauregard-Ducourt, 7-course Degustation Menu 1885, Auguste Escoffier, Beef Tournedos, Black Ink Cheese Tuile, Blue Cheese, Cattier Brut Icone NV Champagne France, Chef Michel Camy, Chocolate Cremeux, Ck Lam, Contemporary Menu, Dîners d’Épicure, E&O Hotel Penang, Eastern and Oriental Hotel Penang, Eat Out, Epicurean Dinners, Fine Dining Restaurant, Foie Gras, French Aperitif, French Food Connoisseur, French Gastronomy, French Restaurant, Good France, Gougère D’escargot, Gout de France, Grand Marnier Maison Fondee en 1827, Harold Rainfroy, Macadamia Strudel Chocolate Cake, Mignardises, Mushroom Duxelle, Penang Food Blog, Pork-free Restaurant, Potato Mousseline, Reblochon, Sea Trilogy, Seabass Tartar, Tuna Tataki, What2seeonline.Com, Yuzu Sherbet

  Gateau au chocolat, strudel aux noix de macademia, crémeux chocolat,
mousse à l’orange amer, sorbet Yuzu

 

Gout de France is a unique opportunity for everyone to enjoy French cuisine. For more info, call +604 222 2000 ext 3151.

Goût de France / Good France Project: A French Dinner @ 1885, E & O Hotel, Penang, Malaysia

 

Eastern & Oriental Hotel
1885 Heritage Wing
10 Lebuh Farquhar
10200 Penang
Malaysia

* Many thanks to Eastern and Oriental Hotel (E&O), Penang for extending this invitation.

 

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