~10 course meal " Modern French Vogue Cuisine" in a couple of week's!

In a couple of week...I will be proudly presenting a 10 course "Modern French Vogue Cuisine" at Pavilion Kuala Lumpur.

This menu is done not just for the recognition of 'thee' food but..its mainly for awareness of the current food trend in the market globally. Its really sad to say i'm doing it just for a small number of guest (25pax). Nevertheless It would be really intresting for any of the honoured guest to feel this food on a delightful night as it would certainly be one.

what's a little about "French Cuisine" ?

When people hear the words ‘French food’, they normally think about fancy restaurants with formal waiters, mystifying menus, bewildering wine lists, and complicated table settings. The truth is, there are other kinds of French food as well- French steak houses, brasseries, bistros, and French country food (usually served in homey surroundings) to name a few. I thought it would be good, though, to begin by explore the fancy version- ‘haute cuisine’ as it’s called- as this is the one that seems to strike fear into the hearts of quite a few people. The first question, though, is how did French food become so fancy? Is its revered status something we brought upon ourselves? Or do the restaurateurs really want us to be intimidated while we eat?

Well, the beginning of all of this ritual and rich sauce seems to trace back to one man: Chef Antonin Carême. He’s a French chef who went to work for England’s King George IV about 200 years ago, creating lavish banquet buffets for the king each night, with full cream sauces, exotic ingredients and many other cornerstones of what makes haute cuisine so, well, ‘haute’. From there, like all outstanding employees often do, he was lured away to work for royal after royal, and eventually cooked for most of Europe’s blue bloods, from Napoleon to Russia's Romanovs. He then created some of the first haute cuisine cookbooks, writing down recipes that became the foundation of what cooks first learn in many cooking school today. Meanwhile, all the royals who needed to replace him once he left to work elsewhere, felt that no other chef would do unless they were also French, hence the rise in esteem of French cuisine. From this, French food managed to spread its tentacles (or should this be ‘snail feelers’?) far enough to bring croissants to China, and cream sauces to Columbia. :)