It is not often that one gets to partake of a Michelin star meal in Malaysia but that is what Resorts World Genting (RWG) has done.
To make this possible, RWG brought to Genting Highlands from Vonnas, France, the executive chef of three-star Michelin Restaurant Georges Blanc, Chef Frederic Desmurs, who is also the research and development trainer of the gourmet restaurant and bistro group.
The menu opened with an amuse-bouche of chestnut soup with black diamond candy foie gras, balsamic sailing paired with a Cremant de Bourgogne Domaine D’azenay Georges Blanc. The first course featured a memorable and most delightful oyster Gillardeau jelly “Land and sea” which was complemented by Ossetra Caviar Royal, one of the most prized and expensive types of caviar obtained from Ossetra sturgeon. These oyster with their strong taste of the sea were fittingly paired with a Georges Blanc Bourgogne Blanc Domaine D’azenay 2015 wine, known for its strong minerality and earthiness.
Our second course was a French classic. Coquilles St Jacques is France’s most famous baked scallop dish in a cream sauce flavoured with shallots, mushrooms and white wine. The Georges Blanc version featured scarlet honey lemonade and verbena.
The pick of prime seafood continued with the Burst of Blue Lobster in wine and morels, which was paired with the floral and delicate Saint Romain JP Marchand. It was exquisite.
Chef Desmurs’ fourth course took us back to farm and field, with a fillet of wagyu beef with black truffles and polenta forest, exquisitely paired with a JP Marchand clos Vougeot Grand Cru 2014. The choice was an excellent contrast.
The meal ended with a decadent “Puck in passion” chocolate creation served with Armagnac 18 ans Gelas. The Armagnac was outstanding.
For our meal, Chef Desmurs worked hand-in-hand with sommelier Fabrice Sommier who was named France’s best sommelier in 2007 at RWG. Sommier is also director of food and human resources at Groupe Georges Blanc. The special appearances by Chef Frederic Desmurs will be from Jan 10 to 13.
There are two dining options at the event: the RM945 nett package with wine pairing or the menu priced at RM595 nett without wine pairing.
Chef and sommelier Georges Blanc goes down in French culinary history for scoring a never-before attained 19.5 out of 20 in the prestigious Gault et Millau guide in 1985, four years after the same magazine named him France’s Chef of the Year. Today, he is synonymous with his village gourmand, a collection of 17 houses surrounding his lauded Hotel Restaurant Georges Blanc in Vonnas in the Ain province of eastern France.
The Georges Blanc Wine & Dine event runs from Jan 10 to Jan 27. Dinner is served at The Olive, Genting Grand Hotel, Resorts World Genting.
For bookings or more information, please call 03-6105 9668. Limited seats are available for this dinner and reservations are required.