Tournedos Rossini, or classic beef tenderloin topped with pan-seared foie gras and served with a red wine and truffle sauce.
Authentic cuisine and uncompromising standards are a hallmark of this modern French restaurant in the heart of Kuala Lumpur.
You know, I could never make a ratatouille as good as my mum’s,” says Frenchman Jean-Michel Fraisse. “I knew the same recipe, I had the same ingredients, but no matter how many times I tried, it never turned out right.’’
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