Interview with Chef Fabrizio, at Le Meridien KL

Well what you just saw was our interview with Chef Fabrizio – a talented and experienced Italian chef who has worked in many countries including Italy, France, the middle east and now Beijing. Chef Fabrizio heads Prego, The Westin Beijing but for the short period of one week, i.e. from the 4th to the 12th of June, he will be cooking a wide array of Italian dishes at Favola Italian Restaurant, Le Meridien KL.

The ala carte menu will range from RM25++ to RM130++ and anyone who visits Favola during his stint will be able to order from a repertoire of 25 authentic Italian dishes. We were invited to Favola to sample Chef Fabrizio’s cooking and he actually conducted a cooking demonstration of 3 great Italian dishes that married the northern flavours of Italy (with slight French influences) and the southern part of Italy (more Mediterranean inspired). We got to sample the following three dishes, the Eggplant Millefeuille with Fresh Goat Cheese and Basil, the Spaghetti with Maine Lobster and Fresh Spring Herb Pesto, and finally, the Saffron Risotto with Crispy Seafood and Red Capsicum Sauce. All three dishes were prepared in a jiffy (half and hour with pre-preparation, one hour tops, without) and tasted fantastic. I particularly loved the risotto dish and the pasta was a close second. Chef Fabrizio’s cooking is light and uncomplicated, allowing the essence of the fresh ingredients to shine through. His sauces are fragrant and full of robust seafood flavour.

Here is a Video on how to prepare Saffron Risotto with Crispy Seafood and Red Capsicum Sauce.. enjoy!

Photos of the event..

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Chef Antoine of Favola and Chef Fabrizio (left)

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Preparing the eggplant

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Add salt and pepper to taste and fry. Salt softens the eggplant

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Interlay the eggplant and tomatoes till they reach the right height

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Eggplant Millefeuille with Fresh Goat Cheese and Basil

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Plate and decorate – final product, Eggplant Millefeuille with Fresh Goat Cheese and Basil

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Lobster in the pan

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Making the sauce.. squash the cooked baby tomatoes till the juices come out, add water

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Voila.. Spaghetti with Maine Lobster and Fresh Spring Herb Pesto!

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Garnish with fresh herbs

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Saffron Risotto with Crispy Seafood and Red Capsicum Sauce

 

For further information, contact:
Dining Desk,
Le Meridien Kuala Lumpur,
Tel: 603 2263 7434; Fax: 603 2263 7758
Email: dining.lmkl@lemeridien.com
Website: www.lemeridien.com/kualalumpur

 

Comments

  1. Ah! there’s nothing quite like Italian cuisine! (And Italian men, for that matter, no? Hehe.)

  2. gosh, so young and already he’s amassed the experience of having cooked in three different continents! next up, time to conquer america! :D

  3. more video interview, so dedicated wan! :D

  4. Nice camera work sista! The camera loves him.

    It was a good afternoon wasn’t it? Buzzing with Italian coffee no less. LOL

  5. love the videos, I think it heightens the overall feel of the event, and provides more info.

  6. O.o those who prepare the misen place are the pros..

  7. My oh my, look at the lobster spaghetti!! Sounds like you have a good grip of what’s been done during the cooking.. when are YOU cooking sexy? hehe

  8. Great video! :)

  9. Wow those step-by-step photos of cooking the lobster is so cool! Make me want to go there and eat.

  10. Ohhh I can feel some Italian pride:) I think I saw an article about Fabrizio on an Egyptian magazine when I was in Cairo! But I might be wrong…
    Love the risotto (I can cook that, be my guests if you want!!!) and everything else.:)
    He looks like a cool and nice guy!

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