9th November, I braced the infamous Sunway-Subang afternoon traffic jams to  rush to Sunway Le Cordon Bleu Institute of Culinary Arts to be part of the first group to inaugurate its first practical workshop on the fine French art of cooking.

After completing the registration and indemnity form at the administration office, we strapped on our uniform – the Chef hat and apron with the prestigious blue ribbon insignias embroidered, and we were ushered up to the fifth floor where a fully loaded kitchen welcomed us. Did you know you should cross the straps on an apron to secure it tighter? Well, most of us present didn’t know up till that moment in time.

We were put under the guidance of Chef Franck Bruwier and his band of talented assistants. There were 14 participants and each of us were assigned to our own station to prepare the raw ingredients and to cook two staples of French dining, Magret De Canard Rõti, Pommes Cocottes Au Lard et Champignons A la Graisse D’ole, and Soupé à L’oignon Gratinée. Translated as “Roast duck breast, potatoes with bacon and mushrooms cooked in goose fat” and “French Onion Soup”.

Chef Franck Bruwier, the Cuisine Chef Lecturer at the institute brings vast experience from his kitchen and management experience while working in prestigious restaurants and luxury hotels located in China, Korea, US, Mexico, and Europe including his home country of France. Tall and friendly, Chef Bruwier dispensed with the long introductions and dived straight into the ingredients we needed to prepare. In his experience, he knew all of us would be pressed for time to complete the dishes.

A tip in a cooking workshop.. always have an experienced cook near you. For me, I happen to have that famous baker, FatBoyBakes, stationed next to me or rather I found my way next to his station. You don’t know how famous he is until one of the chef’s assistants, Alan the Tattoo’d Sarawakian, recognized him immediately from his engaging curves and beguiling good looks, who instantly asked, “Aren’t you that Fatty Boy?”. With fabulous FBB by my side and me peeking over his station most of the time plus the ever helpful assistant chefs who watched over my fire, who help me slice, dice and fry…  I was able to prepare and cook the dishes, just like what you see on any gourmet food channel.

Below – ‘Fatty boy’ always the first to finish while others kept chopping away..

In the company of us regular joes and josephines were the presence of Datin Paulena and Dato’ Siva who grabbed any spare moment to add fun and laughter, while in hell’s kitchen. Of course, charming Dato’ Siva  is always a hit a with the ladies.

Datin Paulena shows us how dangerous it can be when using a Le Cordon Bleu-grade grater.

Sherlyn Lee (Sunway Le Cordon Bleu) and Brian (Vision Four) joined in the cooking experience – check out their deep concentration.

Pretty ladies, Wei Ling and Natalie, adding their love into the pot.

Dashing Peter ’Rayban’ Chow, another hit with the ladies, Jane Poh (Jeffrey Cheah Foundation) and Ming Yen (Sunway Le Cordon Bleu)

Jom makan’s Alice is in kitchen wonderland as she puts her spell in the French Onion soup..

The hours zipped by fast as all of us rushed around finding the ingredients, chopping them according to the recipe and cooking them to the required French precision. It was delightfully fun. Chef Bruwier didn’t put the ‘Ramsey’ on us. It was really a challenge upon ourselves to work in a commercial kitchen environment and learn some of the unusual skills required to become a chef plus the experiential learning experience makes you appreciate the work done by anyone in the kitchen serving you a hearty dish. It was a great opportunity to be amongst the first group of people welcomed into the Le Cordon Bleu Malaysia kitchen to leave our ‘carbon footprint’.

Here’s the finished products after the 3+ hours ordeal..

The first graduates participants of Sunway Le Cordon Bleu Malaysia. We received our certificates immediately after the event.

Founded in Paris in 1895, today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. Le Cordon Bleu awards are a badge of honour that represent both quality and a rich history of tradition in the culinary world. This famed global culinary organisation has achieved such revered stature due to its proud tradition of success through an enduring 110-year history. Having evolved from a Parisian cooking school into an international network of culinary arts and hospitality learning institutes, its broad reach makes it the world leader in culinary and hospitality education. This prestigious education pedigree is now linked with the Sunway Education Group (SEG) to create exclusive culinary education opportunities here in Malaysia and Southeast Asia. Through SEG’s international faculty of Master Chefs and industry professionals, Le Cordon Bleu Malaysia will apply the Blue Ribbon’s distinctive teaching methodology, where students gain culinary skills through hands-on learning.

Find out more on how you can get into exclusive cooking workshops or earn yourself a distinctive and much sought after French culinary qualification by contacting the institute directly.

Originally from Lyon, France, Chef Daniel Boulud had finally opened shop at the Marina Bay Sands, Singapore. Why oh why do they not choose Malaysia? Why do I have to cross the straits to dine on fine contemporary French-American cuisine? In New York, DB’s restaurant is considered one of the 10 best in the world. Chef Boulud has published six books, has a successful television series,and has many awards for “Outstanding Restaurateur” and “Best Chef of New York City.” Well hell.. there was no way I was coming to Singapore and missing out on him.

So I enter Daniel Boulud’s hectic bistro, and who might I bump into but, Camemberu, Keropokman, Momo and LFB (form KL). What a small world! It also indicates to me, that I am dining at the correct place.. after all, if the Singaporean gourmands eat here, then it must be good. Immediately, the place strikes me as unbelievably busy, but the experienced waiters zip up and down with the grace of gazelles.. never missing a beat. Honestly though, the food is absolutely worth the wait. The noble DB Burger is stuffed with truffle-and-foie gras-laced short ribs, and is accompanied by a healthy dose of pretty greasy, carby fries. This tiny burger has a massive personality and is totally to die for. At the heart of it all, is the foie. Supremely decadent.

Yes, if db Bistro Moderne is Chef Daniel Boulud’s renowned re-interpretation of the Parisian classic, then I just died and went to Paris. Of outstanding calibre are also the super succulent Oysters, the colourful selection of House Made Terrines & Cured Meats, the grilled Foie Gras that was served crispy on the outside, soft and wobbly on the inside and also the sweetest and flakiest of Ocean Trout. It’s true when they say that, this place serves the freshest ingredients that work together in magical harmony, to produce the most satisfying dining experience.

OYSTERS – Market Selection S$4 Each

THE ORIGINAL db BURGER -Sirloin Burger Filled with Braised Short Ribs & Foie Gras, Served on a Parmesan Bun S$38

CHARCUTERIE - Selection of House Made Terrines & Cured Meats, Country Toast S$26

db Bellini’s

GRILLED FOIE GRAS -Trio of Apricot, Mâche Salad, Brioche, Duck Jus S$38

TARTE FINE PROVENÇAL -Tomato, Eggplant, Smoked Mozzarella, Arugula Salad, Sauce Vierge S$20

SLOW BAKED OCEAN TROUT Speck Croquettes, Green Peas, Baby Carrot, Blue Foot Mushrooms, Lemon Hollandaise S$42

TARTE AUX FRAISES -Pistachio Mousse, Sablé Breton, Strawberry Ripple Sorbet S$15

PROFITEROLES AU CAFÉ -Hot Chocolate Sauce, Dulce de Leche, Coffee Rocky Road Ice Cream S$15

Apart from these minor setbacks, I do love dining at Bistro a Table because their whole purpose is to celebrate dining as an art form while keep the setting as informal as possible. As a result, every element of the dining experience would have already been considered in great detail, and the chef and proprietor would have tried to create an experience for you that’s as close to their idea of perfect as possible. Not every single dish that lands on the table might be your cup of tea, but that’s OK.

À votre santé

First starter, Signature Maple Syrup Coddled Egg, with Asparagus and Crouton Dust (click to view)

Next up.. the colorful soup called, the Traffic Light Soup, of Sorrel, Ox heart tomatoes, Yellow Peppers Smoked Creme Fraiche

A light and refreshing soup that contained the three colors of the traffic lights.  This was delicious but barely whet the appetite, paving the way for a much stronger tasting starter.

Kataifi wrapped Chevre in Beetroot Puree

The Kataifi is a case in point. Gorgeous to look at, it is crisply deep fried till it’s crusted outside, creamy within (due to the goats cheese), and anchored to the plate with a rich beetroot puree. You may hate frivolous looking food, but this dish is an innovation that works. Pierce the crispy exterior with your knife, and a soft, somewhat pungent cheesy center unravels. Using the brittle Kataifi to mop up the remaining beetroot slurry, I might be in the garden of Eden.

Duck Tongues in Quince Aioli & Flash-fried Squid

This was one of the highlights for me. How any ducks had to.. you know.. so I could have my fair share of tongue. I hear the process of removing the cartilage from the tongue is a tedious one. All that work for an itsy bitsy tongue. I asked Isadora if she would do me a whole bucket of these. She heaved a big groan and rolled her eyes all the way into the back of her head. (The woman is such a drama queen).

What’s the matter.. Duck got your tongue..?

Cannelloni of Seared Scallops & School Prawns in Lobster Bisque & Indonesian Black Nut Tapenade

This was a well executed fusion dish. The Buah Keluak served on a cheese wafer was a nice touch. The cheese wafer however could have been crispier. I particularly loved the way the fragrant limau purut in the cannelloni added a flavourful kick to the crunchy prawns and scallop.

Stuffed Cured Quail with Cassis Jus & Caramelized Salsify

Great for meat lovers, but as we said, the Quail was too salty. Take it down a couple of notches and the flavours would have been perfect. The Parsnip puree, Cassis Jus and Caramelized Salsify were terrific touches to the dish that complemented the salt cured meat well.

Champagne, Pineapple & Vanilla Bean Granita

This light and fizzy palate cleanser was infused to perfection with blended fresh Pineapple and fragrant vanilla beans.

Ode To Newton – both me and my dining companion wondered if dessert would be falling apples..

Candied Ginger Soufflé served with pure Mexican Vanilla bean Crème Anglaise with  an accompaniment of Warm ginger and Cinnamon Nutmeg Ice Cream on a Lemongrass ice hemisphere

As the ice melts away, “gravity” does the work of pulling the ice cream down, into the ginger beer, giving you, a ginger beer float

No, as it turns out – no falling apples. This quirky dessert can only be described as, the anti-gravity and the gravity. The souffle that is light and airy represents the “anti-gravity”. By the time you have finished eating it, the ice-cream that sits on top of a hot glass of ginger-beer is supposed to have dropped into the ginger beer, this motion representing “gravity”. The ice-cream as it turned out, needed some help falling into the ginger beer as the ice was too thick. We helped it along;)

Well, all in all, an interesting degustation experience. The next one will be held the first Monday of the September and will probably have a new and exciting theme, I expect. If you would like to book or be informed on the ever-changing degustation menu for the month, please leave Bistro a Table your email address at info@bistroatable.com Degustation events are strictly by reservation only. Degustations are priced at RM380 without wines, and RM500 with wine pairing.

The Duck Cassoulet is something I will be dining on tonight, with my folks. I already made a mental note of it. Too much Wagyu will kill you, so I am opting for the far lighter duck cooked as a hearty stew. I love the way the duck meat falls off the bone and the soft bed of beans it is cooked on is just fabulously creamy. Err, did I say healthy. Well, less fat, possibly;)

The first time I ever dined here, Isadora chided me for not trying her desserts. This time round we ordered 4 out of the 5 listed on the menu. The woman can stop complaining now. The Terribly Alcoholic Tiramisu, was well, terribly alcoholic. Very nicely done  – really struck a chord with the alcoholic in me. Also a big hit was the Chocolate Fondant, the Dragonfruit and Coconut Pavlova,  as well as the Kaffir Lime & Lemon Tart. I don’t know about my dining companions but I liked all the desserts.

Since we were a company of 6 persons, we actually tried a fair number of items on menu. Here are some of the dishes we ate..

Grand Marnier Duck Parfait with Cornichons & Caper Berries RM19

Australian Wagyu (Grade 9-10) with Horseradish Whipped Cream (RM100/100g)

How would you like your steak..?

medium rare.. medium rare!

Duck Cassoulet RM48

Scampi & Shellfish Bouillabaisse with Rouille (Fish Stew) RM58

Pan-seared line-caught Barramundi with Summer Vegetables RM48

Another form of duck, not on the menu

Gruyere Souffle with Slipper Lobster Bisque RM35

As fate would have it, our paths have crossed again just this week. Here she is now, right in our neighbourhood, pursuing her latest solo project called Bistro à Table. I was so happy to see her again after so long! Tucked away in a cosy corner of section 17, the bistro is a smart casual space serving affordable adapted French cuisine which has a great little menu, though small -actually, the best sort of menu’s are small, if you ask me. The food ranges between RM44 to RM194 for a 2-3 course meal. Helmed by Chef Isadora Chai, the bistro food pays homage to modern French comfort food, while adopting local elements and that is why it is  called “adaptive French” cuisine.

I like the fact that the menu though limited, has some great old fashioned favourites, and also because that gives it a chance to evolve, and Isa promises us that she will keep changing it up.  If you would like more information, please check out their webpage here. Also, I am told that there will be a degustation menu night, coming soon, every first Monday of the month, but not just yet. I will have to wait patiently for this..

Coddled Maple Syrup egg with asparagus & crouton dust – a real treat for the senses .. !

a deconstructed Caesar salad – cos salad soup, with a soft egg within a circular wall of sliced toast, duck prosciutto slices, and a Parmesan crisp.

Isadora makes her own duck prosciutto

8 hour slow-cooked traditional Roast Lamb – a perfect medium rare

House-made Gnocchi with burnt sage butter, cherry tomatoes & zuchinni

We actually hardly scratched the surface of her menu.. as you can see, we did not even have time for desserts but trust me, we will be back!