Chef de Cuisine Kevin Altier from the restaurant ‘M’ at MUSE Saint Tropez showcases Mediterranean cuisine in Kuala Lumpur
YTL LIFE SPOKE WITH CHEF DE CUISINE KEVIN ALTIER FROM THE RESTAURANT ‘M’ AT MUSE SAINT TROPEZ ABOUT THE JOYS OF SHOWCASING MEDITERRANEAN CUISINE ALONG WITH HIS DISCOVERIES OF NEW INGREDIENTS.
W hile he can usually be found at MUSE Saint Tropez’s ‘M’ restaurant, Chef de Cuisine Kevin Will you be using any Malaysian ingredients, Altier took full advantage perhaps in place of traditional French elements? of winter to bring the We have opted to use certain local fish instead tastes and flavours of the Provence-alpes-côte of typical Mediterranean fish: for instance, instead d’azur region to Kuala Lumpur. of sea bass, we use barramundi, as both species are strongly alike. I’m looking forward to working with Malaysian produce! At the moment, I’d like to learn more about the country’s native seafood, spices, fruits and vegetables, as well as Malaysian dishes and authentic recipes. I’ve travelled here with the aim of increasing my knowledge as I discover new ingredients.
Which ingredients would you like to showcase through your dishes?
The Provençal and Mediterranean kitchen is a mixture of flavours, cultures and traditions connected to the soil and the sea, so while in Malaysia, I’d like to highlight the region’s mixed herbs – thyme, rosemary and bay leaves – as well as garlic, olive oil and wine. I also enjoy cooking with fish.
How will you bring the culinary spirit of Restaurant to Brasserie 25? ‘M’
As Hotel Stripes is the ‘little sister’ of MUSE Saint Tropez, we’ll be serving some typical dishes from our hotel and Provence that guests at MUSE enjoy. I’m certain that diners at Hotel Stripes will love them too.
What experience do you hope to deliver to diners who have never tried Provençal cuisine?
I wish to bring my knowledge and passion of French and Provençal food, which is why we have composed menus that combine French and local produce with the aim of marrying French and Malaysian cuisine. My wish is that guests at Hotel Stripes, especially those unfamiliar with French cuisine, will travel to and discover Provence and the Mediterranean Sea thanks to our dishes. It will be a ‘travelling meal’, which their taste buds will remember.
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“I’VE TRAVELLED HERE WITH THE AIM OF INCREASING MY KNOWLEDGE AS I DISCOVER NEW INGREDIENTS.”