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.

YTL Life - - Contents - Words RENYI LIM

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.”

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