Hearty meaty affair this Yuletide
MANY have childhood memories that are rooted in Christmas celebrations.

Le Meridian Kuala Lumpur executive chef Antoine Rodriguez said his fondest memories revolve around this festive period, when a family friend would dress up as Santa Claus.

“Growing up in France, we believed in Santa Claus as our parents told us that if we were good, he would come with presents.

“My siblings and I would happily anticipate Santa’s visit,” said Rodriguez.

Living in Malaysia for 20 years, the chef has been creating good food memories for the hotel’s guests at the Latest Recipe restaurant, especially during Christmas.

French Croquembouche Vanilla Mascarpone is the star of the Christmas dessert table.

It has been his routine for many years to celebrate at the hotel as he cooks up a storm for the guests.

“I want guests to enjoy quality food that is not overly prepared yet rich in taste. It is a celebration and people must be able to enjoy. It is important that we give them that experience,” he said.

He said there’s a good range of meat carvings at the Christmas buffet spread.

“We have the Tomahawk Australian beef, Denver lamb rack, veal and Norwegian salmon. “There will be five to six types of meat at the buffet’s carving station,” he said.

Indian food and other local delights also feature at the buffet as diners enjoy local dishes too during festivals, said Rodriguez.

Rodriguez holding up the Australian tomahawk. — Photos: IZZRAFIQ ALIAS/The Star

Among the highlights at the Asian corner are the butter prawn with egg-yolk crumbs, and wok-fried short noodle with black pepper prawns.

Some of the dim sum options are Sesame Prawn, Lychee Seafood Ball and barbecue chicken buns.

To offset all the protein during this festive season, the chef has a line up of salads such as salmon flakes with apple and raisins, and basil pesto farfalle with smoked chicken.

I enjoyed the Baked Salmon Coulibiac, an aromatic fish mousse-and-dill puff.

The baked salmon was not overly cooked and the fish retained its moisture while the puff pastry encasing it had was perfectly crisp. A must for seafood lovers.

Cheese is another star in most buffets and the French chef has ensured an impressive variety at Latest Recipe, with a selection that includes Bresse Blue, St Albray and gruyère.

Over at the seafood corner are mouth-watering fresh oysters and premium sashimi such as salmon.

French chefs are always proud of their desserts and Rodriguez is no exception.

Among the highlights is the French Croquembouche Vanilla Mascarpone.

The presentation of the Croquembouche is stunning as it’s decked like a huge cone drizzled with caramel.

The festive buffet dinner from Dec 25 to 30 and on Jan 1 is priced at RM228nett for adults and RM114nett for children.

The Christmas Eve buffet dinner is priced at RM268nett for adults and RM134nett for children.

The Christmas Day buffet brunch is priced at RM238nett for adults and RM119nett for children.

LATEST RECIPE, Level 5, Le Meridien Kuala Lumpur. (Tel: 03-2263 7434). Business hours: 6.30am to 10.30am (Monday and Tuesday); 6.30am to 10.30am and 6.30pm to 10.30pm (Wednesday to Friday); 6.30am to 11am and 6.30pm to 10.30pm (Saturday and Sunday).

This is the writer’s personal observation and is not an endorsement by StarMetro.
food,Christmas,Le meridian KL
MANY have childhood memories that are rooted in Christmas celebrations.