A French Gastronomic Journey with Champignons, Oasis Damansara

Have you tried out the French dishes from Champignons at Oasis Damansara yet? I was just at the MIGF 2018 and they are one of the participating restaurants. Anyway today’s writeup would be to share on the recent Four-Hand Dinner, prepared by two internationally recognized chefs who are at the top of their culinary careers. Yes, it was a French Gastronomic Journey all right, one of the nicer ones I’ve had in a while. Read on.

Champignons

B-G-02, Oasis Square,

Ara Damansara, 47301

Petaling Jaya, Selangor

Facebook: www.facebook.com/ChampignonsOasis

Tel: 03-7832 2629

Invited Chef, Chef Raphaël Kinimo and Champignons owner, Chef Gary Chang

About the Invited Chef - Chef Raphaël Kinimo

It’s a collaboration with invited French Chef – Chef Rapheal Kinimo from Lyon, France as a special guest with a 2 day special menu, Chef Gary Chang from Champignons offered us a French Gastronomic Journey we would not forget for a while. Chef Raphaël Kinimo was honored as a Maitres Cuisiniers De France, one of the highest honors a French Chef can achieve. This proves him to be one of the top French chefs, and we got to savour his delicious offerings! During our gastronomic journey, we had a mix of dishes both prepared by Chef Raphaël Kinimo as well as Chef Gary Chang from Champignons. Check out what we had that evening.

Amuse Bouche - Foei Gras Lollipop with Port Wine

Foei Gras Lollipop with Port Wine

We kicked off dinner with the unique Foei Gras Lollipop and Seaweed Cracker with Citrus Crab Meat. The Foei Gras Lollipop was an acquired taste, even for one who likes the non-lollipop version. I found the Seaweed Cracker with Citrus Crab Meat super refreshing, such a wonderful start to the meal.

Chef Raphel Caviar Tin and Vanilla Poached Lobster and Crustacaen Gelee

Chef Raphel Caviar Tin and Vanilla Poached Lobster and Crustacaen Gelee

A whole tin of Caviar specially prepared just for us on this French Gastronomic Journey. Such indulgence, inside, we had a layer of Vanilla Poached Lobster and Crustacaen Gelee which really tantalised the tastebuds.

Black Truffle Chicken Consume

Truffle Chicken Liver Tartlet with Onion Jam

Next we had the Black Truffle Chicken Consume with Truffle Chicken Liver Tartlet with Onion Jam. A warm soup dish, followed by liver tartlet, so French!

Chef Gary’s Seared Halibut with Salted Lemon blue mussel and bouillabaisse sauce

Chef Gary’s Seared Halibut with Salted Lemon blue mussel and bouillabaisse sauce

Champignons at Oasis Damansara is operated by Chef Gary Chang, and rightfully so, he is just so skilful in French cuisine preparation. We had the seared Halibut, and it was mouthwatering good!

Smoked Wagyu Beef Rib Eye

Smoked Wagyu Beef Rib Eye

My favourite that night, the Smoked Wagyu Beef Rib Eye was prepared by Chef Raphaël, and my did it make me wish I had more servings of this good stuff!

Smoked indeed

This is good! Wagyu Beef Rib Eye

Even the presentation was cool, where the smoke literally left the encapsulated Wagyu Beef Rib Eye the moment the glass was lifted. Too tender, so soft and oh so very flavourful, this has to be one of the nicest Wagyu Beef Rib Eye I’ve had in a while. Thumbs up!

Caramelized Banana with Cepe Mushroom, Milk Chocolate and Cepe Mushroom Ice-cream

Caramelized Banana with Cepe Mushroom, Milk Chocolate and Cepe Mushroom Ice-cream

We ended our Four-Hand Dinner, with the unique desserts, Caramelized Banana with Cepe Mushroom, Milk Chocolate and Cepe Mushroom Ice-cream. Mushroom ice cream? Yes, it’s of the savoury type, but once you pop some in your mouth, all your worries will melt away together with the ice cream. Lovely!

A French Gastronomic Journey with Champignons, Oasis Damansara

All in all, I’ve a really good impression fo the French cuisine prepared by Champignons, Oasis Damansara. The next time you’re in the vicinity of Oasis Damansara, don’t forget to drop by and savour all they have to offer!

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