Some of the exciting dishes that Chef Yves has created includes, turkey rejuvenated as a roulade and

The food at Mezze, in Damansara Heights, rarely disappoints. The last time we were here, we had the pleasure harrahs cherokee casino hotel of the company of visiting chef, Baptiste Fournier , of the One star Michelin restaurant, La Tour, France, Revisits Mezze Bistro. He did a fine job of the degustation dinner, and it ranks way up there on best eats FY2013.
They have created some delectable sharing menus, inspired by the flavours of France, Spain and Italy. All menus start with a selection of starters and Chef Yves’ fun and festive interpretation of choice harrahs cherokee casino hotel ingredients. There are also several hearty main courses to choose from, not to mention decadent desserts as well, and all this for just RM140++ per person. harrahs cherokee casino hotel If you opt for wine pairing, then the menu would cost RM255++ per person (Christmas Menu)
Some of the exciting dishes that Chef Yves has created includes, turkey rejuvenated as a roulade and the ever so creative, house-made pork sausages luxuriously harrahs cherokee casino hotel stuffed with foie gras and truffles. I particularly loved the innovative lamb rump served with spring rolls (on the New Year s Eve menu) which were actually chutney rolls a very cool way of serving lamb I thought, and it was super tasty too. Fans of the egg, will love this crispy duck egg number (sous vide, breadcrumbed and fried) served on a bed of celeriac puree and mushrooms rich and unctuous .. that s what a Christmas harrahs cherokee casino hotel dinner should be like.. full of decadent dishes!
One of my favourite harrahs cherokee casino hotel dishes at Mezze, is this terrific Duck, Pork Nut Terrine that usually does not last 1 minute on the serving board. It is that good! Made even more irresistible when served harrahs cherokee casino hotel with sides of sweet fruit chutney, a classic of France, land of confit, pate, and foie gras. The chutney is so intensely flavored it enhanced the meatiness of the terrine to perfection.
Well, the menu is packed absolutely to overflowing with wonderful goodies, such as the insanely rich Foie Gras Pork Sausage with Black Truffles. These sausages are gritty in texture, as they are done in a French boudin blanc style which literally means white sausage made of pork without harrahs cherokee casino hotel the blood , hence the texture that s different from the regular style sausage. Very well paired with the rose. Could have eaten the entire platter by myself, especially since it was paired with the right wine!
A superb cut of meat, and a big favourite of mine. This solid prime cut of lamb, with a slight fat covering on the top which really added to the excellent flavour harrahs cherokee casino hotel of this dish. Served on a bed of yet another hot favourite of mine, the cous cous, Chef Yves made sure that it was well-flavoured with specks of sweetness, in the form of finely cut pears, plums, figs, and sundried harrahs cherokee casino hotel tomatoes. The outer part of the rump had a gorgeous, black crusty layer of kalamata olives, that had taken on that texture, during the roasting process. Again, sweet chutney rolls (that resembled spring rolls) complemented the robust gamy lamb perfectly.
This Pho is not on the Christmas nor NY Eve menu, but it was just for us to try. We hope this will be permanently on the regular menu, because it tastes awesome oyster blade cut of beef and oxtail was used in the make of the stock. Pretty high ended Beef Pho if you ask me!
So apart from the Christmas harrahs cherokee casino hotel and NY Eve Menu (complete menu attached, at the end of this post), there is also a takeaway ready-to-eat menu, for those who might want to entertain in the comfort of their own homes, but not have the stress of cooking for a big party.