A Culinary Collaboration of Terroir Enthusiasts
Both chefs, renowned for their undying love for terroir, respect for ingredients, and philosophy of championing artisanal producers and creatives, delivered an exceptional culinary experience.
Dining media Asia attended the highly anticipated event where Chef Masashi Horiuchi of Potager and Chef Julien Royer of Singapore's three Michelin Star restaurant Odette came together for a special four-hands dinner on April 17th and 18th. The collaboration was indeed a great event, promising a perfect match in ethos and execution. Both chefs, renowned for their undying love for terroir, respect for ingredients, and philosophy of championing artisanal producers and creatives, delivered an exceptional culinary experience.
“Sense of place is important to me”, says Julien Royer
"The setting where a chef practices their craft holds tremendous significance. Even within French cuisine, the flavors and essence can undergo dramatic shifts depending on the locale. Similarly, the same dish prepared by different chefs can yield vastly different interpretations. Cooking serves as a reflection of the history, culture, and zeitgeist of the chef's surroundings, serving as a conduit for communication and evolution. Thus, being a skilled chef goes beyond mere culinary prowess; it entails the ability to convey the emotions and essence of one's region. It's not merely about creating a good dish; it's about constantly pondering the rationale behind each creation and how it evolves and adapts over time."
"Embracing culture and terroir is the key", says Masashi Horiuchi.
"Malaysia's dining scene is evolving at a rapid pace. There's a growing demand among locals for elevated dining experiences, while Singaporeans frequently cross the border to indulge in Malaysian cuisine. This burgeoning culinary landscape has spurred a wave of young chefs to push boundaries and innovate, particularly here in Kuala Lumpur. Potager, too, is embracing this culinary evolution by offering delectable dishes that pay homage to the essence of French cuisine while incorporating regional influences."
Shared Passion for Celebrating Local Harvests
Chef Masashi and Chef Julien embody the essence of culinary pioneers, each on their unique path but united by a shared reverence for the land and a dedication to nurturing relationships with local producers. Chef Masashi's culinary journey was shaped by his formative years spent cultivating and selling vegetables alongside his grandfather in Fukuoka, Japan. Meanwhile, Chef Julien's roots trace back to Cantal, France, where he hails from a lineage of fourth-generation farmers. Naming his restaurant Odette as an homage to his grandmother's influence, Chef Julien pays tribute to his familial ties and agricultural heritage.
Potager, under the stewardship of Chef Masashi, has swiftly risen to prominence in the culinary landscape of Kuala Lumpur. In a mere six months since its inception, the restaurant has amassed a slew of local accolades, lauding its immersive dining experience that celebrates the toil of those who cultivate the land. Drawing in both locals and visitors alike, Potager has firmly established itself as a must-visit destination in the vibrant culinary scene of Kuala Lumpur.
A Culinary Journey Honoring Local Ingredients
The eight-part degustation menu offered at Potager promises to be an exploration of local harvests and bold flavors, reflecting the shared values between both chefs. The collaborative menu was an extraordinary culinary journey at Potager with Odette, where every dish told a story of passion, innovation, and the finest ingredients. From the moment I took my seat, I was whisked away into a realm of gastronomic delight, guided by the expert hands of Chef Masashi Horiuchi and Chef Julien Royer.
The course began with a tantalizing array of amuse bouche, each bite revealing layers of flavor and texture. From the verdant pea tart topped with luxurious caviar to the briny crunch of the herbaceous ebi taco, each morsel set the stage for the culinary adventure ahead.
As the meal unfolded, I savored a symphony of flavors and techniques, each dish a testament to the skill and creativity of the chefs. The savory reinvention of sabayon, with its velvety mushroom tea and delicate uni toast, was a delightful surprise for the palate.
The homage to Cameron Highlands with Potager's signature quartet of corn dishes showcased the richness of local ingredients, while the mains, featuring langoustine lobster-filled dumplings and succulent sawara fish, transported me to culinary bliss. But it was the French salvo that stole the show, with walnut-fed pigeons from Brittany perfectly crusted and accompanied by spring rice and a vegetable medley that burst with seasonal flavors.
As the meal came to an end, I indulged in a symphony of sweet delights, each dessert a masterpiece of flavor and presentation. The grand finale, with Odette's matcha marshmallow fluff and Potager's captivating confections, left me with a sense of culinary euphoria.
Restaurant Potager
Potager: A Space of Equality, Innovation, and Connection
Nestled within the bustling cityscape, Potager stands as more than just a restaurant; it’s a testament to the power of inclusive design and culinary innovation. From its circular structure to its carefully curated spaces, Potager invites guests into a world where equality, connection, and exploration converge.
Designed with intentionality, Potager’s building embraces the ethos of equality and inclusivity from its very foundation. The circular architecture serves as a symbolic gesture, fostering a sense of connection and flow for all who enter. As patrons step through its doors, they are greeted by curved glass walls that offer a panoramic view of the surrounding landscape—a mesmerizing blend of limestones, bamboo, and wildflowers meticulously crafted by landscape artist Sputnik Forest. Here, the elements of nature intertwine with the man-made, creating an ambiance that is both serene and invigorating.
Central to Potager’s ethos is the belief in enduring innovation and exploration—a philosophy mirrored in its design. The use of rocks, chosen for their resilience and timeless beauty, serves as a metaphor for the restaurant's commitment to constant evolution. Just as rocks weather through time, Potager strives to adapt and innovate, ensuring that each guest experience is marked by freshness and creativity.
Within Potager’s space, guests encounter three distinct realms, each carefully tailored to evoke a sense of connection and comfort. The main dining room, with its expansive views of the open kitchen, invites diners to witness the culinary magic firsthand. Here, the hustle and bustle of the kitchen become part of the dining experience, fostering a deeper connection between guests and the food they enjoy.
For those seeking a moment of relaxation and indulgence, Oeno offers a sanctuary of wine and conviviality. This wine lounge beckons guests to unwind amidst a curated selection of fine wines, accompanied by the warm glow of camaraderie.
Meanwhile, Espace serves as a playground for culinary experimentation—a test kitchen where chefs push the boundaries of flavor and technique. Here, guests are invited to partake in the creative process, engaging their senses and expanding their culinary horizons.
Beyond the dining spaces lie a series of private rooms, each adorned with sweeping open-air patios that overlook tropical landscapes. These secluded alcoves offer a retreat from the urban hustle, allowing guests to immerse themselves in nature's tranquility while savoring Potager’s culinary delights.
As the visionary behind Potager explains, these spaces are more than mere design elements; they are conduits for fostering connection and well-being. Whether dining amidst the energy of the main room or finding solace in a private enclave, guests are enveloped in an atmosphere designed to uplift and inspire. At Potager, every detail—from the architecture to the community—is orchestrated to ensure that guests leave feeling nourished in body, mind, and spirit.
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