Fancy some wine to go hand-in-hand with these?

Le Bouchon isn’t like an outlet like any other set in the row of the thriving F&B square of Changkat Bukit Bintang. It’s one of the premier ones which for your info, is an 8-time award holder of the Malaysian Tatler’s Best Restaurants.

Lemme take you around for a lil visual tour, shall we?

Upon entering, you will be greeted to the likes of many wine bottles all arranged by indexes and organized in order. Also, a wooden coffee table for two for those wine-lovers out there to chill.

Antique setting

After walking down a few flights of steps, you’ll come to an intersection where a door on your left leads you to the kitchen. You obviously do not go in there… however, you can peer at those hardworking chefs preparing your meals via the glass pane just like I did!

There will also be a little fishpond at the corner laced with more wine bottles.

Authentic interior decor

There are a few different sections for you to choose from though – the mainroom, the private room and the couple room. Plenty of room for different occasions!

Ranging from table for 10s or table for 2s

But we obviously sat at the main room, just like everyone else. Heck, because we prefer our comfort just like that. It’s merrier there and more ‘happening’ too.

This was where we dined

Okay, time to vanquish those gastric juices already! To kick-start the whole session, we were served with some bite-sized cookies and warm house bread. Following which was the Appetizer itself, Terrine de Foie Gras maison.

photo credits to Ken

For those not in the know, Foie Gras is actually goose liver. Heh.
Our appetizer was served with fig jam and grilled sour dough bread. I reckon those were necessary to neutralize the rich after-taste of our Foie Gras. Flavourful, no doubt.

edit :
Here’s a very good suggestion by one of my readers to share in this entry. Just so you guys know, Foie Gras is actually pronounced as ‘FUAH-GRAH’ and not like how it is pain-stakingly pronounced as ‘FOI-GRASS’ by most Malaysians.

Next up on the line is the Soupe de moules noires au safran et legumes aromatiques. Nevermind the extremely long dish name.

It’s basically black mussels and saffron soup with aromatique veggies. Good things come in small portions, I couldn’t get enough of this! Every last drop was worth a voyage into wonder.