If authentic French Restaurant is what you fancy about or have been looking for so long and you are in Malaysia, Chez Gaston is a French restaurant that is just located at the heart of Bangsar area and just two blocks away from Bangsar RapiKL LRT station.
When you arrive at the place where Waze points you, just stop and look. You are probably there as in my experience, Waze and Google maps will most likely point you to the right location. Only it won’t look like a restaurant when you see it from the outside. It’s because it is somewhat hidden and the only thing you’ll see is their banner with a big logo. Don’t let this make you judge too soon as the story gets even more interesting.
When you arrive at the entrance, you’ll start to see their interiors and you’ll immediately see the difference. The prominent color you’ll see on their logo is also the color of their restaurant front part and some from the inside too.
Greeted us was the accommodating charisma of the owner and chef, Chef Flo who immediately asked what we liked and what he recommends for us. He offered us to have Ricard, one of their famous French apperitives. He even mixed it for us and gave us a quick demonstration and explanation of what he was doing.
According to him, Sunday is a lazy Sunday where you just sit back, enjoy the music, enjoy each other’s company and the food.
We also had Sangria to add with our Ricard and this one tastes less alcohol which I loved drinking before we had the starters. It was mixed with perfection just like the way I wanted.
First on our table was their starters called Plateau de charcuterie. This is paired with bread as part of the whole thing. I tell you, eating them can take longer although I enjoyed each and every bit of it, the
When chef Flo told us that the Soupe de Poissons is his father’s recipe, I immediately wanted to try it. Chef told me that you’ll have to mix it in order. First, you will put the rouille sauce which is a bit spicy, then the Emmental cheese then the croutons and stir it up to mix. It was heaven when I finally get to taste it. A bit salty was what we expect from a fish soup and the rouille sauce really brings out the complimenting taste overall. One serving should be enough to get you going. I was told that the Soupe de Poissons is their best seller. Customers look for it whenever they visit Chez Gaston.
Let us have a break for a moment to take a look at their interiors. If the interiors is something you look at first before dining in, here is a gallery of their interiors. Do click it to expand and cycle through them.
I love the fact that the place has enough ambient light that gets inside from the tables. This is not air conditioned restaurant but the place is wide open for air to freely breeze in from the outside and so on. Toilets are clean and well maintained and the staff does a great job in making sure the tables, chairs and utensils are well kept in presentable and clean condition.
Boeuf Bourguignon is soft Australian beef cooked for 8 hours in a thick red wine sauce. I enjoyed how it tasted most specially that it is really tender and tasteful thanks to the red whine sauce.
Crevettes au vin doux – Pan-seared tiger prawns with macedoine vegetable mix and moscato sweet white wine bisque. A truly refreshing taste of the prawns which were cooked with perfection.
The deboned red mullet baked is one of the most creative dishes from Chef’s kitchen. I’m sure there are a lot more but this one caught my attention because the fish used was something familiar to us. It tastes really good, cooked in a rich and flavorful sauce, creative and healthy way. This is a must try dish.
This Boudin noir aux pommes is easily another of my favorite dish at Chez Gaston. Not only it tastes familiar because we eat pork blood in my hometown,
The Chef And His French Hospitality
Our experience with Chef Flo would probably be an entire blog post by itself but I would like to mention it here to let you guys know about it.
He looks strict but when he started to talk to us, I found out I was wrong. He answers our questions in details and was willing to give us answers without any hesitation. From the beginning till the end, he himself took care of us. I was even told by his staff that he really personally talks to his customers and prepares the food himself. He is approachable in any way and not arrogant as most of the chefs I see around. Not all of them are like Chef Flo.
Part of being a portrait photographer, I did some few portrait shots of Riz, who I was with on this visit to Chez Gaston. There were some spots ideal for portrait shoots and we did not waste our time.
Our desert was Creme Brulee vanille and Mousse Au Chocolat which was very delightful and the best way to end our laid back Sunday at Chez Gaston. Enjoyed every bit of it.
Right before CHef Flo left, he said some few words to ask if we need something else. At this point, they are about to close for a
Great appreciation to Chef Flo for not just letting us taste his masterpieces but also showing his French hospitality to us. It has been a pleasure to talk and interact to him in person. Thank you so much Chef Flo and hope to see you again. Definitely there will be a second visit.
Address: 12G, Jalan Bangsar Utama 9, Bangsar, 59000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Sunday 12–2:30pm, 6–10:30pm
Tuesday 12–2:30pm, 6–10:30pm
Wednesday 12–2:30pm, 6–10:30pm
Thursday 12–2:30pm, 6–10:30pm
Friday 12–2:30pm, 6–10:30pm
Saturday 12–2:30pm, 6–10:30pm
Phone: 011-3993 0036