Celebrating its 90th anniversary, the Montalembert underwent a minor renovation, including the hotel’s core F&B outlet, The Kitchen, which now serves light cuisine with Asian overtones.
Celebrating its 90th anniversary, the Montalembert underwent a minor renovation, including the hotel’s core F&B outlet, The Kitchen, which now serves light cuisine with Asian overtones.
Headed by Chef David Maroleau, who has worked in the kitchens of Wolfgang Puck, Philippe Legendre and Alain Ducasse, The Kitchen’s menu offers low-calorie dishes plated in acidulous compositions showcasing its organic products, translating to dishes that blossom with floral and fauna and rough textures in line with his mantra, “the purest seed in existence”.
Revered for its iodinated and inventive flavours, The Kitchen only uses meat from France and heralds Asian-inspired signatures like king prawn tartare seared Thai style with Koshihikari rice and citronella dashi stock; caramelised pork loin with fried rice and Thai mango pickles; half-cooked salmon with spices, zucchini variation and seaweed pesto.
Maroleau’s dedication to all things natural means vegetarians are spoilt for choice at The Kitchen with sumptuous offerings like hazelnut milk cep capuccino; soft-boiled egg with Jersusalem artichoke cream and salsify; linguine and mushroom bolognaise; and for dessert, Autumn fruit pastilla with caramel and orange and orgeat flavoured whisked egg whites with praline rose crème anglaise.
