The tree is up; the stockings are hung; the Carols are playing and the children are home.
It’s Christmas time at its best and the next best thing to celebrate the evening before Saint Nicholas drops by is with a hearty dinner for full bellies and even fuller hearts.
Not sure what to make? Worry not, as here we have a recipe for a Lobster Navarin and a Pan-Fried Duck Liver from Chef Antoine Rodriguez from Le Meridien Kuala Lumpur.
The genial executive chef loves Christmas more than anyone and he is more than happy to share tastes from Christmases of his childhood in France for a night before Christmas that will be well remembered.
Pan-fried Duck Liver with Diced Apple Compote, Chestnuts Puree, Tossed Hazelnuts and Coral Tuile Balsamic
(Swipe left for full ingredients and recipe)
Lobster Navarin with Morels
(Swipe left for full ingredient and recipe)
Seasons greetings from Le Meridien KL and the FirstClasse Team. We hope you have a hearty dinner with your closest and dearest this Christmas.
Log on to Le Meridien KL’s official website here to learn more about their festive offerings. Alternatively, view their festive offerings brochure here.
(Photography: Anson Siau)