Advertisement

People

/

Profiles

Food for thought: Chef Romain Fabre

With a background in Michelin-starred restaurants, Chef Romain Fabre’s passion for seafood is apparent in the classic French cuisine he creates at Supperclub KL.

by / Published: 21 Jun 2017

Food for thought: Chef Romain Fabre
Photo: Supperclub KL

My first opportunity to start my culinary journey in Malaysia presented itself when I was working a two Michelin-starred restaurant in Switzerland and one of my friends approached me with the idea. From the day I arrived, I fell in love with the culture and environment here. I decided to stay and the rest, as they say, is history. So far, the greatest part about all this is being at Supperclub KL, where I get to showcase my own creations.

I joined Supperclub KL five months ago, when my boss Sebastien Haegel wanted to rebrand it as a French gastrobar. I was really excited, and so was our restaurant manager, Benoit Le Rioux. We were both thrilled about this new endeavour. When we first did the rebranding, it was all about putting things together, changing the menu to highlight French cuisine and making sure it suited our standards.

I love the taste of the sea and I’ve always found seafood to be my favourite ingredient. I come from Cannes in the south of France, which is why I want to keep the originality of French cuisine by using ingredients from the sea. My favourite dish to cook is Hokkaido scallops with celeriac purée and glazed chestnut. Apart from that, I love cooking turbot (a type of flatfish) in the grenobloise (browned butter, capers, parsley and lemon) style with steamed potatoes.

Photo: Supperclub KL

Personally, I prefer to cook in a purely French style, but I love mixing ingredients once in a while to experiment and explore with different flavours. For example, our sea bream and tomato broth has a spicy edge to it. I created this dish because I thought it would appeal to Malaysian tastebuds, mixing in a bit of curry yet retaining a French taste . As we all know, Malaysians love their spices a lot!


COMMENTS

Advertisement

MORE STORIES

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement