Christmas Day lunch at my go-to spot for good French food in George Town. It’s fully-booked today and Monsieur Guillon does not disappoint with his cooking. If anything, I think his food has gotten better, compared to when Two Frenchies opened 3 years back.
Our lunch today:
Verrine of eggs, sour cream, finely-chopped onions and lumpfish caviar
Rillettes du saumon - poached salmon, smoked salmon, cream cheese, sour cream and dill
Seafood vol au vent - The vol ua vent was light, flaky and crisp, as one expected it to be. Penang, being an island, afforded extremely fresh seafood, and the prawns, scallops, mussels and other seafood blanketed in creamy dressing here tasted stupendous.
Traditional Christmas ham, with sherry-vinegar sauce, pureed carrots and salad - best place in town for a good ham, served exactly as I wanted it to be: moist, tender and porky, with sweet, caramelized skin.
Boeuf Bourguignon - one of the restaurant’s signature dishes, melt-in-your-mouth beef, cooked till the meat obtained that savory-sticky deliciousness, bathed in an unctuous sauce with deep, mellow flavors, ringed in by buttery potato mash.
Pineapple confit, pearl tapioca pudding and whipped coconut cream, served with coconut gelato and Langue de Chat cookies - this new dessert was delightfully tropical, with the tanginess from the pineapple tempered by the creamy richness of the coconut cream and gelato, whilst the sago pearls provided an added textural dimension. It was a beautiful dessert.
Always good to be back at Two Frenchies, where one can find one’s old favorites, and yet be surprised by good new additions to the menu.