July 3rd, 2014. I went to Garçon at Plaza Senayan. Located at Level 4, Garçon looks exclusive and expensive. A couple of times, I went to Plaza Senayan and wanna go there, but something frightened me. I think I was afraid that I will feel intimidating there. But after I came and tried the food, I found that Garçon wasn’t that expensive and not that terrifying. Hahaha.. And, the food worth the price.
Garçon [garsɔ̃] is the French word for “boy”. In English, and various other languages, it was adopted in the specific meaning of a (male, usually young) waiter, especially of low rank in a larger establishment, who serves customers food and/or drinks. However, in France, it is considered rude to address a waiter as garçon; rather, one addresses the waiter as monsieur.
Love the place. So romantic. It was like a fine dining but without the intimidation hahaha.. True. I felt so cozy there. And they had beautiful lighting. So beautiful.
Mango Twist 58k
Mango, bok coy and milk
I wasn’t sure about the taste. “Bok coy? Come on. It’s vegetable not fruit. It must be not good for my tongue. Please don’t serve me this kind of drink.” Well, those conversation were all in my head, of course. But, they convinced me that it will be good. Ok, I trusted them. And, I wasn’t sorry. It was good, although the mango flavour was quite light.
Bok choi (Chinese: 白菜; literally: “white vegetable”; Japanese: 青梗菜 or チンゲンサイ, Chingensai); succulent, white stems with dark green leaves.
Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or “white vegetable.” Another common name is white cabbage.
Green apples, horenso spinach, lemon and honey
Horenso spinach is different from spinach from Indonesia. Horenso (ホウレンソウ) spinach is spinach from Japan. Fortunately, this gardenia was refreshing enough for a fruit-vegetable drinks. I think nowadays, many restaurants serve healthy drinks for a good reasons. People use to eat random food. Sometimes, not a healthy one. So, for the balance, we should drink healthy beverages. *sigh*
Little Beat 58k
Red beet, honey, lemon, banana, orange and pineapple
Another fruit-vegetables drink, created by Garçon. And this is delicious! I hardly taste the red beet. So, the honey, lemon, banana, orange and pineapple were taking over most of the flavours. It was sweet and sour combination. Definitely, a thirst-quenching beverage.
Croque Garçon 60k
When someone talk about croque, it usually about croque-monsieur or croque-madame. This was the first time there’s croque garçon. And I love all the croque. Hihihi.. Another thing that I love about this dish: cheese all over the bread. Yup, inside and outside. It was smell so good!! Cheese overload!!! The bread was smooth and buttery. Addicting!!
A croque-monsieur (French pronunciation: [kʁɔk məsˈjøː]) is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used.
The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Parisian cafémenu was in 1910. Its earliest mention in literature appears to be in volume two of Proust’s In Search of Lost Time in 1918.
A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame (or in parts of Normandy a croque-à-cheval). Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960. The name croque-mademoiselle is associated with many different sandwiches, from diet recipes to desserts.
Quinoa Salad 90k
First, I thought it was rice. Then, a closer look, hmmm.. it was oatmeal, I guess. But, after asked the chef, turned out it was quinoa. Actually it was my first time eating quinoa. Honestly, it was my first time I heard about quinoa hahaha.. It tasted like a rice with a nutty flavour, more like brown rice. The prawn was succulent with juicy tender crisp. Nom nom nom.
Quinoa (/ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such asbeetroots, spinach and tumbleweeds.
It is high in protein, lacks gluten, and is tolerant of dry soil.
Seared Foie Gras with Apple Tamarind Custard and Crispy Tempeh 198k
Foie gras with crispy tempeh? Unique. The Chef told us that he only use local materials. It was easier and cheaper, of course. No need to import the materials. Smart move, Chef! Hihihi.. The foie gras was soft, creamy and melting, with buttery texture. I am proudly say now that foie gras is one of my favourite food. *I think my hubby will hate that fact LOL*
Blackmore Burger 180k
This is the bull’s-eye. It’s one juicy burger. The beef was cooked as properly as can be. Juicy and scrumptious. It maybe looked crusty, but was actually quite soft. The buns were soft, most and chewy. Took a bite, and BLAST!! Wow.. Just wow.. Love the butter too. It enhanced the burger’s savoury flavour.
The foam and the pumpkin custard with onion carbonara were combined to make this dish beautiful beyond expectation. Actually, I’m not a pumpkin’s fans. Pumpkin is too sweet for me. But the foam is cute hehehe. I love dish with foam. Have you ever eat cloud? Hahaha.. I think it’s a similar flavour like foam 😀 Ok, back to the grouper. The grouper was well-seasoned. Tender and definitely, delicious. Recommended.
Eclair Pistache 40k
This was a perfect dessert, an eclair that’s just bursting in my mouth with pistachio flavour all over it. The texture was flawless. I am a pistachio lover. That’s why I love this eclair. It tasted sweet but not too sweet. Just right.
The pistachio (/pɪˈstæʃiˌoʊ/, –/stɑːʃiˌoʊ/), Pistacia vera, a member of the cashew family, is a small tree originally from Central Asia and the Middle East.
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used forprofiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced withfondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimescaramel, in which case the dessert may be called a bâton de Jacob.
Classic black forest cake with rum and kirsch
I could never resist black forest cake. One of my favourites. Not everyone can make a perfect black forest, but this black forest is one of the best black forest cakes I have ever tried. The chocolate was excellent. The rum and kirsch were perfectly balance. Always love chocolate cake with rum hahahaha.. Two thumbs up!! I ended up craving for more.. *sob*
A kirschwasser (/ˈkɪərʃvɑːsər/ keersh-vahs-ər; German: [ˈkɪɐ̯ʃvasɐ], German for “cherry water”) or kirsch is a clear, colorless fruit brandy traditionally made fromdouble distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete (that is, including their stones). Unlike cherry liqueurs and so-called “cherry brandies”, kirschwasser is not sweet.
The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones.
Raspberry and chocolate mousse
It’s the brand-new creation from Garçon Patisserie. They garnished the cake with a beautiful chocolate written Garçon all over it. The texture of the cake was moist and soft. The mousse was light and fluffy. The raspberry brought a nice contrast to the sweetness. It was an impeccable combination between sweet and sour. For those who love berries, should order this. It’s a must!!
Thanks Garçon for the lip-smacking lunch. I sure will come back for your Seared Foie Gras and Forêt-Noire. Keep up the mouthwatering food. 🙂