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Led by Chef Masashi Horiuchi of Entier French Dining, Potager once again elevates Malaysian local ingredients, showcasing the chef’s passion for food through flavours and details.
For example, the “Corn” on this season’s menu. Inspired by endless cornfields during a stroll at Cameron Highlands last spring, Chef Horiuchi recalled his childhood in Fukuoka. The taste of ripe corn ignited his cooking passion, giving birth to a dish simply named “Corn.”
Caviar holds a vital place in French cuisine, and in the delicate Amuse Bouche, the Green Pea Caviar Tartlet uses T’lur caviar from Tanjung Malim, marrying simplicity and luxury on the palate.
The main star of this season’s menu is the Guinea Fowl, sourced from a specialised farm in Semenyih. At seven months old, the fowl’s meat is tender and juicy, reaching its peak flavour. Paired with sauce, black truffle, and salsify, it presents a delightful ensemble.
The French word “potager” means “kitchen garden.”
The round architecture, designed with curves and glass, embodies a harmonious and inclusive atmosphere. From Perak’s limestone to the florist’s creations, panoramic landscapes, and the artist’s paintings — stepping inside feels comfortable and serene.
Rooted in classic French culinary techniques, Chef Masashi Horiuchi, influenced by French cuisine, seamlessly integrates seasonal local ingredients from Entier French Dining to Potager. This commitment to utilising nature’s bounty in the menu brings to mind the Japanese tea ceremony concept of “ichi-go ichi-e,” meaning “one time, one meeting.”
Potager Restaurant
Address: Unit No P11, Bamboo Hills, Taman Bamboo, Segambut, 51200 Kuala Lumpur, WP Kuala Lumpur.
Instagram: www.instagram.com/potager.kl/
Hours(reservation only):
Lunch: 12:00 pm to 3:00 pm (Friday, Saturday and Sunday)
Dinner: 6:00 pm to 10:30 pm
For booking or further information:
Website: potagerkl.com
Email: bonjour@potagerkl.com
Contact: +6 012 623 3152
