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Awarded the Michelin Selected Restaurant distinction in 2024, Entier, which means “whole” in French, offers a distinctive approach to French dining. Embracing the philosophy of using every part of the ingredient—from “nose to tail” and “root to stem”—the menu reflects a deep commitment to sustainability and culinary excellence. Through close partnerships with local food growers, suppliers, and wine producers, Entier curates exceptional dining experiences that prioritise quality ingredients and environmental respect.
Forget stuffy white tablecloths - Entier embraces a communal dining experience with a modern social vibe. Natural materials and earthy tones create a sense of intimacy, while subtle nods throughout the restaurant, subtly echo the concept of “entirety.”
Get ready to embark on a culinary journey to the heart of France with Entier’s thrilling new menus. This vibrant menu showcases the collaborative brilliance of Executive Chef Masashi Horiuchi and Head Chef Romain Fabre. It beautifully merges French culinary traditions with the freshest local ingredients, emphasizing sustainability and an unwavering dedication to artistic expression on every plate.
The new menu provides a unique opportunity to delve into Chef Romain’s personal story, with each dish serving as a delicious love letter to his French heritage and showcasing his exceptional talent with a playful, modern twist. Diners can expect French classics reimagined with contemporary makeovers that highlight the season’s bounty, innovative interpretations that breathe new life into classic French favourites with delightful surprises in every bite, and a strong focus on sustainability, as Entier prioritises local, ethically sourced ingredients and nurtures valuable partnerships with farmers, winemakers, and their esteemed guests.
Menu highlights feature smoked sardine with potato, butter & caviar toast, and buckwheat (Sardin & Potato / Brittany); escargot berlingots with garlic purée, pickled chanterelles, and fresh button mushrooms (Escargot / Burgundy); foie gras-stuffed quail with grapes, duck lardons, and cognac sauce (Quail / Provence); seared Japanese wagyu tenderloin Rossini with foie gras, Périgueux sauce, and Japanese rice (Tenderloin & Foie Gras / Paris); and Gâteau Basque with white chocolate Chantilly, vanilla ice cream, cherry compote, and caramel sauce (Vanilla & Cherry / Pays Basque).
Entier
Address: Level 41, Alila Bangsar, No.58, Jalan Ang Seng, 50470 Kuala Lumpur.
Contact: +603-2268 3819
Website: entierfrenchdining.com
Opening Hours: 12pm-3pm (Mon-Fri), 12pm – 4pm (Sat-Sun, including Public Holidays), 6pm-10pm (Daily)
