Lot G 146, Ground Floor,
1Utama shopping centre, Petaling Jaya.
Tel: 03-7732 0395
Business Hours: 10.00am to 10.00pm (weekdays),
9.00am to 10.00pm (weekends and public holidays)
THERE is nothing small about Petite Millie, despite its name.
The eatery located at 1Utama shopping centre is reasonably sized, the menu is extensive and visitors should come with a big appetite.
Opened eight months ago, Petite Millie emphasises on European delights, such as tarte flambée (thin-crust pizza) and tartine (open-faced sandwich).
While it is considered the “little sister” of Millesime — a French fine dining establishment at Solaris Dutamas — Petite Millie positions itself as an affordable and casual restaurant.
Head chef Adam Shah Mohd Faudzi said the prices, ranging from RM10.90 to RM60.90, made it possible for everyone to enjoy the specialties at Petite Millie.
Chef Adam, who has 10 years of experience in the kitchen, found it challenging and yet satisfying to serve cuisines unaccustomed to the local taste buds.
He was confident that Petite Millie’s customers would enjoy the good food served at the restaurant.
For a start, he recommended the Duck Confit Salad, which was a combination of shredded duck confit, rucola, grapes and cherry tomato drizzled with orange and balsamic vinaigrette.
“The duck leg is slow-cooked in duck fat, olive oil and other ingredients for six hours,” he said.
Petite Millie’s tartine and tarte flambée came in a selection of toppings.
“Our tarte flambée, which has a flat, rectangle crispy base, was topped with avocado and crab meat, and flavoured with thyme-lemon oil and caramelised onion,” said chef Adam.
“Instead of cheese, a kind of soured cream known as crème fraiche was used. Meanwhile, our tartine was topped with a healthy serving of smoked salmon, avocado, potato salad and Spanish piparras peppers.”
Poutine, a Quebec dish of French fries laden with gravy and curd cheese, is also available at Petite Millie.
The fries are deep-fried twice so they are more crunchy.
We sampled Poutine Cheek, which featured beef cheek that has been braised for six hours, French fries and a dash of truffle oil.
At Petite Millie, chef Adam’s creativity expanded beyond the menu.
He came up with new dishes regularly based on the fresh ingredients they sourced, and diners just have to look out for the special items from the board above the open kitchen.
During our recent visit, chef Adam introduced Mulwarra Chilled Beef Tenderloin with Duo’s Sweet Potatoes Gnocchi and Creamy Gorgonzola Sauce.
He explained that the beef from Australia was chilled instead of frozen so its freshness was guaranteed.
Petite Millie serves a variety of desserts, such as crème brulee, bread and butter pudding and Warm Dino’s Granny Smith Apple Crumble with Vanilla Ice Cream.
Breakfasts are available from 9am to 11.30am on weekends and public holidays.
This is the writer’s personal observation and is not an endorsement by StarMetro.