- Cafe serving modern French-European cuisine.
- Dine on grilled New Zealand lamb racks, char grilled prime New Zealand beef tenderloin, Atlantic sea pan-fried cod fish, seafood pasta, and more.
- Owned and headed by award-winning chef, Chef Frederic Chateau.
- Price range from RM3 to RM168.
- Redemption period: Jun 29, 2015 – Jul 31, 2015.
- Valid Mon: 3pm – 10pm / Tue – Sun: 10am – 10pm (including selected public holidays, call to enquire).
- Not valid for Happy Hour, Special of the Month, and alcoholic drinks.
- Limit 2 Groupons per receipt.
- Pork-free restaurant.
- Cash voucher may be used to cover GST and service charges.
- Valid at The Chateau: 088-212 323.
- See the rules that apply to all deals.
Business registration: 0000113602C
- RM35 for RM50 cash voucher
The ChaTeau Patisserie Cafe
Wall-to-ceiling windows line the entrance of the restaurant, affording passer-bys a peek into the restaurant’s dining space. Dangling ceiling lamps illuminate the interior, featuring long family-style tables against pristine white walls, offset by framed black-and-white photographs of European landmarks and potted plants that offer a whiffle of fresh air. Award-winning chef Frederic Chateau with the assistance of Chef Nigel Skinu takes on classic French and European cuisine and gives it a modern twist to create dishes like char grilled New Zealand beef tenderloin, lamb rack with aubergine potato caviar, and breakfast platter of eggs served with Provencal tomatoes. The desserts also come highly recommended – a specialty of Chef Frederic who won the Fronterra Pastry Chef of the Year 2013 in Macau – with offerings like Madagascar creme brulee, Valrhona chocolate fondant, and apricot cheesecake with orange caramel marmalade.
The ChaTeau Patisserie Cafe does not serve pork, but offers alcohol on their menu
We have 2 beef tenderloins in red wine reduction ( one rare and one medium) and a lamb shank pasta ( from the Specials Board) for our Mains. The beef was tender and cooked as per our orders. The lamb was very tender and comes off the bone easily. We finished the meal with a mango creme brulee, an apple crumble with vanilla icecream and a chocolate fondant also with vanilla icecream. The desserts were all very tasty and not too sweet. – Mar 1, 2015
The chef of this new small nicely decorated place is originally from Menton in the south of France, so you get REAL French food. Went there on a private function and were pleasantly surprised. The menu offered French Onio Soup, home-made chicken liver paté with a variety of home-made bread, followed by Duck Breast with ratatouille and sweet potato mash. For dessert we had a marvellous Orange Crème Brûlée. Very friendly and attentive service. One of the best meals we have had in KK. – Aug 6, 2014
– Peter J
It’s very important to pan fried the fish until just nice to ratain the juice of the fish meat. It was perfectly done at Chateau! – Aug 3, 2014