New rising-star, Chef Alexy Fuchs is set to tantalize your taste buds this August 9th till 15th at Mezze Bistro, giving you the opportunity to experience the creative and exquisite style of young rising star Chef Alexy Fuchs. In collaboration with Mezze’s resident head chef, Yves Pierre Renou, they will showcase a week of cuisine that’s distinctively true to their home in Alsace, France. Fuchs is currently helming Le Gavroche, a one-star Michelin restaurant in the scenic town of Strasbourg, Alsace region, France.


Charbroiled Black Cod

Chef Fuchs was only 25 years old when Le Gavroche was awarded it’s first Michelin star in February 2013. After a decade of honing his culinary skills under the tutelage of his parents, Natalie and Benoit Fuchs – Fuchs went on to win the top spot at the Strasbourg European Fair 2013 as well as the 18th edition of the famed Henry Huck 2014 trophy. Giving a creative modern twist to Alsatian classics, the Fuchs family has elevated the food culture in Strasbourg with their perfectly executed interpretations.

Mezze will be sharing Le Gavroche’s modern classic cuisine, paired with boutique Alsatian wines curated by Mezze’s resident sommelier, Sebastien Le Francois.

Venue: Mezze Bistro – 132 Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur. Ph. +603 2095 0122. Website. Facebook. Instagram.  Email:

Menu for Le Gavroche – Kuala Lumpur Pop-Up:


Chef Alexy Fuchs


Reinvented Goat’s Cheese Salad with Crispy Vegetables

Monkfish Carpaccio with Fresh Herbs & Candied Lemon Marmalade

Seared Foie Gras with Roasted Peanuts

Poached Egg paired with Pea & Mushroom Casserole

Cream of White Coco Bean Soup with Sweet Garlic

Cold Consomme of Arctic Char with Brown Shrimp & French Black Cherry

Mains – Meat

 Braised Leg of Rabbit with Basil Aubergine Confit and Pea Puree

Quail stuffed with crayfish, served with Potato Puree and Crayfish Coulis

Roasted Lamb Saddle, served with Hull Wheat Couscous, Piquillo pepper & Apricot

Beef Tournedo with Seared Foie Gras, paired with

Confit of Summer Vegetables and Veal jus reduction

Mains – Seafood

 Pan-fried Turbot, served with Bouillabaise, Fennel and Toast

Charbroiled Black Cod with Imperial Risotto,

Herbed Salad & Chicken Jus

Prawns ala Pancha, served with

Braised Savoy Cabbage and Lemon Emulsion

Seabass Stew with Petite Peas and Chanterelle Mushroom


 Caramelized Brioche with Beer-poached Pear and White Cheese Sorbet

Warm Lemon Meringue Pie with Lemon Thyme Sorbet

Pineapple & Mango Streusel with Coconut Sorbet

Raspberry & Sable Breton with Lychee Cream and Strawberry Sorbet

Passionfruit Pannacotta

Cocotte-baked Flourless Cake with Vanilla Bean Ice Cream


Pineapple and Mango