Chef Antoine Commare

Private Chef In Kuala Lumpur

My earliest memories are of being in the kitchen with my mom when I was 5 or 6 years old and licking a spoon covered in all the goodness she was putting together. Many years later, I am still very much into cooking and the culinary arts and am now a home chef running a thriving business.

Married to a Malaysian, I have lived in Malaysia for 18 years and I used to run a restaurant in Sri Hartamas before starting my own kitchen which offers home delivery, catering for private and corporate events, and Private Dinning sessions (in our home or at yours).

My cooking style can range from hearty meals, like Cassoulet or Port Au Feu, to more refined dishes like Braised Tenderloin with Foie Gras and Dark Cheery Reduction or Flambéed Crayfish with a citrus broth. Combining new techniques, freshest ingredients and French produce, Chef Antoine is now taking his cooking skills to new levels after receiving his training Certifications at prestigious French Cooking Schools (Ritz-Escoffier Cooking School and Alain Ducasse Culinary School).

As I constantly work on the research and development of new and existing products, designing and testing dishes, I will soon be launching my own cookbook, entitled 'The Heart of French Cooking'. I enjoy using my creative culinary talents to create new and innovative recipes while utilizing Malaysia's unique fruits and vegetables and incorporating them in Classic French Recipes.

Here are some reviews of my food by some of Malaysia's top food reviewers:

The Yum List

https://www.theyumlist.net/2020/11/twenty9-homecooked-foods-kl-french-food-service.html

and

Award-winning journalist, Ethel Da Costa

https://etheldacosta.com/twenty-9-seconds-to-bliss/

I have also been featured on the Asian Food Channel and will start running cooking classes with the Big Group (Ben's Grocers) next year.

Outside of the office, I love discovering Malaysian food, I am an avid sports fan, and a devoted father and husband, who splits his time catering, playing with his kids, and spending time with friends and family.

For me, cooking is...

My passion, and my raison d'être

I learned to cook at...

My grand mother, mother, Ritz-Escoffier Cooking School, Alain Ducasse Culinary School

A cooking secret...

Blending eastern ingredients into western food

My menus

French Extravaganza

STARTER

All inclusive

Homemade Duck Foie Gras Fig and Apricot Compote, Chicory Salad

Medallion of Cod in Chestnut Cappuccino

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Crayfish Risotto with Wild Mushrooms, White Truffle Mousse, Parmesan Crisp

Sliced Tenderloin, Potato Noodles with Foie Gras Butter and Porcini Mushrooms, Port Sauce

DESSERT

All inclusive

Assortment of French Cheese

Caramel and Vanilla Choux

FRENCH GASTRONOMY MENU

STARTER

All inclusive

Tiger Prawns, Cabbage Heart, Chestnut Jus

Duckling Breast, Cherries, Hibiscus and Tarragon

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Confit Fowl Supreme with Autumn Vegetables

Saffron Risotto with Seared Scallops

DESSERT

All inclusive

Confit Pear and Apple Crumble

FAMILY GASTRONOMY

STARTER

All inclusive

Assortment of Pâtés and Cold Cuts

½ Dozen Burgundy Escargots

FIRST COURSE

All inclusive

Mussels Marinieres

MAIN COURSE

Choose 1 dish

Pot au feu (soft beef ribs with vegetables and flavourful broth)

Beef Bourguignon (a classic. Tender chunks of beef cooked in a hearty red wine sauce)

Cassoulet (Pork, Duck and Sausages cooked with beans in a smokey hearty sauce. PORK FREE version available on request)

Almond Crusted Salmon

DESSERT

Choose 1 dish

Gateau Basque

Apple Tart

Creme Caramel

Vegetarian

STARTER

All inclusive

Green Caviar - Baby Green Peas with Grapefruit and Fresh Mint

Tatin of Aubergines, pears and confit Onions

FIRST COURSE

All inclusive

Vegetarian

MAIN COURSE

All inclusive

Fresh Tagliatelles with Celery and Sorel jus

A rich mushroom risotto with French porcini mushrooms and champignons de Paris

DESSERT

All inclusive

Pineapple with Olive Oil, Lemon and Honey

Mediterranean

STARTER

Choose 2 dishes

Fennel, beetroot and orange salad with griddled prawns

Sausage and bean soup with pesto

Feta and pomegranate salad

FIRST COURSE

All inclusive

Fish baked en papillote

MAIN COURSE

Choose 1 dish

Tender Veal Osso Bucco braised with vegetables, white wine and broth

Lemon, potato and olive baked lamb with pangrattato

Barbecued leg of lamb with tomato and mint salsa

Salmon with basil, lemon and olive butter

DESSERT

Choose 1 dish

Classic Tiramisu

Gateau Basque

Tarte Tatin

Crostata ricotta e visciole (tart with ricotta cheese and dark cherries)

Italian Delights

STARTER

All inclusive

A rich mushroom risotto with French porcini and champignons de Paris

Calamari Salad

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Bistecca alla Fiorentina (PorterHouse steak)

Pasta a la vongole

DESSERT

Choose 1 dish

Classic Tiramisu

Crostata ricotta e visciole (tart with ricotta cheese and dark cherries)

French Delicatessen

STARTER

Choose 2 dishes

Escargots with Garlic Butter

Cod in an Asian Fusion broth

Gravlax Salmon with Leaks and Sorel

FIRST COURSE

All inclusive

Scallops Rossini

MAIN COURSE

All inclusive

Beef Tenderloin with a surprise purée (Wagyu available on request)

DESSERT

All inclusive

Gateau Basque

Granité of Red Berries and Saké

Traditional Family Meal

STARTER

All inclusive

Red Cabbage and Nuts Salad

Assortment of pâtés and terrines

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pot au feu (soft beef ribs with vegetables and flavourful broth)

Lamb Navarin (Soft cut of lamb served with new vegetables)

Veal Marengo (Veal cooked in a wine sauce, served with baby vegetables and caramelised onions)

Beef Bourguignon (a classic. Tender chunks of beef cooked in a hearty red wine sauce)

Cassoulet (Pork, Duck and Sausages cooked with beans in a smokey hearty sauce. PORK FREE version available on request)

Petit Salé (Pork belly, or gweilo siu yok..., smoked sausages, lentils and carrots)

Rabbit with Tarragon infused cream sauce

DESSERT

Choose 2 dishes

Gateau Basque

Tarte Tatin

French Cheese

Chef Antoine's reviews

4.42

•

6 services

Awesome chef and would absolutely recommend him!

He served amazing dishes professionally with his charming smile.It was first time to have a chef at home for us but wonderful experience we’ve ever had.It was the most memorable dinner for my son’s birthday. Thank you.