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French Fine Dining

sourced from france × crafted with love
Serving 7 & 9 Courses degustation menu

 

Dining Manager Nizar along with Chef Yann and Chef Philippe Geneletti

Located in Ipoh, Garvy's French Dining is a purveyor of fine French dining from the esteemed Chef Philippe geneletti.

Chef Philippe Geneletti obtained in 1992 at the rank of 5th  best apprentice in France, Philippe Geneletti presents today a course made in numerous gourmet restaurants and internationally renowned resorts in which he quickly climbed The levels.

He began his career at Disneyland Paris in 1992 as a Party Chef at the Disneyland Hotel, a position he held for two years.

In 1994, he joined the team of the gastronomic restaurant 3 stars Michelin of the Relay 4 * Bernard Loiseau de Saulieu (Burgundy) to the post of Chef de Partie.

In 1997, he left France to become the Executive Chef of the Mandalay Bay Hotel & Casino (4 * hotel) in Las Vegas, where he managed four restaurants, including the gastronomic "Fleur de Lys" Original cards and creating banquets from 50 to 10,000 guests. He continued his career in the United States by becoming Chef de Cuisine at the La Grappe d'Or (Wisconsin) gourmet restaurant in 1999.

Back in France in 2002, he worked in seasonal positions in various restaurants before taking up the position of Executive Chef of the 4 * Les Chalets de Thorens (Val Thorens, Savoie)

Philippe Geneletti returns to the heart of Disney's magic in 2003 when he became Executive Chef of the Manhattan Restaurant and Parkside Diner Restaurants at the New York Hotel (4 *) at Disneyland Paris.

He temporarily left Disneyland Paris in 2008 and took charge of the kitchens of the gourmet restaurant Les Pléiades (Barbizon, Seine et Marne) as Executive Chef of the Kitchens. It is within this establishment that Philippe Geneletti becomes Michelin-starred chef by obtaining his first star in 2009. He becomes one of the youngest starred chefs in France.

 

Phone

(05) 255-8082



Location

275, Kampar Road
Ipoh, Perak
30250


Hours


Lunch:
Wed–Fri
 12pm–2pm
Sat–Sun 12pm–3pm


Dinner:
Wed- Sun 7
pm–10pm

 

2 World Class Michelin Chef

Experience world class french fine dining from 2June-11th June

 
 
One Staf Michelin Chef Philippe Geneletti

One Staf Michelin Chef Philippe Geneletti

Chef philippe geneletti

Author of the book "Fou de cuisine a little cracked test pieces", Philippe Geneletti offers creative and playful cooking and mastery of modern techniques of molecular cooking such as cooking with nitrogen.Finally, he rejoined the Disney family in 2012 as Chef of the California Grill restaurant at the Disneyland Hotel, a position he holds to date.In April 2010 he is working on an original concept Our concept of quality kebab with fresh products and recipes validated by a dietician. In 2011 he is quoted in the book The dictionary of cooks written by Jean Francois Mesplede a book that puts to the honor the best cooks who marked France at different times.He temporarily leaves Disneyland Paris in 2008 and takes charge of the kitchens of the gourmet restaurant Les Pléiades (Barbizon, Seine et Marne) as Executive Chef of the Kitchens. It is within this establishment that Philippe Geneletti becomes Michelin-starred chef by obtaining his first star in 2009. He becomes one of the youngest starred chefs in France.Philippe Geneletti returns to the heart of Disney's magic in 2003 when he became Executive Chef of the Manhattan Restaurant and Parkside Diner Restaurants at the New York Hotel (4 *) at Disneyland Paris.Back in France in 2002, he worked in seasonal positions in various restaurants before taking up the position of Executive Chef of the 4* Les Chalets de Thorens (Val Thorens, Savoie).In 1997, he left France to become the Executive Chef of the Mandalay Bay Hotel & Casino (4 * hotel) in Las Vegas, where he managed four restaurants, including the gastronomic "Fleur de Lys" Original cards and creating banquets from 50 to 10,000 guests. He continued his career in the United States by becoming Chef de Cuisine at the La Grappe d'Or (Wisconsin) gourmet restaurant in 1999.In 1994, he joined the team of the gastronomic restaurant 3 stars Michelin of the Relay 4 * Bernard Loiseau de Saulieu (Burgundy) to the post of Chef de Partie.He holds a CAPE cooking degree, which he obtained in 1992 at the rank of 5 th  best apprentice in France, Philippe Geneletti presents today a course made in numerous gourmet restaurants and internationally renowned resorts in which he quickly climbed The levels. He began his career at Disneyland Paris in 1992 as a Party Chef at the Disneyland Hotel, a position he held for two years.


Chef Vincent Lucas

A culinary philosophy in keeping with its time, while respecting the tradition and the product.This unclassifiable young chef likes to destabilize his customer with "sweet-salty" mixes and "land-sea" blends. Now, in Périgord Pourpre, you can discover a Perigourdine cuisine, revisited by the Niçoise cuisine, to give it a new dimension, to cope with new tastes while respecting the basic products. Vincent Lucas also wants to offer his customers a cuisine that respects the new criteria that prohibit serving asparagus in December or Saint Jacques in summer; To make him discover what the new world order will impose on us. He advocates respect for products and seasons.This metissage, this new tone, he intends to make discover in his restaurant through a unique menu "risk and adventure in the land of flavors" that brings the gastronomic amateur out of the beaten track of the cuisine Périgourdine, which for Vincent Lucas s Lulls a bit in tradition.Vincent Lucas, chief voluntarily exiled in Périgord Pourpre, wanted to make the little music of influences heard, which his international and initiatory journey made him discover, from Oxford to Saint Barth, from Monaco to Paris. Influences whose "cuisine du soleil" linked to its origins in Nice is not absent. With the mixing of flavors, the invention of new tastes, always in respect of the product, Vincent Lucas imagines a disconcerting, spontaneous cuisine, which depends on the mood of the chef and the product of the market.The first Michelin star he had obtained for "Villa Morelia" was awarded immediately for his own restaurant. This is welcome, it helps to make discover this unusual place, lost in this country of traditions that is the Perigord Pourpre, that this young leader kneaded with new ideas wants to "upset and make move".First stage solo in 2001, when he became the head of the newly created restaurant "La Villa Morelia" in Jausiers (04, for which he obtained a Michelin star in 2006). Then, the big jump when he realizes the desire that he has always had: to found his own house. With the help of his wife, who inaugurated a guesthouse "la Gentilhommière", he opened his restaurant "Etincelles" in Sainte Sabine Le Bon (24440).Born in 1973 in Nice- France, Vincent Lucas began his training at the hotel's high school. He obtained in 1994 a BTS hotel-restaurant and a BTH. His classes continued with Philippe Bardau (1995) at the "Cantine des Gourmets" and then in 1997/1998 at "Fermes de Marie" in Megève with Nicolas Lebec and in 1998 and René Gillard at "L'Esplanade" in Domme ).

One Staf Michelin Chef Vincent Lucas

One Staf Michelin Chef Vincent Lucas

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