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French and Malaysian fare in a cosy joint

http://www.thestar.com.my/metro/story.asp?file=/20 [2008-7-23]

Tag : french fries

Chauvet makes Ratatouille by pan-frying eggplant, zucchini, celeryand capsicum separately with garlic and a mixture of herbs. He thenoven bakes the vegetable stew after adding tomato juice and chickenessence.
Chauvet also takes pride in making his own chicken stock by boilingchicken bones with about 50 litres of water for two days. Thereduction is used as fresh chicken stock for all the caf

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