For prior postings as well as an idea of Nathalies specialties, you have been acquire to crop through my dining practice below. you have included a menu for each month & my reviews of a items Ive sampled.
June & Julys menu is HERE,
August Menu HERE,
September Menu HERE,
October Menu: HERE & October 2nd revisit HERE.
The prior month November menu is HERE .
The rotating menu has been consistently intriguing, as well as has kept me revisiting religiously by a initial week of every month. On a whole, NGSs appetizers have been simply divine, while a mains can be a hit or miss, depending upon your ambience & choice.
I have a bent of selecting something shaggy & raw as my starters, as well as the Herbs Blinis with Basil Cream & cooking tuna, uninformed lettuce RM25 fits a bill for this month.
A dome of uninformed tuna peppered easily came sitting prettily upon tip of a Blinis (a sort of pancake) . The total ensemble tasted as great as it looks. The greens was ordinary though, doused with some great shakes of vinaigrette.
Shereen had the Potato Galette with wild Mushrooms, mushroom mixture RM23.
A signature of Nathalies here, you have a foam & theres copiousness of it upon this plate. By this month, Im starting to sleepy somewhat of funghi-based sauces.
Dont get me wrong, her appetiser were delicious; though it does get predicted once you lunch-ed here every month..
Her main of cod elicited no disastrous feedback so you pretence she is happy with it. you had a bite, & deduced which its a excellent piece of cod, with all a required qualifying factors evil of flaky, firm, honeyed etc..
Personally for me a lentils mixture were a bit salty. Anyhow, it was an interesting ensemble; cod with lentils. Hmmm
Porcini Breaded Cod Fish, Green Lentils Stew, Lentils Emulsion RM53.
Now his steep breast was something else.
It was tender, but being too chewy.The required somewhat gamey ambience of steep was prevalent, as well as thats alright for me as you somehow elite it so.
The middle seasoned mixture worked wonders. Herb-y from a Italian Parsley with sweetish tinge from a blueberries. All of us concurred this as a best dish for lunch which day.
Duck Breast stuffed with Blueberries & Italian Parsley, tawny hazelnut polenta, hazelnut mixture RM40. WORTH EVERY PENNY. 
The dessert you had were sort of ordinary. Its good, (that goes but saying for NGSs desserts), with peculiarity chocolate as well as all, though for visit diners similar to myself, it has became predictably boring.
Menu for a month of December 2010:
Lets hope Nathalie has something new up her chef sleeve for next year! Oh my..I only satisfied its Jan 2011 in 15 days time!! 
Note: All pics taken with a Sony DSC-N2. So opposite from a Sony Nex & GF1 right????? you wish my GF1 !!!
GPS: N03 10.25 E101 39.91
Nathalies Gourmet Studio
A-4-1-5 Dutamas Solaris,
Jalan Dutamas, 50490 Kuala Lumpur.
T: 6 03 62079572
W:www.nathaliegourmetstudio.com
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