The Yeast Group was established in December 2012 with the opening of it’s first outlet in Bangsar bringing Traditional French Artisan Breads and Bistronomy to Kuala Lumpur.
The dual concept of a French Bakery and a Bistro into one cosy space brought much success, many press reviews, and less than a year later, Yeast was listed in the top 5 Best Restaurants in the city, and considered as one of the best Artisanal French Bakery in South East Asia.
2014 marks the opening of “Yeast Atelier - Fabrication Artisanale” above Yeast Boulangerie-Bistro in Bangsar, further emphasizing its baking facilities, and artisanal products. Following Yeast Atelier, the second Yeast Boulangerie-Bistro at the Mid Valley City Mall opened a bit later in April 2015.
The Yeast Group is run by French and Local professionals, with high-end food & beverage experience including 3 Michelin star rated restaurants, and famous international hotel operators such as Four Seasons Hotels and Resorts, MGM International Hotel, Resorts and Casinos. The group’s aims to delight, educate, and transport its Guests back to France’s best Bistros & Bakeries. New concepts are in the works for implementation in the second part of 2016.
We wanted a name with a meaning. One that is also easy to pronounce, to remember, and that is related with the 2 most important elements in the French dining culture: Bread & Wine. Le Pain & Le Vin. What does bread & wine have in common? How does flour, water & salt becomes bread, and how do pressed grapes turn into wine?
The “Yeast” called Saccharomyce Cerevisiae, known as the “Baker’s Yeast” or the “The Brewer’s Yeast”, is the element responsible for the making of all breads, wine, beers, and all other alcoholic beverages. It is considered as one of the most important microorganism in the history of the world.
The Boulangerie — Bakery
Good bread says everything about the quality of its ingredients and the know-how of its creator.
Respectful of a traditional French boulangerie using our own natural starters, YEAST ATELIER offers a variety of classic French artisanal bread, tarts and pastries (viennoiseries), as well as experimental bread incorporating a variety of ingredients, all developed using the same traditional methods. We are pleased to announce that YEAST ATELIER is a 100% HALAL certified establishment.
The Bistro & The Bar à Vin
The concept combines in itself the informal etiquette in a basic bistro decor serving quality cuisine with a touch of gastronomical audacity, at a reasonable price, given that we source the best ingredients we can find on the market for our cuisine.
Historically, it all started when haute cuisine masters, decided to use their talents in the casual atomosphere of a bistro, rather than face the expense, and fierce competition of fighting for the Michelin Stars.
Bistronomy has become a real trend, even though we still simply call these restaurants “Bistros”. The concept today is simpler, offering a more relaxed way to enjoy gourmet cuisine for breakfast, lunch or dinner.
Christophe spans a 30 year career developing and operating high-end restaurants in Europe, and the USA. From Roger Verge to Louis Outhier, David Bouley, Jean-Georges Vongerichten, Daniel Boulud, Michael Mina, and Charlie Palmer, he conducted the early development phases and very successful operations of the flagship restaurants for all the above-mentioned Michelin star chefs.
In 2006 Christophe join venture with a unique Wine Bar group in New York while founding F&B Concept Development, a boutique, fully integrated consulting firm, which provides solutions to effectively take food and beverage venues to their next level of success. Along side with these current activities, Christophe is also a strategic partner with Gray Kunz at Kunz Management, which runs Café Gray Deluxe at The Upper House in Hong Kong.
Over the past 4 years, Christophe launched Yeast Bistronomy in Kuala Lumpur, a very successful Boulangerie-Bistro & Bar à Vin, with a second branch, Yeast Café Mid Valley which opened in April 2015, and Yeast Atelier - Fabrication Artisanale, a French Bakery Production Laboratory located above Yeast Boulangerie-Bistro also opened its door in October 2014, to produce high-end breads, viennoiseries, patisseries and desserts for its restaurants, and the upcoming Kiosks Concepts.
Frank Denis Ruidavet
Executive Chef & Managing Partner
With an impressive culinary career that spans 35 years, Frank honed his skills and knowledge amongst the most prestigious Michelin-starred restaurants throughout France, New York City, London, Kuala Lumpur, the Maldives, the Middle East, Singapore and most recently The St Regis Bali.
His Career highlights include working alongside many internationally renowned restaurant owners and chefs including Jean Francois Issauthier of L’ Auberge de la Belle Route (2* Michelin), Pierre and Janie Gleize of La Bonne Étape (2* Michelin), Christian Bertrand, of Restaurant Bertrand in the affluent enclave of Greenwich, Connecticut and French chef Jean-Georges Vongerichten, one of New York City’s most esteemed culinary artists and restaurant owners.
Frank brings over 20 years culinary management experience to Yeast Bistronomy as Executive Chef and Director of Culinary of world’s most exclusive fine dining restaurants located in five-star hotels that include The Regent Four Seasons Kuala Lumpur, Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kudaa Huraa, Four Seasons Hotel Singapore and Four Seasons Hotel Amman.