Nathalie's macarons are handmade fresh daily in-house. Reviewers praise the crisp shell with airy, luxurious centers. Flavors include caramel, nougat, chocolate, coconut, lime, blackberry, vanilla, and passion fruit. Each one is consistent and reflects French technique. They arrive individually or in curated boxes.
Tips from diners
Try a sampler of 4-6 flavors before committing to a box. This is Nathalie's signature item.
The shells are crisp on the outside but the insides are perfectly soft and creamy. This is proper French technique.
Nathalie's croissants feature multiple butter layers creating a shatteringly crisp exterior and tender, airy interior. Best eaten warm on the day of baking. Simple but technically demanding — the baseline of any patisserie.
Tips from diners
Come before 11am for warm croissants. The flavor and texture degrade significantly by afternoon.
A showcase of seasonal fruit and delicate pastry work. Nathalie's fruit tarts feature a thin, crispy shell, smooth pastry cream, and carefully arranged fresh fruit on top. Each element is balanced and the flavors are clean.
Tips from diners
Arrive before 3pm if you want a specific fruit tart flavor — popular ones sell out by afternoon.
A classical French pastry consisting of small cream-filled choux puffs stacked in a tower and bound with caramel. Nathalie's version is elegant and works as both a showcase and a shareable dessert. Best ordered for special occasions or as a take-home treat.
Tips from diners
This arrives beautifully packaged and makes an impression for celebrations. Order 24 hours in advance.
Nathalie offers a seasonal menu that changes every two weeks with 5 starter options, 5 main courses, and 5 desserts. The cuisine blends French technique with Asian ingredients and sensibility. A typical Valentine's degustation menu was priced at RM350 per person.
Tips from diners
Call ahead to ask what the seasonal menu features. Nathalie changes it frequently to work with market ingredients.
Chef Nathalie Arbefeuille opened Nathalie's Gourmet Studio in 2010 after building a reputation in Bangkok and across Asia. She is self-taught and has been recognized as Chef of the Year by Time Out Magazine and awarded the Knight of the Order of Merit from France. The restaurant combines traditional French technique with Asian ingredients and sensibility. Located in Solaris Dutamas (Kota Damansara), the space offers both fine dining and an extensive pastry counter famous for macarons made in-house.
Nathalie's is in Publika, a creative hub within Solaris Dutamas. The space is modern and the pastry counter is immediately visible upon entry.
The dining area is now exclusively available for private functions and corporate events. Walk-in pastry purchases and cafe service are available.
The pastry counter is perfect for solo visitors — grab a macaron, a tart, a croissant, and coffee. No need for a reservation.
Nathalie offers custom cakes and catering for events. Call to discuss your celebration and she'll create something special.
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