Following the success of last year’s Goût de France or ‘Good France’, this worldwide gastronomy event is held again this year starting on 21 March 2016, with a view to making it an annual spring event. Organized on the initiative of Alain Ducasse and the French ministry of Foreign affairs Goût de France showcases the French way of life, regional products, and France as a tourist destination.
In Indonesia, 22 restaurants across the country has participated and showcased this parade of France’s culinary traditions, among them 11 in Jakarta. Each recipe will be based on cuisine that uses less fat, sugar and salt and shows concern for “good food” and the environment.
For this year’s Gout de France, the country’s cultural representative in Indonesia, Institut Français d’Indonésie recently invited me to a dégustation in Amuz, one of the 22 participating fine dining French restaurant, with Chef Gilles Marx at the helm. Chef Gilles, who has over than 20 years of experience in French cuisine and who has gained international recognition and award, has created a 6 course menu that he feels best represent the spirit of the ‘Good France’.
Chef Gilles Marx at work
Before escorted to the dining area and while waiting for the other guests, we were served with Chef Gilles’ signature aperitif, the simple and comforting freshly baked gougères, choux pastry mixed with cheese. After being seated, the spirit of the ‘good french’ escalates as we were presented with the customary basket of freshly baked breads to be enjoyed with what is said as the best butter in the world, Beurre d’Echire.
For the first course, the cold starter, a twist of the french classic terrine is served. Instead of the usually heavy meat rendition of terrine, chef gilles creates his using brittany artichoke, resulting in a mild and sweet taste to contrast with the crisp of the flemish tart and the drizzle of truffle vinaigrette.
For the second course, a roasted barramundi fillet was served on a bed of smooth green pea purée, roasted asparagus, tomatoes, and asparagus, and a drizzle of emulsion made from l’ail nouveau or young garlic freshly dug out the ground, making it subtler and more vibrant in flavor.
For the main course, chef Gilles’ own rendition of boeuf wellington was the choice; wagyu beef sirloin, a thin layer of spinach and duxelles are sandwiched between incredibly crisp savory puff pastries, served with few drops of truffled red wine sauce.
And what is a French dinner without a dish dedicated to cheese? for the fourth course, chef Gilles gave the spotlight to hazelnut-crusted fresh goat cheese that is delicate in taste and almost buttery in texture, served on a sweet and juicy heirloom tomatoes with simple olive oil and dots of balsamic glaze dressing.
As if knowing that dessert is many people’s favourite of the meal (if not the day!), chef Gilles breaks down desserts time into two parts; the pre-dessert is the simple yet refreshing Thai coconut jelly and sweet pomegranate ‘pearls’, the only non-french influence of the night, while the main dessert is the AMUZ Red Velvet Delice, with red velvet cake chunks tumbled on top of a strawberry cream cheese ice cream, hibiscus jelly and caramel tuille.
Going through all the dishes was a truly remarkable experience an definitely one of the finest way to really experience France away from France. Incorporating rigorous french cooking techniques with top quality ingredients, it doesn’t get any more fine french food than this. While the schedule varies for each participating restaurants, Amuz’s special Goût de France menu is available in a short period until 3rd of April, 2016 (a week longer than planned), but you can of course enjoy an equally sense-stimulating multi-course dining.
For more information about Goût de France and the french cultural center in Indonesia, visit www.ifi-id.com.
Amuz Gourmet Restaurant
The Energy Building, 2nd Floor
SCBD Lot 11A JL. Jend. Sudirman Kav. 52-53
South Jakarta
Phone: 021 250 506
Website: http://amuzgourmet.com/
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