In the second episode of NOW! Jakarta's Fresh from the Chefs' Table, we will be cooking again with Chef Gilles Marx of AMUZ Gourmet who will teach you how to cook a Pan Seared Hokkaido Scallops and Black Truffle Risotto.
Ingredients:
Scallops 120gr/portion
Risotto:
- Arborio rice 125gr
- Onion chopped 20gr
- Chicken stock 100ml
- White wine 20ml
- Fresh butter 20gr
- Thyme & Bay leaf 1 each
- Whipped cream 50gr
- Extra virgin olive oil 20gr
- Diced Porcini 30gr
- Black Truffle paste 20gr
- Grated parmesan 20gr
Truffle jus
- Truffle paste
- Olive oil
Parmesan (shaved)
Rocket Salad
- Rocket lettuce (Arugula)
- Lemon-Extra virgin olive oil dressing
Buba Soul is not like any other bubble drinks. They differentiate themselves by using Indonesia’s spices, natural ingredients and herbs from various regions as well as using natural sweetener such as palm sugar and honey.
Lyon at Mandarin Oriental, Jakarta collaborated with Apéritif restaurant Bali to present exquisite lunch and dinner set menus prepared by Chef Nic Vanderbeeken.
