Culinary talk |

A Conversation with the Dharmawangsa Jakarta’s Executive Chef Felix Budisetiawan

Culinary Talk | 5 April 2019

On 7 April, The Dharmawangsa will host a Super Brunch, themed “Parisian Picnic.” Chef Felix Budisetiawan reveals the story behind the team’s efforts to create this special event.

The Dharmawangsa Jakarta’s Executive Chef Felix Budisetiawan. Photo by Raditya Fadilla/NOW!JAKARTA

How has the Super Brunch at Dharmawangsa evolved to be the “biggest brunch in Jakarta” today?

It’s only held one day twice a year and has become a most-awaited event.  Our customers, our guests, Bimasena members and foodies eagerly await it. This is going to be the 15th edition and our seventh year. We usually hold it in April and October the tradition. Many people in Jakarta already know it. We are the only hotel which organises a Super Brunch twice a year.

After years of development, we try to be creative in terms of making a theme for the Super Brunch. With just a day, many guests asked for longer hours, and said it wasn’t enough if Sunday Brunch ends at 3 p.m. We frequently hold Sunday Brunches and we now have this extensive version that can be a rare dining experience for our guests.
 

Can you tell us about the latest edition of Super Brunch in April?

This April, Super Brunch takes inspiration from Parisian picnic culture. Wine, meat, bread, and cheese are the essentials when Parisians go on a picnic. The brunch will take place in locations including Jakarta Restaurant & The Courtyard and Majapahit Lounge. The outdoor area will be set up in picnic style with a cabana, decorated with checkered mats, an Eiffel Tower figurine, and guests will be entertained by an acoustic performance.
 

What food can we expect?

We will be highlighting 25 dishes from France. But we have more than 120 dishes from all around the world, including Japanese, Peranakan, Indian, and Middle Eastern. We adapt the traditional food of France,  which we keep simple and authentic.

We start the set with the cake shop, espresso bar, dessert, chocolate and bread stall. There will be a 20 types of imported cheese (from France) and 15 types of homemade bread.  Diners can try the classic steak and also Foie Gras.  We will make rarely produced Foie Gras Terrine, signature French onion soup, French sandwiches, gratin, and pissaladiére. There will be around 15 tables and stations including Caviar station, “Bouillabaise” Seafood Galore, Truffle Station, Charcuterie/Smoked & Cured Meat Station, Panini & Sandwich Bar, and Dessert Gallery.

Diners can enjoy spirits and liquors including an unlimited flow of Moet Chandon champagne or mimosa, French red and white wine, beer and Bloody Mary cocktails.
 

120 dishes are a lot! How long does it take to prepare all of them?

We began procurement of ingredients for the past 3 months. We will intensively prepare Super Brunch 7 days before the main event. The entire team is involved. As we approach the date, there will be around 75 people who will prepare the dishes. Teams from each kitchen department are excited about the event because during this occasion, the culinary team will be motivated to serve the best dish and in a way it will be like a competition for each culinary department. As everybody is involved, we also exchange ideas and information to make the best Super Brunch. We also consult with French and in-house chefs who understand the cuisine.
 

What are your thoughts about the future of this Super Brunch event?

We always aim to be better every year. Jakartans already know about Super Brunch but hopefully the Sunday Brunch at The Dharmawangsa Jakarta will be  a destination where people can find culinary riches. At Super Bruch, we pamper the guests in culinary heaven. This year, we have organised two big brunches.

 

 


Super Brunch “Parisian Picnic” will be held on Sunday, 7 April. Easter Brunch featuring Michelin-starred guest Chef Olivier Oddos will take place on Sunday, 21 April at The Dharmawangsa Jakarta. For more information, visit www.the-dharmawangsa.com