On the evening of 2 April, La Chaine des Rotisseurs Jakarta hosted a magnificent Chaine Chapitre Gala 2019 at the Raffles hotel to welcome all the new inductees to the Chaîne confrerie and at the same time to honor members being promoted for their valuable contributions.
The induction ceremony was presided over by Firdaus Siddik, the Bailli Delegue of Indonesia who flew all the way from Bali for the grand occasion, together with Bailli Provincial Jakarta Alistair Speirs and Baillis Roy Widosuryo and Linda Tan. The guest list of prominent Jakarta diners included His Excellency the Ambassador of France, Mr. Jean-Charles Berthonnet and Her Excellency the Ambassador of Austria, Madame Helene Steinhausl who received her Chaine regalia that evening.
Once the ceremony concluded, everyone retreated to the cocktail room where guests enjoyed champagne and negronis for aperitifs as well as delicious assorted canapes while mingling and getting to know the new members. The whole scene looked every bit like a royal affair with the gentlemen in dapper tuxedos and the ladies dressed in elegant ball gowns.
The ballroom looked spectacular with a long table beautifully decorated with stunning centerpieces. Once all 60 guests were seated, they were serenaded by the dulcet tones of the jazz ensemble while another gastronomic symphony was orchestrated by the new talented Executive Chef, Matias Ayala and his culinary team.
Hailing from Argentina, Chef Matias’ signature dishes are characterised by bold flavours and vibrant colours in his plate presentations. First served was Foie Gras Brulee fig jam, spicy baby confit onion, rye bread toasted paired with Maison Trimbach Gewurztraminer, Alsace 2014. Followed by Smoked Cauliflower Soup scallop and salmon ikura, accompanied by Magnum of Domaine William Fevre Chablis, Bourgogne 2015. Subsequently, a soft and buttery Confit Chilean Sea Bass baby bok choy garnished with truffle yuzu was beautifully paired with Maison Trimbach Riesling, Alsace 2014.
True to his roots, Argentinians being meat aficionado, the chef’s 72 degree Sous Vide Short Rib roasted rainbow carrots was superb, especially when paired with the intense black fruits and peppery notes of Famille Perrin, Coudulet de Beaucastel, Cote du Rhone 2015.
Then came the last course, Chocolate Sphere Liquid Nitro served with a Spanish wine, Descendientes De J. Palacios, Petalos, Bierzo 2016. What made the dessert mind blowing was that the entire large bowl, the size of a coconut that held the content of the liquid nitro, was actually sculpted chocolate, and the whole bowl was edible! That definitely made an impressive grand finale.
As tradition calls, the councils present awarded appreciation to Yves Mudry, the General Manager of Raffles hotel who has always been a gracious host to our Chaine events, as well as the culinary and service teams. All things considered, It was an impeccable event with all the councils working together in true Chaine spirit!