Culinary talk |

From Forbidden Fruit to The Last Kiss

Culinary Talk | 11 September 2016

The second Dinner Amicale, a small friendly dinner, organized by South Jakarta Baillage took place in the brand new luxury Four Seasons Jakarta.  It is always exciting to be one of the first guests to try out new establishments, and we were thrilled to taste the creations of Four Seasons Executive Chef Marco Riva. Ever since his early days at Jakarta’s Ritz Carlton, Chef Marco has been traveling and working in different parts of the world, so his tailored made menu for Chaine beautifully tells the story of his culinary journeys. Assisted by Pastry Chef Lorenzo Sollecito and team, Chef Marco developed a creative and playful menu that teased the guests’ palates and imagination.

SAS_9450 As the guests arrived, they were greeted with a long “Twisted Sangria” martini which was served with a selection of delicious canapés: Lobster Risotto Arancini with Cilantro Cream; Iberico Ham Chips; Purple Potato chips with Crème Fraiche and Caviar. SAS_9433 Our South Jakarta Bailli, Mrs. Linda Tan delivered a warm welcome speech, which gave a sneak preview of what was to come and set off the night to an exciting start. The guests were ushered to the ballroom, elegantly decorated with a long table that spanned the length of the room to seat our 42 guests. SAS_9437 The First Course, “The Forbidden Fruit”, cherry glazed foie gras, was gorgeously presented with playful touches of Alice in Wonderland. The foie gras pate was moulded in the shape of a ripe juicy red cherry sitting on a bed of “green grass” made of sponge cake. This course was paired with Peter Lehmann, Riesling vintage 2009, a Barossa Reisling known to get better with age, to accompany these savory delectables. SAS_9463 The Second Cours, “Travelling Noodles” with Kimchi Broth, Japanese Tofu, Lobster, and a Japanese Hot Spring Egg was a big hit amongst the guests.  The broth was hearty with pieces of lobster tail, Japanese tofu and perfectly delicate sous-vide egg. 2014 Castello Banfi Le Rime, Pinot Grigio, Chardonnay complimented the complex flavors of the dish beautifully. SAS_9575 The Third Course, “Milano Duet”  a palate cleanser of delicious Sorbet made of Campari & Orange Sgroppino, was simply crisp and refreshing. SAS_9496 The Fourth Course, “Fist Of Fury”, was fork tender Cantonese beef rib, carrot ginger purée and grilled baby vegetable.  Inspired by a Bruce Lee movie, this short ribs dish was a unique combination of a Chinese recipe with a Western twist.  This course was perfectly paired with Baby Ornellaia. 2013 Ornellaia, Le Volte, Merlot, Sangiovese, Cabernet Sauvignon. SAS_9482 The Final Course, “Sleeping Beauty” was an ornate dessert of lavender yogurt gelato, apricot thyme cremoso and honey orange crumble.  The pastry Chef Lorenzo’s creation took us on another whimsical journey and it was almost too pretty to eat. This sweet treat was accompanied by 2009 Yarraback Cuvee, Yering Station. SAS_9582 The “Last Kiss”, frozen caramel popcorn made with liquid nitrogen served with coffee / tea was the perfect end to the exquisite dinner. The wrap up analysis was presented by Vice-Concellier Culinaire Petty Elliott  and the Certificates of Achievement were presented by  Vice-Consellier Gastronomique Farah Quinn, in the presence of Charge de Missions National Lilian Khaw and Bailli Jakarta Provincial Alistair Speirs . As usual a  number of guests stayed back and conferred about the evening’s highlights. This will be a night none of us shall soon forget.