On the occasion of the 175th birth anniversary of the great master of French Gastronomy, epicureans from all over the world will gather on the evening of October 28 to share the same menu and ambition, accompanied by an act of charity, as it was conceived 109 years ago by ‘The Cook of the Kings and The King of The Cooks’, Master Escoffier himself.
Come and Join us at AMUZ Gourmet Restaurant and share a unique experience with another 10.000 thousand guests who will be dining in more than 30 countries on all 5 continents for this special toast to Auguste Escoffier and French Gastronomy.
Prior to the Event, the Indonesian chapters of the Disciple Escoffier (Jakarta & Bali) will be inoculated by the President of the Disciple Escoffier Asia Pacific, Chef Robert Fontana. The board members of the association will be: President for Indonesia; Chef Gilles Marx, Vice President for Jakarta; Chef Stefu Santoso, Vice President for Bali; Chef Gildas Perrin, First Secretary; Chef Ronald Silvano, in charge of collaborations and sponsors; Chef Chris Salans, and in charge of development and communication; Mr. Hans Manan.
After the inoculation, the members of the newly formed association will cook a signature “Diner d’Epicure” for which Auguste Escoffier was so renowned for.
The Gala Event will start with a cocktail at 6pm, followed at 7pm Sharp by “le Diner d’Epicure”, a 5-course tasting menu, specially designed by the President of the Association, Chef Nicolas Sale, and Chef Guillaume Gomez, the Ambassador of French Gastronomy and official chef of the French Presidency. The menu will be paired with premium French wines, and priced at IDR.3.250.000++/person including the wine pairing. Part of the proceeds from this dinner will be given to Yayasan Komunitas Ambiente, supporting Agats, in Papua Indonesia.
Le Diner d”Epicure 2021
Prepared by Chef Gilles Marx, Chef Fransica Tamba,
Chef Stefu Santoso & Chef Chris Salans
Welcome Cocktail & Canapes Served at ARTOZ Whiskey Bar
Served with Charles de Fère, Cuvée Jean Louis, Brut NV
Déclinaison of a Duck Between Tradition & Modernity, Signed Chef Nicolas Sale
- Consommé, Duck Magret Prosciutto & Apple as an Amuse-Bouche
- Foie Gras Mi-Cuit, Purple Mustard-Grape Pulp & Toasted Paillasse Bread
- Duck Confit Dim-Sum, Foie Gras-Cider Vinegar Bouillon
Gustave Lorentz, Pinot Gris Grand Crus d’Altenberg De Bergheim 2011
D O E
Langouste Sauce Newburgh, Signed Chef Michel Roth
Lobster, Orange-Cardamom Newburgh Sauce, Caramelized Fennel & Candied Orange
Domaine Chanson, Bourgogne Chardonnay 2016
D O E
Paleron de Boeuf “Belle Époque” Signed Chef Guy Legay
Beef Chuck “Belle Epoque” Style
Jean Pierre Moueix, Chateau La Serre Grand Crus de St Emilion 2012
D O E
Exclusive French Cheese Buffet, Selection by Chef Andrea Peresthu
Served with Traditional Accompaniments & Traditional Poilâne Bread
Paul Jaboulet Ainé, Les Grandes Terrasses Rouge Cornas 2016
D O E
Croustillant au Chocolat Valrhona Manjari, Signed Chef Eddie Benghanem
Tangy Cocoa Bean Nougatine
Calvet Reserve du Ciron Sauternes 2018
D O E
Café, Thé, Mignardises
In order to maintain strict Covid-19 measures bookings are limited, please book early. Your table can be secured by email to [email protected] or by WA or direct call to +62 877 8855 2006.
If you have any questions or need more details please reach us at the previously mentioned contact detail.
After the dinner, guests are welcome to go to ARTOZ Whiskey Bar located adjacent to Amuz to meet the Chefs. Special performance by our live band will keep you entertained.
Alone we go faster, together we go further, Gilles Marx - President Disciples Escoffier Indonesia