Chef Degustation Menu

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Degustation Menu 6 course IDR 1,150,000++ * 8 course IDR 1,450,000++ * Pearl Oyster Hoja Santa Emulsion / Spirulina / Tempura / Teriyaki / Oxalis Apéritif restaurant and bar is designed to be an Mustard Seed enchanting and unique experience, not to be rushed. A dining concept that integrates the long-standing Siberian Caviar 10g Caviar / Blini / Crème Fraîche European tradition of enjoying a pre-dinner drink and Additional IDR 545,000++ / 10g canapés, the start of your culinary journey with us. Included in the dining experience, the pre-dinner drink Red Snapper Duck Liver Karedok allows you to immerse yourself in the design and concept Seagrapes / Chilli / Shallot / Rujak / Pickled Vegetables / of a bygone era, like being transported back to the Daikon / Apple Financier Peanut / Tamarind roaring twenties. Cauliflower Heirloom Beetroot Your degustation journey of modern global cuisine will Couscous / Vegetable Soil / Peanut Andaliman Pepper / Burrata / start right away, exploring the world through our Anise Hyssop eclectic degustation menu. End on a sweet note in our bar, where our dessert and petit fours might entice you * Hokkaido Scallop * * Dutch Veal * * Tofu * to continue your evening with a game of pool and a night- Pumpkin / Herbs / Black Sweetbread / Jamu / 6 Month Miso / Enoki / cap perhaps? Pudding Baby Carrot Hijiki / Kelp Belgian Executive Chef Nic Vanderbeeken takes culinary Seared Foie Gras Canadian Lobster influences from the old Spice Islands and combines it Soursop / Parsnip / Pear Chutney Kohlrabi / Kaluga Caviar / Gulai with distinctly modern European flavours and cooking Additional IDR 260,000++ Additional IDR 260,000++ techniques. The sophisticated, eight-course degustation menu presents an unrivalled culinary journey that brings Squab Opu Fish Cauliflower Heart together the flavours of modern gastronomy, lesser- Mexican Mole / Betutu / Yuzu / Fennel / Coconut Dukkah / Hijiki / Kale Green Tomato / Avocado Tahini known Indonesian ingredients, exquisite produce sourced globally, and the property’s own greenhouse harvest. Venison Wellington Mushroom Wellington Foiegrass / King Oyster Mushroom / King Oyster Mushroom / Kale / Rendang / Potato Pure Rendang / Potato Pure Please enjoy your evening with us at Apéritif. Lemon Tarte Baba Au Rhum Confit / Curd / Meringue Rum / Vanilla Chantilly Cream * Chocolate Cigar * Valrohna Guanaja 70% / Passionfruit / Feuilletine All prices are subject to 21% Tax & Service .

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Degustation Menu 8 Course IDR 1,450,000++
Degustation Menu 8 course IDR 1,450,000++ Oyster Spirulina / Seaweed / Smoked Oyster Emulsion Kaluga Imperial Caviar 5g Caviar / Blini / Crème Fraîche Additional IDR 325,000++ / 5g Parrotfish Martino Rujak Pindang Ikan / Hijiki / Beef Tartare / Cured Duck Liver / Shallot / Kemangi / Pistachio Egg / Cucumber Seeds Tamarind / Palm Sugar Pumpkin Cauliflower Picallili / Marigold / Peanut / Yuzu / Edamame Vegetable Crumble/ wood sorrel Papua Crab Hokkaido Scallop Yellow Rice Kohlrabi / Kaluga Caviar Parsnip / Octopus Risotto/ Beef Cheek / / Ikura / Gulai Bottarga Kha Kai / Sambal Matah Seared Foie Gras Canadian Lobster Soursop / Parsnip Parsnip/ Carambola/ Additional 260,000++ Sambal Oelek/ Dabu Dabu Additional 260,000++ Squab Iberico Pork Opu Fish Mole/ Kroepoek/ Sweet potato / Japanese Beurre Blanc / Mulberry/ Betutu Beetroot / Rawon Antiboise / Avocado Venison Wellington Kagoshima A5 Wagyu Foie Gras / Truffle / Tarragon / Black Garlic / Shimeji / Rendang Pickled Shallot / Potato *Minimum Two Guests “Cheese” - Cake Fruits & Jams / Graham / Barley Ice Cream Tape PB & J Milk & Honey Corn / Caramel / Apple Aperitif Cacao / Buttermilk / Yogurt / Berries / Mushrooms White Chocolate All prices are subject to 21% Tax & Service Apéritif restaurant and bar is designed to be an enchanting and unique experience. A dining concept that integrates the long-standing European tradition of enjoying a pre-dinner drink and canapés, your first stop at Apéritif is the bar for just that. Included in the dining experience, this allows you to immerse yourself in the design and concept of a bygone era, it will feel like the Roaring Twenties. The menu explores eclectic global cuisine by way of the Indonesian archipelago, introducing a melange of flavours that reflect the borderless nature of today’s world.
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Paris Menu Degustation
Luxury On Flight PARIS MENU DEGUSTATION Collection Printemps-Eté 2019 CHOOSE THE BEST! Paul Bocuse said: “Classic or modern, good cuisine is quality cuisine”. We totally agree. Don’t you? We, at LOF, select only the best local suppliers for our meals from entrée to dessert. When you will have a look to our menu, you will notice that we work with domestic organic products or PDO ingredients. We make a point of requiring all informations about the origin of a vegetable, a fish or a meat. We hope you will appreciate it. Our kitchens are headed by Gaël MARQUES who embodies the passion for gastronomy. After having been in the past Best France Apprentice, Gaël has become member of the selected best Chefs in France by wining the Euro-Toques award on last february. Stars restaurants are now on-board ! MORNING BREAK / AFTERNOON BREAK BREAKFAST TIME BEVERAGES FRESHLY SQUEEZED JUICE € 18,00 INNOCENT ORANGE JUICE € 10,00 (Orange, apple, carrot, tomato) 100 cl 90 cl INNOCENT SMOOTHIE € 12,00 INNOCENT SMOOTHIE € 12,00 (Mango & Passion fruit) 75 cl (Banana & Strawberry) 75 cl ORGANIC SEMI-SKIMMED MILK € 3,90 ORGANIC WHOLE MILK € 3,90 100 cl 100 cl ORGANIC ALMOND MILK € 6,00 ORGANIC SOY MILK € 6,00 100 cl 100 cl STILL OR SPARKLING WATER (1L) € 3,50 STILL OR SPARKLING WATER (50cl) € 3,00 FRESH FRUITS FRUIT SALAD € 12,00 SLICED FRUITS € 24,00 100 g 250 g (with exotic fruits and berries) MIXED BERRIES € 20,00 FRUIT BASKET € 11,00 100 g Four kind per each (with exotic fruits and berries) CERIALS-YOGHURT ORGANIC CERIALS L CERIALS S L € 9,00 € 1,00 € 7,00
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Choose Your Own Dining Adventure at Stunning New Auburn - Los Angeles Times
12/11/2019 Review: Choose your own dining adventure at stunning new Auburn - Los Angeles Times LOG IN FOOD Review: Choose your own dining adventure at stunning new Auburn The interior of Auburn includes live greenery and trees and, weather permitting, an open skylight. (Silvia Razgova / For the Times ) By BILL ADDISON JULY 3, 2019 3 AM RESTAURANT CRITIC https://www.latimes.com/food/la-fo-auburn-restaurant-melrose-fine-dining-bill-addison-20190703-story.html 1/14 12/11/2019 Review: Choose your own dining adventure at stunning new Auburn - Los Angeles Times Opt for six courses. Bring a jacket or wrap if you chill easily. Don’t think too hard about the intimidating-looking mound of box crab meat with various essences of tomato and seaweed. Simply plunge your spoon in and devour it all. Don’t stare too long at the gorgeous frozen rose parfait. It’ll start to collapse and melt. Yes, it tastes like roses, but not in a musty perfumed sort of way. The tree growing in the dining room is a purple-leaf acacia. If you disdain tasting menus, eat à la carte instead at the wide, comfortable bar. My thoughts come fast and fervently for Auburn, the most exhilarating splurge-worthy restaurant to open in Los Angeles so far this year. Chef Eric Bost has spent decades working for some of the most decorated chefs in the world, including Alain Ducasse at Paris’s Plaza Athénée and Guy Savoy, for whom he served as executive chef in Las Vegas and Singapore. After moving to L.A.
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Kitchens & Chefs of California Wine Country
http://www.petergreenberg.com/2010/05/28/kitchens-chefs-of-california-wine-country-postcard- from-suzy-gershman/ Kitchens & Chefs of California Wine Country: Postcard from Suzy Gershman Dear Peter, As you know, I have been drinking my way through California’s Wine Country in the past year as I research Born to Shop California Wine Country (available at Amazon.com and other retailers in July). One of the things I’ve learned is that where there’s wine, there’s always good food. All of the grape-growing areas are taking on chefs and eateries to enhance the destination; Napa has three multi-star Michelin chefs who are working with vintners and visitors. So I’ve got news and then I’ve got more news. STARS AT NIGHT Stars are especially big and bright at Meadowood, the premier resort in the Napa Valley. You will see those stars because it’s very dark here as you drive from your deluxe cabin in the woods to dinner … and because there are stars on the plate: as in, two Michelin stars for the last three years in a row. Christopher Kostow is the in-residence chef and one of the few two-star ranked chefs in Napa. He changes his carte seasonally, so Sarah and I have been forced to go there often (for scientific reasons, of course). One of the most amazing things about this restaurant is that despite the ranking of the chef and the quality of the dishes, the prices are not big-city. Dinner at $75 has to be considered a bargain.
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FOODIE ITINERARY 7 Days in the Bunbury Geographe Region
FOODIE ITINERARY 7 days in the bunbury geographe region Small’s Bar, Eaton visitbunburygeographe.com.au GASTRONOMIC GURUS, LIFE IS REALLY ABOUT FOOD AND WINE You’ve been going ‘down south’ for years, so you think you have the food places covered. Think outside the box! Find foodie destinations unknown in #BunGeo Market Eating House DAY ONE - PERTH TO BUNBURY Depart Perth and drive south to Bunbury on Forrest Highway. Travel time: allow 2 hours or less. ACCOMMODATION Check into your accommodation throw on an outfit. PRE-DINNER DRINKS Start your night with a cocktail at Sala Wine Lounge and Kitchen, the Best Regional Small Bar at the 2017 WA Small Bar Awards. The old maritime warehouse is now a cosy 1920s prohibition-themed bar with an impressive bespoke cocktail list and OMG tapas. DINNER Your next stop is Market Eating House in Victoria Street, described as a ‘destination restaurant’ – it’s the sort of place you plan your weekend around. The food is sublime, the service sensational, and the atmosphere relaxed and cosy. Before returning to his hometown of Bunbury, co-owner (with his talented wife Bec) Brenton Pyke was the head chef of George Calombaris’ Little Press & Cellar in Melbourne, and Perth small bar Andaluz. Put your faith in the kitchen and order the Feed Me or Feed Me More menu – who doesn’t like a surprise. 2 visitbunburygeographe.com.au DAY TWO - BUNBURY Rise and shine. Start the day by checking out the CBD sights. Either walk or drive to Marlston Hill Lookout. Continue past the Bunbury Lighthouse to Wyalup Rocky Point.
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Aperitif, an Eclectic Fine Dining Experience That Explores the World Through Flavours of the Indonesian Archipelago
APERITIF, AN ECLECTIC FINE DINING EXPERIENCE THAT EXPLORES THE WORLD THROUGH FLAVOURS OF THE INDONESIAN ARCHIPELAGO Singapore, XX September 2018 – Set amid a lush jungle valley setting, a stone’s throw from the central Ubud, Apéritif is Bali’s newest and most unique fine dining destination. The menu explores global cuisine by way of the Indonesian archipelago, introducing a melange of flavours that reflect the borderless nature of today’s world. Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines it with distinctly modern European flavours and cooking techniques. The sophisticated, eight-course degustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and the property’s own greenhouse harvest. The renowned European tradition of enjoying apéritifs—pre-dinner drinks and snacks to stimulate the appetite—has been seamlessly integrated into the restaurant. Each evening begins with a complimentary pre-dinner apéritif and canapés at the Bar, a spot that evokes a buzzing Roaring Twenties atmosphere. The elegant restaurant design is also a nod to Indonesia’s Dutch colonial past. Using culinary training garnered from various kitchens around the world, the kitchen team expertly infuses hints of Indonesia’s rich gastronomic culture with contemporary global cuisine. “The menu highlights the wealth of experience we have from immersing ourselves in culinary cultures all over the world. We wanted to showcase what an eclectic and well-constructed global menu looks like,” said Chef Nic. “We are constantly experimenting with a myriad of native herbs, fruits and produce available here, and incorporating it into our highly technical degustation menu.
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Chef Nic Vanderbeeken Faqs
Aperitif – FAQs for Chef Nic Vanderbeeken About Nic Vanderbeeken, Executive Chef of Apéritif Chef Nic Vanderbeeken, 38, brings over 20 years of experience to lead the team at Viceroy Bali’s Apéritif, an elegant fine dining restaurant serving Contemporary Global Cuisine in the lush valleys of Ubud. Emphasising his mastery over infusing lesser-known Indonesian flavours and ingredients with distinctive modern European cuisine, Nic presents dishes that embody the essence global cuisine, reflecting the borderless nature of today’s world. Having led the team at the luxury property’s award-winning CasCades restaurant over five years, Nic continues to elevate his one-of-a-kind creations at Apéritif. His progressive and eclectic cooking style lends itself to the restaurant’s cuisine. It melds the best of modern European techniques and cuisine with various ingredients and touches from the Old Spice islands to create dishes that appeal to the modern global diner The wealth of knowledge he has accumulated from his time in Bali and Indonesia allows him to meticulously craft distinctive degustation menus for an unrivalled culinary journey through the world of gastronomy. FAQs 1. What do you think of Ubud/Bali/Indonesia’s fine dining scene? In my eyes, fine dining restaurants in Bali are quite limited at the moment, but always growing. There are amazing restaurants and chefs that are creative and innovative, but don’t necessarily fall into the classic “fine dining” category. To me, fine dining is about the entire experience – from beautiful food and a gorgeous space to the attention to detail in the service and, also, the selection of wines helped by a talented sommelier and team.
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Introduction Contents
Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'Dea Excerpt More Information CHAPTER 01 Introduction Contents Timing and teamwork 3 Seasoning and consistency 4 Measuring ingredients 4 Portion sizes and presentation 4 Preparation time 5 Understanding recipes 5 Gastronomy 6 Food combinations 7 Presentation of dishes and their service 8 The selection and care of knives 9 Australian cutting board colour system 13 Do not wish to be anything but what you are, and try to be that perfectly. St Francis de Sales 9780521156325c01.indd© in this web service 2 Cambridge University Press www.cambridge.org26/06/11 7:21 PM Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'Dea Excerpt More Information chapter 1: introduction 3 The Australian culinary scene has changed cater for and the buzz of being an important part signiicantly over the past 20 years or so. Meal of many Grand Occasions to enjoy. arrangements in the home, extended working This book is just the beginning in your hours that spill over to the evening and weekend, discovery of all the things you will want to know the diversity of leisure and sporting activities, an about food and cooking. It will start you on a ageing population and the acceptance of Asian and lifelong journey that holds many rewards and other cuisines have inluenced our approach to some challenges that will enable you to achieve commercial cookery. some ‘empathy for food’. In this book, we have Only rarely do we see raw vegetables and carcass set out the fundamental principles, practices meat coming into even the largest kitchens.
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We Offer a Range of Affordable Lunches, in a Relaxed Bistro Style Atmosphere
SEMESTER 2 2018 SEMESTER 2 2018 We offer a range of affordable lunches, in a relaxed bistro style atmosphere. Let our hospitality students serve you a moment to remember. FF: FF by cookery class Indulge in quality dishes created by our apprentice Please note FF stands for chefs in a relaxed atmosphere August September “Fast Food”. During these th Tuesday 21st FF Wednesday 5 sessions there is no table BUFFET BREAKFAST DINNER service (similar to take Tuesday 21st August Wednesday 1st August th nd nd th away). Tuesday 27 November Thursday 2 August Wednesday 22 FF Thursday 6 th th Wednesday 28 November Wednesday 8 August th Thursday 9 August rd th th Thursday 23 FF Wednesday 12 Kitchen open Wednesday 15 August DEGUSTATION LUNCH th th Thursday 16 August th 12pm - 1pm Wednesday 19 September th th Wednesday 24 October Thursday 13 Thursday 20 September th th Thursday 25 October Wednesday 10 October st th th Wednesday 31 October st Tuesday 18 Thursday 11 October th Thursday 1 November Wednesday 17 October th th Wednesday 7 November st Thursday 18 October th Thursday 8 November Friday 21 Degustation is a 7 course lunch (designed by the th cookery students), but smaller portions due to the Wednesday 14 November th amount of courses. We also match wines with the Thursday 15 November degustation lunch if you choose. st Wednesday 21 November nd BUFFET LUNCH Thursday 22 November th Restaurant sessions are brought to you by our Thursday 6 December commercial cookery students and hospitality students. Menus are only available 1 week prior to the due date.
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SHARP END of the OPERATION Trends in Chefs' Knives
Published since 1976 Voll 39 Ju Y 2014 STREAM OF CONSCIOUSNESS The rise and rise of MATURING cloud computing MARKETS Cheese sales explode in Asia hong Kong sAR hK$50 SHARP END OF THE china RMb50 singapore s$15 Malaysia RM30 OPERATION Thailand bt300 Rest of Asia us$10 Trends in chefs’ knives E d i t o r ’ s M E s s a g E elcome to the July issue of agreements for five properties in Myanmar as at www.asianhotelandcateringtimes.com AHCT, the most trusted source of reported last issue, a mini-invasion of British We need to hear from hospitality information on what is happening celebrity chefs will see new restaurants in Hong professionals about the constant developments Win Asia-Pacific’s hospitality industry. Kong from Jamie Oliver and Gordon Ramsay. in the industry, good or bad, so please While the rest of the world wallows in It’s a mixed picture, however. Our send your comments and suggestions in to post-recession doldrums, Asia continues management report on page 10 highlights how [email protected] to display impressive growth, not only in the once infallible moneymaking machines hospitality but most industries. that are integrated resorts are now having to And everyone wants a piece of the action. modify their offering in a bid not to alienate While global hotel groups continue their their non-gaming guests. onslaught on the region, most recently with Check out these and other fascinating Hilton Worldwide signing management stories in the magazine and also on our website, ENDOe Rs MenTs EDITOR Daniel Creffield The fedeRATion
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Services & Activities at JADE MOUNTAIN
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The World's 50 Best Restaurants 2015
Much food has been consumed, the tables have been crumbed and the votes are in. We reveal the 50 most inspirational, ground-breaking, experimental and utterly brilliant restaurants in the world. Bon appétit ➺ theworlds50best.com | restaurant | June 2015 | 43 50 49 NEW ENTRY 48 The French Laundry Blue Hill at Stone Barns Schloss Schauenstein Yountville, USA Pocantico Hills, USA Fürstenau, Switzerland Eat: Charcoal-grilled Eat: Blue Hill bone char cheese: local sheep’s Eat: Goose liver, with fresh goat’s Alaskan king crab cheese coated in ash from the bio-charred bones cheese and maize of pigs raised at Stone Barns After more than two decades, Thomas Keller’s It’s hard to imagine a more romantic setting for The French Laundry has lost none of its appeal. This new entry is located at the Stone Barns dinner than this castle in the Alps where Cult dishes such as oysters and pearls (a Center for Food and Agriculture – a farm 30 stunning views are matched by the exquisite sabayon of pearl tapioca with oysters and white miles north of New York City. There is no printed food of Andreas Caminada. The chef honed his sturgeon caviar) and coffee and doughnuts menu, with co-owner and executive chef Dan skills at destinations such as Wirtschaft zum remain firm favourites, but the daily changing Barber producing instead a multi-taste menu Wiesengrund in Zurich and Bareiss in nine-course tasting menus continue to evolve. called ‘Grazing, Pecking, Rooting’ offering as Baiersbronn-Mitteltal in Germany, before taking Currently undergoing renovation, The French many courses as guests want.
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