Preserving a Restaurant's Proud Heritage

(10/17/2009)

The best way to preserve a precious heritage is to enhance that heritage through augmenting and strengthening its core values.

"Heritage" in Indonesian is "Warisan", which, not coincidentally, is the name of one of Bali's landmark fine dining restaurants which has operated for more than a decade on Jalan Raya Kerobokan under the careful supervision of Chef of "Doudu" Tourneville.

When the lease recently came to an end the men who created the Warisan dining experience were compelled to abandon both their location and their branding. Larger and more luxurious, the name has become MÉTIS Restaurant and Gallery. The location has shifted to larger premises near the beach.

Both the move and rebranding are being used by Chef Doudou to take what was already an outstanding dining experience, hitch it up one notch and establish a new life-style tradition built on the established warisan of culinary artistry in French Mediterranean cuisine established at the old locale.

More seating under cover from Bali's rains, a separate bar & lounge area, a gallery and boutique, a private cellar dining area and a special-events areas for small groups are the pleasing innovative improvements former Warisan clients will note at the MÉTIS Restaurant and Gallery. Unchanged will be many of the well-know culinary favorites from their menu, the extensive wine list and flawless service that have earned Chef Doudou his faithful following of clients over the years.

Franco Cusumano Joins the Team

A Bali travel industry stalwart, Franco Cusumano, has joined the MÉTIS Restaurant and Gallery team as its sales and marketing director, focusing on hospitality groups, special event functions, the MICE (Meeting, Incentive, Conference and Exhibitions) market and travel industry liaison.

Franco has nearly two decades of industry experience includes hotel and restaurant management as well as a sales and marketing role with Sobek Bali Utama, Bali Bird Park and Lotus Restaurants. He speaks English, Italian, French, Indonesian, Spanish and German.

Gilles Delaloy Appointed Pastry Chef

Chef Gilles Delaloy has been named pastry chef at the MÉTIS Restaurant and Gallery overseeing pastry operations for both the restaurant and newly established patisserie.

A love affair with pastry-making at a young age has sent Chef Delaloy across the globe. At the tender age of 15, Delaloy started a formal course of pastry-making and graduated first in his class in Paris, France. He apprenticed in a Michelin-starred restaurant and, thereafter, left France for Los Angeles, United States. Continuing his work at New York's historic Waldorf Astoria led Delaloy to CENA, one of the city's most acclaimed restaurants.

Chef Delaloy's 25-year career has led him to oversee pastry teams at Las Ventanas al Paraiso in Los Cabos; The Datai Langkawi, Malaysia; The Ritz-Carlton, Millenia Singapore; Arkady Novikov Group, Moscow, Russia; and the Istanbul Doors Restaurant Group, Istanbul, Turkey.

Delaloy's creations have been featured in books and by high-profile media outlets, including The New York Times, Food & Wine and New York Magazine

A Precious Warisan: MÉTIS Restaurant and Gallery

Opening in late October 2009, MÉTIS Restaurant and Gallery is located at Jalan Petitenget No. 6, in Kerobokan.

Visit their website at [MÉTIS Restaurant and Gallery]