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Not Your Average Food Chain

Bali Chapter of the Ancient Culinary Order Chaîne des Rôtisseurs are Dead Serious About their Food and Drink.


On Saturday, October 23, 2010, the Bali Chapter of the Chaîne des Rôtisseurs held an elegant dîner amical at The Legian in Seminyak, Bali.

Click Images to Enlarge

Pre-dinner cocktail preceded a special menu prepared by the Resort's Chef, Dorin Schuster, with carefully paired wines selected by the Bali's Chapter's professional Sommelier, Katrina Valkenburg.

The Menu

Saturday, October 23, 2010

Ocean Trout - Tartare, Cucumber, Dill, Cured, Honey–Mustard Sauce, Confit, Fennel, Sea Kelp, Chives, Smoked, Poached Quail Egg, Lemon Oil
Pierro LTC Semillon Sauvignon Blanc 2008
+ + +
Scallop - Hokkaido Scallop, Green Pea Flan,Parmesan Foam, Avruga caviar
Pierro LTC Semillon Sauvignon Blanc 2008
+ + +
Foie Gras - Truffle Risotto, Pan–Fried Foie Gras, Chinese Sausage, Fresh Autumn Truffle
Château du Prince Loupiac AC 2004

+ + +

Marbled Goby - Tempura of Marbled Goby, Kemangi–Butter Sauce, Micro Greens
Domaine Laroche St. Martin Chablis AC 1er Cru 2008
+ + +
Tomato - Heirloom Tomato Sorbet, Basil Oil
+ + +
Angus Tenderloin - Pepper-Crusted Angus Tenderloin, Chanterelles, Pumpkin Purée, Coffee Jus
Frankland Estate Olmo's Reward 2007
+ + +
Primosale - Primosale, Mustard Fruits
Frankland Estate Olmo's Reward 2007 Naked Range Sparkling Shiraz NV

+ + +
Chocolate - Baked Chocolate Cake, Caramelized Nuts Cappuccino Ice Cream
Naked Range Sparkling Shiraz NV
+ + +
The Legian Blend Coffee or Selection of Tea

Also speaking at the dinner was visiting Bailli Delegue Council D'Indonesie from Jakarta, Firdaus Siddik, who reviewed the Chaîne's history in Indonesia and his plans to gradually bring the Indonesian chapters into conformance with the centuries-old protocols and strict rules governing dinner gatherings.

Bali Chaîne des Rôtisseurs Support for Culinary Education

Two chefs from Four Seasons Resort Bali at Jimbaran Bay, Commis Chef Jatu Putra and Senior Sous Chef Wayan Siana, recently embarked on a one-month overseas trip which took them to Paris, Helsinki and Singapore.

Chef Jatu competed in the International Jeunes Commis (Young Chefs), Rôtisseurs Competition qualify to do so after beating 20 other young chefs in March to become Indonesia's national winner. Chef Siana was actively involved in Jatu's training and accompanied him on the international culinary journey in the role of trainer and consultant.

The first stop for Jatu and Wayan was the prestigious Four Seasons Hotel George V, Paris, for Jatu's final week of training. He said, "I felt very privileged to be given this wonderful opportunity, along with the opportunity afforded to me by Four Seasons in June/July when I was sent for work experience and training at Caprice, the three-Michelin-starred French restaurant at Four Seasons Hotel Hong Kong."

The international competition, organized by Chaîne des Rôtisseurs, was held in September in Helsinki, Finland. The participants were 23 young chefs, all under the age of 27, with less than five years of professional cooking experience. Each contestant was given an identical, mystery 'black box' of seasonal ingredients and a time frame of only four hours in which to create a menu comprising a three-course meal for four people. Black box contests are considered the most challenging of culinary competitions because the pressure of competing is compounded by the unknown ingredients.

The written menu had to be completed within the first half-hour, and each chef was allowed to consult with his or her trainer during the planning. In the black box, the participants found the following mandatory items: beef sirloin, perch fish, fresh chanterelle mushrooms, and milk chocolate, while non-mandatory items included vegetables, fruits, fresh herbs, and liquors.

Jatu's competition menu included:

Appetizer – Poached perch and crayfish salad with lemon vinaigrette.

Main course – Pan-roasted beef sirloin with crushed potato and parsnip, sautéed chanterelle Mushrooms, broccoli, and thyme jus.

Dessert – Almond chocolate cake, semi-frozen almond mouse, poached apple jelly and cloud berry compote.

Jatu had only three-and-a-half hours on his own to prepare and serve the dishes. A group of judges from around the world awarded the competitors marks based on taste, presentation, originality, portion size, kitchen cleanliness, timing and culinary technique.

While Jatu wasn't a winner on this occasion, he said of the competition "It was an amazing experience. I made many new friends, and we had an action-packed agenda, which included sightseeing, visiting a fish-processing factory and a cheese factory, and eating traditional Finnish food in local restaurants."

An unexpected bonus during the trip was a phone call asking for catering assistance at the Formula One Grand Prix in Singapore. As a result, the two chefs spent two days preparing food in the kitchens of Four Seasons Hotel Singapore under the guidance of the famous French chef, Jean-Georges Vongerichtenth. Now resident in New York, the "great master of gastronomy" owns 18 restaurants around the world, and is termed the pioneer of Asian-fusion cuisine. "We felt incredibly honored to work with him," said Chef Siana. The next three days were spent at the Formula One Paddock Club, serving gourmet tapas plates to VIP guests in the Pit Building Dining Suite.

Now back in Bali, both chefs agreed that the trip was "an experience of a lifetime."

Shown on are pictures from the Chaîne des Rôtisseurs dinner at The Legian on October 23, 2010.

© Bali Discovery Tours. Articles may be quoted and reproduced if attributed to


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