Close
Bali Discovery Tours: Homepage
Bali Hotels, Bali Villas and Bali News from balidiscovery.com
Home Bali Contact Bali Practicalities Bali News Bali Services Bali Transportation Bali Sports Bali Excursions Bali Villas Bali Hotels
Home · News · Foie Gras – the Best Part of a Christmas Goose in Bali
Bali Hotels, Bali Villas and Bali News from balidiscovery.com
Bali Hotels
Bali Villas
Special Deals!
Packages
MICE Handling
Bali Excursions
Culinary - Dining
Guided Tour
Bali Spas
Bali Sports
Diving
Golf
Bali Transportation
Car Rental - Selft Drive
Private Jet Charter
Bali News
Bali Services
Bali Practicalities
Bali Contact
Bali Career
Home
 
Bali Update
Subscribe to our free weekly newsletter!
 
PATA header
PATA Gold Award 2007
Bali Update
PATA Gold Award Winner 2007
 
Bali Contact
Bali Discovery Tours
Komplek Pertokoan
Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
Sanur, Bali, Indonesia

Tel:
++62 361 286 283

Fax:
++62 361 286 284

U.S.A. Fax:(toll free)
1-800-506-8633

U.K. Fax:
++44-20-7000-1235

Australian Fax:
++61-2-94750419

24h:
++62 812 3819724

Bali Discovery

SITE PATA ASITA
Bali News

Foie Gras – the Best Part of a Christmas Goose in Bali

Interview: French Chef Karim Hassene Cooking Up a Storm at AYANA Resort Bali Through January 10, 2010.


Bali News: Foie Gras – the Best Part of a Christmas Goose in Bali
Click Image to Enlarge

(12/4/2010)

Renowned French Chef Karim Hassene will join the AYANA Resort in a guest's capacity at their premier restaurant Dava through January 10, 2011. Originally from Chablis, Burgundy, Karim is currently the Executive Chef at The Leela Palace Kempinski in Udaipur, Rajasthan, India, where, according to Conde Nast Traveller's 2010 Gold List he has "elevated the dining options in the city." Previously, he worked seven years with Ritz-Carlton Group, including stints as Executive Sous Chef in St Thomas, San Francisco, and Sarasota.

The Interview: Chef Karim Hassene in Residence at Dava – The AYANA Resort Bali

Balidiscovery.com: Who were your biggest inspirations in the kitchen?

Chef Hassene: "I started my career with one of the best Chefs in France, Gerard Vie from 'Les Trois Marches' in Versailles, a two Michelin star restaurant. He taught me to love what I do and inspired me to become a Chef."

Balidiscovery.com: What have been your greatest successes and biggest setbacks?

Chef Hassene: "Working with the Ritz Carlton was a big highlight indeed. It allowed me to indulge my creativity. I have been fortunate not to have any big setbacks; there will always be challenges which allow me to grow as a person and become an even a better Chef in the future."

Balidiscovery.com: What do you consider as your particular culinary specialty?

Chef Hassene: "My specialty is mainly Mediterranean, it allows me to use the many flavors from this vast region. I was born into a family of culinary experts; my mother taught in a culinary school and my parents owned a restaurant in France. I was also inspired by the secret recipes that my grandmother taught me growing up. I was formally trained in both classic and French nouvelle cuisine. These formed a fundamental strong base, allowing me to travel and incorporate new techniques learnt from various culinary cultures around the world."

Balidiscovery.com: What do you enjoy most about your work?

Chef Hassene: "Every day is a new day to create something new, it is rewarding to see the look on guests' faces when they bite into a nice, smooth, simple mashed potato blended with roasted garlic and finished with a spoon of mascarpone. That's my greatest reward."

Balidiscovery.com: What are some of the classic dishes that diners can expect on your menus in Bali?

Chef Hassene: "Old-fashioned stews like Sautee of Veal Marengo, Coq au Vin or Blanquette of Veal. I enjoy practicing ancient techniques of cooking and using clay tajine, cast iron cocotte or a wood oven, for these make a difference to color, texture and, of course, taste."

Balidiscovery.com: If you weren't a chef, what would you be?

Chef Hassene: "As we say it in French, 'Jardinier' or 'The Gardener.' I love working in the garden to find new techniques to obtain the best fruits or vegetables, depending on the quality of earth, the vitamins or their position in the garden. It's like a painter creating a canvas, and, as I always say to my Chefs: 'You have to respect first your product, and he will respect you on your plate.'"

Balidiscovery.com: What dish are you most proud of?

Chef Hassene: "My foie gras terrine. I won a competition three years in a row for the best foie gras in Paris; it is my proudest moment to date."


© Bali Discovery Tours. Articles may be quoted and reproduced if attributed to http://www.balidiscovery.com.


 
 
Bali News by Bali Update
Subscribe to the Bali Update
Receive the latest news from Bali by email!



Our [Privacy Statement] explains how we handle the data you are providing.

 
Bali News by Bali Update
Explore the Archive of the Bali Update
Find related articles in our news archive!




or try to use Google Search :

Home · Bali Hotels · Bali Villas · Bali Excursions · Bali Sports · Bali News · Site Map · RSS

Bali News: More News
Murder at Bali Emerald Villas in Sanur, Bali
Long-Time Bali Resident Bob Ellis Murdered in What Police Believe was Murder-for-Hire Scheme Orchestrated by His Wife, Noor Ellis
(10/24/2014)
Fighting Malaria in Bali
Denpasar Health Officials Undertake Educative Steps and Fogging to Prevent Upswing in Dengue Fever Cases
(10/24/2014)
November Fuel Price Hike Increasingly Certain
Kompas.com Reports Premium Fuel Prices to Increase 46% on November 1, 2104
(10/24/2014)
Harmony Inside
A Solo exhibition by I Made Wiradana, "Harmony Inside" November 20 - December 18, 2014 at Ganesha Gallery – Four Seasons Resort Jimbaran
(10/24/2014)
Living in an Age of Contagion
Bali Isolates Patient Suspected of Contracting MERS-CoV
(10/24/2014)
Denpasar to Dili Daily
Garuda Starts Daily Flights between Bali and Timor Leste
(10/24/2014)
Picking Fave – orites
Archipelago International Opens 5th Favehotel in Bali
(10/24/2014)
Bali and Beyond: Reading on Borneo
Bookshelf: 'Looking for Borneo' – Insights into the Endless Beauty of the World’s Third Largest Island
(10/24/2014)
Adolescent Desires
Australian Philip Robert Grandfield Deported to Australia After Six Years in Prison on Pedophilia Conviction
(10/24/2014)
Change Has Gotta Come
Putting Bali’s Illegal Moneychangers Out of Business
(10/24/2014)
It’s Beginning to Look a Lotte Like Christmas
BIWA Christmas Bazaar at Lottte Mart Saturday, November 16, 2014
(10/24/2014)
Heinz's 100 Varieties of Indonesian Cuisine
Bookshelf: A New Approach to Indonesian Cooking by Heinz von Holzen
(10/20/2014)
All [News]!