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24
Jun
Alain Passard

Alain Passard — Dinner at Raffles Jakarta

Gala dinner ID-FR 2016 (3)On Sunday March 20th the Indonesian French Chamber of Commerce and Industry (IFCCI) hosted a Gala Dinner at the Raffles hotel in Jakarta to celebrate the beginning of the Gout de France (Taste of France), a weeklong worldwide celebration of French gastronomy. More than 1500 chefs over five continents are simultaneously participating in this celebration honoring the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.

The Gala Dinner was attended by no other than some of the top celebrities of Indonesia as well as guest of honor Sophie Marceau the French actress, director, screenwriter, and author. But the star of the night was really the Chef who created the most sensational dinner yet seen in Jakarta –Alain Passard chef owner of three Michelin star restaurant l’Arpege in Paris.

Gala dinner ID-FR 2016 (2)Chef Passard presented a culinary journey through France introducing the diners to ingredients from his gardens in France such as fresh Gariguette strawberries, waffle cabbage, sweet peas and first of the season carrots and asparagus. These unique ingredients we accompanied by the best of French produce such as live lobsters, fresh foie gras and poularde de Bresse roasted with French hay. A truly sensational voyage of flavors and emotions for the lucky 210 diners who attended the event!

This unique dinner would have not been possible without the assistance of Chris Salans, chef owner of the Mozaic restaurant group in Bali. Chef Salans, whose restaurant is famed worldwide for representing Franco-Indonesian gastronomy, was no stranger to Chef Passard. Both members of the Grand Tables of the World (Les Grandes Table du Monde), the two chefs have often collaborated in international culinary events to represent French gastronomy abroad. Chef Passard highly impressed by the quality of the produce and assistance in putting the dinner together offered by his colleague Chef Salans and the team of the Raffles hotel – “This event would not have been possible without the assistance of Chris and his team” says Chef Passard “I have enjoyed the experience so much that we should make this event an annual ‘rendez-vous’”.

From the sound of it this first of a kind French Indonesian culinary collaboration was an extraordinary event and hopefully more of these extraordinary experiences can take place in our capital of Jakarta!

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