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Culinary Heights at AMUZ

Chris-Salan---Gilles-Marx

Chef Chris Salans of MOZAIC Bali & Chef Gilles Marx of AMUZ Jakarta.

For one night only, two of the most renowned chef in Indonesia will fuse to create one amazing meal. MOZAIC at AMUZ, Evening of Thursday 28th March 2013.

Chef Gilles Marx is no stranger in the culinary world in Indonesia. With more than 20 years of experience in the making, Chef Gilles is still thriving for a higher standard of excellence. His rise includes time spent at Michellin-starred restaurants in Lyon, Burgundy and Paris, as well as in Australia and Southeast Asia.

Chef Chris Salans has legendary status in Bali. He was raised in a ‘French’ family, where he was brought up eating his mother’s French home cooking and drinking wine. He developed a new cuisine by joining into a cutting edge concept the flavors of Indonesian cuisines and the techniques of modern cooking and presentation.

Pre Dinner AMUZ Canapés
Champagne Louis Roederer Brut NV
LE MENU

Amuse Bouche of ;
Chilled Scrambled Eggs Espuma, Vodka-Lemon Cream,
Topped with Salmon Roe
By Chef Gilles Marx
***
Marinated Smoked Salmon, Aquitaine Sturia Caviar Selection Primeur
Quinoa & Green Asparagus Salad, Reduced Lemon Juice
By Chef Gilles Marx
***
Fresh Yabbies, Grilled Watermelon, Ginger Flower & Radish Purée
By Chef Chris Salans
***
Pan-Seared Duck Liver Foie Gras, Red Port Wine Jus
Smoked 14 days-Baby Corn, Morel Mushroom Polenta, William Pear Chutney
By Chef Gilles Marx
***
Wagyu Beef Sirloin, Tempe & Black Truffle Crumble
Chef Chris Salans
***
Lemon Basil Mousse, Turmeric Sorbet and Fresh Pomegranate
By Chef Chris Salans

Rp.1.750.000++/person
AMUZ IS NOW OPEN ON EVERY SUNDAY FOR DINNER SESSION