One of the French fine dining restaurant is impressive Amuz Gourmet is located at The Energy Building, the area SCBD, Jakarta. This restaurant was founded a year ago by Gilles Marx, the French chef, a track record in managing restaurants in France is often won a Michelin star.
As a serving appetizers, white truffle fettuccini Marx serve in small portions. A tiny portion is proof precision French cuisine in harmony in managing the long ritual of dining. With thin slices of tasty truffles, pasta became very special. Marx recalled, white truffles worth USD 65 million per kilogram were obtained from Alba, Italy, who was famous as a producer of quality truffles.
The next dish is a foie gras combined with crepes, mini nagami orange kumquats, and fresh sweet Suzette sauce. Foie gras or goose liver is classic French cuisine since the era of King Louis XIV's famous, so did the controversy now. This is related polemic about feeding geese are considered to force to gain the hearts of delicious quality. While some believe that it does not interfere with feeding geese and still reasonable comfort as well as a livestock industry in general. Some countries are now banning foie gras production, while in France the production of foie gras remains bolster its culinary traditions.
After the sweet foie gras, Marx then took us to enjoy the barramundi fillets sprinkled with smoked caviar and bathed in white wine sauce. Smoked fish flavor typical of soft and savory spice up special with a touch thin and polite. Freshness of the fish that is cooked with steam and burn technique is very highlighted, must be occupied by the spray without seasoning. "The spirit of the basic French cuisine is how to process what is being given to the best of nature, both technical and presentation," said Marx.
Nuance Mediterranean
Bring reputable chef has become one of the privilege when a restaurant wants to serve French cuisine. This is also done Orient8 restaurant at Hotel Mulia Senayan, Jakarta, who had invited one of the famous twin chefs, Jacques Pourcel of the restaurant Maison Blanche in Paris. Which holds a Michelin star restaurant with three stars is located on the top floor of Theatre des Champs-Elysees. At night, the landscape is very romantic with the landscape of Paris and the Eiffel Tower in the south.
Pourcel's work in Orient8 cuisine comes in a choice of three series and six menu navigation. Entirely influenced by the culinary traditions of the Mediterranean region, southern France. Each menu is served in nouvelle, which is characterized by a very measurable portion so that we can enjoy the entire menu without crowding the stomach space.
For the six menu options, respectively ossetra caviar comes with chanterelles mushrooms and ratte potato mousseline; porcini mushroom soup with almond milk or smoked eel smoked eel; ago atlantic sea bass marinated quionia, with pumpkin salad and caviar. As the series opener, sea bass, which was won this cheerful presentation of the tongue with a wonderful sense of unified frontier between too salty sea bass and pumpkin are fluffier.
As Intermezzo, appearing fresh oysters or oysters sprinkled with chopped radish and shiso leaf, a typical Japanese spice that is still related to basil and mint leaves. After it emerged two main dishes, a fish Dover sole with pasta risotto and Wagyu beef rib-eye with fondante potatoes. Wagyu that is cooked with this level of maturity is being felt fresh and juicy.
Finally, Pourcel proudly presents two warm dessert. The first dish is cooked strawberries papillote, which is wrapped in plastic and baked. After that, just following a great dessert, the warm chocolate cake flavored herb basil is a duet with yogurt ice cream. "In the French culinary tradition, chocolate has always been the cover," said Pourcel.
0 comments:
Post a Comment