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Indonesia Dinner

Seminyak, April 20, 2013

Bailliage of Seminyak

The inaugural dinner of the new local Bailliage of Seminyak on the island of Bali was hosted by Cetin Candan at the famous Warisan Restaurant.

A Billecart-Salmon Brut Rosé Champagne reception was held in the garden. During the reception a fine selection of canapés was served whilst the members and guests were entertained with a superb performance by a renowned Russian violinist.

Bailli Délégué Firdaus Siddik welcomed everyone, especially His Excellency Paulo Soares, Ambassador for Brazil and his wife Luisa, both Chevaliers d’Honneur. They had travelled from Jakarta to enjoy the company of fellow members and guests at this dinner.

Other notable guests included Bernard Haymoz, Honorary Consul for Chile to Indonesia with area of responsibility for Bali and his wife Cecilia, as well as a group from the Bailliage of Western Australia in Perth. Wines from the Margaret River (Western Australia) region were featured on the evening's menu.

The menu comprised:

Scallop tartare with mache salad
2010 Durvillie Sauvignon Blanc, Marlborough (New Zealand)

Oyster trilogy
2012 Howard  Park Riesling, Great Southern Region (Western Australia)

Steamed herbed salmon with coriander and paprika puree
2007 Leyda Wild Yeast Chardonnay, Chile

Following an intermission the gentlemen were invited by Bailli Délégué Firdaus Siddik to change seats. Members and guests had an opportunity to share the remainder of the dinner with old friends and make new acquaintances. It was a novel and well-received variation to the standard Chaîne seating arrangement.

The menu continued with:

Aloe Vera vodka sorbet

Pan-seared quail
2010 Two Paddock's Picnic Pinot Noir, Central Otago (New Zealand)

Venison tenderloin
What a tale to share! Flown from Perth the venison overcame the challenges of airport security and weight allowance. Visions of airline passengers discovering leaking packages in the overhead locker were unfounded! The cargo arrived safe and sound, so happily all was well that ended well! The brave couriers fulfilled their mission.

The venison was superbly prepared by being grilled lightly and served with assorted forest mushrooms, white bean puree and jus. Slicing the venison was like cutting through butter, amazingly sublime!

The wine, beautifully paired and generously served in elegant Riedel Decanters, hailed from Margaret River. A classic Western Australia red wine: 2010 Vasse Felix Cabernet Sauvignon.

The two dessert courses indulged us completely. The first, an unusual mix of grass jelly pudding with vanilla and poached green seaweed with the second, a more traditional chocolate mousse.

Our host, Cetin Candan, Chef Asep and Maître D’ Jean-Francois Moch, together with their respective brigades were presented with the well-earned certificates of appreciation whilst members and guests enjoyed coffee and tea. This was followed by cigars courtesy of the Chaîne des Rôtisseurs Grand Chapitre collection. They were hand-rolled Robusto and Corona from the Sultan of Jogjakarta's cigar factory.

As guests left this fine evening, each was presented with a complimentary bottle of Plaga Rosé from the new Bali vineyard of Bernard and Cecilia Haymoz.

A perfect Chaîne Dinner, with all the ingredients needed: fine food, great wines and the camaraderie of the table. Bravo Cetin and his highly capable Warisan staff!

Sande McKinlay
Vice-Chargée de Missions