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Indonesia Gala Dinner

Jakarta, May 3, 2013

Bailliage of Jakarta

An unforgettable dining experience!

The Bailliage of Jakarta hosted a dinner in the ‘Warhol’ Function Room of the Pullman Jakarta Central Park.

An eight course menu was prepared and presented by Eric Baudru, Executive Chef of Pullman Jakarta Central Park, and Andrian Ishak, an expert in molecular gastronomy cooking.

The event presented the opportunity to taste a wide variety of flavours. The courses ranged through pumpkin, asinan1, foie gras, heirloom tomato, John Dory, Wagyu beef, es campur2, and chocolate. A selection of top quality wines ensured that the vinous desires were not overlooked.

Chef Eric has been working for Pullman Jakarta Central Park since 2011. His passion for cooking and his professional experience could be seen from his creation of delicious menus. Meanwhile, Chef Andrian is the first chef to incorporate the discipline of molecular gastronomy into the world of Indonesian cuisine. Working in partnership, the two chefs fascinated the members and guests with the exceptional fine dining experience.

‘Pullman’ is Accor’s upscale hotel brand. Accor, the world's leading hotel operator and market leader in Europe, is present in 90 countries with 4,200 hotels and more than 500,000 rooms. Accor's broad portfolio of hotel brands - Sofitel, Pullman, MGallery, Novotel, Suite Novotel, Mercure, Adagio, ibis, ibis Style, ibis Budget, hotel F1 and Thalassa Sea & Spa - provide an extensive offer from luxury to budget. With 145,000 employees worldwide, the Group offers to its clients and partners nearly 45 years of know-how and expertise.

Arditiya Chandra Putra
Marketing Communications Coordinator, Pullman Jakarta Central Park

1 Asinan is a pickled (through brine or vinegar) vegetable or fruit dish, commonly found in Indonesia.
2 Es campur (Indonesian for ‘mixed ice’) is a cold beverage often served as dessert. There is no exact rule and recipe of what makes an es campur, and the content may vary according to available ingredients.