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Indonesia Dinner

[Bali] - Ayana, June 2, 2012

I am pleased to say that the Bailliage of Bali’s dinner at Dava Restaurant at Ayana on Jimbaran Bay embraced all aspects of Chaine culture and mantra.

The evening commenced with cocktails, champagne and delicate hors d’oeuvres featuring fresh oysters and gravlax of salmon. This was a great opportunity for friends to catch up again and to meet new friends. The cocktail service highlighted the exceptional attention and courtesy by the staff, something which was much appreciated by all.



Bailli Michael Burchett welcomed everyone in his inimitable manner. Chef Jusman then guided the guests through the first three courses:

- Brittany lobster carpaccio with almond cream and grapes, Aquitaine caviar and crispy Gruyère cheese accompanied by Trimbach Pinot Blanc 2008 from Alsace.

- Confit of coral trout with crustacean oil, baby calamari, tapenade, braised fennel salad, basil and lemon emulsion accompanied by Chablis Premier Cru 2007 by Simonet Febvre.

- Lavender and honey-glazed Kurobuta pork jowl, haricot coco blanc puree, poached pear and pickled grapefruit accompanied by a Chilean wine: Casa Lapostole “Cuvée Alexandre” Merlot 2005.




There followed a wonderful sorbet which featured dark rum combined with crushed lime ice, brown sugar jelly and mint sorbet was an unusual and refreshing 'hit'.                                   

After the customary break, diners were promptly seated once again and showed both respect and appreciation whilst Chef Jusman described his next creations:



- Jack's Creek Wagyu Beef tenderloin with smoked ox tongue, baby beets, glazed trompette de la mort mushrooms and horseradish cream accompanied by Cuvaison Mount Vedeer Cabernet Sauvignon 2005 from California’s Napa Valley.

- a cheese course comprising Sainte Maure Ash with macerated strawberries, pistachio sable and balsamic foam accompanied by Salon "Le Mesnil" Brut Blanc de Blancs Champagne 1995.

- a delightful dessert of Grand Marnier and chocolate crème brûlée with salty caramel mousse, crystallized walnut and milk sorbet accompanied by Pio Cesare Moscato d'Asti 2009 from Italy.




The food was faultless as was the appropriateness of the wines paired with the courses.

Of particular note was coral trout/Chablis partnership. Singularly, the Chablis was quite acidic but when matched with the coral trout their resulting dance across the taste buds was nothing less than sublime.

Compliments to Jerome Colson and Chef Jusman for the fantastic selection!

Having supped on such an exemplary meal it was only fitting that the Chef be honoured and as it was also his birthday everyone engaged in a resounding rendition of “Happy Birthday to you”.

Sande McKinlay, Dame de la Chaîne

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