Indonesia Dinner
Bailliage Provincial of Jakarta
Jakarta, October 29, 2018
'Room with a view' at the Fairmont Jakarta

For this event in the Bailliage’s calendar, talented Chef Hans Christian and his culinary team at the Fairmont Hotel Jakarta crafted a gastronomic delight consisting of a 19-course vegetarian tasting menu paired with six outstanding wines.

The evening unfolded on the 22nd floor of the Fairmont at their intimate signature restaurant, “View”. Beginning with champagne and canapes, 34 Chaîne members and their guests mingled whilst enjoying dazzling night views over Jakarta’s cityscape.

Simply being at the View is an indulgence in itself - sumptuous décor, handpicked Indonesian artwork and amazing views - but when coupled with the spectacular food it becomes an adventure. The evening certainly tantalized the taste buds as each unique creation was presented and paired with wines chosen by our Vice-Conseiller Culinaire Gilles Marx of AMUZ fame.

Far from what one may imagine of a “vegetarian” menu, without the meat component our predominantly carnivore members were more than pleasantly surprised at the range and depth of flavours enjoyed from this exclusively plant-based menu.

MENU

Watermelon, red onion, Maldon sea salt
Artichoke and longan tartare, ubi ungu
Preserved cabbage, rice crackers, tamarind
Smoked baby corn, miso BBQ, rice puff
Robert Mondavi Fumé Blanc 2014 - Napa Valley

Glazed carrot, date, cashew, maple
Savoury fruit gazpacho, extra virgin olive oil
“Do your own” crostini, Kalamata olives, horseradish
Mock cheese, pesto, tomato balsamic
Louis Latour Mâcon-Villages ‘Chameroy’ 2016 - Burgundy

Cucumber ‘noodle”, pistachio, ponzu, tabasco
Umami slate, mushroom, plum, olive
Edamame, peas, chickpea, white chocolate
Cauliflower, curry mango, pine nut
Hugel Gewurztraminer 2015 - Alsace

Daikon, savoury greens, bordelaise sauce
Flavour of dan dan, rice cake, Brussels sprout
Risotto, kale, black salsa, pear
Château Larmande 2011 - St Émilion Grand Cru Classé

Beet, berries, “salad”
Chocolate, soursop, citrus
Barley pudding, snake-passion-jack
Lychee bomb, cinnamon, thyme
Chateau de Rolland 2011 - Barsac

Among the favourites were the umami slate and the daikon. The lychee bomb grand finale literally exploded in the mouth with its decadent sweetness ending what was a truly masterful dining experience.

Each guest was invited to take home their personally monogramed napkins as a keepsake together with a box of handmade, plant-based chocolates made specially for the occasion.

Thank you to Chef Hans, his team and Carlos Monterde, General Manager of the Fairmont Jakarta, for hosting the Chaîne for this very special evening.

Thanks also to Linda Tan, Bailli of South Jakarta and Gilles Marx, Vice-Conseiller Culinaire for organizing this event.

Michelle Somerville
Conseiller Gastronomique Provincial