AUTUMN TOMATO FEAST Cherry Tomato, Silken Tofu and Kalamansi.

UBUD, Bali (BPN) – The Indonesian Academy of the Bocuse d Or, the world’s most prestigious culinary competition, announces a series of Bocuse d’Or dinners to celebrate the recent participation of the Indonesian team as one of the finalists at the Bocuse d’Or 2021.

This competition, founded by Chef Paul Bocuse in Lyon, France, in 1987, brings together 24 countries from around the world to compete for the title of World Champion of gastronomy, highly regarded amongst professionals and media as the Culinary Olympics of the world.

Indonesia was honoured to be invited for the finals based on the Asian regional selections of Le Bocuse d’Or in Guangzhou, China, in 2018 at which time the Indonesian team was led by Chef Bayu Retno Timur, the Chef de Cuisine of the Mandapa, a Ritz-Carlton Reserve in Ubud, Bali.

For the recent finals in Lyon on September 2021, the Indonesian team was led by Chefs Mandif Warokka and Lufti Nugraha of Blanco par Mandif (Ubud, Bali) with Chef Chris Salans of Mozaic restaurant (Ubud, Bali) as head coach and Chef Gilles Marx (Amuz, Jakarta) as president.

The team of Chefs have decided to come together to share the culinary creations that they presented during the Bocuse d’Or competition in Lyon.

BLOSSOMS OF SOLANUM Valrhona White Chocolate, Coconut, Cherry Tomato, Strawberries and Torch Ginger Flower.

The chefs will unite to showcase their amazing creations just as they presented them to the Juries of the Bocuse d’Or – 5 astounding dishes prepared as a 5-course tasting menu accompanied by Amuse-Bouches and Petits-Fours.

Chef Mandif Warokka the Indonesian Candidate for the Bocuse d’Or finals in France last September said that this competition has been one of the ultimate achievements in his life.

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“I’ve been dreaming to bring Indonesia in the world’s spotlight with my culinary skills and experience. And competing at this level of prestige and pressure was an amazing experience. This dinner will allow the audience to taste our amazing creations we presented at the Bocuse d’Or,” he said.

The first dinner of the series will take place at Mozaic Restaurant Gastronomique in Ubud, Bali, on November 20th 2021.

The second dinner of the series is planned at Amuz restaurant in Jakarta on December 9th 2021.

Seating will be limited due to the complexity of execution of the menu and therefore pre-reservations are required.

For the dinner at Mozaic in Ubud Bali on November 20th, Chef Bayu Retno Timur of Mandapa, a Ritz-Carlton Reserve and Pastry Chef Dedy Sutan, contestant for the Indonesian Team of the World Pastry Cup in Lyon, France in 2017, have been invited to join the team of chefs to participate in the dinner.

A special pairing of premium wines, carefully selected by the Mozaic’s Director of Wines, will also be proposed for this unique occasion to turn the event into a true Dine & Wine experience.

Dinner reservations will be available from 6.00pm until 9.00pm by contacting Mozaic or by visiting Mozaic’s website.

“I am really proud to be able to host such a prestigious dinner at Mozaic restaurant and to share all the hard work that the Indonesian Team has put to showcase Indonesia to the world at the Bocuse d’Or competition last September. I’m also super excited to be able to bring in Chef Bayu and Chef Dedy to the team to bring additional WOW factor to the event,” said chef Chris Salans as coach of team Indonesia.

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Chef Gilles Marx of Amuz said that they are happy that this Dinner Series has already received so much interest from the hospitality industry all over Indonesia.

“We are all looking forward to bring you a unique ‘once-in-a-lifetime’ dining experience,” chef Gilles Marx of Amuz said.

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