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AMUZ: French Fine Dining Revisited

Foodies Corner | 12 March 2020
AMUZ: French Fine Dining Revisited
Led by Chef Gilles Marx, a seasoned chef in French cuisine, AMUZ Gourmet Restaurant offers guests a remarkable fine dining experience. Photos by Rintang Azhar/NOWJAKARTA

Having been around for 10+ years, AMUZ has breathed new life into Jakarta’s understated dining scene with its fresh look and revamped menu.

Heavily inspired by modern French style with contemporary Asian influences, the new space of AMUZ Gourmet Restaurant is designed highlighting a vibrant and refreshing vibe that is perfect for any occasion—be it casual, business and private event.

AMUZ: French Fine Dining Revisited

Little details like recognition, attentiveness and personalisation offers memorable dining experiences, and this is exactly what AMUZ aims to achieve. While part of being friendly, personalised service comes down to your table offering a diner-created experience and extraordinary meals. A beautiful dining room and open kitchen form the backdrop for carefully perfected innovative cuisine.

Savour the finest of contemporary French cuisine accompanied by the finest of French wines, as well as other European and New World wines that are perfectly stored in a walk-in glass cellar at AMUZ Gourmet Restaurant. Led by Chef Gilles Marx, a seasoned chef in French cuisine with over 20 years of experience and multiple prestigious awards to his name, AMUZ Gourmet Restaurant offers guests a remarkable fine dining experience.

AMUZ: French Fine Dining Revisited

“[New] Amuz is the place where you can go and depend on having excellent and personalized service that makes you feel special and welcomed,” Chef Gilles shared his enthusiasm.

Starting with L’Oeuf Bio Frit, better known as Fried Organic Egg on Mushroom Duxelle, this tasty meal is freshly made of green asparagus and smoke haring caviar. A very good start just before moving on to the main course.

AMUZ: French Fine Dining Revisited

You’re going to love Les Saint Jacques Poêlé. With only a handful of ingredients, this Pan-seared Hokkaido Scallops are just as good as served with Butternut Mousseline, Lobster Cream, Brussels Sprout Petals and Parmesan Crumble. The butternut is the best option which allows you to better adjust your seasonings!

Don’t miss out the sweet ending La Mousse au Chocolat. This Valrhona Cuvée Bali Chocolate Mousse is made of Passion Fruit Curd, Honey Comb and served with Chocolate Cocoa Nibs Crumble.

Chef Gilles curated his culinary creations on finding the best ingredients fusing them both in modern and traditional French techniques. While the restaurant is clearly refreshed and improved, it has managed to retain the comfortable, somewhat enchanting, feel of its iconic Parisian fine dining restaurant in the capital.

AMUZ Gourmet

The Energy Building, Level 2
T: +62 21 250 5064
FB: @amuzresto
IG: @amuz_gourmet
amuzgourmet.com