On Monday 29 Oct 2018 the very talented Chef Hans Christian and his culinary team at the Fairmont Hotel Jakarta crafted a gastronomic delight featuring a 19-course vegetarian degustation 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 Chaine members and their guests mingled while enjoying the dazzling night views over the Jakarta cityscape. Dining at the View is an indulgence in itself with its sumptuous décor, handpicked Indonesian artwork along with its amazing views.
The evening was an adventure that tantalised the taste buds, as each unique creation was presented and paired with wines chosen by our Vice-Conseiller Cullinaire Gilles Marx of AMUZ fame. Far from what one may imagine of a “vegetarian” menu without the meat component our predominantly meat loving members were more than pleasantly surprised at the range and depth of flavours enjoyed from this exclusively plant based menu.
Among the favourites was the Umami Slate, Mushroom, Plum and Olive paired with Hugel, Gewurztraminer, Alsace, 2015 and the Daikon, Savory Greens and Bordelaise paired with Chateau Larmande, St Emillion, Grand Cru Classe 2011. The desserts continued to entice us ending with the Lychee Bomb perched in an eggcup and needing to be picked up by hand and popped in the mouth. This 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 their personally monogramed napkins as a keepsake along with a box of hand made, plant based chocolates made specially for the occasion. Thank you Chef Hans and his team and Carlos Monterde, GM of the Fairmont Jakarta for hosting the Chaine for this very special evening.
Not least thank you to the Jakarta council led by Linda Tan Bailli Regional South Jakarta and Gilles Marx Vice-Conceiller Cullinaire for organising this event.
MENU
Watermelon, Red Onion, Maldon
Artichoke & Longan Tartare, Ubi Ungu
Preserved Cabbage, Rice Crackers, Tamarind
Smoked Baby Corn, Miso BBQ, Rice Puff
Robert Mondavi, Fume Blanc, Napa Valley, 2014
Glazed Carrot, Date, Cashew, Maple
Savory Fruit Gazpacho, EVOO
D.Y.O Crostini, Kalamata, Horseradish
Mock Cheese, Pesto, Tomato Balsamic
Louis Latour, Chardonnay, Macon Villages Chameroy, 2016
Cucumber ‘Noodle”, Pistachio, Ponzu, Tabasco
Umami Slate, Mushroom, Plum, Olive
Edamame & Peas, Chickpea, White Chocolate
Cauliflower, Curry Mango, Pine Nut
Hugel, Gewurztraminer, Alsace, 2015
Daikon, Savory Greens, Bordelaise
Flavor of Dan Dan, Rice Cake, Brussel Sprout
Risotto, Kale, Black Salsa, Pear
Chateau Larmande, St Emillion, Grand Cru Classe, 2011
Beet & Berries, “Salad”
Chocolate, Soursop, Citrus
Barley Pudding, Snake-Passion-Jack
Lychee Bomb, Cinnamon, Thyme
Chateau de Rolland, Barsac, Sauternes, 2011
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This article is originally from paper. Read NOW!Jakarta Magazine December 2018 issue“Festive Issue”. Available at selected bookstore or SUBSCRIBE here.
