After various successful events across Jakarta and Bali, the culinary association ‘Disciples Escoffier Indonesia’ will once again be hosting an event at AMUZ Gourmet. Taking place on 28 February and 1 March 2023, this upcoming ‘Le Dîner d’Épicure’ will see the collaboration between legendary Chef Antoine Audran, Disciples Escoffier Indonesia President Chef Gilles Marx and Disciples Escoffier Pastry Chef Fransisca Tamba to create an unmissable fine dining experience.
The Menu
Already known for its fine dining excellence, AMUZ Gourmet is the perfect venue for such an event. Available over two days – 28 February and 1 March 2023 – diners can expect each chef to bring their own style and expertise to their respective dishes:-
Chef Antoine Audran will prepare; L’Amuse bouche (Escargots & Champignons), Le Foie Gras de Canard “Mère Mado” (Pan-fried Duck Foie Gras Mère Mado Style), La Bouillabaisse de Merou (Grouper Fish Cooked in Bouillabaisse broth) and for those with the sweet tooth, Le Baba au Rhum & Verveine (Rum & Verbena Baba with Vanilla Diplomat Cream, Minted Tropical fruit salad).
Chef Gilles Marx turns his dishes into art with La Scampi Royal (Sake Marinated King Prawn with Mango-Pomegranate & Compressed Watermelon Salad), La Côte de Bœuf Rôtie (Slow-Roasted Wagyu Beef Prime Rib with Gratin Dauphinois, Béarnaise & Bordelaise Sauce) and Black Périgord Truffled Brie Cheese.
Closing the show with her upscale dessert selections, Chef Fransica Tamba will leave a sweet and everlasting memory of this dinner with her Valrhona Gianduja Chocolate Mousse (Coffee – Cocoa nibs Parfait) and Mignardises served with Coffee or Tea.
Dinner is priced at IDR 2.250.000++ per person; or IDR 3.000.000++ per person with wine pairing. Inclusive of pre-dinner cocktail at ARTOZ.
A percentage of the dinner proceeds will be donated to Yayasan Komunitas Ambiente, an organisation that supports the Agats community in Papua Indonesia.
For bookings, contact:-
WA: 0877 8855 2006
Phone: 021 250 5064 or
Email: reservation@amuzgourmet.com
More about the Chefs of Le Dîner d’Épicure
Chef Antoine Audran’s journey in the culinary world is second to none, graduated from renowned Jean Ferrandi Culinary School in Paris, better known nowadays as the Harvard of the Gastronomy, he started working at the French Ambassador residence in London, from there his paths had been adorned by working in the some best Michelin stars rated restaurants in France & Switzerland. His love for Indonesia and its cuisine began in 1994 when he took up a new Executive Chef assignment in Jakarta. Where he now had spent years, learning and cultivating recipes and cooking methods that highlight and respect the preservation and celebration of Indonesian cuisines.
Chef Gilles Marx’s flight hours are certainly indisputable. Having worked at a succession of restaurants during his teenage years, Gilles Marx knew that being a professional chef – one that is driven by the quality of food and service provided to his customers – is his calling. While pursuing his passion, Chef Gilles Marx gained experience and perfecting his skills in some international establishments such as the Michelin-starred restaurants in Alsace, Lyon, Burgundy and Paris as well as experience in Australia and Southeast Asia. Since its opening back in 2010, AMUZ Gourmet Restaurant has won numerous acknowledgements and accolades have also been awarded to Master Chef Gilles Marx for his work.
Fransisca Tamba, better known as Chef Chika, has a track record that is embellished with numerous prestigious awards since joining AMUZ Gourmet Restaurant as Pastry Chef in 2011; the Bronze Medal for Dress the Cake in Indonesia Salon Culinary 2015, a Gold Medal for Modern Indonesian Dessert in CBI Culinary Challenge in 2016 and a Silver Medal for Indonesian Dessert PlatteR in Indonesia Salon Culinary 2017.
