[EVENT] Good France 2017 at Lyon Mandarin Oriental Thamrin Jakarta

March 15th, 2017. I was invited to one notable French restaurant located in the heart of Jakarta. It’s about Good France 2017. I heard about it, but totally forget. So when they invited me to join Good France, I asked them, “Is that a new restaurant?” LOL! Silly me! Ahahahaha.. They were so kind, they told me that it’s an event. And I said, “OMG! Yes, I remember! Stupid me! Definitely I will come.” So that night, I came to the French restaurant. Lyon Mandarin Oriental.

IMG_4630

On March 21, 2017, more than 2,000 chefs on 5 continents will celebrate French gastronomy. Its first edition took place on March 19, 2015, following the inscription of the gastronomic meal of the French on the list of the intangible heritage of UNESCO. The Goût de France / Good France event unites chefs from all horizons and from around the world on the same evening, with one shared goal: celebrating the excellence and creativity of French gastronomy. Good France will pay tribute to the excellence of French cuisine, to its capacity for innovation and to the values it promotes: sharing, enjoyment, respect for good food, contemporaries and the planet. Celebrating French gastronomy with over 2,000 chefs on five continents, Lyon at Mandarin Oriental, Jakarta is once again participating in the 2017 Goût de France (Good France) initiatives. Executive Chef Cyril Calmet will present specially crafted menus highlighting classic authentic French dishes inspired by his childhood time in the south of France.

This was my first time to Lyon. What a lovely place. Elegant atmosphere with sophisticated ambiance, Lyon offers a range of classic dishes from across France. They also boast an impressive wine cellar from across France and around the world. Lyon delivers the very best of French cuisine in such an amazing environment.

IMG_4636 IMG_4637 IMG_4640 IMG_4635 IMG_4634 IMG_4632 IMG_4631 IMG_4639

Complimentary Bread and Canapes

IMG_4649 IMG_4650 IMG_4651 IMG_4653 IMG_4656

Lyon’s Goût de France menu will be available in choices of three and four courses with price starting from 358k++. For more information or reservations, please contact +62 (21) 2993 8824 or mojkt-lyon@mohg.com.

The Chicken Liver Parfait

Cherries and Pistachio

Love the texture of the chicken liver. Soft and fluffy. But don’t eat it too much. Your tummy will getting full easily.

IMG_4662 IMG_4663

The Seared Ahi Tuna Salad

Niçoise Vegetables and Olive Oil

The tuna was perfect. Easy to chew with melt in your mouth texture. Taste delicious. Served with niçoise vegetables and olive oil, it’s a simple starter yet a rich dish. Recommended!

IMG_4658 IMG_4659

The Classic Onion Soup

Gruyère Cheese and Croûtons

Best classic onion soup. I didn’t catch any smell of onions. Yaay! Actually They mixed the cheese and croutons into the onion soup. I ate a spoonful and almost cried. So hot! Hahahaha.. The cheese got stuck in my tongue LOL. I wanna cry, literally. But the soup was addicting. True! I couldn’t stop eating the soup. Hans even took the complimentary bread, and dipped it into the soup. De-li-ci-ous.

Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.

IMG_4668 IMG_4670

The Lobster Bisque

Black Truffle Whipped Cream

It’s good but too bad I ate the onion soup before this. It became a little bit tasteless. Thank goodness the black truffle and the whipped cream enhanced the flavour of this menu. The rich texture of the bisque was overwhelming.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish.

IMG_4664 IMG_4666

The Black Angus Striploin Rossini

Seared Foie Gras, Red Onion Marmalade and Perigourdine Jus

“You had me at foie gras.” Hahaha. Then they had me at striploin, of course. The striploin was tender and succulent. And the foie gras’ texture was mind-blowing. Such a romantic dish actually. The relationship between striploin and foie gras based on trust, I guess. They trust each other to bring such a sensual dish in front of me. Hmmm..

IMG_4674 IMG_4676

The Roasted Cod Fillet

Herb Crushed Potatoes, Spinach and Grenobloise Sauce

The texture of the cod fillet was devastating. The delicate flavour of cod is wonderfully paired with the crushed potatoes and spinach. Actually, the herb crushed potatoes was very well-seasoned. This flavourful and tender cod fillet was a recommended dish.

IMG_4672 IMG_4673

The Cinnamon Crème Brûlée

Glazed Figs and Orange Parfait

Too sweet for me. Love the texture but still too sweet.

IMG_4680

The Paris-Brest

Praline, Chocolate Mousse and Hazelnut

This was heaven for chocolate lovers. The perfect indulgent dessert with a traditional praline filling. Love the chocolate mousse! Not too sweet. And the presentation was astounding. Chocolate rings piled up with creams. Such a darling.

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

IMG_4678 IMG_4679

Lyon
Mandarin Oriental
Jl. M.H. Thamrin
Jakarta
Phone: +62 21 29938824
IG: @mo_jakarta

Advertisements