Chefs collaborate to create new flavours.
Chef Gilles Marx from AMUZ Gourmet, Energy Building SCBD Jakarta welcomed French Michelin Star Chef, Olivier Oddos from Chez Olivier Restaurant in Japan for a unique culinary collaboration in every February. The event involved a champagne-paired dinner, a cooking class, a gourmet lunch and dinner. Inspired by the idea of collaborating efforts on bringing Indonesian and Japanese cuisines together to highlight French favourites, the chefs embarked on what is best described as a culinary melange. Chef Marx says that Chef Oddos has different way in cooking than him, “Everybody knows me well because guests have been here many times. [we want to collaborate because] chefs do things differently and we can discover new flavours and new style [by cooking together]” , he notes.
With a mix of ingredients from Japan and Indonesia, both Chefs presented their best at the Champagne Dinner which opened the event series. Ingredients like scallops, yuzu and fruits were brought from Japan to elevate the flavours of the cuisine while herbs and vegetables were locally-sourced. The Chefs mixed the best ingredients in the market to create a worthy dinner experience for the guests. Although the preparation went smoothly, there were challenges. “For me [the challenge is] discovering the way he [Chef Oddos] works” Chef Marx notes. While for Chef Oddos the challenge was to make a dish with fish as an ingredient because he had never done it before.
The menu for the Champange dinner included Cocotte Roasted Canadian Lobster paired with Jacquesson Cuvée 734 NV, Soft Poach Eggs paired with Jacquesson Millesime 2002, Baarramundi Back with Girolles Mushrooms paired with Jacquesson Millesime Degorgement Tardif 2000, Pan-fried Australian Wagyu Beef Filet Steak paired with Jacquesson Dizy Terre Rouge 2009 and as the dessert the chef presented Passion Fruit Cremeux paired with Jacquesson Cuvée 738.