An Epicurean 4-Hands Dinner

An Epicurean 4-Hands Dinner

SHARE
Gilles Marx

An exciting collaboration between Chef Founder Gilles Marx of Jakarta’s renowned French fine dining establishment AMUZ and The Legian Seminyak’s Michelin-starred Executive Chef Stéphane Gortina brings culinary excellence to Bali on 24 and 25 January.

Bali’s gourmands are in for a treat this January as two highly renowned chefs work together in the kitchen at The Legian Seminyak, Bali. Chef Marx is renowned for using traditional and modern French techniques at his acclaimed AMUZ restaurant in Jakarta, while Chef Gortina brings an Asian twist to his contemporary cuisine.

The epicurean journey will showcase each chef’s signature dishes over a collaborative six-course menu with delights such as pan-seared Hokkaido scallops, butternut mousseline, lobster cream, brussels sprout petals and parmesan crumble by Chef Marx, paired with Louis Latour Chassagne Montrachet 2015, and grilled beef tenderloin, stuffed cabbage and black truffle juice by Chef Gortina, paired with Boekenhoutskloof The Chocolate Block Franschhoek 2012. Those with a sweet tooth will delight in the passion fruit parfait with coconut sorbet, and chocolate and raspberry pallet.

Hokkaido Scallops

The four-hands dinner with Gilles Marx and Stéphane Gortina will take place on Friday 24 and Saturday 25 January at The Restaurant at The Legian Seminyak, Bali from 6.30pm to 9.30pm. The six-course dinner costs IDR 1,200,000 ++ per person for food only and IDR 2,500,000++ per person with wine pairing.

Seats are limited and reservation is essential. Call (+62) 361730622 or email fb@thelegianbali.com.


lhm-hotels.com/legian-bali