The legacy “Steak Au Poivre” Wagyu beef tenderloin served with cream cheese-filled rigatoni and a made-to-order cognac sauce looks sensational.
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By Christian Galbraith
Executive Chef Cyril Calmet
Appointed late last year, Executive Chef Cyril Calmet has started stamping his distinctive mark on the city’s culinary scene with his new à la carte menu at Lyon, the Mandarin Oriental, Jakarta’s acclaimed French restaurant.
Presenting a range of classic French dishes, Chef Calmet displays his eye for the innovative with his passionate reworking, “I aim to share my passion for food through the new menu and create an elevated dining experience for our regular and new guests,” Calmet exclaims with some exuberance.
His personal recommendations include the beautifully presented aged Comte cheese ravioli, a hot dish from the appetiser menu. The earthy beetroot ravioli is a perfect foil for the Comte cheese and roasted hazelnuts, while the pickled beetroot adds a touch of acidity to balance the cheese sauce.
The legacy “Steak Au Poivre” Wagyu beef tenderloin served with cream cheese-filled rigatoni and a made-to-order cognac sauce looks sensational, or for guests who might prefer something lighter, check out the sous vide salmon served with white asparagus veloute and smooth carrot puree.
With a career that includes time at the two Michelin-starred, Les Terrasses D’Uriage in Vaulnaveys-le-Haut, France, in North America, the Caribbean and Abu Dhabi and not to mention The Peninsula, Bangkok, Chef Calmet is a most welcome addition to Jakarta’s growing myriad of fine-dining chefs.
Lyon
Mandarin Oriental, Jakarta
Jalan M.H. Thamrin, PO BOX 3392,
Jakarta 10310, Indonesia
T: (+62) 2129938824
