The Restaurant at The Legian Seminyak, Bali has been shining bright in the hearts and palates of discerning diners for over two decades, thanks to its inspired contemporary cuisine, enriched with Asian flavours. The Restaurant is also recognised for its commitment to using organic, local and sustainable ingredients in any way that it can. One of The Restaurant’s most awaited programmes is its signature Four Hands dinner, and the series is back again this year.
The first instalment for this year was held in January, when the resort’s Executive Chef Stéphane Gortina welcomed and collaborated with the esteemed chef Gilles Marx of AMUZ fame in Jakarta. Known for its contemporary French cuisine and extensive wine selection, AMUZ is a household name in the capital city.
The Four Hands dinner saw Chef Marx’ penchant for the best produce and traditions, along with modern French techniques, join forces with Chef Gortina’s signature haute cuisine with a modern Asian twist. Comprising six decadently delectable courses, the highlights included smoked salmon centre loin with caviar and baby spinach and coriander gazpacho, and pan-seared Hokkaido scallops, butternut mousseline, lobster cream and parmesan crumble from Chef Marx, and black ink risotto with seafood and sesame basil, and grilled beef tenderloin with stuffed cabbage and black truffle by Chef Gortina.
Both evenings, 24 and 25 January, were enhanced by the unrivalled ambience of The Restaurant with its ocean view, as well as delicate desserts –passion fruit parfait with coconut sorbet from Chef Marx, and chocolate and raspberry pallet from Chef Gortina.
In addition, Chef Gortina will go to Jakarta to collaborate with Chef Marx for another Four Hands Dinner at AMUZ on 15 and 16 April 2020.
The Restaurant at The Legian Seminyak, Bali
Jalan Kayu Aya, Seminyak Beach
Bali 80361, Indonesia
T: (+62) 361730622
