From crafting culinary masterpieces in the heart of France to infusing Indonesian flavours with Michelin-star finesse, Chef Jean-Baptiste Natali brings a world of knowledge to his role as the newly appointed executive chef at Koral Restaurant. Let’s delve into Chef Jean-Baptiste’s journey as he shares insights on his passion for authentic French culinary techniques, the secrets behind Michelin-starred dining and his vision for elevating Bali’s culinary scene.
– by Rizky Adityo –
E: Can you tell us how you first got into the culinary industry?
A: I entered the culinary field at a young age because my parents owned a restaurant, and my passion naturally developed when I was 14 years old. It was my father who guided and inspired me along this passionate path in the industry, passing down his culinary legacy with love and pride.
E: You have an extremely prestigious culinary background and earned Michelin stars very early in your career. What is the secret to your success?
A: For me, the key to success lies in diligent work and thorough research, especially when it comes to local products. It’s absolutely essential.
E: How are you adjusting to working in Bali after so many years working in big cities?
A: I’ve been doing my best to adapt to life in Bali, immersing myself in the culture and respecting the people and the local culture wherever I go, whether it’s in restaurants or different cities. What matters most to me is adapting well to this rich Indonesian culture. It’s been two months since I arrived, and I’m happy to say that everything is going well for me.
E: Koral Restaurant at The Apurva Kempinski Bali has a stellar culinary reputation. How do you intend to develop this with your own style?
A: As a professional chef, there’s nothing quite like the joy of sourcing fresh, local ingredients and using them as the foundation for my culinary creations. My cooking style has naturally evolved to centre around these indigenous ingredients, drawing inspiration from the vibrant nature and the elements around me. Here at Koral, we take great pride in sourcing locally and ensuring the highest quality ingredients for our dishes.
E: Let’s say there’s a guest from out of town who only has time for one dish and one drink. What would you recommend having at Koral Restaurant?
A: I always appreciate it when customers inform me of any allergies or preferences they may have, as it allows me to tailor their dining experience to their preferences. Above all, I take great satisfaction in hearing a customer entrust me to create a meal tailored specifically to their desires. It’s a privilege to have the freedom to craft personalised culinary experiences for each guest.
E: Besides working at The Apurva Kempinski Bali, you are also the proud owner/chef of Hostellerie La Montagne in France, which has been in the Michelin Guide for 22 years. What is the biggest difference between that and this majestic venue?
A: The unique aspect of my restaurant is its intimate setting, with a maximum capacity of just 40 seats. The challenge I’ve set for myself with Koral is ambitious yet exciting: in the coming years, I aspire to achieve a Michelin star for The Apurva Kempinski Bali once Michelin expands its reach to Indonesia. This goal serves as both a personal aspiration and a testament to the dedication and excellence we aim to uphold in our culinary endeavours.
E: Do you have any advice for those who want to break into the industry as a chef?
A: Thriving in the world of culinary arts requires a unique blend of qualities and skills. As a chef, my daily task is to craft dishes with precision and flair. For me, the driving force behind my passion is the satisfaction of my customers, who inspire and motivate me to continuously elevate my culinary creations. Moreover, mastering the intricate gastronomic codes is not just a duty but a privilege, allowing me to pay homage to the culinary traditions that have shaped my journey in the kitchen.
Lobster
INGREDIENTS
To prepare
- 1kg fresh lobster
- 10g spinach
- 350g potato noodles
- 20g bumbu Bali
- 200ml sea urchin sauce
- 8 sea urchins
- 40g edamame
Potato noodle
- 400g big potatoes, peeled and cut into noodle-like strips
- 20ml olive oil
- 5g garlic, minced
- 5g coriander seeds
- 5g Szechuan pepper
- 10g ginger, minced
- 2g red bird’s eye chillies, chopped
- 5ml white grape vinegar
- 2g white sugar
- 3g salt
Sea urchin sauce
- 200ml cooking cream
- 90ml lobster bisque
- 15g frozen sea urchin
- 30ml sake
- 2g salt
Bumbu Bali
- 400g shallots, peeled
- 250g garlic, peeled
- 30g big red chillies
- 100g turmeric
- 100g salt
- 80g galangal
- 300ml cooking oil
- 10g terasi Lombok (shrimp paste)
- 40g bay leaves
- 20g black pepper powder
- 10g red bird’s eye chillies
- 80g young ginger, peeled
METHOD
- Make sea urchin sauce by combining all the ingredients in a saucepan and bring to a gentle boil. Once it reaches a boil, set aside to cool.
- For the bumbu Bali, begin to sauté all the ingredients together until thoroughly cooked. Purée the mixture into a fine paste, then return it to the pan and simmer until it achieves a thick, lustrous consistency.
- For the potato noodles, begin by sautéing the minced garlic and ginger until aromatic. Add the potato noodles to the pan along with the remaining ingredients, stirring well to combine.
- For the lobster, steam for six minutes, then transfer it to an ice bath. Remove the shell and wrap the lobster in spinach leaves. Slice the lobster into 1.5cm thick medallions and pan-sear, glaze it with bumbu Bali.
- Artfully arrange the lobster medallions and potato noodles on a plate. Garnish the potato noodles with fresh sea urchin and edamame. Serve immediately.
Exquisite Taste Volume 44
Koral Restaurant
at The Apurva Kempinski Bali
Jalan Raya Nusa Dua Selatan
Bali 80361, Indonesia
T: (+62) 3612092288
E: reservations.bali@kempinski.com
IG: @koralbali
