Positive aspects abounded at our Gala Dinner: 100 per cent Indonesian-sourced ingredients; Indonesian culinary talent; menu items created based on Indonesian traditional dishes! It was a truly Indonesian meal. Conceived, prepared and presented to a very sophisticated, knowledgeable guest list who gave it exceptional marks surprising themselves.

The Bailliage chose the DoubleTree Jakarta by Hilton for a second year. For a very good reason: youth! The Hilton Group in South East Asia organises an annual competition for its own young chefs, sommeliers, baristas and other culinary skill groups. The Chaîne, as part of its raison d’être, loves to support this event. Bailliage members assisted as competition judges, the youngsters then became part of culinary and service teams for the Gala Dinner itself.

Bailli Provincial Alistair Speirs and Hilton Group Regional Manager Nils-Arne Schroeder introduced the evening, welcoming guests into a beautifully-prepared ballroom. Several guests ventured that the table décor was the best ever at a Chaîne function. Background light jazz music created an elegant, sophisticated mood.

A challenging, adventurous menu was matched with delightful wines including for the first time a sparkling wine made on Bali (using grapes sourced from Australia) to complete the Indonesian heritage.

MENU

Baked siomay (Indonesian fish dumpling)
seafood on fruit salsa
Two Islands Reserve Sparkling Pinot Noir/Chardonnay 2014

Seared pajeri tuna
selada pengantin (lettuce salad)
Gustave Lorentz Reserve Gewurztraminer 2017

Young papaya soup
turmeric coconut foam, red beans quenelle
Wolf Blass ‘Red Label’ Semillion/Sauvignon 2016

Poached pastel lobster ravioli Pucung style
white jackfruit puree
Louis Latour Chablis 2016

Braised beef cheek “kalio”
potato rendang cake
roasted genjer (yellow velvetleaf)
Vidal Fleury Crozes-Hermitage 2014

Deconstructed kolak sweet potato cake
kinca mousseline
fruit caviar, coconut sorbet
Brachetto d’Acqui DOCG

One special touch was that each dish and each wine was introduced by the young chefs and sommeliers one by one in a charming and very knowledgeable way, to the obvious delight of the guests.

Bailliage officers presented Certificates of Achievement to the young kitchen and service brigades recognizing the great results they had achieved for their efforts.

Many thanks went to the Hilton Group, DoubleTree Jakarta, Regional General Managers and Executive Chefs who supported the event. Special thanks also went to the young people for their splendid efforts. In 2020 we could be back for a third year!

Alistair Speirs
Bailli Provincial