Talk about French food, we can not be separated from wine connoisseurs and the order of presentation of the typical French style menu.
In Emilie, French restaurant that brought the concept of fine dining, there is a diverse menu of prepared foods delicious taste. One of the reliable menu, is Le Foie Gras is made from raw duck liver. And in the restaurant, all menus will be presented with attractive views plus rhubarb and mint pesto as an extra. Michael Robinson, head chef at Emilie (who accidentally imported directly from France) to make the appetizer menu, with dishes style high artistic value.
Because at the bottom of the dish, he put red jelly that will attract views. While at the top of the duck liver, plus rhubarb that support visual freshness menu. This is a bit of contrast, with the color of mint pesto, dark colored, which then drop into the form of dots and around food. And walaaa … Be Le Foie Gras, one of the menu mainstay in Emilie! This menu will taste sweet and slightly sour on the tongue, a sensation of taste is quite intriguing mix of tongue.
And to complement, it is better if the menu is enjoyed with bread and sauce dishes. Le Foie Gras In addition, there are still other typical French menu that invites tastes. On the a la carte menu, there are tempting foods such as Escargots, Le pink Iberico de Belotta, La Chataigne (entrees), La Lotte, Le Saumon, Le Barramundi (poisons and crustaces), Le Boudin Blanc, L’Agneau, and Le Confi t de Canard (viandes). And the servings are very dear if you miss, is La Volaille. A menu consisting of chicken, shrimp, sauce, and rice, which became one of the lunch menu is quite loved.
For the opening menu, offered vegetable broccoli Le Broccolis, pancakes and salads La La Crepe Bouquetiere. As for the cover, a lot of alternative menus to choose from, including biscuits La Tarte Tatin and a classic brown or commonly known as La Mousse au Chocolat. And what about wine? Yes, this is an important element in the French culinary art, because each food has to be adjusted to drink his wine.
At least, that described Qori, one female presenter who is responsible to assist the visitor, determine the type of wine at Emilie. According to him, foods such as La terrine de Foie Gras, will match if accompanied by light wine. As for food fish, like Le Barramundi, more fit when mated with white wine (white wine) that taste is not too biting.
For the price of one drink of wine, the range varies considerably, between 650 thousand dollars to 5 million dollars per bottle. In addition, visitors can also choose other beverages such as cocktails, whiskey, or aperitif, with prices also vary. Qualified restaurant menu that stood since 2005, was always trying to rely on food and beverage quality. At least it appears from the presentation of diverse wines to the collection.
Meanwhile, to maintain quality of the food, the chef who presented always imported directly from France. Wahyudi Rahardja, co-founder and owner of Emilie said, the selection of the chef, is an attempt to bring the authenticity of the taste of food, so that the menu presented, really fit on the tongue of the country of origin of culinary connoisseurs of the Eiffel Tower. “To a certain food ingredients, we even order it directly from France, the time ordering must be far-distant day.
And if adjacent to public holidays such as Christmas, we should be the message from three weeks earlier. All that we do, to think that served really ‘French’, “said Mikael in English fluently. Chef who was born in La Baule-Escoublac, it explained, he also often utilize some ingredients native to Indonesia, which he feels is still suitable, and in accordance with a menu that will be created.
Similarly, the wines, not all come from France, because there are also some wines brought from Australia, Italy, and Spain. For the business of wine, this restaurant has rewarded a special award by the magazine from New York wines, Wine Spectator Magazine. By them, Emilie considered quite selective in presenting the 160 types of wine owned. And not get a good rating at all, the award was even attached to this restaurant for three consecutive years, beginning in 2007, 2008, and 2009. Physically, the restaurant consists of two floors.
On the first floor, there is a dining table and chairs are neatly organized. While on the second floor, there is a bar named “Le Bar”, which is designed like a living room, for such an impression at home (homey) created strong. On the same floor there is also an exclusive room, which can be used for private meetings, or a small party with a number of guests flexible. The division of space, was deliberately set in such a way.
Because the concept of fine dining is a bit different from the casual restaurant. Where do they prefer the luxurious and comfortable atmosphere, so that visitors who come to enjoy the quality time they are more intense, with loved ones.
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