Mandarin Oriental, Jakarta Appoints New Executive Chef, Cyril Calmet

Published on : Friday, July 1, 2016

jakarta-restaurant-lyon-private-dining-room-01Mandarin Oriental, Jakarta has appointed Frenchman, Cyril Calmet, as its new Executive Chef. With 14 years of experience in the global hospitality and restaurant industry, Chef Cyril will oversee the hotel’s culinary operations, including renowned French restaurant, Lyon.

 

Having begun his career at Les Terrasses D’Uriage, a two-Michelin starred restaurant in Vaulnaveys-le-Haut, France, Chef Cyril brings with him great expertise in French cuisine, and a passion for the culinary arts and innovation. He left France eleven years ago to discover new flavours in North America and the Caribbean before moving to Abu Dhabi where he earned several awards, most notably Restaurant Chef of the Year from Gourmet Abu Dhabi, in 2014. Fascinated by Asia’s culture and history, Chef Cyril then moved to Bangkok to become Executive Sous Chef at The Peninsula where he developed his Asian food skills.

 

As a first step in his new role at Mandarin Oriental, Jakarta, Chef Cyril has introduced a new a la carte menu for Lyon that offers classic French dishes reinvented in a modern way.

 

“I aim to share my passion for food through the new menu and create an elevated dining experience for our regular and new guests,” says Chef Cyril of the a la carte menu, “My personal recommendation from the new menu is The Aged Comte Cheese Ravioli, a beautifully presented hot appetizer with elegant and delicate flavours. The earthy aroma of the beetroot ravioli goes perfectly with the Comte cheese and roasted hazelnuts. Also, the pickled beetroot brings a touch of acidity that matches the flattering cheese sauce poured in front of you by our colleagues.”

 

Also available on the a la carte menu is the all-time Lyon favourite, The Legacy “Steak Au Poivre” Wagyu Beef Tenderloin served with cheese and cream filled rigatoni and a made-to-order cognac sauce. For a lighter choice, guests can opt for the colourful Sous Vide Salmon served with white asparagus veloute and smooth carrot puree. Marinated with fresh herbs, lime and olive oil, the fresh salmon is covered with sliced zucchini, which resembles fish scales, and prepared according to the sous vide method to maintain its flavours and texture.

 

For dessert, nine treats are offered, including The Vacherin “Fruits Rouges”, a refreshing mix of blackcurrant, scented crispy orange and berries. The Intense Valrhona dessert, created with Executive Pastry Chef, Remi Martinazzo, is made with 70% dark chocolate caramel cremeux and vanilla cream, and a touch of caramelized popcorn that reminds chocolate lover, Chef Cyril, of his time exploring the French district where the famed Valrhona chocolate is produced.

 

In addition to the new a la carte menu, Chef Cyril has introduced Lyon’s “Chef Inspiration Menu”, which changes weekly, so guests can enjoy a new dining experience each time they visit. With dishes made from fresh seasonal ingredients, this menu ranges from three-to-five courses.

 

“We are delighted to welcome Chef Cyril Calmet to our team,” says Sebastian Gassen, Director of Food and Beverage at Mandarin Oriental, Jakarta, “Introducing the new Lyon menus marks the start of more exciting culinary innovation to come. We wish to offer guests a legendary dining experience and are certain that Chef Cyril will achieve this ambition. A passionate craftsman of taste, he heralds a new era for the hotel and we are excited to launch into this adventure with him.”

 

 

Source:- Mandarin Oriental

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