Jakarta Hilton presents
\nMasterpieces of Le Lion D'or
\nat Jakarta Hilton<\/p>\n
Gracing the tables of Taman Sari ~ Savor fine French food & wine
\nIn surroundings of elegance & style
\nVisiting guest chef - Eric Momme'jac
\nTaman Sari Restaurant
\nJakarta Hilton International
\nDec. 20 - 28, 2001<\/p>\n
Jakarta Hilton proudly announces the arrival of visiting guest
\nchef, Eric Momme'jac from the Quercy region of South West France.<\/p>\n
Eric Momme'jac, 33, gained his diploma from the Hotel School
\nof the Pyre'ne'es in Toulouse, and is now following in the
\nfootsteps of his father at Le Lion d'Or, a hotel & restaurant in
\nGramat.<\/p>\n
With fine foods and wines from the region, Eric will prepare
\nmasterpieces of Le Lion D'or especially for the Taman Sari during
\nthis festive season.<\/p>\n
Originally from the small village of Gramat close to the
\nfamous town of Cahors, Eric is no stranger to Asia having visited
\nand worked in Indonesia and Singapore over his long career.<\/p>\n
He will present a fine fusion of the food and wines of the
\nQuercy region exclusively at the Taman Sari Restaurant at Jakarta
\nHilton International from Dec. 20 to 28.<\/p>\n
His presentation will include sumptuous offerings on Christmas
\nEve and Christmas Day to celebrate in true continental style.<\/p>\n
The Quercy region<\/p>\n
The Quercy region is a mystery to discover to the uninformed
\nas the region has not existed officially since Napoleonic times.
\nIt is now known as the Midi-Pyrenees region and is considered to
\nbe a place of scenic beauty and rural tranquility; the ideal
\ncombination to grow superb wines and tend the gardens and farms
\nof some of France's finest foods.<\/p>\n
The food of the region is hearty and generous and makes full
\nuse of the great variety of local produce farmed and grown. Use
\nof walnut oil. Truffles, wild mushrooms and chestnuts adds to the
\nrustic charm of the cuisine combined with the Epicurean delights
\nof goose, duck, lamb, fresh fish, hare, wild goat and are
\nprepared as roasts, casseroles, and plates to please the most
\nfastidious gourmet.<\/p>\n
Cheeses from the region include a variety of blue styles as
\nwell as Pyrenean mountain cheeses made from goat and ewes milk.<\/p>\n
The Quercy wines<\/p>\n
The vineyards of the Cahors region close to Gramat date back
\nto Roman times making them amongst the oldest in France.<\/p>\n
Vignerons from this region have been called upon over history
\nto tend the finest of vineyards including a call by Pope John
\nPaul XXII in the 15th Century to take care of the vines at
\nChateauneuf du Pape. Francois I transplanted Malbec vines from
\nCahors to his palace in Fountainbleu. The Russian Tsar, Peter The
\nGreat, used wine from Cahors to treat his delicate stomach and
\nserved it to his most distinguished guests.<\/p>\n
The red wines (the only type permitted in Cahors) are
\ngenerally powerful and robust and deep in color. In fact the
\nBritish once nicknamed the wine from Cahors as "the Black Wine".<\/p>\n
Other wines from the region include Buzet, Buzet Rose,
\nCauillac red and white wines, Monbazillac, Vin des cote de
\ngascogne (white wines). Selections of some of the finest wines
\nfrom the Quercy region will be available during the visit of Chef
\nMommejac to complement the fine food.<\/p>\n
The chef<\/p>\n
Claims that food from the Quercy region, or more particularly
\nfrom Gramat, is the best in the world. He has some experience in
\nthe world having left France in 1990 to work at the French
\nembassy in Singapore he gained first hand experience of the Asian
\nstyles.<\/p>\n
He later served at the Borobodur Hotel in Jakarta and then the
\nShangri-La in Singapore adding to his experience of the world and
\nAsia. The Bahamas was next port of call before returning home to
\nGramat and his family business, Le Lion d'Or.<\/p>\n
"The experiences of 10 years abroad brought an open-
\nmindedness, it initiated me into the traditional culinary of Asia
\nand other parts of the world that I have not previously
\nrecognized. The mixing of expertise, products, and techniques
\nonly enrich my competence. Sure, in my cuisine, people will find
\nsome oriental flavor, but not too much.<\/p>\n
In presenting masterpieces of Le Lion d'Or I wish to come
\nwithin the scope of French culinary tradition, which is relying
\non the high quality of agricultural products, and where people
\ncan find the taste of the food."<\/p>\n
On the other hand, Eric Mommejac is inspired to give an
\nOriental touch in his decoration. "I would like to be a pioneer
\nof taste and style", he affirmed with a smile.<\/p>\n
Foods & wines for this enchanting event are graciously flown
\nto Indonesia by PT Sukanda Jaya in support of the exclusive visit
\nof Chef Eric Mommejac.<\/p>\n
For reservations or more information kindly contact Taman Sari
\nRestaurant on (021) 570 3600.<\/p>\n
Sample Menu Options:<\/p>\n
- A Journey Into The Quercy Region<\/p>\n
Les hors d'ouvres<\/p>\n
Cripsy pan-fried sliced duck liver served with, Mascarpone
\nPolenta and Caper Sauce<\/p>\n
Duck Liver Terrine served with braised Fig and grilled walnut
\nbread<\/p>\n
Green Asparagus with Truffle Sabayon and 'Tonka'bean oil
\nDuck Liver and 'Pierre Escorbiac' Truffle Pie served with Truffle
\nPotato Salad<\/p>\n
Les Potages - Soups
\nLobster Soup a la "Baume de Venise" with SweetMelon from the
\nValley of Quercy
\nCelery Cream Soup served with liver dumpling
\nCream of Mushroom Soup served with sliced crispy liver
\nLes poissons et crustace4s
\nSaint Jacques Oyster with Truffle Vegetable, soft mousse cream
\nSt. Pierre Fillet with Taragon steamed Confit Orange, Endive and
\n'Juranco'
\nPan-fried Rougets with omelet with caviar and served with tomato
\nbutter
\nPan-fried Tail of Crayfish with Spices, bean puree, lemon confit
\nsauce
\nLes viandees et volaille
\nAobrac' Beef Fillet
\nServed in its Jus served with 'Cepes' wild Mushroom 'Bread and
\nButter Pudding'
\nQuercy Farm Lamb
\nServed with roasted Kidney and Rice, crispy Chauterelle Mushroom
\nand Its Jus
\nMont Royal Pigeon
\nServed with Duck Liver, gratinated Macaroni with Goat Cheese
\nHome-made Duck Confit
\nServed with Cripsy Autumn Mushroom, mashed Potato with Cheese and
\nBacon
\nLe fromage
\nFarm 'Rocamadour A.O.C.'
\nserved with mixed salad with caramelized walnut
\nLes desseerts
\n'Manjari' Chocoalte Cake served with Paste and Pistachio Ice
\nCream
\nIce Cream Nougat with Walnut 'du Lot' served with walnut
\nMango, Cream of'Gianduja'and Mango Basilic Compote
\nSavarin Cream soaked with Rum served with soup of fruits and
\nwhipped cream
\nAmandel Cream Ravioli and caramelized Pear served with 'Buillon
\nde Badiane'<\/p>",
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"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
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