Jakarta Hilton presents

Jakarta Hilton presents
Masterpieces of Le Lion D'or
at Jakarta Hilton

Gracing the tables of Taman Sari ~ Savor fine French food & wine
In surroundings of elegance & style
Visiting guest chef - Eric Momme'jac
Taman Sari Restaurant
Jakarta Hilton International
Dec. 20 - 28, 2001

Jakarta Hilton proudly announces the arrival of visiting guest
chef, Eric Momme'jac from the Quercy region of South West France.

Eric Momme'jac, 33, gained his diploma from the Hotel School
of the Pyre'ne'es in Toulouse, and is now following in the
footsteps of his father at Le Lion d'Or, a hotel & restaurant in
Gramat.

With fine foods and wines from the region, Eric will prepare
masterpieces of Le Lion D'or especially for the Taman Sari during
this festive season.

Originally from the small village of Gramat close to the
famous town of Cahors, Eric is no stranger to Asia having visited
and worked in Indonesia and Singapore over his long career.

He will present a fine fusion of the food and wines of the
Quercy region exclusively at the Taman Sari Restaurant at Jakarta
Hilton International from Dec. 20 to 28.

His presentation will include sumptuous offerings on Christmas
Eve and Christmas Day to celebrate in true continental style.

The Quercy region

The Quercy region is a mystery to discover to the uninformed
as the region has not existed officially since Napoleonic times.
It is now known as the Midi-Pyrenees region and is considered to
be a place of scenic beauty and rural tranquility; the ideal
combination to grow superb wines and tend the gardens and farms
of some of France's finest foods.

The food of the region is hearty and generous and makes full
use of the great variety of local produce farmed and grown. Use
of walnut oil. Truffles, wild mushrooms and chestnuts adds to the
rustic charm of the cuisine combined with the Epicurean delights
of goose, duck, lamb, fresh fish, hare, wild goat and are
prepared as roasts, casseroles, and plates to please the most
fastidious gourmet.

Cheeses from the region include a variety of blue styles as
well as Pyrenean mountain cheeses made from goat and ewes milk.

The Quercy wines

The vineyards of the Cahors region close to Gramat date back
to Roman times making them amongst the oldest in France.

Vignerons from this region have been called upon over history
to tend the finest of vineyards including a call by Pope John
Paul XXII in the 15th Century to take care of the vines at
Chateauneuf du Pape. Francois I transplanted Malbec vines from
Cahors to his palace in Fountainbleu. The Russian Tsar, Peter The
Great, used wine from Cahors to treat his delicate stomach and
served it to his most distinguished guests.

The red wines (the only type permitted in Cahors) are
generally powerful and robust and deep in color. In fact the
British once nicknamed the wine from Cahors as "the Black Wine".

Other wines from the region include Buzet, Buzet Rose,
Cauillac red and white wines, Monbazillac, Vin des cote de
gascogne (white wines). Selections of some of the finest wines
from the Quercy region will be available during the visit of Chef
Mommejac to complement the fine food.

The chef

Claims that food from the Quercy region, or more particularly
from Gramat, is the best in the world. He has some experience in
the world having left France in 1990 to work at the French
embassy in Singapore he gained first hand experience of the Asian
styles.

He later served at the Borobodur Hotel in Jakarta and then the
Shangri-La in Singapore adding to his experience of the world and
Asia. The Bahamas was next port of call before returning home to
Gramat and his family business, Le Lion d'Or.

"The experiences of 10 years abroad brought an open-
mindedness, it initiated me into the traditional culinary of Asia
and other parts of the world that I have not previously
recognized. The mixing of expertise, products, and techniques
only enrich my competence. Sure, in my cuisine, people will find
some oriental flavor, but not too much.

In presenting masterpieces of Le Lion d'Or I wish to come
within the scope of French culinary tradition, which is relying
on the high quality of agricultural products, and where people
can find the taste of the food."

On the other hand, Eric Mommejac is inspired to give an
Oriental touch in his decoration. "I would like to be a pioneer
of taste and style", he affirmed with a smile.

Foods & wines for this enchanting event are graciously flown
to Indonesia by PT Sukanda Jaya in support of the exclusive visit
of Chef Eric Mommejac.

For reservations or more information kindly contact Taman Sari
Restaurant on (021) 570 3600.

Sample Menu Options:

- A Journey Into The Quercy Region

Les hors d'ouvres

Cripsy pan-fried sliced duck liver served with, Mascarpone
Polenta and Caper Sauce

Duck Liver Terrine served with braised Fig and grilled walnut
bread

Green Asparagus with Truffle Sabayon and 'Tonka'bean oil
Duck Liver and 'Pierre Escorbiac' Truffle Pie served with Truffle
Potato Salad

Les Potages - Soups
Lobster Soup a la "Baume de Venise" with SweetMelon from the
Valley of Quercy
Celery Cream Soup served with liver dumpling
Cream of Mushroom Soup served with sliced crispy liver
Les poissons et crustace4s
Saint Jacques Oyster with Truffle Vegetable, soft mousse cream
St. Pierre Fillet with Taragon steamed Confit Orange, Endive and
'Juranco'
Pan-fried Rougets with omelet with caviar and served with tomato
butter
Pan-fried Tail of Crayfish with Spices, bean puree, lemon confit
sauce
Les viandees et volaille
Aobrac' Beef Fillet
Served in its Jus served with 'Cepes' wild Mushroom 'Bread and
Butter Pudding'
Quercy Farm Lamb
Served with roasted Kidney and Rice, crispy Chauterelle Mushroom
and Its Jus
Mont Royal Pigeon
Served with Duck Liver, gratinated Macaroni with Goat Cheese
Home-made Duck Confit
Served with Cripsy Autumn Mushroom, mashed Potato with Cheese and
Bacon
Le fromage
Farm 'Rocamadour A.O.C.'
served with mixed salad with caramelized walnut
Les desseerts
'Manjari' Chocoalte Cake served with Paste and Pistachio Ice
Cream
Ice Cream Nougat with Walnut 'du Lot' served with walnut
Mango, Cream of'Gianduja'and Mango Basilic Compote
Savarin Cream soaked with Rum served with soup of fruits and
whipped cream
Amandel Cream Ravioli and caramelized Pear served with 'Buillon
de Badiane'