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'