La Maison, The Mansion of Macarons (Passion, 2017)

As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty – macarons!

Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.

For Ms. Lowis, her version of pastry shop should be a refined one, based also by her serious education background at Le Cordon Bleu, Australia. “I gained a lot of experience by working part time as a pastry chef at several restaurants and catering company that supplies pastry for five-star luxury hotels”, said Stella. When she returned to Indonesia, Stella worked together with his brother, Harryck Lowis, to experiment over many recipes until finally they’re ready to share it with everyone.

Persevering for several months initially, orders since then had been coming non-stop. After some time realizing, it’s time for her to build her first shop in Medan. Her unique take on pastry was warmly welcomed there. Years passing by and La Maison have started to take shape and grow into something more significant. Finally, it’s high time for her to spread out the wings of La Maison to Jakarta – the one city where appreciation of pastry is at its zenith in Indonesia.

Speaking about the characteristics of this pastry shop, La Maison is almost exclusively promoting a vast array of macarons – a complicated confection that has gained prominence over Indonesian pastry world for the past few years.

“This small tidbit requires delicate hands and a very complex balance between texture and flavor. Its smooth top, ruffled circumference, a flat base, has mild moistness, and it should easily melt in your mouth. Now that’s what we’re aiming for and the challenge proved to be exciting”, said Stella smiling vigorously.

Taking it to the next level, La Maison’s mind-blowing innovations are macaron flavors which are inspired by Indonesian cuisine – such as Nasi Uduk, Lemper Ayam, Martabak Bangka, or even Sate Padang. “One of our best-selling however, is the Salted Popcorn Macaron. Although people tend to perceive macaron as something sweet, the savory version is actually a success”, shared Ms. Lowis.

From the cakes department, Stella personally admits that each and every of them has to be made with passion by using the finest ingredients and decorated with utmost care. “Two things taken into consideration are taste and also the aesthetic elements”, she said. One of La Maison’s signature cake (and apparently everyone’s favorite) is the Mademoiselle – a refreshing take of almond cake with layers of fresh watermelon, strawberries, red dragon fruit, and decorated with red rose petals.

To fully proceed professionally, Stella observes the trend as well. “Locally speaking, pastry has come a long way in our country. People used to buy cakes only for special occasions but now they have found the simple pleasure of enjoying it any time”, she said. Her remark here pointed out how strategic this move to cater Jakartans who are increasingly fond of dining out and nibbling with pastry.

The pastry industry in Indonesia has grown exponentially for quite some time now and shops can be found in many corners of Indonesian cities. The global trends, more or less, influence the demands especially now in the digital era where customers can simply access interesting pastry innovations by browsing through the social media.

So the next question would be, what’s after this for La Maison? Stella is certainly aiming to expand to other cities and in-between, she hopes to engage in interesting collaborations with legends in pastry industry. What’s even bigger in mind for her though is to keep on improving and serving the best for her beloved customers. (RF)


LA MAISON | www.lamaison.com
Jalan Biduk no. 66, Medan
T: +62 821 6602 6668 / +62 61 4573 745
Opening hours: Mon-Sun, 11am – 5.30pm

Grand Indonesia, East Mall – Jakarta
T: +62 811 987 6668 / +62 21 2358 1331
Opening hours: Mon-Sun, 10am – 10pm


Original link:
http://www.passionmedia.co.id/b/la-maison-the-mansion-of-macarons

Images by: Passion

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Eid-ul Adha Mubarak!

To my dearest followers and readers,

I am personally wishing you a happy Eid-ul Adha and a very happy holiday this long weekend!

Sincerely yours,

Rian Farisa

Kami, Indonesia! (Moments, Aug – Sept 2017)

“Wujud cinta dan bangga terhadap tanah air ada bermacam-macam. Empat anak muda ini bercerita.”

So that’s the standfirst from the article about the independence of Indonesia quoted from four “young people” – they say. While I might not be the youngest anymore , I do hope that my statement about the meaning of independence for this country will bring benefit for the readers and especially people in industries like journalism and F&B.

Please feel free to read about what I have to say about it and the magazine which you can download for yourself as well.

Enjoy!


Download here!
Moments Living World Edisi 3

Celebrating the Taste of Indonesia at The Hermitage Jakarta

Celebrating Indonesian Independence Day this August, the opulent The Hermitage Jakarta presents its esteemed patrons with the finest culinary offerings from the archipelago for a limited time only.

The highlight from the all-Indonesian menu is a platter that consists of four classic dishes with a twist. The nasi kebuli is paired with perfectly grilled ribs and peanut sauce, served alongside urap sayur and Balinese sate lilit.

Other must-try highlights are the vast choices for openers such as tahu gejrot or rujak cingur. If you prefer soup, The Hermitage also showcases its sayur lodeh and tongseng. Lastly, the vast array of desserts are not to be missed as well – from klepon, kue ku, and es campur.

The Indonesia Culinary Journey will be available from 10th of August 2017 and the program ends in Sept 10th.


THE HERMITAGE
Jalan Cilacap 1, Menteng – Jakarta Pusat
http://www.hermitagejakarta.com
+62 21 3192 6888


Pick of the Month: What It Means to Be a Real Foodie (Vice Munchies)

Foodie poseurs are coming out of the woodwork these days talking a big game about the nuances of food. It’s more than just a word on your Facebook profile or the way you pronounce prosciutto.

I am such a Foodie. Ever since I can remember, I’ve always loved putting edible things into my mouth and chewing them, then swallowing and digesting them. I’m salivating just thinking about it.

Check out my blog if you don’t believe me. That’s where I document my extraordinary journey as a Foodie, and where you’ll see photos of all different kinds of food inside my mouth.

People sometimes tell me they can’t make out what they’re looking at. Well, I’ll tell you what you’re looking at—the early stages of my body metabolizing sustenance into nutrients, that’s what.

A big part of being a Foodie is knowing how to get food into your mouth. A non-Foodie would probably just scream out “Fork!” right now and be done with it. Don’t get me wrong, I use forks. I love forks. But I also might decide to go with a spoon depending on how liquidy the food is, or chopsticks depending on how Asian-y it is, or hands depending on how banana-y it is.

I try to not be one of those Foodies who judges other people for not knowing the things I know, but when I see someone trying to eat a sandwich with a ladle, it’s hard.

People have accused me of jumping on the Foodie bandwagon. They’re like, “I never heard you talk about napkins before they became a thing.” Yeah, I’ll admit to being a little influenced by all the hype. I’m human. But truthfully, napkins have been a major part of my Foodie regimen for years now, I just haven’t felt the need to brag about it.

Foodie poseurs are coming out of the woodwork these days talking a big game about the nuances of food and how they can totally pinpoint when something they’re eating is sweet or salty or even hot or cold. But you can totally hear in their voices that it’s all guesswork. Crunchy? Really? Because that looks a hell of a lot like a yogurt, so let’s cut the Foodie act, shall we?

I’m well aware that being a foodie comes with a responsibility to share my knowledge with others. That’s why I feel compelled to write restaurant reviews on the Internet. Here’s a quote from a recent review I wrote for a local place near my house. “Mmmmm.”

When I’m not writing about food, one of my favorite Foodie things to do is head over to the farmer’s market on a Saturday and jam my tote with as much beautiful local farm crap as it can hold, then walk home and throw it all right into the garbage. All of it. I call that Support and Release. Just my little way of illustrating that a Foodie’s responsibility is far greater than simply eating.

In the end, being a Foodie is more than just a word on your Facebook profile or the way you pronounce prosciutto. It’s also a word on your Twitter profile and the way you pronounce Doritos.


Original link:
https://munchies.vice.com/en_us/article/pgxq5m/what-it-means-to-be-a-real-foodie

Written by: Colin Nissan
Image by: Phil Roeder

The exciting gastronomic escapades of a foodie journo!

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