Tried and Tested: A Royal Treat (The Foodie Magazine, Apr 2014)

Hailing from France, the young Alexis Gudimard, who just recently joined the ranks of Pullman Jakarta Central Park as its pastry chef, quickly charms everyone with his good looks and wonderful creations. Not just that, the young chefs also told us of how it all started with his career and introduces his latest creation, The Royal Cake.

Pastry Chef Alexis Gudimard
Pastry Chef Alexis Gudimard

Chef Alexis Gudimard’s apprenticeship years began around in several boulangerie and chocolaterie in Montpellier and Nice in France, following his pastry education at two schools, until he wrapped it up by working under the most famous French chocolatier, Pascal Lac.

“After I finished my studies, I headed to Courmayeur right at the edge of Italy, nearby Chamonix, to start working professionally as chef for one of the resorts there,” Alexis told us. As fate would have it, he met his girlfriend there, and they worked together for a year, until moving to England together for work.

England became the big break for Alexis as he got admitted as chef de partie for the only restaurant outside of France to retain three-star Michelin for almost three decades. “I was proud to part of the team that assured another year for The Waterside Inn to preserve such prestige”, said Alexis.

Chef Alexis 2

The Waterside Inn itself is managed by the Roux family famed for their flagship restaurant in London, Le Gavroche. “I had a fruitful two years of learning so much at The Waterside Inn. The ala carte desserts were delicate to handle but I enjoy my years of making special pralines and soufflés for the guests there”, he continued.

When asked about his favorite dessert, the chef simply replied, “While sometimes what I eat may depends on my mood of whether I want milk chocolate or dark chocolate, I personally like my chocolate strong and I will put a lot of sour accompaniments from fruits and caramel around it”.

Chef Alexis 4

In this edition, The Royal Cake he presents us is a mixture of four delicate elements that pair perfectly with each other. The flavor depth of Valrhona dark chocolate and milk chocolate are combined with cream and biscuits to make the textures even richer which concealed perfectly with the luscious dark glaze. You can personally savor his secret touch for this cake every day at Pullman Jakarta Central Park or perhaps you’d prefer to recreate it yourself and bring your skill to the next level. Either way, enjoy the treat!

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The Royal Cake
The Royal Cake

THE ROYAL CAKE

Serves: 60×40 cm size

  • INGREDIENTS:

1)    Dacquoise

700 gr             Egg whites
320 gr             Sugar
600 gr             Ground almond
150 gr             Flour
150 gr             Icing sugar

2)    Praline Feuilletine

500 gr             Couverture milk chocolate
800 gr             Praline
600 gr             Royaltine

3)    Bavaroise Dark Chocolate

325 gr             Cream 35%, liquid
3100 gr          Cream 35%, whipped
325 gr             Egg yolk
350 gr             Sugar
1700 gr          Couverture dark chocolate 61%

4)    Black Glaze

870 gr             Sugar
480 gr             Water
1070 gr          Cream 35%
535 gr             Glucose
230 gr             Cocoa powder
235 gr             Trimoline (inverted sugar syrup)
300 gr             Gelatin

Chef Alexis 3

  • STEPS (in order):

Dacquoise

  1. Whip the egg whites with half of the sugar using 3rd speed until it achieves a light meringue consistency.
  2. Add remaining sugar little by little and keep whipping it until it reaches full meringue consistency.
  3. Add sifted flour and icing sugar that has already been mixed with the ground almond slowly.
  4. Spread the mix upon two trays using baking paper and ready to cook.
  5. Bake for around 10 minutes or so at 180C. Set aside and let it cool down naturally or chilled until needed.

Praline feuilletine

  1. Melt the chocolate and add the praline.
  2. Add the royaltine and mix it altogether.
  3. Spread the mix all over the dacquiose evenly. Don’t forget to border the cake first using rectangular bracket to make it tidy.

Bavaroise Dark Chocolate

  1. Mix the egg yolk and the sugar well.
  2. Bring the liquid cream to boil and pour half of it to the mix.
  3. Pour the rest while boiling the mix up to 81C. Mix it constantly during the process.
  4. Put out from the stove and continue mixing for around 1 minute.
  5. Bring in the dark chocolate, put it in the microwave for 45 seconds, and pour the cream mix over the chocolate.
  6. Mix slowly until it becomes homogeneous.
  7. At around 35C, incorporate the mix with the whipped cream.
  8. Once ready for use, pour over the dacquoise and praline feuilletine to create a new layer.
  9. Tidy the surface by using an iron ruler. Set aside and refrigerate.

Black Glaze

  1. Cook the sugar with water at 120C.
  2. At the same time, boil the cream and glucose.
  3. Add the cocoa and the trimoline in the hot cream. Mix it.
  4. Add the cooked sugar with water while not boiling by mixing it altogether.
  5. At 60C, add the gelatin and the remaining glaze (if you made one before this).
  6. Mix well using hand blender until thick and without incorporating the air.
  7. Use only when at 35C and always check the temperature before use.
  8. Pour it over the chilled cake evenly by using strainer.
  9. Tidy up the black glaze on the cake.
  10. Decorate the cake as you please and ready to serve.

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Featured in THE FOODIE MAGAZINE April 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Kahvehane: Two Cents Coffee

A chance meeting brought me and Mr Adi Taroepratjeka, our celebrity coffee brewer known as @peminumkopi, to meet at one of Bandung’s latest and hippest scenes – Two Cents Coffee.

Two Cents Coffee 6

During our weekend workliday with the bloggers at Hilton Bandung, Aldo – one of the PRs who happens to know a lot about local coffee scene, agreed to took us for a short ride to a coffee bar nearby. Of course, we’re more than happy to see more of Bandung’s latest development and especially me, who is actually a native of this town but shamefully backwards with the current know-hows.

Mr Adi Taroepratjeka a.k.a @peminumkopi
Mr Adi Taroepratjeka a.k.a @peminumkopi

Much to my surprise, the man behind the La Marzocco Strada was none other than @peminumkopi himself. Of course we ran through greetings and friendly banters until finally I found out that Two Cents is one of his coffee consultancy projects.

It appears also that his flair for creativity can be seen from the menu here and despite still in the process of standardizing the formula, I was very pleased with the quality. On another occasion, I also enjoyed thoroughly the creme brulee piccolo, brewed by another barista.

Basil Espressotini
Basil Espressotini

That very afternoon, I was offered a really intriguing drink that he named as Basil Espressotini. So basically, he brewed the espresso and let the liquids flow through inside a shot glass full of ice cubes. Next, he transferred it into a shaker which was already filled with fresh basil and shakes it. The result was simply awesome – I bet that people would think it as a basil-infused tea, very soothing and refreshing. But in truth, it’s all about coffee!

Two Cents Coffee 5

So despite the overwhelmingly expensive price tag on the food, Two Cents is an excellent place to hang out or to work with great coffee in-between. However, since it’s one of the hippest spots in Bandung currently, you might want to plan your visit better.

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TWO CENTS COFFEE
Halal-friendly
Suitable for vegetarians

Address:
Jalan Cimanuk no. 2, Bandung – Indonesia
T: +62.22.426.1336

Opening hours:
Sun-Fri, 7am-11pm
Sat, 7am-12am

Facebook | Twitter | Instagram

Spend: IDR 25,000 – IDR 75,000 / person

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The New Wonders of SKYE under Chef Hamish Lindsay

Entertaining Jakarta’s increasingly demanding crowd becomes a renewed challenge for any restaurants in Jakarta, especially those that maintain special characteristics as fine-dining restaurants or as sky dining establishments.

Skye, being one of the best for the latter category, quite recently unveiled the appearance of Chef Hamish Lindsay as the head of the kitchen. As an NZ native, Chef Hamish unexpectedly prepared great surprises during a press lunch owing to his extensive experience. Let’s dig in!

Skye - Press Lunch

While Skye is often associated as one of The Two Towers with Singapore’s Sky on 57, we must not neglect the fact that Skye has crafted its own fame and huge number of fans thanks to the breathtaking view from the top of current Jakarta, the vibrant atmosphere, the drinks, and its stern policy for dress code or taking pictures.

So what about the food? While I actually had heard from a few of my friends of their personal ups and downs with the dining experience, I was actually quite in awe with my very own experience of having the best from Chef Hamish.

Born and bred under the influence of Australian-NZ cuisines, where people would easily acknowledge it as another form of Western cuisine, Chef Hamish Lindsay is clearly not a person who satisfies himself with only just that. He travels through time and captivated by Thai cuisine during his stay in the country. Now with his Indonesian family, he’s more than excited to incorporate all his experience with the local touch as well.

During the press lunch, we sampled around three to four appetizers, mains, and desserts; which I have to highlight as highly balance, rich, and clearly an upgrade of quality under the reign of Chef Hamish. With the Thai touch that he gives, Skye’s current dishes become another interesting perspective especially with Jakarta’s peaked interest on the marriage between Western and Asian.

Once in while, let us do the highlight of the best meal on each course. I’d like to take sides also sometimes, mind you! 😀

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APPETIZERS

Double Baked Cheese Souffle
Double Baked Cheese Souffle

For appetizers, the highlight would be the double baked cheese souffle. Now, I have to be honest with you because I never had a souffle before for an opener and Chef Hamish proved that it does work. While the cheese factor was considerably decreased to allow us having the good feel of everything around it – such as the creamy sauce, the tomatoes, and the herbs; but all in all, it was a highly balanced dish that boosted me to start for the next.

Sesame Chicken Salad
Sesame Chicken Salad
Beef & Foie Gras Carpaccio
Beef & Foie Gras Carpaccio

The rest of the appetizers were also of good quality, but clearly the souffle won this round in terms of wholesomeness and creativity.

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MAIN COURSE

Thai Stir-Fry Seafood
Thai Stir-Fry Seafood

The mains, for me personally, were clearly dominated by the wonder of Asian flavor. Altogether with the white rice, I completely enjoyed the Thai-style stir-fried seafood. The crunchiness of the fresh vegetables, the balanced sour and spicy Thai sauce, and the seafood were more than I could ever ask. I’d like to have it all by myself next time and only with rice even though that might cost me more than IDR 150,000!

Tagliolini Nero Al Frutti Di Mare
Tagliolini Nero Al Frutti Di Mare
Seabass Polonaise
Seabass Polonaise
Black Angus Tenderloin
Black Angus Tenderloin

The contenders for this course gave a good fight as well and I’d pick both the seafood pasta and the sea bass for second position. However, as much as I enjoy the Black Angus tenderloin with the level of juiciness and the temperature level, I’d have it like steak frites rather than with mashed potatoes. Probably, it’s because that I like the whole meat feels clean when entering my mouth and with the mashed potatoes were all over the meat, it feels like everything got too mixed up.

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DESSERTS

White Chocolate & Sticky Date Pudding
White Chocolate & Sticky Date Pudding

Heading next for the desserts, it’s time for sticky date pudding to win the round. Call it my soft spot or being too whimsical about this pudding, but it was really highly enjoyable.

Mango Cheesecake with Coconut Whipped Cream, Passion Fruit Sauce and Coconut Tuile
Mango Cheesecake with Coconut Whipped Cream, Passion Fruit Sauce and Coconut Tuile
Peanut Butter Pannacotta
Peanut Butter Pannacotta

The mango cheesecake with passion fruit is also a good alternative for a refreshing end-note for the meals. The interesting part came from peanut butter panna cotta, especially those who enjoy their PB&J breakfast, but it proves to be too sinful for me although Chef Hamish strikes me as a person who came up cleverly with this kind of arrangements.

So, I think that’s it for now for taking sides. Overall, Skye has upgraded so much from its F&B department especially with this performance by Chef Hamish and I’d love to return back for more for his creations. Not only that you can enjoy the good view or the romantic setting, now you have more reason to come there. Justified!

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SKYE
Halal-friendly (some of the menu items contain alcohol and pork)
Suitable for vegetarians

Address:
Menara BCA, 56th fl., Jalan MH Thamrin, Jakarta – Indonesia
T: +62.21.2358.6996

Opening hours:
Everyday, TBA

Website | Facebook | Twitter

Spend: IDR 250,000 – IDR 500,000 / person

Cover Feature: Our Favorite Ice Cream Flavor (The Foodie Magazine, Apr 2014)

We at The Foodie Magazine are avowed chocoholics, so we scoured the streets of Jakarta to find the best chocolate ice cream there is. Now, let’s see which one becomes your favorite!

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RON’S LABORATORY
Created by the molecular gastronomist, Ronald Prasanto, the ice  cream shop boasts of experimental ice cream flavors and scientific tweaks. Get ready to queue if you happen to visit during the weekends!

Grand Indonesia – West Mall 5th fl, Jakarta – Indonesia | +62 21 9878 2192 | http://www.ronslaboratory.com | Twitter: @ronslaboratory

The Breakfast
The Breakfast
  • THE BREAKFAST

Inspired by his childhood breakfast favorite, Ronald created this gelato that consists of milk and cream but added with a generous dollop of Nutella to give that richer taste. Additionally the ice cream is also showered with cornflakes, thus resembling our favorite cereal breakfast.

Ultimate Dark Vader
Ultimate Dark Vader
  • ULTIMATE DARK VADER

Not wanting his customers to just experience the stereotypical taste found in other chocolate ice creams, Ronald uses 70% local
dark chocolate mixed with Valrhona for this flavor. By that, he wanted to give a hint of elegance but something that everyone could also afford.

Red Velvet
Red Velvet
  • RED VELVET

As one of the most famous flavors at Ron’s Laboratory, Ronald has given this formulation special attention since the beginning. He specifically uses medium roast chocolate powder he acquired from a chocolate supplier for the basic ingredient and presents the ice cream with a syringe fully loaded with cream cheese, as inspired from hawker’s ketchup bottles.

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LIN ARTISAN ICE CREAM
LIN will always be known as the first liquid nitrogen ice cream parlor in Indonesia and has a relaxing ambiance to spend your weekend having an ice cream treat. Their latest ice cream creations that involve chocolate as we featured here are definitely not to be missed.

Jalan Taman Kemang I no. 6, Jakarta – Indonesia | +62 21 7179 4393 | http://www.linicecream.com | Twitter: @linicecream

Milo Dinosaur
Milo Dinosaur
  • MILO DINOSAUR

While it is more known as a much-loved beverage for both children and adults, LIN also adapts it in the form of ice cream and features it as one of their latest creations. As for the rest, LIN relies upon the richness of the milk and cream to make it wholesomely delicious.

Nutella
Nutella
  • NUTELLA

The luscious hazelnut chocolate flavor from Nutella is successfully adapted by LIN and it became a wonderful addition for the rich array of LIN’s finest ice creams. Not only that, this flavor is also combined with crushed Marie Regal biscuit to give the crunchy texture.

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ESKIMOMO
The duo of best friends, Gupta and Primo, started their home ice cream business for delivery just last year but they’ve quickly amassed popularity and already distribute their products to as far as Bandung. Currently, Eskimomo is only serving online order and ready for delivery around Jakarta.

Jakarta: +62 81 2858 77334 // Bandung: +62 85 9742 10637 |www.helloeskimomo.com | Email: helloeskimomo@gmail.com

Choco Mint Cookies
Choco Mint Cookies
  • CHOCO MINT COOKIES

The delicate taste coming out from this particular flavor comes from an inspirational combination of dark chocolate with a hint of
fresh mint alongside cookie crumbs. Therefore, the flavor of the ice cream feels elegant while also refreshing and colorful.

Choco Orange
Choco Orange
  • CHOCO ORANGE

The invigorating orange tang from this milky chocolate
ice cream comes from a great combination of citrus and candied orange peel. With a combo like that, surely you can imagine that chocolate ice cream alone will never put you in a state of boredom anymore.

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Featured in THE FOODIE MAGAZINE April 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Confessions of a Foodie: Billy Oscar & Luissa Luvania (The Foodie Magazine, Apr 2014)

Partners in crime, Billy Oscar and his wife Luissa Luvania, share how food fuels their passion and colors their life together.

My encounter with Billy Oscar was somewhat of a different experience because most foodies that I have met before come from related professions like chefs or restaurateurs, or even food bloggers. However, Billy works in finance and has no related job whatsoever to F&B aside from his virtual social media persona on Twitter and Instagram, sharing his gastronomic adventures.

Billy Oscar 1

Initially, Billy shared his explorations on food through Twitter, using @soalperut or literally translated as “about tummy” as his nickname. Later he also became known through his Instagram account. “Why do I use @soalperut as my nickname? Well, we have other ‘soal’ or ‘abouts’ in music, love, and others. As for me, this is all solely about food!” explained Billy.

While we waited for his beloved wife to arrive and join us, we continued to indulge ourselves with conversations about the social media life he has gone through so far. Billy remarked his keenness to implement the ‘blue ocean strategy’, as inspired by what Steve Jobs did in the past, to further improve his personal brand. “I have put some thought to it, how to do it and it will be something related to the personal branding of restaurants and café, but not solely about food”, said Billy still keeping the rest of his thoughts yet to be unveiled in time.

Soon, we welcomed Billy’s wife, Luissa Luvania. Caca, as people would call her, has the bubbly personality in contrast with the calmness of Billy. However, when it comes to food, both of them share the same spirit that of explorers of the New World and often they hop from one place to another trying to sample different flavors and discovering new things.

When asked about their favorites, Caca answered right away, “Billy likes coffee a lot but I prefer my iced chocolate. For desserts, I’d choose mille feuille from Social House and panna cotta from La Luce” as Billy then continues, “In that case, I vote for Gaia’s tiramisu!” For Caca, having those luscious desserts is one thing, but her infatuation lately with the delicious puffs from Beard Papa’s is what she likes the most and she even admitted that her boss has caught her eating the puffs almost every day at the office!

Well, both of them may have their own preferences when it comes to food, but at the end of the day, they enjoy their bowl of ramen at their current favorite joint Ikkudo Ichi, since apparently noodles have always been their favorite staple dish that glued them together.

Through his social media accounts, Billy successfully tempts everybody energetically with intriguing food shots and with some style put into them. While he appears like a slim guy, he practically ravishes everything in his path, leaving nothing but his wonderful trails as seen through his timeline. At the end the day, for Billy, nothing could ever beat his family time with Caca and their little boy Kenzo during the weekends as they move around the city having a good time together over something delicious, as always.

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Twitter: @soalperut
Instagram: @billyoscar

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Featured in THE FOODIE MAGAZINE April 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict