Tag Archives: Chefs

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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Eleven Madison Park Claims Number One Spot at the World’s 50 Best Restaurants Award

Eleven Madison Park in New York has secured the No.1 spot in the 2017 list of The World’s 50 Best Restaurants. This year’s winners were revealed at an awards ceremony at the historic Royal Exhibition Building in Melbourne.

Now in its 15th year, The World’s 50 Best Restaurants welcomes six brand new entries and three re-entries to the 2017 ranking. Showcasing a broad cross-section of cultures and cuisines, it includes restaurants from 22 countries across five continents. France, Spain and the USA each count six restaurants on the list.

In claiming the No.1 position on The World’s 50 Best Restaurants list, Eleven Madison Park earns the dual titles of The World’s Best Restaurant and The Best Restaurant in North America. After debuting on the list at No.50 in 2010, Eleven Madison Park has hovered within the top 10 since 2012, rising to No.3 last year. The restaurant’s co-owners, Will Guidara and Swiss-born chef Daniel Humm, enhance the fine-dining experience with a sense of fun, blurring the line between the kitchen and the dining room. Housed in an art deco building overlooking New York’s Madison Park, the restaurant’s multi-course seasonal tasting menu celebrates the city’s rich history and culinary traditions.

Seven restaurants in Asia are included on the 2017 list, with Japan and Thailand each counting two entries.

After claiming the No.1 position for a third consecutive year at Asia’s 50 Best Restaurants awards ceremony in February, Gaggan in Bangkok rises 16 places to No.7 to claim The Best Restaurant in Asia title. Elsewhere, Singapore’s Restaurant André climbs an impressive 18 places to secure the No.14 spot while Den in Tokyo, the 2016 recipient of the Miele One To Watch Award, arrives on the list at No.45. Asia is also represented by Tokyo’s Narisawa (No.18), Hong Kong’s Amber (No.24), Bangkok’s Nahm (No.28) and Shanghai’s Ultraviolet by Paul Pairet (No.41).

Last year’s No.1, Osteria Francescana in Modena, Italy, claims the No.2 position to retain its title as The Best Restaurant in Europe. Italy is also represented by familiar favorites Piazza Duomo (No.15) and Le Calandre (No.29) as well as first-time entry Reale, in Castel Di Sangro, debuting on the list at No. 43.

France has doubled its number of restaurants on the list. Among France’s six entries, three rank in the top 20. Mirazur leads at No.4, followed by Arpège (No.12) while Alain Ducasse au Plaza Athénée makes a dramatic re-entry on the list to land at No.13. Alléno Paris au Pavillon Ledoyen, the restaurant headed by Yannick Alléno, debuts at No.31, earning the coveted Highest New Entry Award. Other Paris-based restaurants Septime (No.35) and L’Astrance (No.46) also move up the ranking, rising 15 and 11 places respectively. Aside from celebrating Septime’s climb up the rankings, the restaurant also claims the Sustainable Restaurant Award.

Spain retains its strong presence on the list with three of its six restaurants landing in the top 10. Former No.1 El Celler de Can Roca leads the contingent at No.3 and is also the 2017 recipient of the The Ferrari Trento Art of Hospitality Award in recognition of the restaurant’s warm atmosphere and ever-gracious service. Asador Etxebarri climbs four places to No.6 while Mugaritz in San Sebastian now sits at No.9.

While one New York restaurant takes the No.1 spot, another debuts on the list: Enrique Olvera’s Cosme is a first-time entry at No.40 while his other restaurant, Pujol in Mexico City, rises five places to No.20. Meanwhile, Dan Barber’s progressive restaurant, Blue Hill at Stone Barns, rises 37 places to No.11 to earn the Highest Climber Award.

New York-based pastry entrepreneur Dominique Ansel is also honoured this year, claiming the 2017 title of The World’s Best Pastry Chef. Since opening his eponymous SoHo bakery in 2011 and launching the Cronut, his signature croissant-doughnut hybrid, French-born Ansel has extended his global influence to London and Tokyo. This award recognises his relentless creativity, innovation and ability to span the retail and restaurant sectors.

Host country Australia is represented by two restaurants, including one newcomer. Attica in Melbourne (No.32) rises one place to retain its title as The Best Restaurant in Australasia, while Brae in regional Victoria enters the ranking for the first time at No.44.

South America boasts five restaurants from across the continent on the list, including the debut of Tegui in Buenos Aires at No.49. Maido in Lima, last year’s winner of the Highest Climber Award, continues its upward trajectory, rising five places to No.8. Chef Virgilio Martínez steals the limelight with two award wins. His restaurant, Central (No.5), in Peru, is named The Best Restaurant in South America, while he is this year’s recipient of the peer-voted Chefs’ Choice Award.

The city of Copenhagen also fares well, with two of the Danish capital’s restaurants recognised. Geranium rises nine places to claim the No.19 position while Relae, the two-time winner of the Sustainable Restaurant Award, climbs one place to No.39.

Respected chef Heston Blumenthal has double reason to celebrate. As well as being the 2017 recipient of the prestigious Diners Club® Lifetime Achievement Award, his London restaurant, Dinner by Heston Blumenthal, rises nine places to sit at No.36. The winners’ circle also includes Ana Roš of Hiša Franko, Slovenia, who is named The World’s Best Female Chef 2017.


Credit: Catch On

Heston Blumenthal Wins The Diners Club Lifetime Achievement Award

Celebrated chef Heston Blumenthal of The Fat Duck and Dinner by Heston Blumenthal has been awarded the 2017 Diners Club® Lifetime Achievement Award. The prestigious honour is part of The World’s 50 Best Restaurants awards, which will take place on April 5th at the Royal Exhibition Building in Melbourne, Australia.

Heston Blumenthal 1

One of the culinary world’s most influential figures, Blumenthal, 50, is largely self-taught. Aside from a two-week stint at Raymond Blanc’s Le Manoir aux Quat’ Saisons in the UK, the London-born Blumenthal has no formal training. He developed his multi-sensory approach to cooking through investigation, experimentation and a single-minded vision to challenge culinary norms.

In 1995, Blumenthal opened The Fat Duck, a 40-seat restaurant in the tiny UK village of Bray, where he earned plaudits for his playful, inventive multi-course tasting menu and curious flavour combinations.

Blumenthal’s famed recipes for snail porridge and egg-and-bacon ice cream revealed an appreciation for art and science and put him at the forefront of a gastronomic revolution. Using equal parts science, technical wizardry, imagination and a sense of humour, Blumenthal presented a hyper-experimental dining experience. He was awarded his first Michelin star in 1999, his second in 2002 and his coveted third in 2004. In 2005, The Fat Duck secured the No.1 spot on The World’s 50 Best Restaurants list.

Building on the success of The Fat Duck, in 2004 Blumenthal acquired The Hinds Head, a 15th-century pub in Bray serving traditional seasonal cuisine and historic British recipes. In 2011, he launched his first restaurant outside Bray, Dinner by Heston Blumethal, at the Mandarin Oriental Hyde Park in London, to universal acclaim.

Dinner’s menu mines historical British recipes from as far back as the 14th century and reworks them using contemporary cooking techniques. A year after opening, Dinner earned its first Michelin star and made its debut on The World’s 50 Best Restaurants list at No.9, and it has maintained a position on the list ever since. His other renowned restaurants in England include The Crown pub, also in Bray, and The Perfectionists’ Café at London Heathrow.

In 2015, the maverick chef once again made headlines when he temporarily relocated The Fat Duck to Melbourne for six months while the flagship restaurant underwent a renovation. Once The Fat Duck returned to its original location, the Melbourne venue was relaunched as the second Dinner with Heston Blumenthal restaurant.

Over the last decade, Blumenthal has forged a hugely successful TV career with shows including Heston’s Feasts and Heston’s Fantastical Food, as well as working with premium British grocery chain Waitrose. Among the world’s most revered chefs, Blumenthal has received multiple honorary degrees, a fellowship of the Royal Society of Chemistry, and an OBE for services to British gastronomy.

As the 2017 recipient of The Diners Club® Lifetime Achievement award, he joins an elite group of international chefs. Former honourees include France’s Paul Bocuse, Alain Ducasse, Alain Passard and Jöel Robuchon, as well as Alice Waters, Daniel Boulud and Thomas Keller.

Acknowledging this new honour, Blumenthal said “I am honoured, thrilled and really quite excited to be given The Diners Club Lifetime Achievement Award. For me, this award is particularly special because it’s voted by my peers. After 20 years of The Fat Duck, I now feel like I’m just starting – and those 20 years were my apprenticeship. The future is very, very exciting.”


Credit: Catch On
Photography: Alisa Connan

Celebrity Chef Rinrin Marinka Introduces Elevated Indonesian Menu for Aryaduta Hotel

Selalu ada ruang untuk mempromosikan kuliner kebanggaan negeri ini dan dengan elegan memperlihatkannya di berbagai lembaga berbintang lima di tanah air adalah salah satu media yang tepat.

Aryaduta Jakarta yang berlokasi di depan Tugu Tani yang historis ini sudah dikenal sejak lama sebagai hotel bintang lima dengan berbagai restorannya yang ternama. Momentum berkibarnya kuliner tanah air di dalam maupun luar negeri tidak ketinggalan untuk dikejar oleh hotel ini.

Aryaduta & Rinrin Marinka 6

Dengan menggaet celebrity chef kenamaan Rinrin Marinka, Aryaduta akan menampilkan berbagai sajian khas Indonesia yang telah dielevasi penampilan dan rasanya dengan menu yang berbeda-beda setiap serinya.

Aryaduta & Rinrin Marinka 1 Aryaduta & Rinrin Marinka 4 Aryaduta & Rinrin Marinka 7 Aryaduta & Rinrin Marinka 3 Aryaduta & Rinrin Marinka 2

Untuk kali pertama ini, empat dari dua belas menu tradisional yang pada kesempatan lalu disorot adalah Asinan Betawi, Kerak Telor, Nasi Goreng Kambing, serta Es Teler.

“Nasi goreng dengan daging domba yang dibumbui santan serta ditambahkan telur dan acar. Tambahannya ada martabak tradisional,” tutur sang chef.

Aryaduta & Rinrin Marinka 5

Jadi jangan sampai terlewat kesempatan yang satu ini ketika bertandang ke Aryaduta. Selain promosi menu Indonesia ini, Aryaduta juga akan menjalani proses renovasi di berbagai penjuru hotelnya. Tentunya akan sangat menarik untuk melihat apa yang akan Aryaduta perkenalkan di masa mendatang!


Aryaduta Hotels
www.aryaduta.com

Welcoming Madrid Fusion Manila 2017 in April

In keeping with the Department of Tourism’s ongoing goal to establish the Philippines as a center of gastronomy in Asia, it is hosting the 3rd Madrid Fusión Manila on April 6-8, 2017 at the SMX Convention Center. In addition to promoting tourism, the event aims to create an awareness and demand for various agricultural and food products/ingredients, and catalyze trade and business partnerships in tourism and gastronomy.

With Filipino cuisine cited as one of top food trends in 2017 by publications like New York Times and Bloomberg, Madrid Fusión Manila is poised to once again draw the world’s top chefs and food enthusiasts. This year’s theme, “Towards a Sustainable Gastronomic Planet,” will explore how to transform gastronomy while respecting environmental limits and enhancing cultural traditions.

The event will have three main components:
(1) International Gastronomy Congress
(2) Fusión Manila International Gastronomy Expo
(3) the month-long Flavors of the Philippines calendar of events

The International Gastronomy Congress will be a platform for innovation to discuss the future of food. Speakers include some of the world’s best chefs like:

  • Paco Pérez of the 2 Michelin Star restaurants Miramar and Enoteca (both in Spain) and 1 Michelin Star restaurant 5-Cinco (Germany)
  • Jordi Roca & Alejandra Rivas of the 3 Michelin Star restaurant El Celler de Can Roca, No. 2 World’s 50 Best Restaurants 2016 (Spain)
  • Régis Marcon of the 3 Michelin Star restaurant Régis and Jacques Marcon (France) 2
  • Pedro Subijana of the 3 Michelin Stars and 4 Repsol Suns restaurant Akelarre (Spain)
  • Gert de Mangeleer of the 3 Michelin Star restaurant Hertog Jan (Belgium)
  • Simon Rogan of the 3 Michelin Star restaurant L’Enclume and 1 Michelin Star restaurant Fera at Claridge’s (United Kingdom)
  • Akrame Benallal of Akrame, 2 Michelin Star restaurant (France) and 1 Michelin Star restaurant (Hong Kong)
  • Magnus Ek of the 2 Michelin Star restaurant Oaxen Krog & Slip (Sweden)
  • Julien Royer of the 2 Michelin Star restaurant Odette (Singapore)
  • Kamilla Seidler & Michelangelo Cestari of the 1 Michelin Star restaurant Gustu (Bolivia)
  • Rodrigo de la Calle of the 1 Michelin Star restaurant El Invernadero (Spain)
  • Tatiana & Katia Levha of La Servan restaurant (France), included in the Condé Nast Traveler’s 10 Young Chefs to Watch in 2016
  • Sally Camacho Mueller, runner up in the second season of Top Chef, Just Desserts (USA)
  • Jordy Navarra of Toyo Eatery restaurant (Philippines)
  • Robby Goco of Green Pastures restaurant and Filipino pioneer in slow food movement and sustainable dining experience (Philippines)
  • Gene Gonzalez of Café Ysabel restaurant, the only Ten Outstanding Young Men (TOYM) awardee in culinary arts (Philippines)

The Fusión Manila International Gastronomy Expo will showcase gourmet food and beverage products, ingredients, technologies, creative tableware, destination and lifestyle settings, and services. In keeping with the theme, the expo will also feature culinary tourism. B2B meetings will be arranged for interested expo exhibitors.

Celebrated annually in Madrid since 2003, Madrid Fusión is considered one of the leading gastronomy gatherings in the world.