Escoffier Week in Bali, November 2022
Once upon a time, Auguste Escoffier…
In November 2022, Asia Pacific Escoffier Week took place in Indonesia, paying tribute to the Master of French Gastronomy.
8 out of 13 delegations in Zone Asia Pacific, and epicureans from the zone, gathered in Bali from 7 to 10 November to live a unique moment together under the values of Auguste Escoffier: sharing, transmission and friendship.
A huge thanks to Mr. Guillaume Gomez, French Ambassador for Gastronomy, Honorary President of Young Talents Escoffier Asia Pacific 2022, to Bapak Sandiaga Salahuddin Uno, the Minister of Tourism and Creative Economy of the Republic of Indonesia, for their exceptional support.
Monday, 7 November 2022
Symposium on French-Indonesian Culinary Bridge
At Elizabeth International Hotel & Business School in Denpasar, the open-talk theme was “French-Indonesian Culinary Bridge”. An impressive panel of celebrity chefs, such as Mandif Warokka (BLANCO par Mandif - Bali), Wayan Kresna Yasa (Home by Chef Wayan- Bali), Gilles Marx (Amuz - Jakarta), Chris Salans (Mozaic - Bali), Philip John Golding (Golding Culinary Group - Philippines), and the Executive office representative Christian Heuline General Secretary representing International President Nicolas Sale, under the patronage of Guillaume Gomez, French Ambassador for Gastronomy, in presence of Ms. Rizki Handayani Mustafa (Deputy for Tourism Products and Event Organizers) who represented Bapak Sandiaga Uno, the Indonesian Minister of Tourism and Creative Economy, the discussion focussed on the enhancement of Indonesian food and ingredients (especially spices) in the region and beyond, pursuing the ministry program to spread the archipelago cuisine & produce globally. The other topic discussed was the transmission of local cuisine techniques and codification, like Auguste Escoffier “Guide Culinaire”, to pass-on savoir-faire and inspire chefs, here and overseas, on the rich and diverse culinary culture of Indonesia.
Tuesday, 8 November 2022
The representatives of delegations and Young Talents candidates discovered Balinese sustainable agriculture by visit of Bali Heritage Pig Farm (reintegration of the Balinese Bankal Hitam pig into Self Sustainable Balanced Ecosystem Bali Pig Farm) and Emas Hitam Indonesia Site (Balicoop Cooperative that aims to develop the Balinese farming community through permaculture agriculture).
Thursday, 10 November 2022
Young Talents Escoffier Asia Pacific Final
This year, due to restrictions still in place in some countries of the area, 8 delegations of the zone were represented out of 13.
After a visit of the premises the day before, 8 kitchen candidates and 3 service candidates from Cambodia, Hongkong, Indonesia, New Caledonia, Singapore, Tahiti-French Polynesia, Thailand, Vietnam competed at Elizabeth International Hotel & Business School in Denpasar. All winners of their national selection, they showed the creativity, responsiveness, precision and excellence.
The theme of competition of this year was “Magical Summer Beach”.
The exceptional jury was composed of our delegations’ presidents and local professionals.
Last but not least, a Gala Dinner took place at The Trans Resort Bali, with 5 prestigious chefs from the Asia-Pacific region, who created an exclusive menu inspired by Auguste Escoffier.
Marble Foie Gras Glazed with Sauternes Jelly, Confit Onion, Bali Crayfish, Nantua Coulis and Squid Ink Pearl, by Chef Andrea Astone, executive sous chef of Koral Restaurant at The Apurva Kempinski Bali.
Spicy Citrus Sabayon Vegetables, Bouillabaisse Prawns Just Seared, and Tagetes Flower, presented by Chef Thierry Drapeau, 2-star Michelin, Signature Restaurant in Bangkok.
Dried Aged Salmon, Lightly Cook, Caviar Sturia and Sour Cream Leek, by Chef Bruno Menard, 3-star Michelin, permanently based in Singapore.
Slow Cook Wagyu Beef, Shaved Truffle, Perigueux Sauce, Young Vegetable Tart, Indonesia Kluwek, by Chef Chris Salans, Maître Cuisinier de France, Mozaic Restaurant Gastronomique in Ubud.
Mandarin Sorbet, Jika Chocolate and Vanilla Alliance, Touch of Yuzu, by Chef Eric Perez, Maître Pâtissier based in Bangkok.
In accordance with the philanthropic tradition of Auguste Escoffier, part of the proceeds of the Gala Dinner was donated to Scholars Of Sustenance - Bali (Yayasan Derma Atas Pangan), a food rescue foundation working to solve the global food deficit issue by distributing good quality nutriment to those who need it.
At the end of the gala dinner, Laurent Pousse, the Maitre of Ceremonies, announced the long-awaited results. The young and talented I Kadek Sumiarta, from Indonesia, won 1st prize for Kitchen category, and the gifted and passionate Thomas Teikitohe, from DEI Tahiti-French Polynesia, won 1st prize for Service category. Congratulations to both of them, they will represent the Zone Asia Pacific at the international final in 2024 in Europe. All the best with the final!
Escoffier Week in Jakarta
Organized by the Disciples Escoffier Indonesia delegation, chaired by Gilles Marx, from 3 to 5 November, in presence of guest of honour Guillaume Gomez, French Ambassador for Gastronomy, our Disciples promoted the association and French gastronomy in the capital.
Reception of Guillaume Gomez and Escoffier chefs by HE. Olivier Chambard, French Ambassador to Indonesia, at his residence.
Cocktail and canapés prepared by chefs Vindex Tengker, Louis Tanuhadi, Patrese Vito.
Transmission of knowledge, discovery of local gastronomy, professional visits at APCA Indonesia - Academy of Pastry and Culinary Arts), SEMAII - Organic Micro green & Urban Farming, Jika Chocolat Factory.
Induction of new members with Guilaume Gomez, followed by the splendid Diner d’Epicure presented by seven prestigious chefs.
Congratulations to the President of the Indonesia Delegation, Gilles Marx, his team and to the Asia Pacific Zone Office, Robert Fontana, Richard Gillet and Thierry Muller for the wonderful organization and promotion of the Association!
We warmly thank all partners and sponsors without whom this event would not have had the same prestige!