Smarty Fancy: Gout de France Dinner at AMUZ Gourmet, Jakarta

To promote this year's Gout de France, France's cultural representative in Indonesia, Institut Français d'Indonésie recently invited me to a dégustation in Amuz Gourmet, one of the 11 participating fine dining French restaurants in Jakarta (of a total 22 in Indonesia). Speaking of Amuz, means speaking of Chef Gilles Marx, its head chef and founder that at first might come across as aloof and reserved, but actually is one of the few top chefs in Jakarta that is not just amicable but also likes to personally come to your table and talk about the food. Chef Gilles, who has over than 20 years of experience in French cuisine, has specially created a 6 course menu that he feels best represent the spirit of the 'Good France'.

This was only my second visit in Amuz, meaning the whole fine-dining vibe still daunts me a little. Which is why I was genuinely elated that instead of the 'fine dining' kind of people, my dining partners that night was the good-natured new friends I made from IFI Indonesia and some equally boisterous media friends. For me, there's really so few things in this world that beats eating amazing food with great people, and for that I'm really grateful of what I do!

Table setting at Amuz

Before escorted to the dining area and while waiting for the other guests, we were served with Chef Gilles' signature aperitif, the simple and comforting warm gougères, choux pastry mixed with comte or gruyere cheese. I need to remind myself that there's plenty of good things to come for the night, lest I will keep on stuffing my mouth with these little addictive things.

Amuz' gougères

After being seated, the spirit of the 'good french' escalates  as we were presented with the customary basket of freshly baked breads to be enjoyed with what is said as the world's best butter; Beurre d'Echire from the village of Echire, which I had though would never come across unless I travel far to the first world. The New York Times wrote: 

[...] with a minimum of 84 percent butterfat, [Echire] is la creme de la creme because it is made as it was more than 100 years ago and tastes as truly of the terroir, or the soil, as it did then. In fact, it is for these reasons that Beurre d'Echire, like France's finest wines, has appellation status, as do butters from Charentes-Poitou and Isigny.

So when I see a small pot of this particular butter on the table, I might as well just break down and cry. (For the record, I did not, but instead I shamelessly cut it by the spoonful for each bite of bread and hog the whole thing all night). 

My first encounter with Echire butter. It was love at first nom nom 

Paired with a basket full of baguettes and other french bread I don't really care the name of, I'll be just as content if they said my dinner starts and stops right here. 

Can somebody tell me what's the name of that odd-shaped bread?

But it didn't.

For the first course, the cold starter, a twist of the french classic terrine is served. Instead of the usually heavy meat rendition of terrine, chef Gilles creates his using brittany artichoke, resulting in a mild and sweet taste to contrast with the crisp of the flemish tart and the drizzle of truffle vinaigrette.

premier cours

For the second course, a roasted barramundi fillet was served on a bed of smooth green pea purée, roasted asparagus, tomatoes, and and a drizzle of emulsion made from l'ail nouveau or young garlic freshly dug out the ground, making it subtler and more vibrant in flavor. I just love love love how the french makes a BIG deal out of everything related to food! (not sarcasm). I mean, seriously, 'new garlic'? how adorable is that. 

deuxième cours

For the main course, chef Gilles' own rendition of boeuf wellington was the choice; wagyu beef sirloin, a thin layer of spinach and duxelles are sandwiched between incredibly crisp savory puff pastries, served with few drops of truffled red wine sauce. You know, this kind of beef is usually when I scrape the pastry part and go right for the meat (because I'm in a diet, d'oh*). but this time this puff pastry thing, is nothing sort of amazing. super crisp, super buttery super flaky, super everything. Amazement. 

*80% and up only butter diet

troisième cours

And what is a French dinner without a dish dedicated to cheese? for the fourth course, chef Gilles gave the spotlight to hazelnut-crusted fresh goat cheese that is delicate in taste and definitely buttery (how many times have I used this adjective now?!!) in texture, served on a sweet and juicy heirloom tomatoes with simple olive oil and meticulously placed dots of balsamic glaze dressing. 

quatrième cours

As if knowing that dessert is many people's favourite of the meal (although mine, if you haven't noticed it yet, is always the butter), chef Gilles breaks down desserts time into two parts; the pre-dessert is the refreshing Thai coconut jelly and sweet pomegranate 'pearls', the only non-french influence of the night, and the main dessert of AMUZ Red Velvet Delice, with red velvet cake chunks tumbled on top of a strawberry cream cheese ice cream, hibiscus jelly and caramel tuille.

pre-dessert

dessert

Chef Gilles at work (cutting baguettes. and no, that's not the only thing he does all night)

Going through all the dishes was a truly remarkable experience an definitely one of the finest way to really experience France away from France! I thank IFI for inviting me, on behalf of WhatsNewJakarta.com, and for chef Gilles and my friends at Amuz for the amazing French experience. C'est magnifique!

Amuz Gourmet Restaurant

The Energy Building, 2nd Floor

SCBD Lot 11A JL. Jend. Sudirman Kav. 52-53

South Jakarta

Phone: 021 250 506

Website: http://amuzgourmet.com/