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<h2>Mandarin Oriental, Jakarta will welcome Michelin-starred Chef Fabien Lefebvre to Lyon French Restaurants, where guests can savor his modern interpretation of French cuisine from July 7 to July 9, 2011.</h2>
<h4 style="text-align: center;"><a href="https://backend.daman.co.id/wp-content/uploads/2011/06/mojkt_news_fabien.jpg"><img loading="lazy" decoding="async" title="mojkt_news_fabien" src="https://backend.daman.co.id/wp-content/uploads/2011/06/mojkt_news_fabien.jpg" alt="" width="300" height="240" /></a></h4>


Enjoy Chef Lefebvre’s innovative and award-winning dishes with a two-course or three-course menu, or a six-course degustation menu. A special business lunch menu is also available. See the menu below.
For further information and reservations, please call 62-21/2993-8824 or send an e-mail to <a href="mailto:mojkt-lyon@mohg.com">mojkt-lyon@mohg.com</a>
<h2 style="text-align: center;">Chef Lefebvre&#8217;s menu:</h2>


Appetizers 
Macaroni cèleri\foie gras\ truffe lait moussé au noix grillée 
Macaronis, celery, foie gras, grilled, almond-flavored truffle milk 
or 
Gaspacho cerise\gingembre, lait d’amande et chair de homard 
Cherry and ginger gaspacho soup with almond milk and lobster meat 
or 
Pulpe de courgette relevée de marjolaine, brousse de brebis, tomates confites et truffe d’été 
Marjoran scented zucchini pulpe, goat cheese and summer truffle 
or 
Saumon sauvage façon gravelax, chamallow de concombre chou fleur et caviar 
Gravalax-style marinated salmon with cucumber and cauliflower mashmallow, caviar

 Main course 
Aiguillette de saint-pierre doré, carottes étuvée à la citronnelle jus carotte orange passion 
Roasted Atlantic John Dory fillet with lemongrass simmered carrot, orange, carrot and 
passion fruit juice 
or 
Dos de loup cuit au plat relevé d’un tartare d’huitre, mousseline de broccoletti 
Seared Mediterranean sea bass fillet with oyster tartare and mousseline-style broccoli 
or 
Filet d’agneau frotté au carvi, harissa douce et citron confit 
Carvi seed lamb fillet with mild harissa and preserved lemons 
or 
Pièce de bœuf wagyu au sautoir suc d’estragon et pommes cheminées (fumée) 
Sautéed wagyu beef with tarragon and cheminées-style potatoes


Dessert 
Orient express (amande, datte, café, orange, mangue) 
Orient express (Almonds, dates, coffee, orange and mango) 
or 
Framboise juste tiédie dans un jus de rhubarbe, glace parfumé au riz Thaïe 
Lightly simmered fresh raspberry in warm rhubarb jus with Thai rice ice cream 
or 
Provence (chocolat blanc, fenouil, citron, huile d’olive) 
Provence (white chocolate, fennel, lemon and olive oil) 
or 
Sur un sablé Breton, glace arabica et chocolat chaud tradition 
Brittany-style sable, arabica ice cream and traditional hot chocolate


Prices are in Indonesian Rupiah (IDR) and subject to 21 percent government tax and service charge 
Guest Chef – Fabien Lefebvre 
Lyon Restaurant 
Lunch and Dinner on July 7 to 9, 2011 
2-course meal IDR 580,000++/person 
3-course meal IDR 720,000++ / person

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