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.
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 mojkt-lyon@mohg.com
Chef Lefebvre’s menu:
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