3 Different Chefs, 3 Different Cultures….Few Exciting Creations..

This blog is a bit different from the ones I posted before. The dishes you will see below are part of a very special project i realized with Executive Chef Christian Knerr and Japanese Chef Setyo, who both work with me at Intercontinental Bali. These Luxury Canapés are the fusion of our different cultures, different cooking styles and techniques.

I am very grateful that I got the opportunity that these two great and inspiring Chefs collaborate with me on this creations and because of this I would like to dedicate them this blog and thank both of them for their support.

Stay tuned because new creations are coming up soon!

Hokkaido Scallop With Balinese Rosella Tea And Lemon Butter Drops

Hokkaido Scallop With Balinese Rosella Tea And Lemon Butter Drops

French Duck, Green Pea Puree And Indonesian Sambal Mata

French Duck, Green Pea Puree And Indonesian Sambal Mata

Pan-Seared Foie Gras With Raspberry Jelly And Eggplant Caviar

Pan-Seared Foie Gras With Raspberry Jelly And Eggplant Caviar

Heirloom Tomato Salad, Parmesan Cheese Tuille And Balsamico Jelly

Heirloom Tomato Salad, Parmesan Cheese Tuille And Balsamico Jelly

Jimbaran Garden With Seasonal Salad

Jimbaran Garden With Seasonal Salad

Saffron Dressing,Seaweed And Cherryes Tomatoes

Saffron Dressing,Seaweed And Cherryes Tomatoes

Poached Lobster Sicilian Cous Cous,Caviar, Bottarga And Champagne Zabayone

Poached Lobster Sicilian Cous Cous,Caviar, Bottarga And Champagne Zabayone

Three Way Of My Balinese Mahi Mahi

Three Way Of My Balinese Mahi Mahi

Sashimi,Black Sesame,Kankun Roll,Poached Peach

Sashimi,Black Sesame,Kankun Roll,Poached Peach

Wagyu Sirloin With Purple Potatoes Mush, Asparagus And Black Truffle

Wagyu Sirloin With Purple Potatoes Mush, Asparagus And Black Truffle