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Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
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The Michelin Man Times 2

Banyan Tree Ungasan Bali Hosts Dynamic Duo of Two Parisien Michelin Chefs August 1-9, 2014


(7/6/2014)

Banyan Tree Ungasan, Bali’s Ju-Ma-Na Restaurant welcomes “Le Duo Parisien” – Sous Chef Christophe Schmitt and Head Station Chef Gaëtan Fiard from the Michelin-starred Le Diane Restaurant – Hôtel Fouquet's Barrière, Paris, from August 1-9, 2014.

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Representing what is widely considered as one of Paris’ finest Michelin-starred dining establishments, the highly acclaimed pair jointly bring honors from gastronomy’s internationally venerated competition Le Taittinger Prix Culinaire 2012 and Mondial Des Art Sucrés 2014 - the confectionary world championships.

The duo’s return to Bali for a second year celebrates a shared vision held with Ju-Ma-Na’s own award-winning team of chefs – championing culinary precision while approaching flavors and ingredients with an experiential “methode de cuisine.

“My main goal in life is to please clients. By constantly honing my skills and evolving the taste and technical presentation of my dishes, I wish only to delight, and share these delicious nuances and discoveries. To stay challenged and seek excellence is reason why I will participate this year in the Meilleur Ouvrier de France,” explained Chef Christophe Schmidt.

Reputed for pushing gastronomic boundaries, Chef Christophe is regarded as one of France’s most prominent culinary talents. Technically astute, he continues to hone his professional abilities by competing against other kitchen heavyweights in prestigious industry events.

The remaining half of the culinary double-act is the young rising star, Chef Gaëtan Fiard. His ability to imbue the sumptuous to the sublime with his sweet confections, was recognized recently at the recent Mondial Des Art Sucrés – International Confectionary Art Competition where he was crowned ‘World Champion’. His artistry in “haute-pâtisserie” presents a wonderful pièce de résistance to complete an unparalleled dining experience. Chef Gaëtan said: “My goal is to create beautiful pastries. I love to experiment and be adventurous – in the kitchen and in life. Travel and meeting people inspires me, adding to the melting pot of what I enjoy doing most.”

Commenting on the team’s return to Bali before departing Paris, Chef Gaëtan added: “Coming from the heart of Paris; not only do we face the city’s upstanding reputation in gastronomy, we must also excite Europe’s most discerning clientele on a daily basis. We are proud to share our savoir-faire and our passion, direct from the Champs-Elysée. I cannot wait to go back and join the camaraderie with our friends at Banyan Tree.”

Chef Christophe chimed in: “This trip to Bali allows me to re-live the amazing and rich experience I had last year. I feel inspired and enjoy the creativity of working with the Ju-Ma-Na team. I can also put into practice some preliminary training before this major competition this autumn.”

Lovers of fine dining visiting Banyan Tree, Ungasan, Bali August 1-9, 2104 can expect to savor the duo’s “culinary atelier” - exquisitely crafted dishes that thoughtfully enchant and invigorate.

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A full à-la-carte menu is available together with a special degustation menu with paired wines featuring:

LA NOIX DE ST JACQUES
scallop and mango carpaccio, Nepal pepper marinated crabmeat salad

WINE: 2012 Ugni Blanc, Semillon, Chateau Roubine Cru Classics

+ + + +

LE CHOUX FLEUR
“crème dubary”, smoked salmon, crème fraiche, Avruga caviar

+ + + +

L’AGNEAU
grilled marinated saddle of lamb with thyme, turnip, almond & barberry lamb jus

WINE: 2010 Syrah Crozes Hermitage, Vidal Fleury, Côtes du Rhône

+ + + +

LE CHOCOLAT & LES AGRUMES
chocolate & citrus entremets, crispy tuile, orange yuzu sorbet

WINE: 2012 Gros Manseng, Domaine du Tariquet, 1ere de grieves, Côtes de Gascogne


Set course menus start from USD75++ per person with Set course dinner with wine pairing from USD130++. per person.

All prices subject to 21% tax and service.

For reservations or more information contact telephone +62 361 3007000 or email [Email


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