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Feast Not Famine

Bali Hilton Hosts Lavish Dinner for World's Oldest Society of Fine Dining.


Dinner On Saturday, May 24, 2003, Bali Hilton International hosted 40 members and guests of the Bailliage Bali-Indonesie of the world renowned Chaine des Rotisseurs - a society of professional "roasters" of meat who trace their roots back to the year 1248.

The formal black-tie dinner was organized around the theme of the "Flavors of Spring" and showcased the immense culinary skills of Chef Ketut Sukamara, the recipient of many awards including a recent bronze medal at the Meat and Livestock Association (MLA) Black Box Competition held in Japan.

The Menu

The culmination of a month-long menu planning and tasting process, Chef Sukamara developed a theme of "freshness" and "Spring's rebirth" in every course.

An opening appetizer of a Tartare of Salmon served with Crème Fraiche and Iranian Caviar was accompanied by crisp and very new Cloudy Bay Sauvignon, 2002 from New Zealand. The emphasis on "newness" continued with a soup course of baby spring peas served with warm truffled bamboo "baby" lobster. The next course featured "soft shelled" crabs cooked in Sichuan spices presented on a bed of scented "baby sprouts." A punctuating cleansing interlude came in the form of a Champagne sorbet graced with a Balsamic Grape Salsa. Youth was called upon to sacrifice itself for the meal's main course: medallions of milk-fed veal served with sage and pancetta on creamy polenta with green asparagus and a coulis of pimento. The passing of the prepubescent bovines was toasted with a Port Philip Estate Pinot Noir Reserve, 2000. The "Eat, Drink and Be Merry" revelers closed out the dinner with a lemon and orange blossom honey mousse, delivered in a vessel of marzipan flavored by Cherry Kirsch teamed, together somewhat inexplicably, with a Château La Clotte Grand Cru St. Emillion, 1998

High Praise

Award winning Bali restaurateur and cookery author, Heinz von Holzen, who is also an officer of the Bailliage Bali of the Chaine, lauded the meal praising Chef Sukamara and "the quality of food, the high service standards, and the overall efforts the Hilton team made." He added, "I felt particularly proud to work together with you on this most successful dinner. Your spirit for food, teamwork, and quality is thoroughly commendable."

La Chaine des Rotisseurs

Although dating its founding to 1248 and an official incorporating charter from King Louis XII in 1548, the modern Conferie de la Chaine de Rottiseurs was revitalized in 1950 after WWII and today has over 150 baillages in over 100 countries around the world. Each bailliage is presided over by a bailli, of bailiff, with members wearing different colored chains of office denoting their rank, function within the organization, and their professional culinary qualifications. Despite its long tradition and steadfast adherence to certain rituals of the table and kitchen the Chaine des Rottisseurs' organizing theme remains very straightforward: a devotion to promoting fine dining and preserving the camaraderie and pleasures of the table.

Seen in the picture shown at are Chef Ketut Sukamara, Mr. Ian E. Mckie, Director of Hotel Operations Bali Hilton International, members of Chaine des Rotisseurs, and staff members of the Hotel who participated in the event.

© Bali Discovery Tours. Articles may be quoted and reproduced if attributed to


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