Close
Bali Discovery Tours: Homepage
Bali Hotels, Bali Villas and Bali News from balidiscovery.com
Home Bali Contact Bali Practicalities Bali News Bali Services Bali Transportation Bali Sports Bali Excursions Bali Villas Bali Hotels
Home · News · Foie Gras – the Best Part of a Christmas Goose in Bali
Bali Hotels, Bali Villas and Bali News from balidiscovery.com
Bali Hotels
Bali Villas
Special Deals!
Packages
MICE Handling
Bali Excursions
Culinary - Dining
Guided Tour
Bali Spas
Bali Sports
Diving
Golf
Bali Transportation
Car Rental - Selft Drive
Private Jet Charter
Bali News
Bali Services
Bali Practicalities
Bali Contact
Bali Career
Home
 
Bali Update
Subscribe to our free weekly newsletter!
 
PATA header
PATA Gold Award 2007
Bali Update
PATA Gold Award Winner 2007
 
Bali Contact
Bali Discovery Tours
Komplek Pertokoan
Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
Sanur, Bali, Indonesia

Tel:
++62 361 286 283

Fax:
++62 361 286 284

U.S.A. Fax:(toll free)
1-800-506-8633

U.K. Fax:
++44-20-7000-1235

Australian Fax:
++61-2-94750419

24h:
++62 812 3819724

Bali Discovery

SITE PATA ASITA
Bali News

Foie Gras – the Best Part of a Christmas Goose in Bali

Interview: French Chef Karim Hassene Cooking Up a Storm at AYANA Resort Bali Through January 10, 2010.


Bali News: Foie Gras – the Best Part of a Christmas Goose in Bali
Click Image to Enlarge

(12/4/2010)

Renowned French Chef Karim Hassene will join the AYANA Resort in a guest's capacity at their premier restaurant Dava through January 10, 2011. Originally from Chablis, Burgundy, Karim is currently the Executive Chef at The Leela Palace Kempinski in Udaipur, Rajasthan, India, where, according to Conde Nast Traveller's 2010 Gold List he has "elevated the dining options in the city." Previously, he worked seven years with Ritz-Carlton Group, including stints as Executive Sous Chef in St Thomas, San Francisco, and Sarasota.

The Interview: Chef Karim Hassene in Residence at Dava – The AYANA Resort Bali

Balidiscovery.com: Who were your biggest inspirations in the kitchen?

Chef Hassene: "I started my career with one of the best Chefs in France, Gerard Vie from 'Les Trois Marches' in Versailles, a two Michelin star restaurant. He taught me to love what I do and inspired me to become a Chef."

Balidiscovery.com: What have been your greatest successes and biggest setbacks?

Chef Hassene: "Working with the Ritz Carlton was a big highlight indeed. It allowed me to indulge my creativity. I have been fortunate not to have any big setbacks; there will always be challenges which allow me to grow as a person and become an even a better Chef in the future."

Balidiscovery.com: What do you consider as your particular culinary specialty?

Chef Hassene: "My specialty is mainly Mediterranean, it allows me to use the many flavors from this vast region. I was born into a family of culinary experts; my mother taught in a culinary school and my parents owned a restaurant in France. I was also inspired by the secret recipes that my grandmother taught me growing up. I was formally trained in both classic and French nouvelle cuisine. These formed a fundamental strong base, allowing me to travel and incorporate new techniques learnt from various culinary cultures around the world."

Balidiscovery.com: What do you enjoy most about your work?

Chef Hassene: "Every day is a new day to create something new, it is rewarding to see the look on guests' faces when they bite into a nice, smooth, simple mashed potato blended with roasted garlic and finished with a spoon of mascarpone. That's my greatest reward."

Balidiscovery.com: What are some of the classic dishes that diners can expect on your menus in Bali?

Chef Hassene: "Old-fashioned stews like Sautee of Veal Marengo, Coq au Vin or Blanquette of Veal. I enjoy practicing ancient techniques of cooking and using clay tajine, cast iron cocotte or a wood oven, for these make a difference to color, texture and, of course, taste."

Balidiscovery.com: If you weren't a chef, what would you be?

Chef Hassene: "As we say it in French, 'Jardinier' or 'The Gardener.' I love working in the garden to find new techniques to obtain the best fruits or vegetables, depending on the quality of earth, the vitamins or their position in the garden. It's like a painter creating a canvas, and, as I always say to my Chefs: 'You have to respect first your product, and he will respect you on your plate.'"

Balidiscovery.com: What dish are you most proud of?

Chef Hassene: "My foie gras terrine. I won a competition three years in a row for the best foie gras in Paris; it is my proudest moment to date."


© Bali Discovery Tours. Articles may be quoted and reproduced if attributed to http://www.balidiscovery.com.


 
UBUD WRITERS & READERS FESTIVAL
 
Bali News by Bali Update
Subscribe to the Bali Update
Receive the latest news from Bali by email!



Our [Privacy Statement] explains how we handle the data you are providing.

 
Bali News by Bali Update
Explore the Archive of the Bali Update
Find related articles in our news archive!




or try to use Google Search :

Home · Bali Hotels · Bali Villas · Bali Excursions · Bali Sports · Bali News · Site Map · RSS

Bali News: More News
We’re Going to Change the World!
Young People Invited to Joining Bali’s Global Initiatives Networking Conference at Canggu Community School October 3-5, 2014
(9/20/2014)
Flying High and Fancy with Garuda
Garuda Indonesia Named as Best Passenger Experience in Asia Pacific Region
(9/20/2014)
Chicago Lovers Come Clean in Bali
Bali Police Say Tommy Schaefer and Heather Mack Confess to Roles in Murder of Chicago Socialite Sheila von Weise Mack
(9/20/2014)
Factory Direct
Bali Police Raid Two Narcotics Factories in Denpasar and Buleleng
(9/20/2014)
Cleared for More Landing?
Deputy-Governor of Bali Calls for Extra Runway at Island’s Airport
(9/20/2014)
Longer Hauls; Lower Fares
Indonesia AirAsia Targets Offering Long-Haul Low-Cost Flights to Australia by End of 2014
(9/20/2014)
An Enigma of Non-Arrival
Nobel Laureate V.S. Naipual Removed from Program for 11th Ubud Writers and Readers Festival
(9/20/2014)
Happy Landings Galore
Operator of Bali’s New Airport Claims it to be the Most Beautiful in the World
(9/20/2014)
When the Past is Pasta
Uma Cucina at Uma by Como Ubud Celebrates its First Anniversary with Three Italian Culinary Events
(9/20/2014)
They Have to be Carefully Taught
Bali Officials from Badung Regency Allow Illegal Villas in North Kuta to Continue Operations
(9/20/2014)
Is the Under Over?
Plans for Pedestrian Underpass at Ngurah Rai Statue Park Now in Doubt
(9/20/2014)
Merpati at an Impasse
Out of Cash with No Assets Left to Sell,ia Merpati Airlines Beyond Redemption?
(9/20/2014)
All [News]!
 
Tourism and Transport Tourism Agents