The dramatic ocean cliff setting of Ju-Ma-Na, the signature restaurant of the Banyan Tree Ungasan, Bali, will host award-winning and twice-awarded Michelin Star Chef Frank Seyfried August 3-10, 2012.
Traveling to Bali from Luce d’Oro
at Schoss Elmau
, Seyfried is a rising star on Germany’s culinary scene, revered for “pushing gastronomic boundaries.” Joining forces with Ju-Ma-Na’s
highly acclaimed team, Seyfried’s innovative gastronomic French cuisine with regional German influences will be presented via multi-course set menus, a special degustation menu and a-la-carte dishes.
When not traveling and cooking at exotic new destinations, Chef Seyfried works at the critically-acclaimed Restaurant Luce d’Oro, Schloss Elmau,
Germany. He has received two Michelin Stars
in 2011 and 2012. He has also been recognized for his culinary artistry by the Bertelsmann Guide, Der Feinschmecker, Varta Guide Three Diamonds, Varta Tip, Aral Schlemmer Atlas, Gault Millau
and The European Restaurant Ranking
Seyfried, excited about cooking in Bali, said: “Coming to Bali with Ju-Ma-Na is a great honor. I want to introduce a new perspective to ‘Bavarian cuisine,’ working it with a modern and sophisticated edge. Expect the unexpected. Plenty of fresh flavors and unusual combinations like Foie Gras with eggplant.”
Seyfried’s signature dishes include:
- Terrine of foie de canard with caramelized eggplant, lemon gel, live rock lobster accompanied with smoked almond crème, granny smith apple agar-agar.
- Spiced yellow fin tuna served with melted white onion, coriander emulsion.
- Wagyu strip loin 9+ and raviolo celery truffle sticks and gateau of white chocolate with raspberries and ginger.
Chef Seyfried added: “Bali offers an exotic melting pot of spices, flavors, traditional cooking methods as well as reputable world-class restaurants. As a chef you constantly taste, test and explore. Picking up cooking tips is the best souvenir I could ask for, to then return home and incorporate these “elements” into my new creations.”
Set course menus during Chef Seyfried’s Bali appearance start from Rp. 500 per person plus tax and service (US$ 54).
Meaning ‘Silver Pearl’ in Arabic, Ju-Ma-Na
has a truly stunning location 70 meters atop a limestone cliff perched above the Indian Ocean. Offering both al fresco and enclosed seating, both with uninterrupted panoramic ocean views, a luxurious open design allows diners sense of privileged felt by joining an elegantly set chef’s table in a world class kitchen.
Whether you observe the chefs at work in the display kitchen, or opt to savor the dramatic cliff-edge scenery, Ju-Ma-Na
offers a superb setting for a memorable dining experience.
Michelin Chef Frank Seyfried
Banyan Tree Ungasan, Bali
August 3-10, 2012
Jl. Melasti, Banjar Kelod, Ungasan, Bali
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