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The Legian’s The Restaurant Invites AMUZ Jakarta For ‘Four Hands’ Dinner Series

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The Restaurant of The Legian Seminyak, Bali resort brings back another round of their signature Four Hands dinner series; this time featuring Chef / Founder Gilles Marx of Jakarta’s renowned AMUZ Restaurant.

Well-established in Seminyak for its fine menus and enviable ocean-front location, The Restaurant at The Legian Seminyak, Bali is an upscale dining destination set on the backdrop of immaculate Seminyak Beach and Indian Ocean beyond the horizon. On two consecutive days of 24th and 25th January 2020, starting 6.30pm, tThe Restaurant will host an exquisite Four Hands dinner featuring a grand collaboration between Chef Gilles of AMUZ Jakarta and the resort’s very own michelin-starred Executive Chef, Stephan Gortina.

AMUZ is a fine eatery which offers contemporary French cuisine as well as a walk-in glass cellar with some of the best French wines. Chef Marx uses his fascination of fresh and natural products to inspire him to create an ever-changing menu based on the best seasonal produce from markets around the world. Established since 2010, AMUZ has received various awards and accolades such as Best Independent Restaurant of the Year on Hospitality Asia Platinum Awards 2016-2018, Southern Asia Regional Winner for French Cuisine on World Luxury Restaurant Awards 2019, and 2018 Maitres Cuisiniers de France, to name a few.

Chef Gilles of AMUZ Jakarta

Chef Gilles based his culinary creations on finding the best produce and preparing it with respect by experienced chefs using traditional as well as modern French techniques. Paired with Chef Stéphane Gortina’s contemporary cuisine with a twist of Asian flavors, the duo will take every guest on an epicurean journey featuring a collaborative six course menu of each talented cook’s signature dishes.

The Legian’s The Restaurant Executive Chef Stephan Gortina

The six-course Four Hand dinner menu will feature delicately smoked salmon centre loin with caviar and baby spinach and coriander gazpacho and pan-seared Hokkaido scallops, butternut mousseline, lobster cream and parmesan crumble by Chef Gilles Marx, and black ink risotto with seafood and sesame- basil and grilled beef tenderloin, stuffed cabbage and black truffle by Chef Stéphane Gortina. Desserts include Chef Marx’s Bali passion fruit parfait with coconut sorbet and Chef Gortina’s chocolate and raspberry pallet.

For more info or reservation of this magnificent dinner experience, please send your email to [email protected] or visit this link here


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