Pan-Seared Hokkaido Scallops The Restaurant at The Legian Seminyak, Bali

The Legian Seminyak, Bali Presents A Four Hands Dinner

In Collaboration With Jakarta’s Renowned Amuz Restaurant

This January, The Legian Seminyak, Bali’s signature Four Hands dinner series will play host to Chef Founder Gilles Marx of Jakarta’s renowned French fine dining establishment, AMUZ. 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 Michelin-starred Chef Stéphane Gortina’s contemporary cuisine with a twist of Asian flavors, the duo will take you on an epicurean journey featuring a collaborative six-course menu of each chef’s signature dishes.

The six-course 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.

This collaboration dinner will be on Friday 24 and Saturday 25 January 2020 from 6.30 pm – 9.30 pm.