[CLOSED] French Cuisine Promotion @ Seasons Cafe Four Seasons Hotel Jakarta

September 15th, 2014. I came to Seasons Cafe at Four Seasons Hotel Jakarta. They had a promotion called French Cuisine Promotion for 2 months.

Seasons Cafe at Four Seasons Hotel Jakarta proudly presents French Cuisine Promotion featuring the classic and refined dishes from across France. Guests are welcome to savour a wide range of tantalizing buffet selections focused on traditional and contemporary delicacies from France specially prepared by our native French, Executive Chef Eric Pellen and Four Seasons Hotel Jakarta creative culinary team.

French cuisine buffet is available for lunch at 270k ++ while dinner buffet is available at 295k ++ per person. The price is subject to 21% government tax and service charge. A huge selection of appetisers and delightful desserts are also available for guests to enjoy. Guests will be able to experience different dishes everyday as the menu is rotated and changed regularly.

Without further ado, let's start with la nourriture délicieuse :)

Pissaladière

Nicoise pizza.

This was a unique pizza. They used anchovies for the topping. I think everybody will find it unique because I've never seen a pizza with anchovies topping. It's a pizza in the style of Nice (city in France).  The key to a good pissaladière is the sweet, soft onions. And of course, it's definitely worth trying.

Pissaladière (Ligurian: piscialandrea; Occitan: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza, and the traditional topping consists of caramelised (almost pureed) onions, olives, garlic and anchovies (either whole or in the form of pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.

Whole Roasted Duck Nivernaise

Roasted duck with radish.

The roasted duck was served with mushrooms and sweet gravy. The duck meat was tender and juicy. I was skeptical at first, when I looked at the duck. Was it really good? Not sure. But, after one bite, even the mushrooms were delicious. Duck was my weakness after pork. So, I recommend this to you. Super delicious!!

À la Nivernaise means "glazed." Typically, the food item being glazed is a vegetable, and typically, the glaze is made from butter and sugar, though butter and a citrus juice, or butter and wine, may also be used instead of sugar to make the glaze. The phrase refers to Nevers, in the Bourgogne region of France. Nevers became famous as a production centre for tin-glazed earthenware after two brothers named Corrado introduced the technique to Nevers from Italy in 1565.

Roasted Lamb Leg Mercedes

Roasted Lamb with tomatoes, potatoes and vegetables.

This one was recommended too. The roasted lamb was tender and smell good. When they cut the lamb for me, I saw the person had a little difficulty. Hmm.. I thought it will be hard to chew. But, after one bite, it's not hard at all. And I enjoy the vegetables and the gravy sauce too.

Choux Frisee Farci A La Poitrine De Boeuf

Stuffed chinese cabbage.

When I saw this dish, I thought, "It's only stuffed chinese cabbage. Hmm.. not interesting. No meat." But, after I took picture and saw it closely, ok I was wrong. It's stuffed chinese cabbage with beef. They rolled it with beef too. So, ok, I had to try. And it was incredible. The meat was generous. I love cabbage, especially when they put meat in it hihihi.. Tasty and juicy. A good vegetables dish.

Provencal Braised Fennel

This is one delicious vegetables dish. It's so simple, but the soup was savoury and tasty. I love the crispy texture of the fennel. Crunchy and juicy. I think my Mom used to cook braised fennel, but I never knew it was called braised fennel :D

Pro·ven·çale means cooked with garlic, onion, mushrooms, tomato, olive oil, and herbs. 

Fennel is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.

Carrot Vichy

Steamed carrot.

I couldn't stop munching this carrot. Thinly sliced carrots with a sweet taste. It's different from any other carrots I've ever tried. This one, was really addicting. And the colour was very beautiful. Such a strong orange colour. Very appetizing :)

Vichy Carrots: A dish of thinly sliced carrots that are combined with a small amount of water (to be authentic it must be Vichy water), butter and sugar, then covered and cooked over low heat until tender. Vichy carrots (also called carrots à la Vichy) are garnished with minced parsley.

Cod and Zuchini Lasagne

Vegetables Lasagna with Fish.

This was one heavy dish. Actually, this was the first time I ate vegetables lasagna. As you know, I eat vegetables, but sometimes, I need to boost my mood to eat them. Well, I love cod fish, and it was very unique to combine the fish with zucchini, then made it lasagna. But, my curiosity made me wanna try this one. And it was amazing. The tender-firm texture of the cod fish, mix with the crunchy texture of zucchini, made it one delicious lasagna. Trust me.

Cod is popular as a food with a mild flavour and a dense, flaky white flesh.

Zucchini (/zuːˈkini/) or courgette (/kʊərˈʒɛt/) is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.

Gratin Savoyard

Baked Potato and Cheese.

Potato combined with cheese. Mouth-watering, right? I saw the dish and literally drooling. The potato was fluffy and crispy. With a creamy texture of the cheese, it was really a fascinating dish. Nom nom nom.

Gratin (French pronunciation: ​[ɡʁatɛ̃]) is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Gratin savoyard is a similar dish found in the neighbouring Savoie region. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used.

Veal Blanquette

Veal in Cream Sauce.

I found the dish was very rich and creamy. The veal was very tender and juicy. Actually this dish consistently ranks in the top ten when the French are surveyed about their favorite dishes. It didn't surprise me, because it was very delicious dish. I believe that everything with cream sauce never failed my appetites. Recommended!!

Blanquette de veau ([blɑ̃kɛt də vo]) is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and mirepoix, Strain, reserving meat, then bolster the broth with roux. 

Bouillabaisse

Seafood Soup.

It was a very easy dish to make. But, to make it not fishy, took some skill. It consisted of mussels, squids and prawns. So, it must be very fishy, right? But, they made it less fishy, if you know what I mean. Well, a seafood soup should be fishy, in a good way fishy, but not too fishy. I really enjoy this soup. I tried to fool my friend to give all the soup for me hahahaha.. Too bad, she loves it too :D

Bouillabaisse (French pronunciation: ​[bu.ja.bɛːs]; Occitan: bolhabaissa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base — garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel — and, of course, the fish — lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."

Oeuf Mimosa

Devilled Eggs.

Surprisingly, this was sooooooo delicious. I thought it will be like, hmmm, just so so. But, it really surprised me. The sliced tuna was well-seasoned. This devilled eggs disappeared in my mouth much more quickly than other food hihihi.. Tasted like magic. :)

Deviled eggs (US) or devilled eggs (UK) or eggs mimosa are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.

Baba Chantilly

Dip Bread with Orange Sauce.

Love it. It's a bread soaked in orange juice and rhum. The rhum was strong. I love it. Ok, I say it twice hahaha.. Too bad, the portion was small. LOL. I prefer the big one, of course. Good thing it's a buffet, I could take more than one portion. Thank God. :)

Chouquettes

Choux

It's so savoury and crunchy. Trust me, it's nice to eat this choux while watching movies hahaha.. A delightful snack :) But, be prepared, they had no fillings. So, you will eat it again and again and again, and your tummy won't be full. Easy snack but delish.

A chouquette is a type of viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard ormousse. A chouquette can also be dipped in chocolate or covered in chocolate chips.

Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers,beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Pudding Diplomat

Bread Pudding with Raisins.

Tasted sweet with mild flavour. For me, this bread pudding was too dry. I prefer the moist one. I adore bread pudding. I used to find this dessert just ok, but nowadays, I think I'm in love with this dessert. Let's eat pudding diplomat again!!! :D

Diplomat pudding is a famous dessert served in many Hungarian confectioneries, such as Gerbeaud and Gellért. Its name comes from the 19th century, when it was first served as part of a diplomatic conference's menu (at a 1908 conference on the annexation of Bosnia). Because the guests enjoyed it so much, the chef published the recipe; however, this theory is contested. Some say the expression "diplomat" refers to Nesselrode, the famous Russian diplomat who was also known for his passion for English puddings.

Mango Juice

No need to explain anything. Love it. So fresh. Perfectly sweet. :*

Thanks Seasons Cafe for giving me a chance to experience your French Cuisine promotion. See you again soon.

Seasons Cafe
Four Seasons Hotel Jakarta
Jl. Hr Rasuna Said, Kuningan 12920
Phone: (021) 2523456
FB Fan Page: Four Seasons Jakarta
twitter: @FSJakarta