LYON welcomes new Executive Chef, Cyril Calmet

Can you recall what you were doing when you were 14 years old? Were you outside and playing barefooted on the streets or were you busy studying for your end of middle school exams? For me, I remember staying up until 4 am to cram all the study materials for my final exams. At that age, I was not as decided as Chef Cyril Calmet about my professional ambition, who, at the age of 14, already signed himself up to a cooking school after his stage (work as a cook) at a restaurant when he was only 13 years old *). What was I doing with my life?!

*) source: chicagogourmet.org

Anyway, it's never too late to realize one's passion, because time and occasions shall eventually reveal it. So, the name I mentioned earlier, Chef Cyril Calmet may not be familiar to you yet, but French food connoisseurs in Jakarta, this is the newly appointed Executive Chef at Mandarin Oriental Jakarta and he specifically takes over his legendary predecessor, Chef Thierry, to head Lyon, the flagship French restaurant of Mandarin Oriental Jakarta.

I've had the pleasure to be among the first few foodies in town to try out Chef Cyril's cuisine and he presented a 5 course tasting menu (which is not officially available on the menu, but should you be interested to experience what I have, who knows it might even become a permanent fixture eventually!).

One thing that I always look forward to when dining at Lyon is its (complimentary) sourdough bread served with butter (choice of sale or doux).

Alas, here's Chef Cyril's Tasting Set Menu (which is not officially available on the menu, but who knows, by popular demand, it just might be).

Amuse bouche
Prawn quenelle nantua with saffron aioli & golden croutons. Well, as it is a tea spoon full of amuse bouche, you can't really call it a quenelle, which, by the way actually means this.

The King Crab

Lime jelly, French radish & cocktail sauce

A refreshing cold appetizer, with very delicate flavours in each of the elements. I enjoyed it most when mixing all the 'dots' of sauce together.

Serving size is for tasting purposes only

The Aged Comte Cheese Ravioli
It was my very first time trying out beetroot made into pasta, served with beetroot puree and very rich aged comte cheese sauce. The aged cheese gives that stronger scent for the cheese, so you could actually tell that the sauce is made with fine cheese.

 Then they would pour the Comte cheese sauce...and that's when I died with excitement.

peek-a-boo what's inside

The "a la Plancha" Cod Filet
Gnocchi, celery root and champagne sabayon
No doubt, the cod filet was perfectly executed: crispy and dry outside, but very juicy and glistening with its fat at the core. The gnocchi had a perfect texture & level of done-ness.

The Legacy Steak au Poivre Wagyu Beef Tenderloin

Wagyu tenderloin, pepper cognac sauce, rigatoni with spinach & cream cheese

The wagyu beef tenderloin has got to be one of the best tenderloin I've ever had. Because despite the lean quality of the meat, Chef Cyril actually managed to make it charred outside, tender & juicy at the core.  The pepper cognac sauce, while not compulsory, it made this dish even more irresistible!

The Intense Valrhona
70% dark chocolate, salted caramel cremeux & vanilla cream

First thing first, it's a 70% pure Valrhona dark chocolate, which may be bitter to some, but the presence of the popcorn and brownies helps to reduce its bitterness. In fact, I was totally smitten with the dark chocolate sauce, which melt the chocolate semi-sphere. Fortunately, this dessert carries a lovely (addictive to me) flavour as its presentation.

I had such a lovely time enjoying a series of spread that Chef Cyril had prepared, which took me on an exciting journey starting from the sea with the prawn quenelle, then he took us ashore with the crabs number. The earthy and at the same time rich beetroot ravioli yanked us to the land, before taking a dip into the sea again with the delightful cod. The way the journey ended couldn't have been more perfect for me, with the richly dark chocolate dessert.

Other than creating new menus for Lyon, Chef Cyril also has another ultimate treat, especially crafted for Lyon's regular customers. “Chef Inspiration Menu” is a weekly changing menu providing guests with an opportunity to enjoy a different dish with every visit. Using fresh seasonal ingredients, this special menu consists of a 3 to 5 course.

Mandarin Oriental Jakarta Executive Chef Cyril Calmet

Open hours:

Lunch: 11:30 am – 2pm (Monday - Friday)

Dinner: 6 - 10:30 pm (daily)

Brunch: 11:30 am - 2:30 pm (Saturday only - Sunday only opens for dinner)
Saturday Brunch (all you can eat) IDR 470,000++/person (no alcohol) or IDR 740,000 (with alcohol)

*) Prices are subject to Government Tax & Service Charge

Lyon

Mandarin Oriental Jakarta

Jl. MH Thamrin

Central Jakarta 10310

Indonesia

Ph: +6221 2993 8824

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