Palate Teaser
Feasting on an array of French dishes, Rudi Borgenheimer and his spouse had a truly memorable experience at Ch창teau Blanc, Tyara P Hansel reports
posh couple
Rudi and Yanti Borgenheimer
indonesia tatler
102
apr il 2013
L
social bites In Good Company
n photography budi kosasih
A private room with a seating capacity of 10 provides extra privacy for patrons with a taste for decadence. The attention to details is amazing— thanks to Lal de Silva, the restaurant’s owner, who picked and placed each furniture himself. Rudi and his wife, Yanti, said they had heard a lot about this new establishment, but this was their first visit to Château Blanc. Formerly serving as the President Director and CEO of the MercedesBenz, Rudi has not gone back to his hometown in Munich, Germany, since many years ago. “I am married to a beautiful Indonesian wife, and I love Indonesia because it’s such a nice country, and the weather is warm,” he says. Currently, Rudi serves as President Director at PT Ferrostaal Indonesia. The business is operating successfully in the fields of power, oil and gas, petrochemicals, as well as mining and metals. After being escorted to their seats, Rudi and spouse ordered a bottle of Château D’es Clans Rosé (Grenache), 2011. “In terms of wine pairing, people drink red wine with red meat and white wine with white meat. Personally, I love red wine, but since we don’t know what dishes are coming, so Rosé would be a safe bet as it pairs well with any kind of meat, especially lamb.” Rudi also added that he’s very familiar with wine because his father was involved in the wine industry. The first dish served that evening was amuse bouche Wagyu beef cornetto, followed by roasted white asparagus served with Atlantic scallops, potato truffle espuma, crispy Iberico ham crumble, fresh winter black truffle, and a plate of marinated fresh French “Fine de Claire” oysters, which Rudi claimed as the best dish of the evening. Mouth-watering crispy seared duck foie gras with seasonal mango and fresh water crayfish came after that as the first main course for Yanti, while Rudi was treated to pan-seared French line-caught sea bass fillet with green peas sesame mousseline, agnoloti, smoked avruga caviar and lemon basil butter emulsion. For the second main course, Executive Chef Renaud le Rasle prepared Australian rack of lamb marinated with French chilli espelette pepper, tender white coco bean, mergez sausage, tomato, olive and rosemary lamb jus; and grilled Wagyu beef sirloin (MB9+) with
life
ocated in the posh area of Senopati, Château Blanc, which literally means “white castle”, flaunts OldWorld luxury with French flair. With a seating capacity for approximately 60 persons, the restaurant, once a residential house, consists of a two-storey dining room with a small yet inviting swimming pool located on the first floor.
“It is certainly successful in blending traditional French tastes with modern culinary art tomato basil comfit, mushrooms, black-truffle mousseline and red wine jus. After the delish main courses, the dinner ended on a sweet note with chocolate bar and grand marnier soufflé. Overall, Château Blanc is certainly successful in blending traditional French tastes with modern culinary art. Their master chef boasts a gastronomic ensemble that is said to re-introduce the palate to the meaning of real pleasure. Château Blanc
Jl. Senopati Raya No. 38 Kebayoran Baru, Jakarta Selatan 12930 Tel: +62 21 722 9738
indonesia tatler
103
may 2013
french magnet clockwise from top
Marinated fresh French “Fine de Claire” oysters; Australian rack of lamb marinated with French chilli and grilled Wagyu Beef sirloin; Atlantic scallops dish