Indonesia’s rich culinary heritage has long inspired chefs working across savoury cuisine, but increasingly, it is becoming a compelling source of creativity in the world of pastry. This July, Bali Beach Hotel, The Heritage Collection embraces that movement with Bali Dessert Week: Pâtisserie Artistry, a month-long culinary showcase at roso Restaurant that reimagines local flavours through the precision and elegance of contemporary French pâtisserie.
Running from 3 to 31 July 2026, the limited-time experience presents a thoughtfully curated dégustation featuring six handcrafted sweet and savoury creations. Developed by Pastry Chef Louis Tanuhadi of Indomilk FnB Solutions alongside Executive Pastry Chef Komang Gede Juniartha, the menu explores the intersection of classical pastry craftsmanship and Indonesia’s diverse culinary identity, highlighting regional ingredients and familiar flavours in refined new forms.
Drawing deeply from his Balinese roots, Chef Komang translates the island’s culinary traditions into sophisticated pastry expressions that celebrate both place and provenance. Bebek Betutu Brioche pays homage to Gianyar’s iconic slow-cooked duck, pairing fragrant spiced meat and cassava leaves inside a buttery brioche. Jembrana Bedugul journeys from Bali’s western cocoa plantations to the cool highlands, combining Jembrana chocolate, Bedugul vanilla, strawberry fluid gel, and delicate craquelin choux into a dessert that reflects the island’s contrasting landscapes. Meanwhile, Semaga Kintamani captures the brightness of Bali’s citrus-growing region through caramelised tangerine curd, vibrant yuzu gel, and crisp dried meringue, delivering freshness with layered textures.
Complementing these locally inspired creations are Chef Louis Tanuhadi’s contemporary interpretations of classic pâtisserie. A Moringa Gluten-Free Financier introduces the nutrient-rich superfood into a refined French cake, while the Lemon Raspberry Madeleine offers a delicate balance of citrus and berry notes. Rounding out the dégustation is Quiche Soto Ayam, a playful reimagining of one of Indonesia’s most beloved comfort foods, where the familiar aromas of soto ayam find new expression within a buttery pastry shell.
The menu is accompanied by a choice of coffee or tea, allowing each course to unfold at a leisurely pace while highlighting the intricate interplay between sweet, savoury, and aromatic flavours. Throughout the dégustation, classic pastry techniques are thoughtfully paired with locally inspired ingredients – including premium Australian butter – demonstrating how international craftsmanship can elevate Indonesia’s culinary traditions without overshadowing their identity.
Hosted at roso Restaurant, known for its contemporary interpretation of Nusantara cuisine, the event reflects Bali Beach Hotel’s ongoing commitment to celebrating Indonesia’s gastronomic heritage through innovation and craftsmanship. Rather than presenting pastry simply as dessert, Bali Dessert Week: Pâtisserie Artistry positions it as a storytelling medium to express the landscapes, ingredients, and traditions that define the archipelago’s remarkable culinary diversity.
Priced at IDR 250,000++ per person, the exclusive tasting menu offers an accessible opportunity to experience a fresh perspective on Indonesian pastry. Whether for seasoned gourmands or curious diners, Bali Dessert Week promises a refined exploration of flavour, technique, and local inspiration.
For more information and reservation, contact +62 81138313080 or email fbreservation.themeru@meruhotels.com.
