Kicking off the new year with a good start and tempting culinary programmes is the upscale dining venue in Jimbaran. Rumari at Raffles Bali invites discerning guests and innovative food enthusiasts to “Rumari and Friends” four-hand dinners, presenting a myriad of culinary creations from the hands of Rumari’s talents and esteemed chefs from around the world.
Rumari team, spearheaded by chef Gaetan Biesuz, sets to collaborate with the one-Michelin-starred Blue by Alain Ducasse from Bangkok, Thailand, and two-Michelin-starred Amelia from San Sebastian, Spain. The dining experience will showcase a harmonious blend of each restaurant’s specialities, ensuring satisfaction beyond expectation.
The first Rumari and Friends dinner took place on 12 – 13 January, with Rumari’s chef Gaetan Biesuz and chef Wilfrid Hocquet from Blue by Alain Ducasse showcasing their gastronomic excellences. The Bangkok-based restaurant is renowned for chef Hocquet’s inventive and artistic cooking that celebrates seasonal ingredients with a French flair. Diners can find a seamless fusion of flavours from French products with local taste when tasting chef Hocquet’s masterpieces.
The joint event with Blue by Alain Ducasse highlighted Bamboo Lobster Buratta with Kaviari Oscietra caviar, Tuna Foie Gras, Salmon Brioche, and Prawn with Kaviari Kristal caviar. Both restaurants then presented their collaborative creation, Kinki Fish with rutabaga glaze, butternut squash ravioli, and kumquat sauce, and Heritage Pig featuring black heritage pork cromesquis with pickled chayote, crispy kale, Balinese “urutan” sausage wrapped in kale, and gulai aioli, followed by Ginger Flower and Dessert Surprise as the desserts.
The second Rumari and Friends four-hand dinner is set to unfold on 26 – 27 January with San Sebastian-based restaurant Amelia. Expect distinctive delicacies courtesy of Amelia’s chef Paulo Airaudo, and his unique approach that combines traditional Italian cuisine with a Japanese twist. This approach gives rise to an outstanding Italian Omakase dining experience that is simply irresistible.
Rumari and Amelia will highlight Kamatoro with Kaviari Kristal caviar, Grilled Oyster, and Heritage Pork as the snacks. The Amelia team will bring Hamachi, Grilled Bamboo Lobster with beurre blanc, and Chitarra Pasta to the table, along with Rumari’s Mud Crab with chilli, Line-caught fish with Kaviari Baeri caviar, and Japanese Beef with parsnips and Konro spices. Dessert’s highlight comprises Amelia’s Shiso Leaves Granita and Rumari’s Cashew Nut with stingless bee honey.
The Rumari and Friends four-hand dinners with Blue by Alain Ducasse and Amelia at Raffles Bali is a one-of-a-kind opportunity for gourmets to taste an artistic collaboration between culinary geniuses under Rumari’s enchanting view of Jimbaran Bay with a price that starts from Rp3,000,000/person.
For more information and reservations, contact +62-811-3820- 9559 or email dining.bali@raffles.com
*Price is subject to government tax and service
