Sumptuous Mediterranean Delights by Michelin-Starred Chef Lionel Levy

Jakarta, June 11th 2012 – A destination for excellent French cuisine and the ideal place for the arrival of Michelin star chefs in Jakarta, Lyon restaurant is set to serve up distinctive treats for Jakarta’s discerning food enthusiast from one of best and most renowned French chefs in the industry, Chef Lionel Lévy, from 28 to 30 June 2012.

The French are notoriously proud of their cuisine, so it is extra surprising that a new crop of young, ambitious French chefs are beginning to ignore French tradition and look outwards.  Chef Lionel Lévy, whose Restaurant’s Une Table au Sud earned a Michelin star a few years ago, is one such chef.  Making his way from Vieux-Port of Marseille, Chef Lionel Lévy blends in sophistication and edginess in his creations to create an explosion for the senses that surprises both the eye and taste bud.

Chef Lionel Lévy

A man with a lot of curiosity, a taste of risk and an exploratory mind, Chef Lévy spent a lot of his time in his youth at his neighbour’s kitchen, a Moroccan restaurant owner who reminded him of his grandmother.  Later, his childhood experience inspired him to attend hospitality school in Toulouse, but what made him a star chef and where he developed his skills was from his experience of working under great chefs.  From Chef Gérard Garrigues, where he learnt to give the best to everything; Chef Yves Camdeborde where he discovered how to get everything from almost nothing; Chef Eric D’frechon where he learnt to maximize efficiency; to Chef Alain Ducasse where he acquired his sense of perfection, Chef Lévy has never stopped learning.

Inspired by the Mediterranean Sea, its colours, spices and products, Chef Lévy mixes soft and crunchy ingredients with fresh and vibrant flavours ensuring each plate is generously filled with ingenious, unexpected and harmonious mixes to arouse the appetite.  Just a few of the dishes that will appear on the menu include: Revisited Classic Anchoïade with vegetable ratatouille, anchovy espuma and fennel chick pea flour shortbread; Lobster with osso bucco, bisque broth and seasonal carrots; and Crème Brûlée pastis with perserved black olives and green anise biscuit.

Carpaccio de Loup by Lionel Levy

Discover the exquisite taste of Chef Lévy’s specialties in a two-course set menu priced at IDR638,000++, three-course set menu at IDR788,000++, or a six-course degustation menu at IDR 1,588,000++.  For a complete experience, join the Chef’s Table priced at IDR2,588,000++ (for a minimum of four people and maximum of six people) or sign up for a cooking demo offering hands on experience in a Michelin Starred kitchen at IDR 988,000++ includes two-course lunch and certificate.

For further information or reservations, please call Lyon at +62 (21) 2993 8888 or email mojkt-lyon@mohg.com.

About Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates, or has under development, 42 hotels representing over 10,000 rooms in 27 countries, with 18 hotels in Asia, 12 in The Americas and 12 in Europe and the Middle East. In addition, the Group operates, or has under development, 13 Residences at Mandarin Oriental connected to its properties. 

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Press Contact:

Endamia Karina

Head of Communications

Phone: +62 21 2993 8987

www.mandarinoriental.com/jakarta

endamiak@mohg.com

Malinda Yasmin 

Communications Executive

Phone: +62 21 2993 8986
malinday@mohg.com