On October 3, 2024, BINUS Hotel Management students were treated to a rare and immersive culinary experience led by none other than Chef Richard Gillet, a renowned figure in the world of French cuisine. The hands-on cooking class featured 20 enthusiastic third-semester students, who had the opportunity to learn from the master himself, under the vibrant theme of Le Goût de France – Cita Rasa Prancis, J’adore!

This culinary event was more than just a cooking class. It was a cultural celebration of French gastronomy, attended by special guests, including Mr. Jules Irrmann, the French Ambassador to Indonesia, and the Institut Français Indonesia (IFI) team. Their presence added a layer of importance to the day, underlining the ongoing culinary exchange between France and Indonesia.

The highlight of the class was the preparation of an exquisite dish—Fillet de Merou, réduction des Carottes au Gingembre Fruit de la Passion—a delicate fillet of grouper dressed in a blend of cool-season vegetables, enriched with the refreshing taste of carrot and ginger reduction, with a touch of passion fruit.

Chef Gillet guided the students step-by-step, not only focusing on technique but also emphasizing the significance of flavor harmony, ingredient selection, and the artistry of French culinary presentation. The students, under his meticulous supervision, had the chance to explore the world of fine French cooking through this delectable dish, learning how to balance the flavors of the sea with the fresh, zesty notes of the vegetables and fruit. The hands on practical were supervised by the lecturers of Hotel Management (Mr. Aditya Nova Putra, Ms. Dianka, and Ms. Mia)

Chef Gillet guided the students step-by-step, not only focusing on technique but also emphasizing the significance of flavor harmony, ingredient selection, and the artistry of French culinary presentation. The students, under his meticulous supervision, had the chance to explore the world of fine French cooking through this delectable dish, learning how to balance the flavors of the sea with the fresh, zesty notes of the vegetables and fruit.

The theme Le Goût de France reflected not only the flavors of France but also the passion for cultural exchange through gastronomy. This event reinforced the deep connections between the two countries, showing that food has the power to bridge cultures, bringing people together in the love of fine dining and culinary excellence.

This cooking class with Chef Richard Gillet will surely remain a memorable highlight for the students as they continue their journey in hospitality and culinary arts, armed with new skills, knowledge, and an unforgettable taste of French culinary sophistication.

Jules Irrmann
Conseiller de coopération et d’action culturelle

 

 

Chef Richard Gillet

Fillet de Merou, réduction des Carottes au Gingembre Fruit de la Passion