Jakarta, 4 October — Following its recognition as an intangible cultural heritage by UNESCO in 2010, French gastronomy has seen a growing promotion to showcase its diverse and culturally rich aspects.

(Photo Credit: Mufti Warits)

The French Embassy in Indonesia, alongside the Institut français d’Indonésie (IFI) and partners, proudly presents the French Gastronomy Week (Le goût de France), held from October 1–13, 2024, across 22 cities in Indonesia.

This acknowledgment reinforces France’s commitment to cultural advocacy and the enhancement of international partnerships, including its collaboration with BINUS University, where we were pleased to host Chef Richard Gillet, President of Disciples d’Escoffier Asia-Pacific, for a cooking demonstration at our Anggrek Campus’s Kitchen Lab.

(Photo Credit: Mufti Warits)

Bringing more than 25 years of professional experience as a chef and culinary consultant, Chef Richard provided our Hotel Management students with invaluable insights by sharing the techniques and historical context of French culinary arts to enhance their culinary education.

In his demonstration, Chef Richard introduced a grouper fillet dish with a fresh carrot sauce spiced up with ginger. Suitable as an appetizer and a main course, the dish offers a clean fish flavor that pairs seamlessly with a sauce that brings freshness and spice.

(Photo Credit: Mufti Warits)

The dish prepared by Chef Richard exudes the qualities of French cuisine as outlined by the Auguste Escoffier School of Culinary Arts, famed for its refined techniques, fresh ingredients, and clean flavors. The dish’s vibrant colors highlight the elegance of his presentation.

“By applying this cooking technique, you can incorporate it into Indonesian dishes, such as beef rendang, to enhance the flavors and presentation of Indonesian cuisine,” added Chef Richard.

(Photo Credit: Mufti Warits)

By bringing in a renowned French chef like Chef Richard, BINUS University strengthened its collaboration with French government agencies and international culinary industries, aligning with our goal of becoming a world-class university. This experience allows our students not only to master French techniques but also to broaden their perspectives to blend French culinary arts into Indonesian cuisine.

(Words by Mita Adhisti/Editor: Hamzah Ramadhan)