Prestige, June 2007
French Spring To usher in spring, Leiny Siman, General Manager of Emilie, the French fine-dining restaurant designed by Jaya Ibrahim in Kebayoran Baru, created table settings for PRESTIGE that served as a charming sign of the season of growth and renewal.
She and her colleague Wahyudi Rahardja set out to make sure that the essence of Emilie, which is to create an authentic French restaurant ambience, was preserved. To accentuate their theme of "Spring Time", they created two settings: a standard table setting and a formal setting, both with a contemporary look.
Leiny and Wahyudi used a minimum of decorations, as their aim was to "keep everything simple but divine," said Leiny. She went on: "At Emilie, table setting is taken very seriously and is always done in a proper and elegant manner to accentuate our food and interior.
"Each morning and every after every meal, dining tables are meticulously set by our service staff. Before setting the table, the tablecloths are perfectly ironed and laid out. We make sure that chairs are properly positioned before setting the tables."
For the standard "Spring Time" table setting, they maintained the layout Emilie uses on a daily basis. Clear glassware and cutlery from Arthur Krupp, suplied by Indonesian design company Solohome, were used, along with arrangements of red ranunculus and white sweet peas.
For the formal setting, Leiny and Wahyudi collaborated with Solohome and flower boutique Christian Tortu. Solohome provided silver and gold plates and saucers, while Christian Tortu supplied a selection of flower arrangements highlighted by yellow tulips.
Even though fancy napkin folding is becoming trendy, a simple fold is preferred at Emilie for hygiene reasons.
The napkins were placed in between the dinner knife to the right and the fork to the left. Spotless dinner knives were placed just above the tip of the knife, with the red wine glasses placed diagonally to tthe left and away from the table edge. The bread plates, accompanied by small knives, were paced left of the forks with the blades facing to the left.
Fresh-cut flowers were placed in handmade crystals vases from Lobmeyr for a fine centerpiece. Whether it is a fresh cut cymbidium or hydrangeas, Emilie chooses flowers to complement and enhance the required mood. Strong scented flowers are avoided.
Ivory white chinaware by Revol and Emile Henry was selected by Emilie to act as a "canvas" for Michelin-trained Chef de Cuisine Gérald Genson's distinctive cuisine presentations. Meticulous attention to detail extends toEmilie's selection of crystal ware, including fine Schott Zweisel wine glasses. For discerning wine drinkers, hand-blown crystals by Riedel are also available.
Chef Gérald created a fresh, light and healty four-course Spring Menu. The meal began with warm Velouté de Brocolis with pan-seared scallop. The creamed broccoli soup was comfortably sumptuous, yet refrehsingly light, with the green vegetable representative of springtime.
A marinated Tartare de Saumon was artfully presented in three little "tians". Prepared using fresh Tasmanian salmon, this cold dish was light and refreshing. It was taken with crisp potato gaufrette and a measured amount of salmon caviar to make for a texture-rich starter.
For the main course, Chef Gérald delved into his childhood memories of a favourite spring dish, Le Lapin (pan-roasted French lef or rabbit). A must-try for the spring season, this rustic classic French dish is prepared using imported juvenile rabbit legs roasted slowly on a gentle heat, and is served with a specially concocted lgith cream mustard sauce.
The meal ended with a traditional crème brûle made with the finest Sumattran vanilla pod and featuring a rich, smooth custard.
French Spring To usher in spring, Leiny Siman, General Manager of Emilie, the French fine-dining restaurant designed by Jaya Ibrahim in Kebayoran Baru, created table settings for PRESTIGE that served as a charming sign of the season of growth and renewal.
She and her colleague Wahyudi Rahardja set out to make sure that the essence of Emilie, which is to create an authentic French restaurant ambience, was preserved. To accentuate their theme of "Spring Time", they created two settings: a standard table setting and a formal setting, both with a contemporary look.
Leiny and Wahyudi used a minimum of decorations, as their aim was to "keep everything simple but divine," said Leiny. She went on: "At Emilie, table setting is taken very seriously and is always done in a proper and elegant manner to accentuate our food and interior.
"Each morning and every after every meal, dining tables are meticulously set by our service staff. Before setting the table, the tablecloths are perfectly ironed and laid out. We make sure that chairs are properly positioned before setting the tables."
For the standard "Spring Time" table setting, they maintained the layout Emilie uses on a daily basis. Clear glassware and cutlery from Arthur Krupp, suplied by Indonesian design company Solohome, were used, along with arrangements of red ranunculus and white sweet peas.
For the formal setting, Leiny and Wahyudi collaborated with Solohome and flower boutique Christian Tortu. Solohome provided silver and gold plates and saucers, while Christian Tortu supplied a selection of flower arrangements highlighted by yellow tulips.
Even though fancy napkin folding is becoming trendy, a simple fold is preferred at Emilie for hygiene reasons.
The napkins were placed in between the dinner knife to the right and the fork to the left. Spotless dinner knives were placed just above the tip of the knife, with the red wine glasses placed diagonally to tthe left and away from the table edge. The bread plates, accompanied by small knives, were paced left of the forks with the blades facing to the left.Fresh-cut flowers were placed in handmade crystals vases from Lobmeyr for a fine centerpiece. Whether it is a fresh cut cymbidium or hydrangeas, Emilie chooses flowers to complement and enhance the required mood. Strong scented flowers are avoided.
Ivory white chinaware by Revol and Emile Henry was selected by Emilie to act as a "canvas" for Michelin-trained Chef de Cuisine Gérald Genson's distinctive cuisine presentations. Meticulous attention to detail extends toEmilie's selection of crystal ware, including fine Schott Zweisel wine glasses. For discerning wine drinkers, hand-blown crystals by Riedel are also available.
Chef Gérald created a fresh, light and healty four-course Spring Menu. The meal began with warm Velouté de Brocolis with pan-seared scallop. The creamed broccoli soup was comfortably sumptuous, yet refrehsingly light, with the green vegetable representative of springtime.
A marinated Tartare de Saumon was artfully presented in three little "tians". Prepared using fresh Tasmanian salmon, this cold dish was light and refreshing. It was taken with crisp potato gaufrette and a measured amount of salmon caviar to make for a texture-rich starter.
For the main course, Chef Gérald delved into his childhood memories of a favourite spring dish, Le Lapin (pan-roasted French lef or rabbit). A must-try for the spring season, this rustic classic French dish is prepared using imported juvenile rabbit legs roasted slowly on a gentle heat, and is served with a specially concocted lgith cream mustard sauce.
The meal ended with a traditional crème brûle made with the finest Sumattran vanilla pod and featuring a rich, smooth custard.
Emilie French Restaurant
Jl. Senopati No. 39, Kebayoran Baru
Jakarta Selatan, Indonesia
+62 21 521 3626