The charm and delight of classic brasserie fare are sumptuously served with passion in a laid-back yet smart ambience of a Jakarta’s fine French dining.
Nestled on the second floor of the Mandarin Oriental Jakarta, Lyon reflects the past and present of French traditional regional brasserie cuisine through the cooking techniques prepared by a team of talented chefs.
Chef de Cuisine Thierry Le Queau and his team is really good at transforming fresh and rich ingredients into the making of regional hearty dishes from Lyon, Provence, Brittany, Marseille, Normandy, and more. Enchanted by a chic contemporary interior, we are set to try two of Thierry’s recommendation of his signature dishes on the menu – Cod and Bouillabaisse.
The roasted fillet basquaise-style of Cod with bell pepper, herbs and olive oil crushed potatoes truly brings a delicate savour. Cooked in a saffron fish broth, house farm bread and rouille sauce, the snapper and shellfish on Bouillabaisse truly reflects the authentic flavours of immaculate French.
The Jakarta’s Lyon brings its guests – the majority of whom are socially prominent figures, executives and expatriates – through another France with a celebration of classic brasserie on the menu. Just like in France, Lyon heralds a new menu du jour every day.
The restaurant delivers its menu du jour in simple, casual and fast. “Guests will spend no more than 45 minutes in the restaurant to enjoy the best quality of food and service delivered in a friendly and French-like atmosphere,” Martin Kramer, the restaurant’s manager, asserts.
Among the various dishes of the menu du jour catered to indulgent guests are the cold or hot seafood platter, French onion soup and a premium selection of grills. The soup is really tasty, rich and thick with cheese.
Dinner service allows guests to enjoy ‘un voyage à travers la France’ (meaning a French experience from a cultural and culinary perspective). The restaurant sets a French dining ritual with arrangement of cutlery to deliver the traditional dishes such as Tuna Niçoise, Homemade Duck liver Terrines, Coq au Vin.
Made for a superb entrée, Coq au Vin is among the favourites. The chicken is really tender. And the dish is served with red wine sauce and pieces of baguette. It’s a genuine French peasant style, indeed. “Guests should also try the Lyon’s fabulous home made breads served in ‘rustique’ style. They are delivered right to your table fresh from the oven,” Martin adds.
Decorated with simple yet chic, Lyon has 108 seats with two private dining rooms, one with views of Jenderal Sudirman Rd and M.H. Thamrin Rd, and the other one the hotel’s lobby. The private dining rooms accommodate up to14 guests, offering exclusive intimates venue for social gathering and business dining.
Complemented with two floor-to-ceiling glass wine cellars, Lyon creates a culinary flair in a simple yet elegant table setting with savvy and friendly service. The restaurant also features a wide selection of wines from across France and throughout the globe, ranging from classics of the old world to the new world.
The pairing of wine with an authentic French dish is truly a perfected enjoyment. The restaurant’s selected dishes can be complemented by a suggested wine in order for guest to experience a perfect harmony of French delicacy.
“As for our menu du jour, not only do we customise the menu based on the region, but we also pair the food with respective wine on the list,” Martin adds.
Even for desserts, savouring chilled nougat terrine with strawberry compote, or a rich plate of chocolate profiteroles can also be paired with wine.
Try Chateau Lafon. It’s dessert wine having the aromas of old apple and licorice juice. This type of dessert wine fits best with the menu which especially contains rich chocolate.
With all the preeminent service and high quality of traditional French cooking delivered, savouring our palate at Lyon truly creates an unparalleled dining experience with a touch of France.
Published in PMR Magazine S’pore, September 2010.