20:45 at Emilie

Dinner TableGood day people. I hope you enjoyed reading my last post, 18:00 at Emilie. In this post, I’ll be walking you through part 2 of the night – the dinner with the heavenly wine label, Maison Roche de Bellene. It was almost 9 when we started the dinner – quite late for a weekday dinner – but with the all the great wines that were served that night, I’ll make a special exception.
The Dinner
My sincere gratitude goes again for PT. Dwimitra Sukses Perkasa, Haseena, Mr.Dandy, Mr.Benny, and Mrs.Olivia, for having me on this fine event. I also would like to thank Mr.Nicolas Potel for the amazing wines – which I’m still yearning for, and Mr. Agus from Emilie.The dinner is held at the private room of Emilie Restaurant at the 2nd floor – where it has a very dashing and intimate restaurant. The lightning was just perfect, which adds a more fine feeling for the dinner.

Amousche BoucheWe started the night with an amuse bouche – Smoked Eel Potato Puma and Seagrass and Caviar. This dish is presented very well, don’t you think. I love the potato as it doesn’t have that thick texture feeling in it – it has a lighter texture, and also taste – making it easy to digest. The caviar also served the potato well as it manages to blend in, and creates a richer taste on the dish. Whereas the smoked eel, is beyond my expectation. I was a little skeptical on trying it, but once I did, it manages to fulfil my taste buds very well – It was light, and soft, so you don’t have that strong-eel-after taste – feel when you finished.
Le Tartare De LangoustineLe Tartare de Langoustine comes next as the second dish – Langoustine is  a white shellfish, which is closely related to lobster. This tartare of Atlantic Langoustine is served with Vegetal “Taboule” – which is mixed along with Hokkaido Octopus Cream, and Mentholated Vinaigrette. This particular dish is very very fresh – and it manages to rinse out my “too-much-wine-after-taste” – leaving my taste buds fresh, and ready for more wine action. I personally love langoustine – it’s very crispy and chewy (but not in a bad way) – so I do hope you all can try it. The wine paired for this dish is the 1997 Meursault 1er Cru “Les Charmes” and the 1997 Meursault 1er cru “Les Perrieres”.
Unfortunately, I don’t have the bottles photo for better description – so I do hope my words can serve as a clear guidance for these lovely wines. As the first wine, the Les Charmes is very light in its aroma, and texture. It also manages to balance out the smooth taste of the Langoustine – so this wine can serve you and your guest well as an opening drink. Meanwhile, the Les Perriers is suprisingly strong – it does have that macho aroma, but I would never expect it to be as strong as this. However, it creates a very rich taste -and have that long perfect after taste. Simply divine. A must try, and a must have, for all wine lovers.
Le PigeonThe next dish that is served is the French Imperial Blood Pigeon with Caramelized Apricot & Javanese Peppercorn – I’m not a big fan when it comes to Pigeon, but boy, does this pigeon served me well. Yes, it may look small on its size, but Chef Robin managed to served it just perfect – I can’t imagine what happens to my belly when he raise the portion. Aside from the sweet taste the pigeon creates, this dish is also complemented by the unique mix of Javanese peppercorn -which enhanced the crisp feeling of the pigeon. Perhaps, this serves as an inspiration for your next dish?
And, the wine served for this dish is the 1992 Clos de La Roche Grand Cru and 1992 Chambertin Grand Cru – and yes, if you were reading my last post, and still be able to recall – the Grand Cru is a french term to describe the highest (best) level of classification for the wines from Burgundy or Alsace. The Clos de La Roche is personally my favourite wine for the dinner – it has a perfect amount of balance in its aroma, texture, and also after taste. Seriously, you can drink, like a whole glass of them. Meanwhile the Chambertin Grand Cru tends to have a more distinguished level of presence in my taste bud compared to the oher wines on the dinner. It’s not in bad terms, if that’s what you’re implying. I find that this wine has a greater strength in its aroma, and it has a very thick texture – it was a little bit hard to take the first sip. But, once you’ve tasted it, it creates a marvellous after taste.

Le Filet de BoeufAnd alas, as the finale of the main course, we have the glorious Le Filet de Boeuf. This wagyu tenderloin steal is served with caramelized onion & vegetables in “Burgundy Style”. One of my favourite things in this dish is the sumptuous vegetables as the side dish – it consist of small chops of shrooms, cucumbers, and apricots. These veggies somehow has that delicious crispy bites once you bite them – and it taste flawlessly – sweet in general, perhaps because of the small amount of sauces as their base. The beef is cooked perfectly, I can’t complain – the amount of tenderness is perfect. It’s also very rich in taste – thanks to the i think, the red wine gastric sauce. Chef Robin also gave us a little present – foie gras in cubes as the topping – which closes the epic moment of the dish. Now, for the wine. we have the last 2 Grand Cru, the 1998 & 1996 Chambertin Grand Cru. The 1998 Chambertin has a very light taste and texture as an overall – which I find interesting to pair up with a heavy red meat. However, what I can highlight from this wine is it spruce up a gentle spicy feel in the after taste. And as for the 1996 Chambertin – I can comment that it’s a better vintage than 1998 (according to my taste). It has the perfect aroma, and balanced taste compared to the 1998. In terms of texture wise, it also has a nice, medium feel – which I love.
Le ChocolatAnd as for the dessert, we have the Le Chocolat – a rich dessert comprises of mint, pudding and also chocolate brittle. I was kinda hoping for something sweeter than the pudding as the dessert. I can’t help to fight that question on my mind as why can’t this pudding taste sweeter. However, after having the chocolate brittle as the base, I can see why. The chocolate brittle that Emilie has is simply to die-for. It has a very rich taste in chocolate – but, it doesn’t have that funny after taste in your mouth. So, yes, it was an A+.
In conclusion, Emilie is a must try place in Jakarta – especially those who adores French cuisine – and you can simply call my friend, Haseena Bharata
(+62 816 959500), for more information, or immediate purchase of these wines. I hope to see you all in my next post, where I’ll be taking you to witness the newest dining place in Jakarta, Auroz. Toodles! 


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