Unveiling Rumari’s First Wine Dinner with Chateau Angelus

In a celebration of fine dining, world-class wines, and opulent Balinese hospitality the evening of December 3rd saw Culinary Director Chef Gaetan Biesuz and Chef Agung present a lavish 7-course degustation dinner paired with wines from world-renowned Chateau Angélus Vineyard.

This illustrious estate in Saint-Emilion, France has been in the de Boüard de Laforest family since 1782 and through eight generations the prestige of Angélus has been of the utmost importance, ensuring that the name which connotes excellence and timelessness, continues to shine.

In keeping with the exemplary standards of both Rumari and Chateau Angélus, each element of the night was expertly curated by Chef Gaetan and his culinary team. From Rumari’s setting perched over the mesmerising views of Jimbaran Bay that serve to enhance the luxurious experience, to the heritage service and unsurpassed quality of each dish delighting even the most well-travelled culinary aficionados.

True to Rumari’s mission of sustainability 80% of the ingredients used in the night’s menu were procured from within Indonesia. This has been achieved by working hand-in-hand with local producers and growers ensures impeccable quality, local enrichment, and that the freshest ingredients are at hand. Only the finest ingredients from the Indonesian archipelago and select imported elements have been chosen to excite and intrigue the refined palate.

The culinary journey began with sweet amaebi prawns with the bright Asian flavors of coriander, chili, and sweet yellow corn complimented with a Grand Vin Blanc Château Angelus 2020, and continued with locally raised Balinese heritage pig with a modern twist on traditional sambal ijo as an emulsion paired with La Fleur de Boüard 2019. Rougié foie gras was highlighted with kefir lime and fragrant Balinese long pepper and served with Le Carillon de l’Angelus 2015. Buttery Canadian lobster came with green asparagus, red wine buer sauce and Le Plus de La Fleur de Boüard 2014, while rich duck was paired with Chateau Angelus 2014. Tender Wagyu beef with mushroom and bone marrow served with Château Angelus 2012 finished the savoury courses.

With the precision and technicality of classical French cooking combined with the Indonesian archipelago’s depth and range of flavours, each course was a masterpiece of innovation. South-East Asian elements including fragrant kefir lime, earthy Balinese long pepper, and rich Papuan vanilla, are designed to layer components on the palate, bringing out each flavour in turn. A number of the most flavourful of ingredients included in Chef Gaetan’s dishes are either unknown by chefs outside of Indonesia or certainly underutilised. Even the most refined palates may find they are captivated by unfamiliar elements.

As the sun dips below the horizon, seemingly diving into the glassy waters of Jimbaran Bay, the enchanting sound of nightly chorus of nocturnal insects and geckos begins. The evening wrapped up with berries from the cool highlands of Bedugul paired with a Taittinger Prelude Grand Crus Brut and petit fours.

This intoxicating mix of the idyllic setting, cuisine that goes beyond the realms of the expected, and world-class wines is truly an experience for the elite epicure.