Globe-trotting chef brings signature dishes to Bali
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The first Argentinean chef to be awarded Michelin credentials, Mauro Colagreco recently took guests at Alila Villas Soori in West Bali, Indonesia, on a gastronomic journey.
As guest chef in residence, Colagreco’s intention was to serve these fortunate diners as if they were in Mirazur, his two-Michelin-starred restaurant in Menton, France. Mirazur sits at 11th place on San Pellegrino’s list of the World’s 50 Best Restaurants.
“The idea of the dinner was to bring signature dishes from Mirazur, with my philosophy focused on freshness and simplicity, allowing the quality and flavor of the produce to shine,” Colagreco told Shanghai Daily during his first trip to Bali.
Colagreco’s boundary-breaking cuisine offers a beautiful marriage of local flavors, with influences from his Argentinian roots and travels around the world.
Working in Bali has also given the chef a chance to discover a new land abundant in local spices and produce. “I have loved local Balinese food and had the chance to visit local rice terraces, eat local fruits and saw a few products with the resort’s executive chef Fernando Trump,” he explained.
One highlight from the special dinner was abalone, spicy tomato consomme, turnip and herbs. “I have used the local galangal roots to infuse the tomato consomme in order to enhance the flavor with a touch of spice,” Colagreco said.
“Fresh and tasteful, the quality of the abalone was amazing. I have used a vertical cutting technique in order to change the texture, thus the tomato consomme has sublimated the flavor of the abalone,” he continued.
Another course highlighting Colagreco’s culinary skills was the barramundi, black garlic and licorice bearnaise. “The bearnaise is a classical French sauce that I reinvented with my own touch, infusing it with licorice,” he said.
At Alila Villas Soori’s own garden, the chef found a variety of fruits, roots and herbs, including various types of basil such as Thai basil and lemon basil. He also included the resort’s passion fruit in his white chocolate cream, yogurt and passion fruit dessert.
From January 28, another top chef, Silvena Rowe, will breeze into Bali as guest chef in residence at Alila Villas Soori, before moving on to Alila Ubud. Guests will be able to sample her revelatory raw food menus, and also learn from this culinary virtuosa in a series of master classes.
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