Clafoutis
Eurostar is actually not the best way to get to Paris and London. In Bali, you can enjoy jump in these two European cities that are famous for their lifestyle, taking only a few steps.
Charlie's bar and bistro in the heart of Seminyak. This classic London-style place with a big red circle window on the front panel is also known as Charlie Mansion, a house in a mythical character named Charlie that nobody has met but knows. This man Charlie, I said, is a well-traveled guy who likes to live a good life. He knows how to eat well and do the party, and the like when people have a great time at his home while he is traveling around the world.
The smile of a host greets me at the door, and the voice of singing Amy Winehouse 'Back to Black', with the lively buzz inside windshield crowds of Seminyak goodbye. For me, step by step in this house is like entering another dimension. Its eclectic atmosphere Sun transports me into a realm of romantic fantasy hedonistic in a country unknown wonders. My playful mood swings suddenly in wild imagination. The place is full of mystery, a playground for people who want to enjoy serious fun and great epicurean delights
Charlie Bar and Bistro, which has the glory of unique baroque interiors similar clubs gentlemen from London -. With large hanging chandeliers and handmade furniture that fill the room - was famous for its parties. For almost a year, many great pleasure took place here, triggering fantastic performances as DJ, dancing, cabaret and burlesque guests to Charlie. The bar on the second level offers luscious selections libation; collections of cigars and cocktails are the talk of the town. Charlie is a place where cupids, angels, and sin no borders.
But a new surprise will add another dimension here. A new prolific chef, Damien Le Bihan, in partnership with the four current owners, is ready to take the helm as chief executive and reorganize the culinary performance of Charlie. This, Brittany original French-born chef, who is proud of his indigenous blood, will present his signature style of classic French cuisine, the newly opened bistro. The bistro will take pride of place on the first level of the building, splashing a whole new atmosphere with the shade of a Parisian neo-retro bistro with French vintage prints on the walls, antique lamps and a mirror wall.
Le Bihan has years of experience working in Michelin-starred restaurants. After graduating from cooking school, his career began in the kitchen of a local restaurant in Brittany, before taking off for a more serious at Michel Rostang, a 2-star Michelin in Paris. Shortly after, he stepped up to become a sous chef at Guy Savoy, a Michelin 3-star restaurant in Paris.
His serious in the kitchen made him send Guy Damien head abroad for its cuisine Las Vegas, and two years later, Le Bihan began directing Guy Savoy Singapore as CEO. Before arriving in Bali, he ran ten kitchens in a group of restaurants in Singapore, which include L'Entrecote, Sabio, Forlino, The Vintage House, and Le Petit Cancale.
"What do I use Charlie is a logical continuation of what I've learned over the years," he explained. "It's important for me to like the food I cook. I will serve the guests something I would enjoy. Otherwise [then] I will not send it. "
Taking this new experience seriously, Le Bihan said he will focus on the presentation of the true nature of the ingredients and the creation of a twist on the rustic style of French foods, amending characters heavy according to the tropical heat.
"My style meets the product, and you know when you eat what you eat. You can taste everything; you do not have too many flavors. It is the same style and the idea of what I'm doing for years, "Chef Damien continued.
Grilled sardines
The food, holding light but characters are bold and lush at the same time, will be divided into tapas, appetizers, entrees and desserts, served from 18 am until the end. the result is extraordinary. His ideas Tartine sardines grilled on the multi-cercal bread house with black olive tapenade and French rillettes are perfect to accompany your constructed and muddled cocktails, mixed and shaken. the grilled sardines offer a clear and lively character of salted fish with fine salt brought from France and balanced with fresh diced tomatoes.
I tried juniper and refreshing cucumber martini to drink the night pair with salmon rillettes, served in a glass jar with homemade ciabatta bread grilled on the side. Rillettes Le Bihan stimulate a light but rich taste and perfect with a kick sprinkled lemon zest.
Beef Cheek
The respect shown to the main ingredients, without adding a lot of noise and flavors, is also shown on the main course. I sample the braised beef cheek, which is cooked in a Burgundian style with wine and spices for several hours makes beef truly succulent and rich in flavor.
The size is a surprising factor that adds to the joy. Although the chef Damien said he prefers not to use oversized foods, generosity is evident regarding the desserts. I am overwhelmed when part of the creme brulee arrived on my table. The size of this creamy dessert may seem daunting, but as I picked up a spoon and tasted the taste of freshness and light burst and I easily completed without any problem. I never had the creme brulee as good as this
As the clock ticks by, the music gets louder and the crowds fill the building and the mezzanine floor .; Charlie seems to know how to create one hell of a good time for us all entertained. I enjoyed the best of France, it is now time for London.
Jl Petitenget 5, Seminyak
Bali, 80361 Indonesia
P. 0821 474 17332
hours: 18 hours - 2 hours (Monday to Saturday)
Email: mail@charliebali.com
www. charliebali.com
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