the french feAst

Vis à Vis restau­rant brings the re­fined tech­niques and so­phis­ti­cated flavours of France to your plate right in the heart of Surabaya.

Exquisite Taste - - Gourmet | Surabaya - By Runi In­drani

The pop­u­lar JW Mar­riott Hotel Surabaya is al­ways busy, be it with trav­ellers, business groups, wed­ding ban­quets or other vis­i­tors. There is, how­ever, an in­ti­mate and cosy corner of the hotel where class and re­fined taste take the front seat: Vis à Vis. The French fine-din­ing des­ti­na­tion boasts sub­tle elegance and an un­matched ro­man­tic am­bi­ence that trans­port you to the in­spir­ing city of Paris in the blink of an eye.

Helm­ing Vis à Vis is Chef Emmy Ma­ton­dang who har­bours a huge pas­sion for cook­ing and was born into a culi­nary/hos­pi­tal­ity fam­ily. Pre­vi­ously hav­ing her hands full in a Chi­nese kitchen and Mediter­ranean-Ital­ian restau­rant be­fore set­tling into Vis à Vis, Emmy pos­sesses unique ver­sa­til­ity and imag­i­na­tion that al­lows her to tackle French tech­niques with elan.

Start the French jour­ney with savoury ap­pe­tis­ers of pan-seared foie gras rouge with toasted brioche and caramelised fruit and onion, es­car­gots à la bour­guignonne, seared scallop Biar­ritz set on tian crab, smoked salmon tartare and ar­ti­sanal chicken liver ter­rine with Di­jon mus­tard and apri­cot chut­ney. The soup sec­tion serves a hearty help­ing with op­tions like lob­ster bisque, bouil­l­abaisse à la rouille and clas­sic French onion soup on of­fer.

Con­tinue with the hearty main course se­lec­tion, in­clud­ing lob­ster ther­mi­dor, baked salmon with a parme­san herb crust and cod en pa­pil­lote. On the beef and lamb front, din­ers are spoiled with a wide se­lec­tion, in­clud­ing the grilled 9+ Aus­tralian grass-fed wagyu beef, la cote de boeuf, Monte-Carlo sir­loin and rack of lamb à la Provençale. The suc­cu­lent slow-cooked pork ribs with French honey and mus­tard bar­beque sauce is also a great choice. The ca­nard a l'or­ange or or­ange and hon­eyglazed duck breast is sim­ply di­vine and the roasted poussin is de­light­fully flavour­some.

Ask the staff to rec­om­mend the best wines to go with all the de­li­cious dishes at Vis à Vis, and don't for­get to save some room for desserts. The ile flot­tante and home­made tarte tatin are to-die-for, but for a good ol' re­li­able choco­late fix, opt for the sul­try dark choco­late souf­flé with cherry ju­bilee and vanilla ice cream.

Grilled lamb chop with pump­kin purée, French bean rolled with ba­con & rose­mary jus.

Seared tuna and charred pear with lemon but­ter sauce and feta sprin­kle

Emmy Ma­ton­dang

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