Chef Camille Bendetto Flosse
Olivier in Jakarta will celebrate its third anniversary mid June and Executive Chef Camille Benedetto Flosse has lined up a celebratory menu, including Tasmanian salmon trout and squid ink risotto.
The salmon is served with a perfectly crispy skin while the meat remains tender and moist and is accompanied by edamame and yellow carrot custard with a silky smooth champagne sauce. Meanwhile, the Aglio e Olio Seafood Risotto with Squid Ink Cabernet sauce is a labour of love, requiring two days just to make the sauce.
The restaurant's philosophy is to provide excellent food with a maximum of local products and all the seafood is from Indonesia, generally the Thousand Islands, Sulawesi or Bali, sourced directly from the fishermen to optimise freshness.
Chef Camille's long experience, over a decade, in Michelin-starred restaurants in France and Spain lends itself perfectly to the Olivier finesse and desire to create a sensory experience for all its guests. Signature dishes on the day-to-day menu include 72-hour roast beef, Hainan-style risotto with grilled chicken and gado-gado salad. For those looking to try a different venue with the same standard of excellent food, head to Garcon in Plaza Senayan, Olivier's sister restaurant, where Chef Camille creates European dishes with flair and panache. An extensive wine menu and excellent cakes and pastries make this another good choice whatever time of day you are looking to relax with friends.