Apéritif Restaurant, recently acclaimed as Indonesia’s Best Restaurant by the World Culinary Awards, is delighted to announce its upcoming Truffle Dinner on Saturday, March 6th. This exceptional event will feature exquisite ‘Fin de Saison’ black winter truffles imported from afar, harmoniously paired with each dish on an exquisite eight-course menu. The culinary soirée is a collaborative masterpiece orchestrated by Apéritif’s Executive Chef, Nic Vanderbeeken, and Chef Stephane Simond of Folie in Canggu.
Signature dishes featured on the menus
The meticulously curated menu will be an amalgamation of signature dishes drawn from the rich culinary repertoire of both chefs. It will include Chef Nic’s Hokkaido scallop adorned with black winter truffle and Chef Stephane’s Alba Baked Egg, embellished with black winter truffle and mushrooms. To elevate this gastronomic experience, guests have the option to partake in a wine pairing, carefully selected from Apéritif’s remarkable wine cellar, renowned as one of Indonesia’s finest. This cellar is curated by Jean-Benoit Issele, the esteemed Maître d’Hôtel & Chef Sommelier at Apéritif.
Chef Nic expressed his enthusiasm for this culinary endeavor, saying, “I am thrilled to bring the earthy and unforgettable flavors of these black winter truffles to Bali. While we have hosted truffle-themed dinners in the past, the addition of a culinary luminary like Stephane, and his devotion to exceptional cuisine, makes this dinner truly exceptional.”
Executive Chef Nic Vanderbeeken brings over two decades of culinary expertise to Apéritif at Viceroy Bali. His culinary journey commenced by diligently honing his skills at several of Europe’s most esteemed Michelin-starred restaurants, including Restaurant Berto in Waregem, Restaurant ‘t Convent in Lo-Reninge, and Wout Bru’s renowned two Michelin star establishment in France. Chef Nic’s gastronomic odyssey led him to Vietnam, where he pioneered the bistronomy concept he had established in Belgium. Here, he immersed himself in the diverse flavors and ingredients of Asian cuisine. Eventually, he took the helm at Cascades at Viceroy Bali and, in 2019, introduced Apéritif to the culinary scene.
Chef Stephane’s
Chef Stephane embarked on his culinary voyage at l’Auberge Lamartine, a one-Michelin-starred restaurant situated in his hometown amidst the French Alps. His culinary prowess led him to kitchens across France and Switzerland. His love for exploration took him to the Caribbean, where he contributed his culinary artistry to the kitchens of the elegant Hotel Le Toiny on St. Barthelemy and La Samanna Hotel in St. Maarten. In 2008, he assumed the role of Executive Chef at the esteemed Cassis fine dining restaurant in Jakarta, Indonesia, where he spent five years crafting culinary excellence. Subsequently, he found his heart in Bali and made it his permanent home after relocating to Alila Villas Uluwatu.
This exclusive Truffle Dinner is a one-night-only affair, and high demand is expected. To secure your reservation for this extraordinary culinary experience on March 6th, you may book online or reach out to Apéritif via email at res@aperitif.com or through WhatsApp at +62 813 532 66678.
