clafoutis
the Euro Star is not actually the fastest way to travel to Paris and London. In Bali, you can enjoy in these two major European cities hopping, which are famous for their lifestyle, to just a few steps.
Charlie is a bar and bistro in the heart of Seminyak. This classic London-style venue with a big red circle window on the front is also known as Charlie Mansion, a house to a mythical character called Charlie, no one has taken, but knows very well. This man Charlie, I understand, is a well-traveled fella who enjoys living a great life. He knows how to eat well and celebrate, and loves it when people have a great time in his house while he was traveling from the world.
A smiling host greeted me at the door, and the voice of Amy Winehouse singing 'Back to Black', together with the quiet busy inside wipes the masses of farewell Seminyak. For me, in this house step is to enter as another dimension. His dim eclectic atmosphere put me into a realm of romantic hedonistic fantasy in an unfamiliar wonderland. My playful mood swings suddenly in wild imagination. want The place is full of secrets, a playground for people who serious pleasure and great epicurean treats enjoy
Charlie Bar and Bistro, which is similar to the London gentlemen presented the fame of the unique baroque interiors Clubs -. With large hanging chandeliers and craftsman furniture that fill the space - has famous for their parties. For nearly a year has taken place here so much more lively fun, unleashing fantastic performances as DJs, dance, cabaret and burlesque Charlies guests. The bar on the second level provides ample choice of libation; the cigar and cocktail collections are the talk of the town. Charlie is a place have on the cherubs, angels and sin no limits.
But a new surprise will add here another dimension. A new productive cook, Damien Le Bihan, with the existing four owners a partnership is ready to take the helm as executive chef and burnish Charlie culinary performance. This French-born, Brittany origin chef who is proud of his native blood, will present his signature, a classic French style of cooking to the newly opened Bistro. The bistro is on the first level of the building to take pride of place, a whole new atmosphere with the shade of a neo-retro Parisian bistro, with vintage French prints on the walls, antique lamps and a mirror wall injected.
Le Bihan has years of extensive experience in Michelin-starred restaurants in the work. After graduating from cooking school, began his career in a kitchen of a local restaurant in Brittany, before they move out to a more serious one at Michel Rostang, a 2-Michelin star restaurant in Paris. Not long after, he went to a sous chef at Guy Savoy become, a 3-Michelin-star restaurant in Paris.
made his seriousness in the kitchen itself Guy Chef Damien send overseas to his Las Vegas kitchen, and two years since, Le Bihan Guy Savoy Singapore started as General Manager leads. Before arriving in Bali, he ran ten kitchens in a group of restaurants in Singapore, including L'Entrecote, Sabio, Forlino, The Vintage Room, and Le Petit Cancal.
"What I served at Charlie is a logical continuation of what I have learned over the years," he explained. "It is important for me to get the food to how I cook. I'll guests are something I would enjoy. If not [then] I will not send."
Under this new experience serious says Le Bihan, he presents the true nature of the ingredients to concentrate and create a twist on the rustic style of French food, adjust the heavy characters change from the warm tropical weather.
"My style is to respect the product, and if you eat, you will know what you eat, you can taste everything;. You do not have too many flavors, it is the same type and idea of what I have been. years do "Chef Damien continued.
Grilled sardines
The food, the lights are holding sign but bold and generous at the same time, will be divided into tapas, appetizers, main dishes and desserts, served from 18:00 until late. The result is extraordinary. His ideas of tartine of grilled sardines on Multi-Cercal bread with homemade black olive tapenade and French rilettes are perfect to accompany your built and confused, mixed and shaken cocktails. The grilled sardines provide a clear and clean nature of the fish, salted brought with fine salt from France and balanced dice with the freshness of the tomato.
I tried to mate the refreshing juniper and cucumber Martini for drink at night with salmon rillettes, served in a glass with homemade ciabatta toast on the side. Le Bihan strengthen the rillettes to perfected a light but rich flavor and are a kick out sprinkled lemon zest.
Beef Cheek
The reference shown on the main components, added without any fuss and flavors, is also shown in the main square. I try the braised beef cheek, which is cooked in a bourguignon style with wine and spices for several hours, the meat is really juicy and rich in flavor.
size is a surprising factor that adds to the delight. Although Chef Damien says that he does not serve, oversized foods preferred his generosity is evident when it comes to desserts. I'm overwhelmed, when part of the creme brulee comes to my table. The size of this creamy dessert may look intimidating, but as I scooped a spoon and tasted it, the freshness and light taste broke and I finished it easily without problem. I never had crème brûlée as good as this
As the clock ticks, the music is loud, and the masses to fill the building and the mezzanine. Charlie seems to know how a damn good time to create, to entertain us all. I have enjoyed the best of France, now it is time for London.
Jl. Petitenget 5, Seminyak
Bali, Indonesia 80361
P: 0821 474 17332
Hours: 6:00 p.m. to 02:00 (Monday-Saturday)
Email: mail@charliebali.com
www. charliebali.com
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