There are certain advantages of opening a property during the pandemic. Despite the hurdles, it gave Raffles Bali's director of culinary Gaetan Biesuz and his team enough time to bring their culinary offerings to perfection. Time is of the essence if you want to pursue greatness. You should not rush the process, otherwise you lose the opportunity to understand how far you can go. Instead, we have used it wisely to research, learn, discover, define, and build what we want to achieve as a team. Every day is an opportunity to make things better, says Biesuz.
Since its opening in 2020, Raffles Bali has been building its reputation as a leading dining destination in Bali. Located in Jimbaran, the all-villa property's culinary team has been occupied with sourcing for local produce and artisanal products within Bali and throughout Indonesia. Working with local farmers as well as small and medium- sized enterprises are prioritised. True to the spirit of savoir-faire that epitomises the resort, the menu is always thoughtfully curated and meticulously crafted. From Rumari to dining experiences privy to only its in-house guests, here's the story of Raffles Bali's gastronomic journey.
INDONESIA'S FIRST KRUG AMBASSADE
The announcement of Rumari as the first Krug Ambassade in Indonesia didn't con as a surprise to those who have visited the restaurant. From its extraordinary perch on top of Jimbaran Bay, guests are treated with more than just a wondrous view of the ocean and sky.
Bu hikaye Epicure Magazine dergisinin June - July 2022 sayısından alınmıştır.
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Bu hikaye Epicure Magazine dergisinin June - July 2022 sayısından alınmıştır.
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