A 6-course degustation dinner not to be missed on 4 October at CasCades Restaurant.
The popularity of the unique food concept, “Four Hand Dinners”, in Viceroy Bali’s fine dining CasCades Restaurant has encouraged executive chef Nic Vanderbeeken to continue this fabulous culinary journey to provide a magical experience to all guests.
After collaborating with internationally celebrated chefs, like Vincent Florizoone and Michaël Vrijmoed, Nic has now invited another famous chef, Hendrik Buysse, to be part of his next “Four Hand Dinners” that will be held on Saturday, 4 October at 7pm.
Chef Hendrik did his vocational training with a specialisation year as sommelier at the Hotel School in Bruges, Belgium. After his internship with Chef Sergio Herman at “Oud Sluis”, he further developed his skills in the Patisserie and aimed to strive for perfection. He is the sous chef at the Dutch 2 star Michelin restaurant, De Kromme Watergang, for the past two years.
Hendrik and Nic will be creating a 6-course degustation dinner with cocktail pairing. Hendrik will demonstrate his outstanding Patisserie skills. He will serve cinnamon milk chocolate shells with sweet and sour ginger, and a coconut Balinese Barong head with passion fruit coulis and vanilla bean ice cream as a dessert.
Hendrik will bring along his brother Kamiel, a renowned mixologist, who will be in charge of the cocktails for the event.
CasCades Restaurants serves French cuisine with an Asian twist and has one of the largest wine cellars on Bali. It also serves a casual menu and an Indonesian menu for guests to sample the local cuisine. It has been described as one of the world’s most romantic restaurants for its breath-taking views, tranquil atmosphere and conscientious service.
For more information, please visit: http://www.viceroybali.com