During his two-day stay at the Mulia, Hubrechsen will serve some of his specialty dishes - which will include cold angel hair pasta (a soft smooth pasta with a sprinkle of Russian black caviar), pan fried foie gras a la dragees confit of dates (French goose heart fried with a little oil and served with dates), and consomm* black truffles Scamorza cheese (a clear soup with black truffle mushrooms from France, topped with Scamorza cheese from Puglia, Southern Italy) - all presented in small servings a la degustation menu.

Hubrechsen is known for his cutting-edge style and flair using natural juices and slow cooking techniques, which enhance the flavors of dishes. His cuisine offers a refreshing change to classic French food. This modern angle emphasizes the importance of textures and flavors and leaves no margin for error in the kitchen. Reflections of seasons are found in his dishes, which change quarterly to include the world's finest ingredients. His cooking philosophy has earned him the Rising Chef of the Year award, at the World Gourmet Summit in 2006.

"The simplest technique of cooking is actually the most difficult because there is nothing to camouflage any mistakes. Cooking is my life. What I will bring to Jakarta is simple and honest cuisine," Hubrechsen says.

For French cuisine lovers who often travel to neighboring Singapore, the name of Gunther Hubrechsen "must definitely ring a bell." Hubrechsen has been operating his restaurant, Gunther's French Modern Cuisine, on Purvis Street near the Raffles Hotel, since 2007.

Hubrechsen arrived in Singapore in 2002 to work with the Les Amis Group. Because of his dedication and talent, he took Les Amis restaurant to 83rd position in the UK Restaurant magazine's list of Best 100 Restaurants in 2007.

At the age of 16, Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte, in Belgium, and has since been cultivating his own unique style of cooking as an advocate of "natural cuisine".

The chef of Belgian descent worked his way through the ranks in several renowned restaurants in Belgium, including Le Bouquet and Restaurant Gravin van Buren, before moving on to France. There, Hubrechsen's efforts saw him climb the ranks from trainee to sous chef under mentor Chef Alain Passard at Passard's three-star Michelin restaurant L'Arp*ge, in Paris, where he worked for five years.

Hubrechsen is the second chef invited to Orient 8, a Pan Asian restaurant serving Asian foods from various countries, such as Thailand, Vietnam and Singapore, but also France, which has a strong influence on Vietnamese cuisine.

Orient 8

Hotel Mulia Senayan
Jl. Asia Afrika, Senayan
Jakarta 10270
Phone : (021) 574 7777

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