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Toque 12 Indonesia
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Toque 12 Indonesia

Toque 12 Indonesia

In Jakarta's Amuz, we're in the kitchen with Chef's Gilles Marx for the preparation of another signature dish, the Crispy Skin Sea Bass and afterwards Eric takes us through the preparation of a dessert with Strawberries and a Fig Sorbet. Gilles recommends a wine to accompany the meal. Next in the kitchen is Sea Bass with Tomato Ravioli and Watercress Jus. Phil then sits down for a conversation with Gilles about his culinary background then it's back to the kitchen with Eric for the last signature dish, a Celeriac Terrine.

TOQUE 12 - Ep 2 - Ku De Ta

Phil welcomes us to Ku De Ta in Seminyak, Bali where he is head executive chef to prepare a couple of his signature dishes with fellow chef, Ben Cross.

TOQUE 12 - Ep 3 - Amuz Part 1

Phil takes us to arguably the best French restaurant in Jakarta, Amuz. A gracefully stylish, gourmet restaurant helmed by one of the true culinary masters in Indonesia, French chef Gilles Marx.

TOQUE 12 - Ep 4 - Amuz Part 2

In Jakarta's Amuz, we're in the kitchen with Chef's Gilles Marx for the preparation of another signature dish, the Crispy Skin Sea Bass and afterwards Eric takes us through the preparation of a dessert with Strawberries and a Fig Sorbet. Gilles recommends a wine to accompany the meal. Next in the kitchen is Sea Bass with Tomato Ravioli and Watercress Jus. Phil then sits down for a conversation with Gilles about his culinary background then it's back to the kitchen with Eric for the last signature dish, a Celeriac Terrine.

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