Belajar Masakan Indonesia dari Chef Prancis!? Antoine Audran

There's a difference between exploring local ingredients and traditional cooking. Many expatriate chefs enjoy exploring local ingredients, but when it comes to exploring traditional Indonesian cuisine, it seems very few. One of them is Antoine Audran. Learning Indonesian Cuisine from a French Chef!? Antoine Audran. Hear Chef Antoine's journey from opening Java Bleu restaurant, becoming a consultant for Emilie Restaurant, the Indonesian restaurant Kaum, until he finally decided to hide from the public in Ungaran. Timestamp 00:00 – Intro 01:00 – Java Bleu concept 05:24 – Becoming a consultant for Emilie Restaurant 06:12 – Learning Indonesian cuisine 08:31 – The golden age of fine dining in Indonesia 10:21 – Why is an Indonesian restaurant consultant a Frenchman? 11:48 – Opportunities for Indonesian cuisine 13:35 – Indonesians starting to learn 15:30 – Does energy affect cooking results? 6:00 PM - Why is old-school food tastier? 7:50 PM - Time to share some knowledge 21:55 PM - Inflation rate of ingredients vs. restaurant prices 22:32 PM - What makes Chef Antoine mad! 23:41 PM - Chef Antoine's favorite Indonesian food 25:00 PM - "Delicious" Indonesian food according to Chef Antoine 25:35 PM - Never stop learning 26:24 PM - Why is Chef Antoine hiding from the public? 27:32 PM - Wanting time for family 28:57 PM - Markets are the soul of a city 29:30 PM - The secret ingredient for delicious food 30:53 PM - Tired of living in Jakarta