Press release and images on Camellia Epicurean dinner featured art and tea you can eat from Dilmah
The pinnacle of Tea Gastronomy was reached on 2nd August 2017 at the Camellia Epicurean dinner, hosted by Dilmah and Chef Yann Bernard Lejard, at The Ritz-Carlton Bali. The name Camellia Epicurean, derived from Camellia Sinensis – the scientific name for tea, is Dilmah’s trademarked concept which started in 2010. It expresses the true beauty of nature’s fingerprint on each tea with tea gastronomy. Honoring the philosophy behind Camellia Epicurean, Chef and Culinary Artist Yann Bernard Lejard, from The Ritz-Carlton Bahrain, created a 5 course degustation canvas of tea inspired masterpieces using Dilmah’s Silver Jubilee Gourmet Tea, for over 40 of the biggest names in hospitality in the Asian region.
Karim Tayach, General Manager at The Ritz-Carlton Bali, opened the dinner to guests by sharing his appreciation of an almost decade long relationship between Dilmah and The Ritz Carlton chain. Introducing the Camellia Epicurean’s raison d'être was Dilhan C. Fernando, youngest son of Dilmah Founder Merrill J. Fernando, who also presented the first tasting of the tea which celebrated 150 years of Ceylon Tea – the Craighead Estate Orange Pekoe XS Seasonal Flush. Only twice a year, if weather conditions are perfect, does the world enjoy the rare indulgence of the Seasonal Flush. This miracle of nature is quite simply the most exclusive of all teas.
Guests also enjoyed a traditional Balinese show performed by the locals before the first course was served. Chef Yann Bernard Lejard, commenting on his carefully curated menu, said that, “The idea behind the menu is that we use local ingredients from Jakarta and Bali and, of course, one special tea.” The esoteric menu was a celebration of the versatility of Camellia Sinensis, the 5000 year old herb, artfully brought into the 21st century with culinary passion. The five courses were named Introduction, Warm, Cold Water, Land & Grass, and Inescapable.
Present at the dinner and joined by the Fernando Family was Edwin Soon – sensory analyst and wine author, who spoke about the beauty of pairing tea with food; Robert Schinkel – award winning mixologist and Dilmah ambassador, who theatrically created his signature “Mist of Ceylon” tea cocktail for guests at the dinner; and Eliawati Erly – Vice President Director of PT. David Roy Indonesia. The Teamaker who devoted his life to tea and founder of Dilmah, Merrill J. Fernando, warmly concluded the dinner with the Dilmah philosophy that ‘business is a matter of human service’. In appreciation of the dinner, he said that “Dilmah introduced a revolution in tea 30 years ago, and, today, is redefining quality and rediscovering tea.”
Dilmah’s exploration of ‘tea gastronomy’ began in 1999 with roast chicken marinated in Ceylon Tea. Over the years, it became apparent that the sensorial and functional justification for the combination of tea and food was more than just a coincidence. Beautiful food and beautiful tea, each wonderful on their own, but together, tea dignifies food in a way that is magical on the palate. Dilmah could think of no better person to represent this than Chef Yann. Born in Paris in 1975 and holding a degree in cooking since the age of 16, Chef Yann went on to work in one, two and three Michelin starred restaurants and hotels across Europe, such as Heinz Winkler in Aschau Germany, where he was Sous Chef when the restaurant was granted its third star in 2001. In 2008, he joined Alain Ducasse at Hôtel Plaza Athénée and then as an Executive Chef in Jeddah, Saudi Arabia for the restaurant Glow. Chef Yann has now moved to The Ritz-Carlton, Bahrain Hotel & Spa where he produces intricately presented dishes for his guests.
Contact our business partner in Indonesia for more details.
PT. DAVID ROY INDONESIA
Address: Jl. Panglima Polim Raya no. 100, Gedung Graha A.D.A, 1st floor, Jakarta 12130 | Tel: +62 21 739 9221
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