Four Hands Dinner in Bali: Rumari and Écriture

Eve Tedja


Don’t miss Rumari at Raffles Bali’s first Epicurean Journey, a Four Hands Dinner featuring chef Maxime Gilbert of two-Michelin-starred restaurant Écriture

Only sixty lucky guests will get to experience Rumari at Raffles Bali’s first Epicurean Journey. For two nights only (22 and 23 April), the resort’s executive chef Gaetan Biesuz and guest chef Maxime Gilbert of two-Michelin-star restaurant Écriture will create a seven-course degustation menu.

, Four Hands Dinner in Bali: Rumari and Écriture
Oceanfront seat at Rumari, Raffles Bali

Rumari’s resplendent dining room and its stunning ocean view are the setting of the remarkable evenings. The first Epicurean Journey marks the beginning of star-studded collaborations at Rumari throughout this year. “The Epicurean Journey is a gastronomic series to showcase Indonesian’s produce and flavour through creative collaborations with world-renowned chefs, mixologists and sommeliers. It is based on mutual understanding, passion for excellence and respect of the produce,” says Biesuz, who is passionate about Indonesian regional cuisine and local products.

Chef Maxime Gilbert’s prowess in elevating French cuisine by using exceptional Japanese produce has won Écriture two Michelin stars in Hong Kong since 2019. Offering illuminating view of the city and its harbour, taste Écriture’s signature dish, Caviar & Uni Tart – a standout first dish made of Kristal Kaviari caviar, Hokkaido sea urchin, kabu puree in buckwheat tart chell with beurre blanc sauce.

, Four Hands Dinner in Bali: Rumari and Écriture
Rumari’s signature dish, Wagyu Rendang

Other highlights include Morel & Eel, a distinguished dish made of vin jaune-seared morel mushroom custard, smoked eel, parsley roots dashi, tarragon and Rumari’s signature dish, Wagyu Rendang. Make the evening even more special with a bottle of Krug Champagne from the curated cellar of Rumari, Indonesia’s first Krug Ambassade.

“I admire Maxime’s expertise in weaving together the very complex balance between French and Japanese flavours and techniques. His focus on using the best seasonal ingredients and dedicated reinterpretation of classic techniques matches mine,” adds Biesuz.

The seven-course degustation dinner is priced at Rp3,200,000++/ person. Dinner starts on 6pm onward. For reservation, WhatsApp +62 811 382 095 59 or email





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