French Chef Robuchon Joins Pantai Lima Resort Bali

  • June 8, 2009
French Chef Robuchon Joins Pantai Lima Resort Bali
Robuchon specializes in Provençal cooking and "cuisine actuelle", as well as contemporary Asian fusion.

Before joining Pantai Lima he worked in Montreal, the capital of francophone Canada.

He spent his apprenticeship working at his uncle's side and has continued a close relationship with the dishes that have made the Robuchon name famous among the cognoscenti.

At his first banquet at Pantai Lima, Robuchon created, inter alia, "purée de pommes de terre", the mashed potatoes that are his uncle's signature dish, much to the delight of his Hong Kong guests, who pronounced them every bit as delicious as those on the menu at L'Atelier de Joël Robuchon at The Landmark in Hong Kong.

Sebastien Robuchon's arrival at Pantai Lima brings additional lustre to a property that has rapidly gained the reputation for being the best of the best in Bali.

Pantai Lima is an exclusive estate of super luxury villas built right on the Bali beachfront at Pererenan, an unspoiled fishing community, a short drive north of Seminyak, Bali's center of sophisticated shopping, restaurants and nightlife.

Each of Pantai Lima's five luxury beachfront villas – Waringin, Melissa, Sound of the Sea, Ambra, and Mary – is individually architecturally-designed and completely different one-from-another.

They are all truly spacious, beautifully appointed and completely private. Gardens and pools are satisfyingly vast.

For more information about the Pantai Lima estate, please visit our website at www.pantailima.com