Métis might initially mean a mix of two different origins but from the very moment you step into their world, you realize that Chef Nicolas Tourneville and Said Alem, the infamous Kafé Warisan tandem, created a new level of art de vivre in the Bali dining scene. They dared to merge the best of their favourite worlds and translated their passion for sublime gastronomy and beauty in the most exquisite way. One experiences uncompromised high quality, skill and perfection both in their succulent culinary compositions and in the incomparable ambiance of this unique venue with unrivalled flair. The overall design translates the most beautiful local materials and traditional themes into a modern looking, stylish chic yet comfortable venue. The designer Shinta Siregar combined glass walls, sliced bamboo, stones, shiny floorings and natural timber with a crescendo of warm earth-inspired tones into a place that enhances the unsurpassed beauty of the surrounding rice fields with great subtlety. The common thread in their concept, may it be in the bar, the casual lounge or the dining area is a perfect mix of elegant, contemporary French-inspired colonial style with discrete yet highly refined local accents such as unusual tropical flower arrangements, the superbly crafted tableware that delicately enhances the recurring nature-inspired themes...
Although some products are still hard to get in Bali, Chef Doudou will not compromise on quality and always seeks the pearl in the produce he uses in his gastronomic masterpieces. Together with Executive Chef Arief Wicaksono, he blends all the traditional savoir-faire he has gained over the years with the audacity to remain open and innovative towards new divine combinations of textures and flavours, creating exciting tantalizing fusions such as the Bamboo Lobster Ravioli with Japanese Seaweed & White Truffle Beurre Blanc . The dining area, in which his culinary brilliance can eventually be savoured at lunch or dinner time, can comfortably hold up to 160 persons. It was skillfully set in a U-shaped patio that allows the blow of a gentle breeze and offers a gorgeous view onto swaying rice fields from all tables. At night, the alfresco dining area becomes an even more romantic setting for those who wish to take the stars.
Chefs Doudou and Chef Arief might be the conductors of the kitchen orchestra but it is indubitable that Said is the brilliant maestro on the front line. His affable character, his charismatic presence and his decade-long experience in the Bali dining scene definitely distinct him as the perfect person to put the new Métis art de vivre onto stage. Said always personally sees to it that his exceptionally well-trained staff put an impeccable finishing touch to everything they do. Said has designed an unusual wine cellar to host private wine tastings and pairings with other connoisseurs that is one of his prides and he enthusiastically imagines how to introduce his new treasures to the wine aficionados of the island.
Chef Doudou and Said have fulfilled their dream of widening the classic culinary experience beyond its usual marks by also introducing three boutiques offering a great tribute to the incomparable South-East Asian artisanship. They have selected some fabulous pieces of artistic jewellery from their favourite international designers located in Bali as well as luxurious woman accessories such as revived classic Batik sarongs and superbly crafted pouches. Their exquisite taste is also visible in every item of fine and tribal art displayed in the gallery of antiques.
JL. PETITENGET NO.6 KEROBOKAN KELOD,
KUTA, BALI, INDONESIA
T +62 361 737888 | F. +62 361 847 5472
reservations@metisbali.com
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