BINUS University’s Business Hotel Management (BHM) program, under the Faculty of Digital Communication and Hotel & Tourism, hosted an exclusive culinary masterclass titled “Demo Masak bersama Chef Richard Gillet” on October 3, 2025. Held at the MMG Lobby, BINUS @Bekasi, from 09.00 to 12.00 WIB, the event was part of the “France Indonésie: Le goût de France / Cita Rasa Prancis” initiative celebrating French gastronomic heritage.

Event Details

  • 📅 Date: October 3, 2025

  • ⏰ Time: 09.00 – 12.00 WIB

  • 📍 Venue: Lobby MMG, BINUS @Bekasi

  • 👨‍🍳 Featured Guest: Chef Richard Gillet (Worldwide Vice President of Disciples d’Escoffier International & President of Disciples d’Escoffier Asia-Pacific)

  • 🍽️ Featured Dish: La Royale de Persil Plat, Fricassée d’Escargots et Pleurotes, Émulsion d’Ail

  • 🎓 Organized By: Business Hotel Management, Faculty of Digital Communication and Hotel & Tourism, BINUS University

A Taste of Tradition: La Royale de Persil Plat, Fricassée d’Escargots et Pleurotes

During the interactive session, attendees were treated to a live step-by-step demonstration of a signature classical dish: La Royale de Persil Plat, Fricassée d’Escargots et Pleurotes, Émulsion d’Ail.

This creation highlights the core principles of French gastronomy refined techniques, harmonious flavor profiles, and deep-rooted culinary traditions:

  • The Foundation: A smooth, delicate parsley royale a savory custard that brings out the vibrancy of fresh herbs.

  • The Heart: A rich fricassée combining tender escargot and oyster mushrooms, cooked to highlight their deep, earthy notes.

  • The Finish: A light, airy garlic emulsion that elevates the dish with subtle aroma and balanced richness.

The session was led by Chef Richard Gillet, Worldwide Vice President of Disciples d’Escoffier International and President of Disciples d’Escoffier Asia-Pacific. Beyond demonstrating technical precision, Chef Richard guided students through a hands-on experience, sharing practical kitchen insights, classical French techniques, and the philosophy behind Escoffier’s culinary legacy.

“This plate reflects the true essence of French gastronomy refined, harmonious, and deeply rooted in tradition while celebrating the joy of sharing food.”

Organized in partnership with the Embassy of France in Indonesia, Institut Français Indonésie (IFI), Business France, Alliance Française, and Indonesia France 75, alongside leading industry sponsors, this masterclass offered BHM students an invaluable opportunity to learn directly from a global authority in French culinary arts, furthering BINUS University’s commitment to providing world-class hospitality education.