Bali –
Throughout his 50-plus year career in the culinary world, Chef Gabriel Fratini admits that he has never cooked the same food for his customers. The dishes he served to many rich people and top artists such as Michael Jackson, Roger More, and Frank Sinatra, were always different.
“I never cook the same dish. Never. When I cook for the rich and famous, everyone will have their own experience,” said Fratini to detikBali at Gab’s Gastrobar restaurant, Monday (29/7/2024).
detikBali tasting two Fratini dishes. There is beef cheek (beef cheek) potato sauce and lamb with pumpkin fruit sauce. First, Fratini cooks and serves beef cheek with potato sauce. It contains beef cheeks, some mushrooms, and sheets of sweet potato covered in mashed potato sauce and truffle oil (olive oil).
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
 Gabriel Fratini’s style of lamb with pumpkin sauce, Monday (29/7/2024). (Aryo Mahendro/detikBali). Photo: Aryo Mahendro/detikBali |
The flesh is dense, but very soft. The beef taste is quite strong. When combined with potato sauce, the beef flavor is not lost. The potato and beef sauce still tastes good without having to be mixed together.
“If you come here tomorrow and order beef, you might get the same beef. But with different cooking methods, spices, sauces and everything,” said Fratini.
The second dish is lamb with pumpkin sauce and edible yellow flowers. The sweet taste of lamb, made even stronger by the pumpkin sauce. Different from beef cheek, the flavors of the lamb and pumpkin sauce seem to blend together.
“Lamb with pumpkin sauce. Cooked slowly,” he said.
Fratini reiterated that the two dishes would not be served to other guests again. Beef and lamb will be cooked and served differently to other guests.
Not just beef and lamb. Fratini also claims to be skilled at cooking other food ingredients. For example, processed food from sea fish or seafood, Italian, Chinese and other dishes.
Therefore, there is no food menu at Gab’ Gastrobar like restaurants or eateries in general. According to him, a professional chef doesn’t always cook the same dish.
“All professional chefs make their dishes the best. Every day, a professional chef will cook something different,” said the man who is most fond of cooking Pasta Ravioli.
 Gabriel Fratini at Gab’s Gastrobar restaurant. Photo: Aryo Mahendro/detikBali |
“(Fast food restaurants) they cook the same food every day. Therefore, we are chefs, we can’t be like that. We have to be creative and fantasize in the kitchen,” he added.
Gab’s Gastrobar Public Relations Yanti Wulan said the menu at her restaurant carries the Al Buio concept. It is a concept of serving food or cooking without a menu.
“We only provide package menus. There are 4 to 10 courses (menu packages),” said Yanti Wulan.
Yanti said that because there is no menu list, Fratini will interact with his guests before deciding what dishes will be served. For example, what dishes you don’t like and what you’re allergic to.
“For example, if the guest doesn’t have allergies, the chef will be creative with his cooking menu,” he said.
(hsa/hsa)
