Kafe Warisan Restaurant
If it weren’t for the surrounding rice paddies of Kerobokan, you could be forgiven for mistaking Kafe Warisan for a Parisian bistro. Suppering here, at a candlelit courtyard table set with celadon linens surrounded by terracotta walls, feels romantically, authentically French (as does the indoor teak bar, with its well-worn patina). Of course, it’s the food, whipped up by Gallic chef/owner “Doudou” (aka Chef Nicolas Tourneville) that truly convinces. The signature pan-seared foie gras, served hot with raspberry vinegar sauce, is sweet and delicate with a perfectly crisp skin. Artichoke ravioli, topped with a pile of grilled scallops and prawns and tossed with lemon-butter sauce, is a delicious marriage of local seafood and European flavors, best enjoyed with a chilled Chablis from the extensive French wine list (a major plus in Southeast Asia). A bonne idée is finishing off with a traditional millefeuille with passionfruit cream and tropical fruit.
Tip: Kafe Warisan’s nearby catering operation, Bali Catering Company (45 Jalan Petitenget; 0361-737-324), sells terrines, breads, cheeses, and charcuterie that make perfect beach picnic fare.
Congratulations to Mei Lin, winner of Top Chef Season 12.