M&M Food Couture

22/05/2024

SET MENU - tailormade three course restaurant style dinner service

🍴Appetizer

Enjoy the elegance of simplicity with this tender salt poached salmon, balanced with the sweet crunchiness of candied walnuts and the satin texture of wakame kelp.

It’s a simple yet refined appetizer that will tantalize the taste buds of your guests.

13/05/2024

SET MENU - tailormade three course restaurant style dinner service

🍴Appetizer

This eye-catching appetizer promises a unique combination of flavours and textures. Salty sea farmed lobster, grilled banana, creamy and subtle sweetbread pasta come together to create a culinary sensation. 🦞🍌

This dish will offer your guests a memorable experience where their taste buds will dance with delight. ✨

07/10/2020

KALANGSA ⁣
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As part of our complimentary Festival Catering Service, we offer and ecourage the option of using natural local materials such as Coconut Palm Leaf. The ancient art of leaf weaving to adorn your festival stalls. Balinese folk are particularly innovative with their palm leaf art. From cooking, housing to decorations the palm leaf in its various stages of growth can be seen in every aspect of daily life on the island. Even Kalangsa, the simplest form brings a warm and stylish feel to our food stalls. ⁣
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After the leaves are harvested from the coconut palm they are first dried for several days. A unique occurrence is that the leaves do not change into brownish color. Even when they are completely dried, they still retain their beautiful golden green. Following that, the artisans delicately weave them into beautifully skirting lashes that cover the front and sides of the festival food stalls. These can also be used on tables as picnic mats or backdrops. ⁣
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05/10/2020

ALANG ALANG ⁣
As part of our commitment to support our community and eco-artisan cultural practices, we offer the option of using natural materials such as Alang Alang - dried 'reed' grass, and the ancient art of thatching to cover your festival stalls.⁣
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The reed grass is adapted to wet environments, and prefers frequently flooded soils, such as those of roadsides, lowland areas, wetlands, shores and irrigation ditches which is common in Bali. Once matured, the grass is harvested, dried for several days and then bound on bamboo rods with black ijuk twine or twine made from bamboo, so they can be easily layerd. ⁣
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03/10/2020

FESTIVAL CATERING
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The service style on our live cooking stalls help create a festival atmosphere where each dish is made with a sense of fun & a smile.⁣
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Kadek Sugianto and Trisna had fun while making Pad Thai on our Thai Noodle Stall. Rita and Komang Sulastini in the second frame enjoyed themselves while preparing the fruit salad & smokey teas on the Wonderland Stall. Happiness radiates from our head chef Pak Gus Atmaja's face while grilling the fresh seafood on The Bali Sea BBQ Stall. ⁣
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Serving from the heart gives endless impressions for our guest experience.⁣
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01/10/2020

FESTIVAL CATERING ⁣⁣
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Pastry Lab Stall ⁣⁣
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A festival style made to order pâtisserie⁣⁣
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'Puits d'amour' - WELL OF LOVE ⁣⁣
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A family recipe from the mother of our Executive Pastry Chef Francois Seurin. Vanilla Mousseline cream swirl around a rum gelee nugget in a delicate choux well with burnt brown sugar top. ⁣⁣
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TARTE TATIN mini caramelised butter apple tatin served with a quenelle of creme fresh.⁣⁣

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29/09/2020

FESTIVAL CATERING

Bali Sea BBQ Stall

Traditional Balinese BBQ accompaniments are made fresh to order with coconut smoked seafood grill caught by small fisherman on the day of your event.

Stone ground Balinese sambals, a classic chili salsa made from variety of ground chili peppers, garlic, ginger flower, lemongrass, tumeric, shallots, lime juice and palm sugar.

Plecing Kangkung (Blanched Waterspinach) or Plecing Kacang (Blanched Long Beans) tossed in sambal Ulek as well as grilled organic sweet corn, steamed pandan scented rice plated on an 'Inca' a traditional Balinese basket plate lined with banana leaf.

Recipes from The M&M Family kitchen. This stall 100% supports Bali's small farmers & fishermen in a farm/sea to table offering.



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20/09/2020

FESTIVAL CATERING

Taco Cantina Stall

Homemade organic corn tacos & corn chips, ‘Arroz Rojo’ spiced Mexican rice with Refried Beans, Guacamole, Charred Corn Salsa, Cherry Tomato Pico de Gallo, spiced cheddar cheese sauce, Queso Mexicano, Hierbas Frescas, Limón y Crema. All topped with choice of grilled line-caught fish or chicken pulled beef, duck, or jackfruit.

We can tailor-make your Mexican food experience to a classic Mexican approach, a modern Tex-Mex style, or a combination of both.

18/09/2020

FESTIVAL CATERING ⁣⁣
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Wonderland Stall ⁣⁣
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Tropical fruit salad with chamomile, green tea or spiced passion fruit broth, fresh mint, smokey ginger, lemongrass, honey & lime blossom tea infusions, sticky rice cakes with whipped cream, candied zest, black rice dust, tangerine gelée, freshly made cookies, doughnuts & crazy shakes! ⁣⁣
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This stall is a versatile stall that can work well as a festival dessert station, late night snack, brunch, or high tea. An explosion of colour and fantastical delight. We’d like to think The Mad Hatter would approve!⁣⁣
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16/09/2020

FESTIVAL CATERING ⁣

Bali Sea BBQ Stall⁣
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Recipes from The M&M Family kitchen. Fully supporting local small farmers & fishermen in a farm/sea to table offering. ⁣
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Fresh seafood line caught by our local fisherman the morning of your event. Marinated & cooked in traditional Balinese style. Prawns, squid, and fish take on the smokey coconut husk aroma as they are grilled to order. Plecing Kangkung (Blanched Waterspinach tossed in freshly ground sambal) and the morning harvest of organic corn rubbed with Bali sea salt and spices all by our Klungkung Regency farmers. Steamed Pandan Scented Bali Rice and freshly made (Sambal Matah Kecombrang) ginger flower sambal to complete a truly authentic Balinese experience.⁣
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16/09/2020

Happy Galungan & Kuningan Day 🙏

May you and your family are blessed with health, peace and prosperity.

13/09/2020

FESTIVAL CUISINE⁣

Pad Thai Stall⁣
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Bringing Thailand's historical noodle dish to life at your special event. Kuey Tuey Pad Thai made to order to each guest's individual taste. With authentic 'sen chun' rice noodles, local tamarind pulp, beansprouts, banana flower, peanut crumble and chives with a choice of fresh artisan tofu , chicken or grilled prawns. The art of this dish lies in the balance of sour, salty, sweet, and spicy flavours.⁣
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Opt to customise your stall by adding a combination of Thai street noodle favourites, including - 'Kuey Tiew Tom Yum' Noodles, 'Kuey Tiew Nua Toon' Braised Beef Cheek Rice Noodle in five spice broth, 'Bami Moo Daeng' Hong Kong Style Roast Pork with Egg noodles or Stir-fried 'Kuey Tiew Pad Siew' & 'Pad Ki Mao'.⁣
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11/09/2020

FESTIVAL CATERING ⁣
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A music festival bonds us through a sense of freedom, a food Festival bonds us through a sense of gastro delight. Both evoke a market-style meeting place that brings people and loved ones together. ⁣
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We have combined these much-loved experiences to bring you interactive artisan kitchens offering creative interpretations of Balinese, Indonesian and International street food. Create your own food festival atmosphere by selecting a combination of your favourite delights. Customise your food stalls to compliment your event theme and decor style. ⁣
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09/09/2020

FESTIVAL CATERING⁣ ⁣
North African & Levantine Stall ⁣
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Delight your guests with a souk style market Stall experience. Chicken, Lamb, or Beef Shawarma with colourful salads, mezze, and flatbreads.⁣
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29/06/2020

Creative Collaboration 2020
Concept: 'à la mode' - to create, celebrate & reflect the artistry & fashion of our time'.

M&M is delighted to be working with Bali based photographer & food stylist, Ditha Beechey from Lush LifeStyle Studio for our new 2020 Food Couture Collection 'à la mode'.

This collection is all about the appreciation of style and a contemporary reflection of nature within culinary artistry. We feel very lucky to find someone like Ditha who is both technically proficiant as a photographer and also has a stylist's eye for creative detail... plus a treasure trove of beautiful styling toys to play with! Even so we knew we were going to have to push the boundaries and it wasn't always going to be easy. Especially the shots with models who were not all professional. It was important that the food shots didn't become too cliché. We wanted a classic quality with a dynamic fashion shoot feel that is fresh and exciting. Ditha was a total star who absolutley rose to the challenge! The results speak for themselves.

Ditha reflects on the process: "I knew this would be an exciting project with creative approach beyond what I’ve ever imagined. The entire process that unfolds each day was truly challenging but so rewarding at the same time. With hard working enthusiastic crew whom I’m so lucky to work with. I can’t wait to see the final result of this exciting project that I’m proud to say I’ve been part of. All the best with M&M Food Couture team." @ Bali

29/06/2020

Creative Collaboration 2020⁣
Concept: 'à la mode' - to create, celebrate & reflect the artistry & fashion of our time'.⁣
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M&M's core philosophy is to grow staff, talent & leadership from within Indonesia & by doing so build a culinary family that can become a legacy for furture generations. We fully supported self development and encourage team members to fulfill their dreams. This year we also welcome Chef Rais Hakiem Anwar (M&M @ Warung Keramic 2009 - 2012) as our new executive chef 2020. It was exciting to witness the passion & energy in the workshop & see these beautiful and delicious creations come to life in a photoshoot just before lock down. ⁣
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Pak Rais reflects on the process "At first, I was a little bit anxiety with the menu lists that we’re going to shoot, but when we did the preparation day by day the spirit comes up. My mind said “it would be an achievement when we finish this process”. Almost 20 years I worked in the kitchen, the creativity is the most important thing when we make a dish. Think outside the box, harmonise each ingredient, match the color and texture from the best local source foods. The most exciting moment is doing R&D workshop to create a dish, all failure and tiredness were paid by the result. Cooking is my passion, I will never stop create dishes."⁣
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Stay tuned! @ Bali

29/06/2020

Creative Collaboration 2020⁣⁣
Concept: 'à la mode' - to create, celebrate & reflect the artistry & fashion of our time'.⁣⁣
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M&M's core philosophy is to grow staff, talent & leadership from within Indonesia & by doing so build a culinary family that can become a legacy for future generations. This year we welcome back as a consultant Chef Bondan Yuliarso (M&M Executive Chef 2008 - 2016). It was exciting to witness the passion & energy in the workshop & see these beautiful and delicious creations come to life in a photo shoot just before lock down. ⁣⁣
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Chef Bondan reflects on the process: "It’s big surprise when Pak Michael came to me to ask for collaboration for making new 'Food Couture Collection Menu' for M&M catering. As we know M&M is one of the big catering company. Starting to make frame from your brief until executing the menu, it’s so much fun to do that. Especially when we do the photo shoot, it’s super excited!!! From the ideas we executed, we shot every single item from the menu. For me the idea from M&M team is always different in superstar way!!! And the detail from all of team is always number 1. Again, really excited to collaborate with M&M team, and really love to collaborate with you guys in the future - Best culinary art!"⁣⁣
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Turn on your notifications for updates! @ Bali

21/06/2020

Teaser: New Food Couture Collection 2020
Title: 'à la mode'

Introducing the slow roast local organic beetroot stuffed with a nutty citrus berry beet puree, smokey crisp skin on the outside, smooth and rich on umami.

From a Set Menu Main Course of 'Classic Beef Tenderloin with roasted beetroot, almond-berry-beetroot puree, red cabbage, banana pesto, basil ravioli with potato kalamata, red spinach and beef jus'. 95% locally sourced, tailor-made from scratch with minimum waste.

Photographed by Ditha Beechey

21/06/2020

Teaser: New Food Couture Collection 2020 Title: 'à la mode'

Introducing Bedugul red cabbage slice, braisage à la française (pan braised French style) to enhance the sweet crisp taste of each leaf.

From a Set Menu Main Course of 'Classic Beef Tenderloin with roasted beetroot, almond-berry-beetroot puree, red cabbage, banana pesto, basil ravioli with potato kalamata, red spinach and beef jus'. 95% locally sourced, tailor-made from scratch with minimum waste.

Photographed by Ditha Beechey

21/06/2020

Teaser: New Food Couture Collection 2020 Title: 'à la mode'

Introducing a handmade semolina ravioli inspired by a vintage clutch, enriched with the taste of local Italian basil, potato kalamata & black olive drizzle.

From a Set Menu Main Course of 'Classic Beef Tenderloin with roasted beetroot, almond-berry-beetroot puree, red cabbage, banana pesto, basil ravioli with potato kalamata, red spinach and beef jus'. 95% locally sourced, tailor-made from scratch with minimum waste.

Photographed by Ditha Beechey

19/06/2020

Teaser: New Food Couture Collection 2020 Title: 'à la mode'

A glimpse from our photo shoot just before lock down in March. In celebration of diversity, our models are a mix of staff, clients and local personalities.

Ketut Jana is a proud Balinese who is passionate about family & community spirit. He is one of our trusted head waiters who joined the M&M family as a young man some years ago. Here in his own words: "Proud! Because I know the M&M chef team always create some high quality and beautiful Food Couture with unique way of presentation. I am proud and happy working with M&M for the past 7 years, and now I was given the chance to take part in this photo shoot too. The shooting session itself was not easy because I have to make sure the food are in perfect angle while putting up some smiles – but I really enjoyed it!".

Photographed by Ditha Beechey

19/06/2020

Teaser: New Food Couture Collection 2020 Title: 'à la mode'

A glimpse from our photo shoot just before lock down in March. In celebration of diversity, our models are a mix of staff, clients and local personalities.

Nyoman Sulastini is a fun, fearless Balinese mother of two boys & a brilliant artisan Barista from the M&M service team. Here in her own words: "I am excited because this time I can experience being a model at my work place. I can pretend that I am the guest who is enjoying our delicious Food Couture in a party. Usually I only served those foods and see other people's expressions and comments that M&M food is not only pretty but also delicious with its high quality. I am also proud because I can represent M&M's new 'à la mode' canapé collection through this photo-shoot. Each new item is unique and each tastes so good in their own way. The photo-shoot sessions were fun, as I can play dressed up, putting on some make up and funky hair-style. Good team work makes the process smooth and great result!"

Photographed by Ditha Beechey

19/06/2020

Teaser: New Food Couture Collection 2020 Title: 'à la mode'

A glimpse from our photo shoot just before lock down in March. In celebration of diversity, our models are a mix of staff, clients and local personalities.

Magda Szczerba is a fabulous Bali based singer who loves vintage, here in her own words: "Working with the photo shoot was a pure pleasure! Full professionalism, creativity, well organized crew, teamwork on a high level and family atmosphere which made us feel at home! The Food Couture is made with love. Each canapé looks yummy, colorful and catchy. Each detail is perfectly created both in terms of design and taste. The presentation and serving only makes your mouth water. Even items made from simple ingredients look like a small piece of art!"

Photographed by Ditha Beechey

18/10/2019

29/03/2019

Reposted from - We are so happy to be featured on https://ruffledblog.com/bali-destination-wedding… -

22/09/2018

Regrann from - 🍃STYLISH TROPICAL ELEGANCE🍃 For those brides who are not fans of roses, how gorgeous is this arrangement. Can you tell what flowers we used? ⠀
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22/09/2018

Regrann from - Last but not least pastry chef from presented a homemade sour cream espuma with local citrus, burnt bread jelly, violat and borage flowers and caviar which was served with Femme de Champagne Brut
An amazing challenge for chef francois to create a well balanced dessert with caviar .
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16/09/2018

Pop rice, salted caramel burnt banana & frozen pomelo by our executive pastry chef Francois Seurin - Photograph by Vivi De Angelo

10/09/2018