Jean Marc Gonsalves entered the catering school age of fifteen and trained the the Restaurant "Aux Fruits De Mer" in 1979, attaining 1st Commis de Cuisine. After military training he moved to England and "Impend Castle" in Worceister. He returned to Restaurant Aux Fruits de Mer as Sous Chef in 1982 and became Commis de Cuisine at Restaurant L’Oasis under Outhier. In 1985 he became Chef De Partie Saucier at "Au Crocodile" in Strasbourg. He joined the master Alain Chapel at Mionnay as Commis de Cuisine in 1986 and in 1987 left for the Mandarin Oriental in Jakarta to take up the position of Chef at "The Club Room".

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BEEF FILLET WITH HAZELNUTS

ON A POTATO PANCAKE

SERVES 6

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TART TATIN

UPSIDE DOWN APPLE TART

WITH CARAMEL SAUCE

SERVES 6

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TIMBAL OF ASPARAGUS

WITH MORELS

SERVES 6