A Culinary Journey With Piet Huysentruyt at Cascades Ubud

Published 19 October 2017   

If you know anything about European fine dining then you would have heard of Piet Huysentruyt. From owning a Michelin restaurant, to being a TV cooking superstar and author of 5 best-selling cookbooks; Chef Piet does it all. And he’s coming to Bali.

Whether you’re a big fan of Chef Piet or not, you’ll want to meet him when he comes to Bali for Casacade’s Four Hand collaboration dinner this December. He has an ardent passion for cooking and an insatiable appetite for new impulses. That being said, his food remains deeply rooted in southern French traditions with a strong connection to local terrior products as can be seen at his Michelin starred Restaurant Likoké. The Likoké concept is going on tour to Africa and Asia – with CasCades restaurant at Viceroy Bali being one of the privileged stops.


Sunday, 10 December 2017

6pm onwards

8 course meal

IDR 1, 200,000++/ person

Wine pairing at IDR 950,000++/ person

*Price is subject to 21 percent tax and service charge.


BOOK NOW or contact:

CasCades Restaurant

+62 361 972 111




About Piet Huysentruyt

Chef Piet became known to the general public with the cooking program Lekker Thuis on VTM, of which more than 1000 episodes were broadcast. Later he was the star of SOS Piet, where he solves culinary problems in the homes of Flemish families. SOS Piet spawned his first two cookbooks that flew off the shelves, having sold more than 250,000 copies to date and making the best sellers list in Flanders region.

Coming back to basics and the creation of spectacular food, Chef Piet setup his own restaurant Likoké. His enticing flair for textures and flavours and a strong connection to his region in southern France; have created a masterpiece in culinary experiences. It even comes to life in the restaurant’s interior, where limestone from the Ardèche and driftwood from the shores of the Camargue gracefully adorn the atmosphere. By naming his new restaurant Likoké, Piet pays an ultimate tribute to his father, who was given this nickname in colonial Congo where he lived. But the name also refers to the biggest compliment a chef can get from his guests: that the meal was so OK; they would gladly lick their plates clean.


Leave a Reply

Your email address will not be published. Required fields are marked *