CIRE at Alila Villas Uluwatu will host a three-day culinary residency with Stéphane Carrade from 15 to 17 January 2026, marking a rare appearance by the Michelin-starred French chef in Bali. The series will comprise two degustation dinners and a brunch, set against the resort’s cliffside overlooking the Indian Ocean.
Chef Carrade is known for a cooking style shaped by the flavours and traditions of Gascony in France’s South West, where regional produce and seasonality play a central role. Over the course of his career, he has developed a cuisine grounded in terroir, informed by years spent working across European kitchens and leading acclaimed restaurants, including the two-Michelin-starred Le Skiff Club. His approach prioritises restraint, technique, and emotional clarity rather than excess.
At CIRE, Carrade will present what he describes as cuisine d’auteur—a personal interpretation of place, memory, and ingredient. The menus for the residency are designed to evolve with availability and instinct, drawing from both his Gascon roots and Bali’s local produce. While the full degustation remains intentionally undisclosed, ingredients highlighted include locally harvested seafood, Balinese sea salt, and Kintamani-grown chocolate, interpreted through Carrade’s contemporary French lens.
The programme is structured across two evening degustation dinners on 15 and 16 January, followed by a chef-led brunch on 17 January. Each service is intended as an intimate encounter, allowing guests to experience Carrade’s cooking philosophy in a setting where technique and ingredient-driven cooking take precedence over spectacle.
With this residency, CIRE continues to position itself as a platform for chef-led collaborations that emphasise culinary expression and sense of place. The January series adds a European perspective to the restaurant’s ongoing exploration of seasonal, produce-focused dining within a Balinese context.
CIRE
Alilla Villas Uluwatu
Jl. Belimbing Sari Tambiyak, Pecatu, South Kuta, Badung Regency, Bali 80364
