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French fine dining, classy can be fun


IO, Jakarta – For lovers of French food, there is no need to be per­plexed anymore now, when look­ing for a restaurant with authentic French menu. In South Jakarta, there is a French restaurant that is unique in its taste and atmosphere. Cassis kitchen restaurant is lo­cated in the Pavilion Apartment, South Jakarta. Cassis kitchen collaborates with Yabu Pushelberg as an interior consultant based in New York and Toronto to create a restaurant ambiance that is not found in any other French restau­rant. With a blend of black, brown, white and wood elements as the interior of the restaurant makes Cassis kitchen look luxurious and comfortable for visitors.

As an interior consultant, Yabu Pushelberg’s reputation is unques­tionable and Yabu’s experience in designing St Regis Hotels in San Francisco and Louis Vuitton in Hong Kong further strengthened Cassis’ current appearance.

“They give a breath of moder­nity without losing its classic and elegant nuances. Yabu’s commit­ment to never duplicate a design or make a second design for a cli­ent, is worth appreciating. “Cas­sis is truly a special design,” said Lody Anjes, Chief Operating Offi­cer of Cassis.

Yabu’s shrewdness in designing each space, can be seen starting from the Foyer area. A neat ar­rangement between a large table containing several vases, with a bench on both sides, pamper the eyes and provide a sense of comfort immediately. Yabu also changed the entire existing layout, into a space consisting of a Bar, two Main Dining Rooms, three Private Rooms, one of which has a 10- seat chef table. The entire space in the Cassis restaurant can ac­commodate up to 102 visitors. With the details of both the Main Dining Room flanking on the right and left of Foyer, with a capacity of 30-34 people.

Private rooms can include 10-12 visitors. Whereas in the Bar Area, around 6 visitors. Although it in­volves foreign interior consultants, the materials used are native to In­donesia.

“Like the paintings in the chef table area, everything is done by Indonesian artists, including the design of hanging lamps to furni­ture,” said Lody. These three things always maintained by Cassis to remain a restaurant equivalent to a five-star hotel restaurant. “Chef Stephane Simond is also an artist not only a cook,” added Lody.

Chef Stephane Simond has been responsible for the Kitchen area for the past three years. Half of the menu is changed and replaced with seasonal menus, such as white truffles. In addition to the techni­cal skills and originality in present­ing menus, it is in accordance with Cassis’ appearance by presenting traditional French-based cuisine with a modern twist. The menu that customers like, including pan seared foie gras and angel hair pas­ta “aglio e olio” on the appetizer. For the main course, there are menus such as French duck leg confit crisped mallard and Black angus beef tenderloin “perigourdinenal” with duck foie gras.

At the end of the meal, you can taste provence White “flamande” asparagus and “jardin du rabelais” French tomato carpaccio and crab meat salad that will cover your din­ing experience to be unforgettable. Every day Cassis operates from 12.00 to 23.00 (12:00 to 15:00 at lunch and 18.00-23.00 for din­ner). As a unique restaurant which serves authentic authentic French food, it feels appropriate for the In­dependent Observer to recommend this restaurant for you to visit with colleagues or your family. (Aldo)


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