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)