A bold contemporary setting and an ever-expanding repertoire of new
tantalizing dishes inspired by popular classic French cuisine mark
Cassis’ return to Jakarta’s dining scene.
Foie Gras Cassis, a harmonious blend of scrumpti ous butt ery pan seared foie gras with soft brioche, deliciously sweet caramelized apple slices and exciti ngly sour fresh blackcurrant sauce. — Photo by P.J. Leo
A superb chic French ambiance greets diners the moment they step through Cassis’ giant, solid black steel entrance door.
Inside, an assortment of fresh white-and-green flowers and foliage stylishly arranged on a two-meter-long brown marble counter, as well as rows of neatly placed plants in sleek black metal vases along water windows cleverly reveal a refined interpretation of a typical Parisian flower shop.
A long open corridor connects the restaurant’s five separate dining areas, each of which boasts a signature style and earthy tones.
A semi-open kitchen artfully provides Cassis’ illustrious clientele with succulent, top quality dishes prepared by French executive chef Stephane Simond and his team. A secluded bar area is nestled in a relaxed, dimly lit corner of the corridor.
A New York-based award winning design studio, Yabu Pushelberg, was selected to create an innovative design concept for the new Cassis, which underwent a major seven-month overhaul before reopening its doors in mid-August.
“Yabu Pushelberg has a long, reputable history in architecture and interior design in the US and we are very pleased with their out-of-the-box approach for the new Cassis,” said Lody Anjes, chief operating officer of the Cassis Group.
Main dining area — Photo by P.J. Leo
“They have provided us with an exclusive modern design concept that is 100 percent tailor-made, from the ceiling and lighting to the furniture and accessories. This way, you will not find an exact copy of the new Cassis anywhere in the world.”
Cassis’ gorgeous new interior persona has brought a fresh perspective in restaurant design to Jakarta, but there is undisputed element that makes Cassis one of Jakarta’s best French fine dining establishments – its top quality signature dishes.
Its signature dishes are now served alongside its latest gastronomic invention, the la cuisine du marche (fresh delicacies from the market) menu.
For something to tantalize the taste buds, try the exquisite Foie Gras Cassis — a harmonious combination of scrumptious buttery, pan seared foie gras with soft brioche, deliciously sweet caramelized apple slices and excitingly sour fresh blackcurrant sauce.
Satisfy your culinary desire with one of the restaurants most popular main courses: grain fed beef tenderloin Perigourdine with duck foie gras served with black truffle sauce, sautéed vegetables and a choice of potatoes.
Or, for a foolproof order, choose chef Simond’s recommendations: the delightful lip-smacking roasted French pork tenderloin, duck foie gras and port wine gravy served with pickled pistachio and walnut — a newcomer dish that already has its own diehard fans, or North Atlantic sea bass lightly smoked with rosemary and tomato heart, served with eggplant caviar and black mussels.
Many regular diners request customized “a la minute” dishes prepared by chef Simond. In this case, ask for an exceptional tailored dish with French tenderloin because Cassis is apparently the only restaurant in Jakarta serving the rare, succulent red meat.
Flavorful desserts — like Le Rocher Chocolat Noisette et Amandes, chocolate hazelnut and almond rock bun served with banana ice cream and passion fruit sauce — blends charmingly accompanied by the sublime Vodkatini Cassis, an uplifting mix of Crème De Cassis, vodka and fresh blackcurrants.
Using 85 percent fresh ingredients — from meat, fish and vegetables to fruit — directly imported from Europe and Australia, the new Cassis is committed to continuously crafting new delectable, one-of-a-kind dishes unavailable elsewhere in Jakarta.
“Though we keep favorite dishes as regular menu items, we also change some of the dishes listed among the la cuisine du marche by following the fresh produce seasons in France,” explained Chef Simond.
“We always try to create our own modern interpretation of classic French cuisine that also combines the taste that our clientele usually prefer.”
Since the restaurant’s reopening in mid-August, the chef’s overflowing creative pursuit has set Cassis apart from its competitors.
“Everybody loves surprises once in awhile,” said Lody Anjes. “So it’s essential to astound our clientele with new specialties all the time. It’s what keeps them coming back — having something different to look forward to each time they dine at Cassis.”
Cassis French Fine Dining Restaurant
Pavilion Apartment – Retail Arcade
Jl. KH. Mas Mansyur Kav. 24
Jakarta 10220
Tel: (021) 5794 1500/574 2010
Foie Gras Cassis, a harmonious blend of scrumpti ous butt ery pan seared foie gras with soft brioche, deliciously sweet caramelized apple slices and exciti ngly sour fresh blackcurrant sauce. — Photo by P.J. Leo
A superb chic French ambiance greets diners the moment they step through Cassis’ giant, solid black steel entrance door.
Inside, an assortment of fresh white-and-green flowers and foliage stylishly arranged on a two-meter-long brown marble counter, as well as rows of neatly placed plants in sleek black metal vases along water windows cleverly reveal a refined interpretation of a typical Parisian flower shop.
A long open corridor connects the restaurant’s five separate dining areas, each of which boasts a signature style and earthy tones.
A semi-open kitchen artfully provides Cassis’ illustrious clientele with succulent, top quality dishes prepared by French executive chef Stephane Simond and his team. A secluded bar area is nestled in a relaxed, dimly lit corner of the corridor.
A New York-based award winning design studio, Yabu Pushelberg, was selected to create an innovative design concept for the new Cassis, which underwent a major seven-month overhaul before reopening its doors in mid-August.
“Yabu Pushelberg has a long, reputable history in architecture and interior design in the US and we are very pleased with their out-of-the-box approach for the new Cassis,” said Lody Anjes, chief operating officer of the Cassis Group.
Main dining area — Photo by P.J. Leo
“They have provided us with an exclusive modern design concept that is 100 percent tailor-made, from the ceiling and lighting to the furniture and accessories. This way, you will not find an exact copy of the new Cassis anywhere in the world.”
Cassis’ gorgeous new interior persona has brought a fresh perspective in restaurant design to Jakarta, but there is undisputed element that makes Cassis one of Jakarta’s best French fine dining establishments – its top quality signature dishes.
Its signature dishes are now served alongside its latest gastronomic invention, the la cuisine du marche (fresh delicacies from the market) menu.
For something to tantalize the taste buds, try the exquisite Foie Gras Cassis — a harmonious combination of scrumptious buttery, pan seared foie gras with soft brioche, deliciously sweet caramelized apple slices and excitingly sour fresh blackcurrant sauce.
Satisfy your culinary desire with one of the restaurants most popular main courses: grain fed beef tenderloin Perigourdine with duck foie gras served with black truffle sauce, sautéed vegetables and a choice of potatoes.
Or, for a foolproof order, choose chef Simond’s recommendations: the delightful lip-smacking roasted French pork tenderloin, duck foie gras and port wine gravy served with pickled pistachio and walnut — a newcomer dish that already has its own diehard fans, or North Atlantic sea bass lightly smoked with rosemary and tomato heart, served with eggplant caviar and black mussels.
Many regular diners request customized “a la minute” dishes prepared by chef Simond. In this case, ask for an exceptional tailored dish with French tenderloin because Cassis is apparently the only restaurant in Jakarta serving the rare, succulent red meat.
Flavorful desserts — like Le Rocher Chocolat Noisette et Amandes, chocolate hazelnut and almond rock bun served with banana ice cream and passion fruit sauce — blends charmingly accompanied by the sublime Vodkatini Cassis, an uplifting mix of Crème De Cassis, vodka and fresh blackcurrants.
Using 85 percent fresh ingredients — from meat, fish and vegetables to fruit — directly imported from Europe and Australia, the new Cassis is committed to continuously crafting new delectable, one-of-a-kind dishes unavailable elsewhere in Jakarta.
“Though we keep favorite dishes as regular menu items, we also change some of the dishes listed among the la cuisine du marche by following the fresh produce seasons in France,” explained Chef Simond.
“We always try to create our own modern interpretation of classic French cuisine that also combines the taste that our clientele usually prefer.”
Since the restaurant’s reopening in mid-August, the chef’s overflowing creative pursuit has set Cassis apart from its competitors.
“Everybody loves surprises once in awhile,” said Lody Anjes. “So it’s essential to astound our clientele with new specialties all the time. It’s what keeps them coming back — having something different to look forward to each time they dine at Cassis.”
Cassis French Fine Dining Restaurant
Pavilion Apartment – Retail Arcade
Jl. KH. Mas Mansyur Kav. 24
Jakarta 10220
Tel: (021) 5794 1500/574 2010
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