Text by Erza S.T.
Photos by Ramadhan
In a time when many fine dining restaurants in the world are changing their concept into bistronomy (a concept offering haute cuisine in a bistro setting), Cassis in Jakarta chooses to keep its fine dining status as it is and proved it by recently undergoing a million-dollar renovation last February, before finally re-opening on August 13th 2011.
Established in 2005, Cassis has always had a strong reputation as one of the best French dining venues in town with its romantic maroon and beige hued ambience. It was a good restaurant back then, reminiscent of a typically classy European dining establishment. The new Cassis, however, has taken us totally by surprise having said goodbye to its old colours by welcoming in black, brown, white and wooden elements instead. Cassis has been reborn into a new, seductive, stylish and elegant French fine dining restaurant that is equal to any other in Southeast Asia such as Gunther’s in Singapore or L’Atelier de Joel Robuchon in Hong Kong.
The famous Yabu Pushelberg design studio, based in New York and Toronto who created remarkable establishments such as the St. Regis Hotel in San Francisco and the Louis Vuitton boutique in Hong Kong, were responsible for creating this new design for Cassis. They have provided a breath of modernity to the restaurant without losing its classic and classy feel. They also changed Cassis’s layout resulting in a bar, two main dining rooms and three private dining rooms, one which has a chef’s table for 10.
Impressed by the new stunning interiors and design, we wondered if they had also rejuvenated the menu and the taste. Chef Stephane Simond, the person in charge of the kitchen for the last three years, has changed over half the menu and upped the ante by offering seasonal products such as white truffle. In doing so he continues his great flair for providing us with fabulous creations.
Matching the beautiful and dazzling décor, Chef Stephane Simond’s cooking shows finesse, originality and great technique. He still sticks to his traditional base of French cooking, but with a modern twist.
“Cassis has been reborn into a new, seductive, stylish and elegant restaurant that is the equal of any in Southeast Asia. ”
During our visit, Chef Stephane satisfied our palates all night long. We started with a classic appetizer, a petit roule of sea urchin, crabmeat and mullet bottarga served with fresh herbs salad and lemon dressing. It was oozing with spring freshness and put us in high anticipation of the next course, which was roasted French pork tenderloin, foie gras and port wine gravy with pickled pistachio and walnut. Our chef’s table experience ended with Chef Stephane’s take on the famous American red velvet cake dessert. It was cute and addictive.
The fact that they take the food and service so seriously in Cassis is what has made this restaurant popular and able to survive over the years. And while this fine dining establishment is definitely not meant for those with a shallow wallet, the whole experience really is value for money and justifies what you pay at the end.
For a less expensive option, try to visit during lunchtime. The lunch set menu of three or four courses, including the Cassis signature soup, comes highly recommended.
Jl. K.H. Mas Mansyur Kav. 24
Phone: +6221 5794 1500