La Creme de Cassis

La Creme de Cassis

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As you step through the solid black steel doors and enter one of the five sleek and stylish dining rooms, you gain the first taste as to why Cassis has retained its impressive reputation as one of Jakarta’s finest French restaurants. Exuding elegance and taking pride in serving traditional and superior French cuisine, Cassis is in a class of its own, receiving several prestigious awards and positioning itself as the venue of choice for Jakarta’s bon vivants.

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La cuisine
Cassis’ kitchen boasts top-drawer, classically French cuisine curated using only the freshest and finest ingredients brought in daily. The passion and energy of the culinary team is the backbone for the exciting menus on offer. The “Cuisine Creative” menu showcases the chef’s innovative creations using seasonal produce and masterful cooking techniques, while the “Grand-Mere Cuisine” presents classic old-time dishes inspired by recipes handed down from their Grandmothers.

Cassis’ à la carte menu is rejuvenated regularly, introducing new and exciting haute French cuisine according to the seasons in France, whilst also retaining the chef’s signature specials for returning guests. The “Foie Gras Cassis” is an all-time favourite appetiser with loyal Cassis fans, serving buttery, pan-seared foie gras atop a pillow of soft brioche and caramelised apples, finished with a trickle of rousing blackcurrant sauce. A popular main course is the Black Angus Beef Tenderloin “Pergourdine”, accompanied by a scrumptious duck foie gras and a rich black truffle sauce, sautéed vegetables and a choice of potatoes.

Testament to the creativity of the chef, “à la minute” dishes can also be prepared and customised according to the guests’ fancy. Many regulars request the tailored “French Tenderloin” dish, because Cassis is one of the few restaurants in Jakarta serving the rare and sought after classic cut. Cue the pièce de résistance – le dessert. The famous Cassis crème brûlée continues to excite new and returning guests, as does the assortment of light and fluffy soufflés. The chocolate, hazelnut and almond rock bun – “Le Rocher Chocolat Noisette et Amandes” – is also a must-try, served with banana ice cream and drizzled with a passion fruit sauce. And with a name like Cassis, it is no surprise that the cocktail and liqueur menu is equally as tempting. The signature “Vodkatini Cassis” mixes crème de cassis with an invigorating blend of vodka and fresh blackcurrants – an indulgent accompaniment to the fine cuisine.

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Le décor
After a million-dollar renovation in 2011, Cassis embodies a chic and contemporary take on classic French elegance. Wooden, earthy elements are set against striking white and black furnishings, marrying pure and warm textures with sophisticated, haute style. Designed by the admired Yabu Pushelberg design studio, responsible for the cutting-edge interiors of the St. Regis Hotel in San Francisco and the Louis Vuitton boutique in Hong Kong, Cassis gushes with flair and modernity, whilst still maintaining the class and essence of French fine dining.

The restaurant features two main dining rooms, as well as three private rooms. The “Chef’s Table” dining room allows private diners to enjoy a personalised and intimate culinary experience, throughout which the chef graces the table to consult and interact with guests. If that isn’t up close and personal enough for you, join the chef for an intimate cooking class as he reveals the gastronomic secrets that have earned this charming French restaurant its award-winning status.
(www.cassis-gourmand.com)

 

La creme 3

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