French cuisine may not be very familiar to Indonesian palates. The flavors presented are indeed not as bold as the spices of the archipelago or as spicy as Padang’s balado, but tend to be subtle and balanced. After tasting it, a sense of joy arises that brings a smile.
This time, there is no need to prepare a passport and arrange for a visa to enjoy French cuisine. Simply visit Joëlle, a restaurant located in the Senopati area of South Jakarta. There, we can experience culinary delights with traditional French cooking techniques presented elegantly.
Do not imagine that this restaurant is located on the busy and noisy main street of Senopati. The location of Joëlle feels as if it exists in a different dimension that is more tranquil and serene. The contrasting transition is felt upon entering the warm interior of the restaurant.
The upper part of the main room is tapered with glass, reminiscent of the iconic shape of the Musée du Louvre in Paris. The restaurant’s ceiling is then decorated with glass panels, allowing sunlight to dance into the space.
The comfort at Joëlle seems to be no coincidence. Behind it is Bitte Design Studio, a design team that handles several popular restaurants in Indonesia, including Antarasa (Jakarta), Silk Thai (Jakarta), Osteria Gia (PIK), and Karnivor (PIK). They are known for their skill in creating a warm and comfortable atmosphere so that people feel at home.
During the Intimate Lunch Indonesia Restaurant Week event organized by Wonderful Indonesia Gourmet on Saturday (11/10/2025), several media colleagues were invited to enjoy a series of French dishes from Joëlle. From appetizers to desserts, everything was served in sequence.
One by one, French songs played softly throughout lunch. The classic “La Mer” by Charles Trenet provided the perfect backdrop for a French dessert called Profiteroles, a type of choux craquelin filled with vanilla gelato topped with warm caramel sauce.
This iconic song from the film Mr. Bean’s Holiday not only accompanies Mr. Bean’s cheerful adventure to discover the beaches of France, but also accompanies this tongue on an adventure. Imagine a war of textures in the mouth, namely craquelin which creates a crunchy texture, there is the softness of vanilla gelato that is not too sweet, and the thick, savory caramel sauce that is slightly sticky.
Ah, everyone was smiling after chewing it. It’s no wonder this dessert, priced at Rp 120,000 per portion, is a favorite among customers. Besides profiteroles, the classic Pistachio Crème Brulee dessert, which is based on cream and egg yolks, also has a soft texture.
The cream feels a bit heavy and quite sweet. The sliced strawberries on top of the crème brulee give a refreshing touch of sourness. Overall, the bitter iced coffee drink is a perfect balance to the taste.
During Indonesia Restaurant Week, Joëlle’s special dessert was a Souffle with Bailey’s Crème, a baked dessert made from egg whites whipped until stiff and fluffy. Once cooked, it was sprinkled with powdered sugar and drizzled with Baileys sauce.
“Our best-selling desserts are Chocolate Soufflé and Raspberry Soufflé. So we thought, ‘We want to create something that’s not on the menu.’ The research and development process took less than a week,” said Jessica Tedjopranoto, Managing Director of Joëlle.
Dominant protein
According to Jessica, the majority of French people who visit her restaurant often order main courses containing protein, such as fish, beef, lamb shank, and steak. They are accustomed to consuming sources of fat and protein throughout the course, from appetizer to dessert.
Appetizers like Escargots (land snails cooked with onions and butter) and Goat Cheese Croquettes are also high in protein. Additionally, there’s Salade de Tomatoes (tomato salad combined with tomato sorbet) featuring whipped basil ricotta or fresh cheese made in-house by the kitchen team.
The combination of acidity from three elements, namely slices of three types of tomatoes, tomato sorbet, and ricotta, stimulates increased saliva production. One cannot wait to immediately taste the protein-rich main dishes provided, namely Spaghetti Aglio e Olio, Beef Bourguignon, Supreme de Poulet, and Saumon à la Parisienne.
Joëlle combines protein and carbohydrates into one dish to accommodate Indonesian customers, with dishes like potato mousseline and risotto. Rice-based dishes will also be added to the menu in the future.
“If you’ve never tried French food, you usually don’t have a taste to compare. Well, we want to introduce you to French cuisine; it’s not intimidating. You can enjoy it, easily! There’s no need to be surprised or worried that the food won’t suit you or will be too squeamish,” said Jessica.
The Spaghetti Aglio e Olio at Joëlle has a strong garlic flavor, yet remains savory. Unlike the typical aglio which uses chopped garlic, here the garlic is intentionally sliced thinly to produce a more intense flavor.
One might wonder why pasta is on the menu in French restaurants. The Italian influence on French cuisine is mentioned in a scientific article entitled “Culinary Trend in Future Gastronomy: A Review” (2024). Catherine de Medici, the wife of King Henri II of France, was Italian and brought a team of chefs to the French court. She had a significant influence on the content of dishes, consumption patterns, and dining etiquette at court.
Catherine also distinguished between court cuisine and commoner cuisine. This is where haute cuisine, or luxury cuisine, began to be introduced, utilizing high-quality ingredients, complex cooking techniques, and elegant presentation.
Perhaps this is what makes French restaurants seem luxurious, as they are accustomed to serving food that is not only aesthetically pleasing but also nutritious. Like the Supreme de Poulet and Beef Bourguignon, which utilize special techniques.
On the Supreme de Poulet menu, the chicken is first sous vide-roasted for an hour, then quickly seared, and oven-baked to release its aroma. Meanwhile, the Beef Bourguignon uses a braising cooking technique.
Beef cheek is chosen as the main ingredient in bourguignon because of its collagen and fat content. Tenderloin or sirloin, on the other hand, are not used because they produce a dry and tough texture after undergoing a long cooking process.
“So, bourguignon is a classic technique. We first brine the meat overnight in red wine. Then we reduce the red wine and make a sauce. Then, we cook the meat with the sauce. That takes quite a long time,” said Ryan Fadli, chef at Joëlle.
Interestingly, the onion balsamic vinegar in the bourguignon provides a subtle, fresh, sour flavor. Fatty meats pair well with acidic ingredients reminiscent of pickles.
Ah, if France feels far away, at least you can still taste a little piece of it up close at Joëlle. Bon appetit!
French cuisine may not be very familiar to Indonesian palates. The flavors presented are indeed not as bold as the spices of the archipelago or as spicy as Padang’s balado, but tend to be subtle and balanced. After tasting it, a sense of joy arises that brings a smile.
This time, there is no need to prepare a passport and arrange for a visa to enjoy French cuisine. Simply visit Joëlle, a restaurant located in the Senopati area of South Jakarta. There, we can experience culinary delights with traditional French cooking techniques presented elegantly.
Do not imagine that this restaurant is located on the busy and noisy main street of Senopati. The location of Joëlle feels as if it exists in a different dimension that is more tranquil and serene. The contrasting transition is felt upon entering the warm interior of the restaurant.
The upper part of the main room is tapered with glass, reminiscent of the iconic shape of the Musée du Louvre in Paris. The restaurant’s ceiling is then decorated with glass panels, allowing sunlight to dance into the space.
The comfort at Joëlle seems to be no coincidence. Behind it is Bitte Design Studio, a design team that handles several popular restaurants in Indonesia, including Antarasa (Jakarta), Silk Thai (Jakarta), Osteria Gia (PIK), and Karnivor (PIK). They are known for their skill in creating a warm and comfortable atmosphere so that people feel at home.
During the Intimate Lunch Indonesia Restaurant Week event organized by Wonderful Indonesia Gourmet on Saturday (11/10/2025), several media colleagues were invited to enjoy a series of French dishes from Joëlle. From appetizers to desserts, everything was served in sequence.
One by one, French songs played softly throughout lunch. The classic “La Mer” by Charles Trenet provided the perfect backdrop for a French dessert called Profiteroles, a type of choux craquelin filled with vanilla gelato topped with warm caramel sauce.
This iconic song from the film Mr. Bean’s Holiday not only accompanies Mr. Bean’s cheerful adventure to discover the beaches of France, but also accompanies this tongue on an adventure. Imagine a war of textures in the mouth, namely craquelin which creates a crunchy texture, there is the softness of vanilla gelato that is not too sweet, and the thick, savory caramel sauce that is slightly sticky.
Ah, everyone was smiling after chewing it. It’s no wonder this dessert, priced at Rp 120,000 per portion, is a favorite among customers. Besides profiteroles, the classic Pistachio Crème Brulee dessert, which is based on cream and egg yolks, also has a soft texture.
The cream feels a bit heavy and quite sweet. The sliced strawberries on top of the crème brulee give a refreshing touch of sourness. Overall, the bitter iced coffee drink is a perfect balance to the taste.
KOMPAS/MELATI MEWANGI
Soufflé with bailey’s crème
During Indonesia Restaurant Week, Joëlle’s special dessert was a Souffle with Bailey’s Crème, a baked dessert made from egg whites whipped until stiff and fluffy. Once cooked, it was sprinkled with powdered sugar and drizzled with Baileys sauce.
“Our best-selling desserts are Chocolate Soufflé and Raspberry Soufflé. So we thought, ‘We want to create something that’s not on the menu.’ The research and development process took less than a week,” said Jessica Tedjopranoto, Managing Director of Joëlle.
Dominant protein
According to Jessica, the majority of French people who visit her restaurant often order main courses containing protein, such as fish, beef, lamb shank, and steak. They are accustomed to consuming sources of fat and protein throughout the course, from appetizer to dessert.
Appetizers like Escargots (land snails cooked with onions and butter) and Goat Cheese Croquettes are also high in protein. Additionally, there’s Salade de Tomatoes (tomato salad combined with tomato sorbet) featuring whipped basil ricotta or fresh cheese made in-house by the kitchen team.
The combination of acidity from three elements, namely slices of three types of tomatoes, tomato sorbet, and ricotta, stimulates increased saliva production. One cannot wait to immediately taste the protein-rich main dishes provided, namely Spaghetti Aglio e Olio, Beef Bourguignon, Supreme de Poulet, and Saumon à la Parisienne.
Joëlle combines protein and carbohydrates into one dish to accommodate Indonesian customers, with dishes like potato mousseline and risotto. Rice-based dishes will also be added to the menu in the future.
“If you’ve never tried French food, you usually don’t have a taste to compare. Well, we want to introduce you to French cuisine; it’s not intimidating. You can enjoy it, easily! There’s no need to be surprised or worried that the food won’t suit you or will be too squeamish,” said Jessica.
The Spaghetti Aglio e Olio at Joëlle has a strong garlic flavor, yet remains savory. Unlike the typical aglio which uses chopped garlic, here the garlic is intentionally sliced thinly to produce a more intense flavor.
One might wonder why pasta is on the menu in French restaurants. The Italian influence on French cuisine is mentioned in a scientific article entitled “Culinary Trend in Future Gastronomy: A Review” (2024). Catherine de Medici, the wife of King Henri II of France, was Italian and brought a team of chefs to the French court. She had a significant influence on the content of dishes, consumption patterns, and dining etiquette at court.
Catherine also distinguished between court cuisine and commoner cuisine. This is where haute cuisine, or luxury cuisine, began to be introduced, utilizing high-quality ingredients, complex cooking techniques, and elegant presentation.
Perhaps this is what makes French restaurants seem luxurious, as they are accustomed to serving food that is not only aesthetically pleasing but also nutritious. Like the Supreme de Poulet and Beef Bourguignon, which utilize special techniques.
On the Supreme de Poulet menu, the chicken is first sous vide-roasted for an hour, then quickly seared, and oven-baked to release its aroma. Meanwhile, the Beef Bourguignon uses a braising cooking technique.
Beef cheek is chosen as the main ingredient in bourguignon because of its collagen and fat content. Tenderloin or sirloin, on the other hand, are not used because they produce a dry and tough texture after undergoing a long cooking process.
“So, bourguignon is a classic technique. We first brine the meat overnight in red wine. Then we reduce the red wine and make a sauce. Then, we cook the meat with the sauce. That takes quite a long time,” said Ryan Fadli, chef at Joëlle.
Interestingly, the onion balsamic vinegar in the bourguignon provides a subtle, fresh, sour flavor. Fatty meats pair well with acidic ingredients reminiscent of pickles.
Ah, if France feels far away, at least you can still taste a little piece of it up close at Joëlle. Bon appetit!
Dining and Cooking