Avec Moi offers a unique gastronomic dining experience.
Taking inspiration from hearty, rustic meals that are a trademark of the French countryside, Avec Moi’s menu introduces a classy and contemporary take on French cuisine that fills the stomach and warms the heart. Avec Moi, which means “With Me”, has been established in Jakarta since November 2015. They started from a small 50-seat restaurant and expanded to the new strategic location.
Embellished in a smart minimalistic décor with bunny inspired designs, Avec Moi offers an exquisite food at a modest price by Chef Romano and The Director of Avec Moi, Jong Chenny. Their goal is to create modern French flavours that are simple and honest. The inspiration behind the bunny design comes from two main reasons. The first is that rabbit is an integral source of food for French people during certain periods of the year, and second from his pet rabbit named Fluffy with a lopsided ear.
When Chef Romano first came to Jakarta, he noticed that there wasn’t any affordable French dining. The image of French food was always synonymous with being expensive. With his notion of casual French dining concept and an untapped market in Jakarta, it was a perfect opportunity to established Avec Moi.
After 12 years of experience in a French fine dining restaurant, Chef Romano felt more comfortable in a casual environment where anyone can let loose. “Being loose or casual not only reflects the diners but also to my cooking. Being more casual in cooking takes away the rigid rules of French fine dining but staying true to its core ingredients. I would say it allows more creativity and personal touches to my cooking”, he notes.
Chef Romano’s cooking style tends to be a combination of French cuisine with a touch of Asian flair. In his opinion, it is the subtle changes of ingredients in the dishes that make it unique to his cooking style. “Coming to Indonesia has really given me innumerable inspirations to my cooking techniques. Such inspirations are from the local favourites like Abon and Bawang Goreng. I have also come to use more chillies in my dishes because of how desired this ingredient is,” he explains.
Recently, The Peak had the opportunity to experience some of Chef Romano’s fine cooking. He started with the perfect dish to discover French gastronomy, the delicacy Escargot Ala Forestiere. The escargot is braised in red wine and serves with sauté shimeji mushroom and sous vide eggs. Next, it was the savoury dish called Warm French Black Truffle Pasta. The perfectly cooked scallop with golden brown crust on the outside was sweet, crunchy and tender, it was the perfect combination with angel hair pasta and the aroma of black truffle.
For the main dish, Chef Romano prepared Porchini Mushroom Risotto, which is lemon grass braised beef short ribs with creamy duxelle mushroom. The short ribs were very flavourful, delicious and tender when combined with the rich taste of porchini mushrooms and risotto the experience was out of this world.
At this point, we were overwhelmed by the delicious dishes and completely stuffed. But Chef Romano served us one last dish called Baked Brie with dried fruits and honey bacon crumble. The soft, oozing cheese topped with delicious dried fruit was just too hard to resist and just like that we finished everything.
Chef Romano describes that it all begins with the love of food. The idea of sharing and expressing through flavours and textures has always been his passion, and he perfectly delivers at Avec Moi.
Jl. Teluk Betung No. 44, Kebon Melati, Menteng, Central Jakarta