Feast of Friends

Branché Bistro’s trio of own­ers talks about keep­ing up a well-rounded and high­qual­ity es­tab­lish­ment Page 142

Indonesia Tatler - - Life -

Still on the quiet side with few restau­rants around the Senopati area, back in 2014 a pair of sib­lings and their clos­est friends saw an open­ing to tap the grow­ing younger mar­ket. Fol­low­ing the Parisian lifestyle that Glenn Suryo had been living dur­ing four years of study­ing, to­gether he, Nitya Anin­dita, Ajie Nu­groho, and four other part­ners de­cided to open Branché Bistro.

Here, in the thor­ough­fare be­tween of­fices and homes, stacks Branché’s con­tem­po­rary lay­ers of a lounge, a restau­rant, and a trop­i­cal rooftop bar lined with shin­ing sky­scrapers once night falls—be­fit­ting its name, which means hip in the col­lo­quial French. A lounge area cen­tred round the bar and livened up by a gi­ant chicken mu­ral wel­comes the crowd on the first floor. Up the metal stair­case is where the din­ing area re­sides, com­plete with a pri­vate room tucked at the back, ex­tend­ing past the floor-to-ceil­ing win­dows to a semi­cov­ered pa­tio.

“We’ve changed the dé­cor a few times to re­main in the trend, yet it is still very much us,” Ajie said. “Now, the com­bi­na­tion of wood and metal is a tran­si­tional phase just as France was in when mov­ing to the in­dus­trial era.” Sit­ting in the snug at­tic right under the criss­cross­ing in­dus­trial beams, nes­tled on a

comfy elec­tric blue couch be­tween Ajie and Nitya, Glenn re­vealed the se­cret be­hind the bistro’s staunch stay in the ever-chang­ing Senopati scene. “Keep­ing up with a high stan­dard for our qual­ity of am­bi­ence, food, drink, and ser­vice, is the key to our suc­cess,” he said. “We don’t want to just sell a nice place, but also a place where we value the cus­tomers with the high­est qual­ity.”

Living up to this stan­dard, and to the dish’s name that means ten­der fil­let, is the sig­na­ture filet mignon. Dark red is the ten­der heart and burnt brown is the seared out­side, per­fectly drip­ping with au jus sauce, a hefty Aus­tralian An­gus medal­lion hit­ting all the right spots for a hearty meal. French food and tech­niques, how­ever, could match well with other cuisines around the world as Branché has proven well, es­pe­cially dur­ing spe­cial oc­ca­sions—salmon pepes for Ra­madan, for ex­am­ple.

All of these boil down to what suc­cess means for the team of restau­ra­teurs as Nitya stated: “When guests go home feel­ing happy and sat­is­fied with the food, the drinks, and the ser­vice, we feel happy also.” To this ex­tent, the trio plans to fo­cus more on the bistro un­til its feet stands strong be­fore open­ing up an­other con­cept des­ti­na­tion.

Hap­pi­ness also comes sweetly at the end of any meal here through the cakes that Branché cre­atively whips to thick yet soft lay­ers hug­ging heap­ing creams of mocha and nougat, vanilla, and ap­ple or peanut but­ter. Op­tions of panna cotta pud­ding, torched ba­nana, choux pas­try, and oth­ers also tempt din­ers to kick back af­ter a leisurely meal to be paired with sig­na­ture cock­tails, mock­tails, and coffee cre­ations—to name a few among Branché’s long list of in­no­va­tions.

Branché Bistro

Jl. Senopati no. 33 Ke­bay­oran Baru, South Jakarta 12190 Tel: (+62 21) 5734 448

all to­gether Nitya Anin­dita, Glenn Suryo and Ajie Nu­groho

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