At AYANA Midplaza Jakarta, Blue Terrace is introducing the warmth and familiarity of a traditional French bistro to Jakarta.
“It’s cheaper to come to Blue Terrace than to fly to France,” jokes Chef Olivier Piganiol, Director of Culinary at AYANA Midplaza Jakarta. Behind the humour, however, lies a serious philosophy about what authentic French dining truly means.
Rather than recreating formal fine dining, Chef Olivier aims to bring something more personal to Jakarta: the everyday comfort of a real French bistro. For the French-born chef, bistros are not defined by white tablecloths or elaborate gastronomy, but by familiarity, warmth, and dishes people return to time and again.
“French food is comfort food,” Chef Olivier explains. “It’s generous, comforting, and deeply connected to memories.”
This philosophy now shapes the identity of Blue Terrace, where classic French cuisine is interpreted through the lens of local Indonesian produce and everyday dining culture.
Having lived in Indonesia for several years, Chef Olivier has found surprising similarities between French and Indonesian eating habits. “Both cuisines are very balanced around starch, protein, vegetables, and sauce that links everything together on the plate,” he says.
Even at home, he prepares French meals for his children using Indonesian ingredients — an approach that naturally inspired the Blue Terrace kitchen.
Many ingredients are sourced locally, including artisanal cheeses, cold cuts, cultured butter, and locally farmed crayfish. “Some Indonesian butter is actually better than imported ones,” he shares with a laugh.
The restaurant’s signature dishes reflect both nostalgia and craftsmanship, including homemade smoked salmon prepared in-house, rustic pork pâté (Pâté en croûte du charcutier aux lapin featuring Labuan Bajo black pig and rabbit meat with pistachio and fig jam), classic egg mayonnaise, and Parisian-style hot chocolate.
Meanwhile, Le Citron Givré — a frozen lemon filled with lemon sorbet and calamansi dust — is inspired by a cherished childhood memory and a refreshing dessert commonly enjoyed by children in French households.
One of the restaurant’s defining highlights is Le Semainier, a traditional French weekly menu rotation rarely found outside France. Rooted in authentic bistro culture, diners know exactly which dishes are served on specific days of the week, from Joue de Boeuf à la Bourguignonne on Wednesdays to Vol-au-Vent à l’Ancienne on Fridays.
“It’s how people really eat in France,” Chef Olivier says. “You return to your neighbourhood bistro because you know what day your favourite dish is being served.”
At Blue Terrace, the dining experience is designed to feel approachable and familiar — a place where French traditions, Indonesian ingredients, and everyday comfort come together naturally.
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