Tucked just behind Galeries Lafayette at Pacific Place Mall, Jullien catches the eye with its distinctive façade. Its brushed bronze canopy curves like the hull of a vintage train, the deep tones and metallic lines recalling a Paris of another era. Step inside and you’re met with the ease of a French bistro, without ever leaving the comfort of the mall.
Conceived by Artisan Kuliner Group, Jullien extends the brand’s union of gastronomy and design into a more expressive form. It celebrates French dining with a graphic flair drawing inspiration from the works of Jean Jullien, whose playful lines animate everything from the restaurant’s art to its takeaway collection. The boxes, bags, and coffee cups become small canvases illustrated with his unmistakable bold lines and witty minimalism, which makes a tactical extension of the restaurant’s identity.
The tempo shifts when you’re inside, like boarding a 1930s train bound for Paris. Brass lines run along mahogany panels, windows curve like carriage frames, and the light falls in amber tones from scalloped diffusers that evoke Art Deco elegance. There’s a bar glowing in the corner, framed by mirrored shelving. It’s easy to imagine a jazz trio playing softly in the background, which, as it happens, they often do. Live music is part of Jullien’s nightly ritual, keeping the spirit of Paris alive in Jakarta’s commercial heart.
The menu speaks a very fluent French. Overseen by Artisan Kuliner Group’s Corporate Chef, Ika Rizqi Pradana, the kitchen runs on craftsmanship and finesse. Everything, from the bread to the sauces, is made from scratch. Chef Rizqi’s ambition is not to reproduce Michelin-starred fine dining but to revisit what he calls French ‘kampung cuisine’. A collection of hearty, home-style dishes that carry the warmth of a Lyon bistro or a Bordeaux tavern. Portions are generous, flavours layered, and sit fittingly well with Indonesian palate without compromising the authenticity of the dishes.
The plat principal anchors the experience with simplicity. The Roasted Chicken, a seemingly straightforward dish, undergoes a 24-hour transformation from brining to the final golden skin, with fricassée butter sauce that binds the flavour. The Duck Leg Confit sits atop Lyonnaise potatoes with the velvety and peppered heat of au poivre sauce. The pastas and rice dishes mirror the same instinct for generosity, with its Seafood Linguine capturing the essence of coastal Europe, served with saffron and tomato sauce.
Desserts at Jullien are certainly not an afterthought. The Chocolate Fondant hides frozen chocolate within molten ganache, its whisky ice cream melting in rhythm with the warmth of the cake. The Fresh Berries Sabayon marries whisky sabayon with a tart berry consommé and raspberry sorbet, it is a trinity of texture, temperature, and tartness.
Chef Rizqi’s fondness for Lyon and Bordeaux is reflected in the three private dining rooms named after the cities he loves. There are two intimate spaces for small gatherings and one grand salon that can seat fourteen, while the overall dining areas can fit up to 120 people.
To drink, the restaurant offers its own visual playfulness through mocktails and signature cocktails. The Julien 75 (a riff on the French 75) mixes gin, mint, and champagne with lemon foam, while the Croissant Martini infuses bourbon with the flaky scent of a croissant. It sounds absurd until it works, and at Jullien, it does. Like everything here, it’s a play in familiarity made fresh again.
Pacific Place Mall, Level GF, South Lobby
+6281310999930 | @jullien.id
