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PIERRE by The Union Group

@pierre.jkt

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An intimate French Restaurant by @uniongroupjakarta
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Monday-Sunday (11.00am-12.00am)
RSVP at +62 812-8688-6807

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A special welcome back to Pierre!

From 5 October – 30 November, Black Members can enjoy an exclusive IDR 750,000 dining voucher as Pierre opens a new chapter with a refreshed space and new dishes to discover.

Welcome back to the table!

*This dining voucher is exclusively available to U+REWARDS members who reached Black Membership status before 5 October 2026. Members who are upgraded to Black Membership on or after 5 October 2026 are not eligible for this offer. by @pierre.jkt

A little fire before dessert.

Chef Brandon folds the meringue until perfectly light, layers it with caramelized apple and almond génoise, then lets the soufflé rise until golden and cloud-like.

The final touch? A generous pour of Calvados, flambéed tableside as it melts into the warm centre.

Soufflé au Calvados Flambé. Soft & best eaten while it’s still warm. by @pierre.jkt

There is more to this Papua King Prawn than its impressive size.

From its careful preparation to the final touches on the plate, Chef Brandon takes us behind the scenes for a closer look at the patience, precision, and technique that go into bringing this dish together in the Pierre kitchen.

One of the newest dishes to join the menu at Pierre.

#pierre #theuniongroup #uniongroupjakarta by @pierre.jkt

The starting point is Papua, with a king prawn whose natural sweetness deserves a little room to shine.

Roasting brings colour to the edges, while Espelette chili butter adds richness and warmth. Beneath it, orzo catches the juices, ready to be spooned up with each bite. A finishing touch of chili oil brings it all together.

Grosse Crevette de Papouasie. An Indonesian ingredient, given the Pierre treatment.

Have you tried our specials yet? by @pierre.jkt

How much do you change when you begin again?

For Chef Brandon Foo, reimagining Pierre means making room for more of himself: the flavours he grew up with, the cooking he trained in, and the place he now calls home. by @pierre.jkt

A good steak deserves a sauce with a story. Here’s a closer look at the peppers behind our Petite Tender aux Cinq Poivres.

Chef brandon takes us through the peppers that bring our beef jus together.

Lampung black and Muntok white peppercorns, side by side. Each brings its own character to the same spoonful.

Small in size, with plenty to say. Balinese cabai jawa takes its place in the blend.

Kemuskus brings warm, woody spice with hints of pine and allspice. Andaliman adds bright citrus notes and a gentle tingling sensation.

And this is where it all comes together. Pan-roasted Wagyu shoulder fillet, a rosy centre, and glossy beef jus.

Petite Tender aux Cinq Poivres, only at Pierre. by @pierre.jkt

by @pierre.jkt

Chef @brandon_foowk , Chef @makoto_ami of @amipatisseriesg , and Chef @eddiepopop of @beyondthedough_pizza came together for a six-hands dinner unlike any other, bringing French cooking, Japanese pastry, and Tokyo-Neapolitan pizza to one table.

To everyone who joined us, merci. Here’s a look back at the people, the plates, and everything that made the evening one for the books.

Until the next one. by @pierre.jkt

For this edition of R&D Diaries, we pair the richness of pan-seared duck foie gras with the natural tartness of Pontianak orange, a French classic, reworked with a local touch.

A little closer at the sauce that brings the whole dish together: Bigarade sauce

Sweet, tart, savory, and brought together with a glossy pour. A finish you’ll want to replay. by @pierre.jkt

Pierre kembali setelah renovasi singkat, dengan refreshed space dan beberapa seasonal additions di menunya.

Kini hadir private dining terrace untuk hingga 12 orang, alongside new dishes seperti Pan-Seared Foie Gras dan Roasted Papua King Prawn.

Would Pierre make it onto your next dinner list? by @pierre.jkt

Tomorrow night at Pierre: six courses, three chefs and plenty of surprises along the way.

Chef Brandon Foo welcomes Chef Arami Makoto of AMI Patisserie and Chef Eddie Murakami of Beyond the Dough for a special menu spanning French cooking, Japanese pastry and Tokyo-Neapolitan pizza.

Saturday, 26 September 2026
6PM onwards
Pierre, Senopati 39

RSVP at +62 812-8688-6807.

Chef Arami Makoto brings AMI Patisserie to Jakarta for the very first time.

Based in Singapore, Chef Arami is known for pairing precise French pastry techniques with Japanese ingredients and flavours. For tomorrow’s dinner at Pierre, he brings that same approach to the table, culminating in his Mont Blanc with Black Truffle Ice Cream.

While Chef Eddie Murakami brings Beyond the Dough to Pierre.

Based in Singapore, Chef Eddie is known for his Tokyo-Neapolitan pizzas, built on 30-hour fermented dough made with Japanese flour and finished in a wood-fired oven. For tomorrow’s dinner, he brings his signature approach to two special courses: Ayu Pizza with Kyoto Pepper and Sakura Ebi, followed by French Chicken Pizza with Maitake Mushroom.

Complete menu line-up & details!

See you tomorrow evening? by @pierre.jkt

A first look at the new Pierre.

We opened our doors for a preview evening filled with familiar faces, friends, new dishes from the kitchen, and plenty of glasses raised around the table.

Thank you to everyone who joined us and made our first evening back so special.

Pierre is now officially open, see you tonight? by @pierre.jkt