Fine dining in Canggu.
Sure, this may seem like a contradiction in terms, considering that Canggu’s tagline may as well be “No shoes required.” But that hasn’t stopped French chef Stephane Simond from bringing the decidedly classy cuisine of his home country to our steamy, tropical shores. His latest addition to the Indonesia food scene, Folie, meets Canggu-goers halfway: the food is elegant, carefully crafted and picturesque, but the vibe leans just as close to the beach as the bistro. And we totally loved it.
The first thing you notice when you walk inside Folie is the pastries, and how could you not? From their display case at the front of the restaurant, these beautiful little creations greet you like colorful little cartoon characters begging you to come play. And play you will, but Folie’s menu packs in much more than your average patisserie. Still, as you walk past the pastry display towards your table, some mouthwatering names will call to you: quiche, tarts, eclairs, croissants, macaroons. Tuck those away in your mind for just a bit—you’ve got a full meal to enjoy.
We started off lunch with Folie’s Alba: a creamy egg dish with black truffle, parmesan cheese and Champignon mushrooms. It’s the type of food that screams ‘guilty pleasure’ with all its warm, gooey goodness, but there’s no need to feel guilty here. Hell, we say order two. Food with this much decadence doesn’t come around all the time, and you only live once.
Folie’s menu has all the French greatest hits, but with an Indonesian spin that adds up to food greater than the sum of its parts. The baked snails come with buttered cassava leaves. The pan seared duck foie gras is cooked with kaffir lime and rambutan. Unsurprisingly, it works. It all works. We didn’t try everything on the menu, but we dug into a lot of it—and not a single plate really let us down. What else would you expect from a world class French chef? These dudes are devoted to perfection.
For dessert, we ordered a killer trio: the Strawberry Kemangi tart, with red berries marmelade; the Blueberry Cheese Cake, all rich and succulent; and the Morninga Yuzu, as colorful as a Bali sunset. Frankly, it was hard to eat them. Because, well, look at these things. Folie’s desserts are works of art, concocted with a fine-tipped brush and an incredible attention to detail.
Folie’s interior is decorated with all the care and class that goes into its food—but if you land there on a day that’s a bit less boiling, opt to sit outside. The restaurant’s back terrace is gorgeous and shaded by beautiful vines and plants. It’s just one more piece of this extremely appealing puzzle. So dive in, and—sorry, we had to—bon appetit!
Find it: Jl. Subak Sari 30A, Canggu, Bali, or www.foliebali.com