Djawa
Indonesia is that huge archipel in Southeastern Asia that recalls images of exotic landscapes and a promise of adventure in one of its many islands. In fact, this country hosts so many cultures that it is difficult to speak about a main Indonesian culture. The same is true for its cuisine, influenced by many others like Indian, Vietnamese and Chinese, it has eventually developped a proper identity.
In fact, it is said that Indonesian cuisine is one of the most enjoyable ones in the World. It could be. But it is also true that it is not very well known, that’s why there is a huge opportunity to export it abroad. In Paris, a gastronomy kingdom par excellence, it will always be welcome any enterprise like Djawa, a typical Indonesian restaurant whose menu tries to adapt family recipes to the European taste.
Djawa exists since 2012 when two French-Indonesians, Stéphanie and Frédéric, decided to venture in the food business and open a first restaurant with a streetfood concept. Six years later, Djawa is a family of already five restaurants, being the last one Djawa Quai de Valmy, by the Canal Saint Martin, in the popular 10th district of Paris. This facility happens to be the biggest: 100 m2, 52 places indoors and 30 in the terrace.
The formula is already a winner with all the spices from far East where ginger, citronella, galanga, cocconut milk, star anise distill their powerful aromas. Popular Indonesian dishes as chicken satay, nasi goreng or sambal are among the best sellers; vegetarians versions of them are also available in the five restaurants what emanates a serene aura of healthy food.
