Adding a distinctive culinary dimension is Petit Garçon, a French-inspired dessert bar created by the resort’s culinary team, offering contemporary desserts and cocktails rarely found at villa resorts in Bali.
Indulge in the whimsical world of Petit Garçon, an exquisite French-inspired dessert bar where the exuberance of a child in a sweet shop meets sophisticated culinary artistry. Translating to little boy, Petit Garçon is dedicated to transforming classic treats into an unforgettable sensory journey. The menu features a curated selection of artisanal desserts with contemporary twists, offering guests the choice of a diverse à la carte selection or a structured dessert-tasting experience.
Every creation is meticulously handcrafted using a blend of premium imported chocolate and the finest locally sourced Balinese ingredients. To elevate the experience, our in-house mixologist prepares expertly crafted cocktails designed to complement the flavour profiles of each patisserie. Whether celebrating a birthday, anniversary, or special occasion, our bespoke cakes and tarts are crafted to make every moment extraordinary. For those wishing to enjoy our flavours at home, a tempting takeaway menu offers elegant dessert jars, petite cakes, and whole celebration cakes.
Chef Andika Adam leads the culinary direction at Whim Bar and Restaurant and Petit Garçon.
With a strong foundation in international hospitality, his culinary journey began with hotel management studies in Switzerland, where he spent five years working across a range of restaurants from casual dining to five-star hotels. He later refined his skills in French cuisine and pastry at Le Cordon Bleu Paris, followed by professional experience in Paris before returning to Indonesia.
Chef Andika joined Arjani Resorts as part of its pre-opening team and, in 2022, took on the role of helming Whim Restaurant following its rebranding. His vision centers on creating a relaxed yet intimate dining experience that blends contemporary Western and Asian cuisine with modern, innovative touches, always prioritizing quality ingredients sourced from local farmers and artisans.
A pastry chef by training, Chef Andika also brings his passion project, Petit Garçon, to Prasana, an artisanal patisserie born during the lockdown period and now complementing WHIM's dining experience. Known for his dedication, discipline, and leadership, he believes passion is the key to success in the culinary world and continues to draw inspiration from his mentors, global experience, and meaningful connections with guests.
