Born near Aix-en-Provence in the south of France, owner/operator Gilles Brassart grew up in the kitchen surrounded by simple, fresh flavours and passion for food. After running two successful restaurant and bar projects in San Francisco, Gilles arrived in Calgary late in 2008. Welcoming his daughter Lola-Rose into the world that winter, another labour of love was in its infancy: Cassis, a warm, accessible approach to cuisine drawn straight from Gilles roots in the south of France.

Finding a kindred spirit in L'Epicerie executive Chef Dominique Moussu, the philosophy and flavours of Cassis emerged. Authentic dishes inspired by the south of France and created with local, seasonal produce hand-selected daily from Market 17 next door. French and Canadian wines from J.Webb Wines carefully chosen to pair perfectly with Cassis Bistros approachable, delicious food dishes you will crave as soon as you leave. Warm, friendly service grounded in passion, not just for food and wine, but for nourishing people in all ways.

Chef Dominique Moussu, Cassis Bistro's Executive Chef, hails from Brittany, France where he apprenticed at a Michelin star restaurant after graduating from the Brevet d'Etudes Professionelles. Moussou’s career took him all over Europe cooking in top luxury hotels including The Savoy in London. Moussou was also Executive Chef and Managing Partner at TEATRO in Calgary before opening L'Epicerie June 20th 2008. 

"Food cooked with truth and soul." That's what Chef Stephanie Borgens aspires to create in the kitchen. Growing up on a small farm, Borgens has an intimate understanding of “farm to table.” She possesses a comprehensive background in whole animal butchery, which has deepened her appreciation and respect of the source ingredients she uses.

After graduating from culinary school in 2005, Chef Borgens landed her first job in a popular brasserie, where her burgeoning skills were honed and love of French food enhanced. Borgens then went on to become Chef du Cuisine at one of Calgary’s most beloved restaurants (Capo) where she worked with Chef Giuseppe Di Gennaro who ushered in a contemporary version of Italian food that garnered critical acclaim.


Eager to expand her culinary scope, she took her abilities on the road. After working with Chef Michel Jacobs (Le Crocodile) in Vancouver, B.C., she took off to Australia and worked for renowned chefs Chef Neil Perry and Chef Geoff Lindsay. We are delighted to have her as our Chef du Cuisine.


Chef Steph's right hand man, Sous Chef Sebastian Herrera, chose to become a chef at the tender age of 10. His grandmother served as his primary inspiration (though she was not your average cookie-baking grandmother but the chef to the president of Venezuela).  

As Herrera grew older, he devoured recipe books of the greatest chefs but hungered for more. 

At a young age, he had a revelation: to be great, he should work for these celebrated chefs, not just read about them. 

And that’s exactly what he did. In Paris, Herrara honed his culinary skills under the tutelage of world-renowned chefs such as Yannick Alleno, Frederick Anton and Joel Robuchon. He’s excited to be working at Cassis Bistro and looks forward to sharing his love and knowledge of food with its fine patrons.


Our talented Pastry Chef Kazumi Sato excels in the art of French pastry. Considering her training, it’s no surprise. Sato studied and worked at the famous CLUB HARIE in Japan, where she worked with some of the World Top pastry Chefs. Chef Sato continued on to Calgary, where she flourished as a pastry cook for Teatro and studied Italian desserts under the guidance of Chef Giuseppe Di Gennaro of Cappo. She went on to oversee dessert creations at Vendome, where she realized her true passion for pastry creation. She has been proudly preparing decadent delights at Cassis Bistro for 2 years. 


The Cassis family welcomes you to our table, bon appetit!

"Restaurateurs Gilles and Andrea Brassart and Dominique Moussu have created a bistro in the new Casel Marche that is as French as anything I’ve tasted on this side of the Atlantic. It’s lively, loud, casual and rocks with an engaging blend of French technique and Canadian ingredients." John Gilchrist - Acclaimed food critic