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. In 2008, after running two successful restaurant and bar projects in San Francisco, Gilles and his wife and co-owner Andrea, came to Calgary, Andrea’s home town. Welcoming daughter Lola-Rose into the world that winter, another labour of love was in its infancy: Cassis Bistro, a warm, accessible approach to cuisine drawn straight from Gilles roots in the south of France. Finding a kindred spirit in Executive Chef Dominique Moussu, the philosophy and flavours of Cassis emerged. 

Chef 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. Moussu’s career took him all over Europe cooking in top luxury hotels including The Savoy in London. Moussu was also Executive Chef and Managing Partner at TEATRO in Calgary before opening L'Epicerie June 20th 2008. Cassis Bistro opened its doors in 2011, shortly after the Brassart's welcomed their son Sebastien, and has established itself as warm, friendly service grounded in passion, not just for food and wine, but for nourishing people in all ways.

Cassis Bistro opened its doors shortly after son Sebastien arrived and Owner and operator Gilles Brassart was born near Aix-en-Provence in the south of France, and grew up in the kitchen surrounded by simple, fresh flavours. After two successful restaurant projects in San Francisco, Brassart found himself in Calgary in 2008 and along with Dominique Moussu, founded. They opened Suzette Bistro in 2015, Suzette features authentic French comfort food inspired by the seaside region of Brittany in the west of France. “We wanted to offer a casual space to share fresh, delicious, approachable French cuisine. We believe that all important and meaningful conversations happen at the table, that table should make you feel like you are at home, whether you are with a group of people or dining alone. That table should always include good food, good wine and good conversation." Gilles Brassart.

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. Moussu’s career took him all over Europe cooking in top luxury hotels including The Savoy in London. Moussu was also Executive Chef and Managing Partner at TEATRO in Calgary before opening L'Epicerie June 20th 2008. 

The best of Alberta in the hands of a French chef.  Executive chef and operating partner Dominique Moussu brings the flavours of his diverse experiences to the group. His path from Brittany, France to Calgary has been adventurous. Not afraid of new experiences and challenges, immediately after graduating from Brevet d’Études Professionnelle, he cooked at the gorgeous, historic Le Château de Loc Guenolé, in Kervignac, Brittaney and the Savoy in London, England. Dominique has worked as Executive Chef in some of Calgary’s best restaurants. He knows the local producers and uses the highest quality regional products to bring out the best in his cuisine. "I am extremely excited to showcase the beautiful Alberta beef. Creating dishes using the whole cow. And if you are vegetable focused, I will be creating a variety of tasty vegetable delights." Chef Dominique Moussu Culinary Team

Chef Dhanray Martin, to the team. Dhanray started in the kitchen at the young age of fourteen. After graduating from the Pearson School of Culinary Arts, in Montreal, he worked for many years in respected kitchens around the world—including the Sugar Shack au Pied de Cochon, Le Filet restaurant by Chef and restaurateur Claude Pelletier and the Liverpool house by David McMillan and Fred Morin—to name a few. “I am very pleased to have the opportunity to bring my passion and creative touch to a project I believe in, along side this successful team. It’s a wonderful chance to showcase, delicious dishes and skillful cooking, in an inviting, non-pretentious environment.” Chef Martin. 

Growing up, Chef Jackson Miller was surrounded by excellent cooks his whole life. With the encouragement of his family and particularly that of his late grandfather, his passion for food and family led him to enroll in culinary school. Upon the recommendation of one of his chef instructors, he eagerly stepped into the kitchen of Cassis Bistro, just days after graduating. Spending the past three years in a busy French kitchen practicing his skills with sauces and preparing fine French food brings the perfect fusion when paired with his childhood. Having grown up in a large extended family of world-renowned purebred Black Angus cattle producers, he learned young that there’s nothing more flavourful than a good cut of Alberta beef. Le Petit Boeuf could not possibly be more in Jackson’s lane. He looks forward to welcoming you and preparing a beautiful meal for you and your loved ones. 

“As I’ve grown through the years, many of my greatest lessons have come in the kitchen preparing and sharing food with my family.”  

The Cassis family welcomes you to our table. Bon Appétit!


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