PH French food festival 2016: Beautiful French restaurants to try
MANILA, Philippines – On March 21, the Philippines will be joining the rest of the world in celebrating Goût de France, a celebration of France's rich culinary tradition.
Goût de France, literally the Taste of France, sounds like Good France when pronounced, and this is precisely what the event upholds: the best of France as expressed through good food and good wine.
In 2015, chef Alain Ducasse and French Foreign Minister Laurent Fabius launched Goût de France as an initiative to put the spotlight on French gastronomy as well as to promote France as a tourist and culinary destination.
Around the world, French-inspired dinners will be prepared by 1,500 restaurants across 150 countries, including the Philippines where 10 restaurants – 9 in Manila and 1 in Cebu – are participating.
A presiding committee prescribed that each of these participating restaurants should design a menu with apéritif and canapés, starters, main courses, cheeses, desserts, French wines and champagnes.
At a recent media event held for the occasion, we tasted some dishes to be served at these restaurants:
We were served the foie gras symphony, an amuse-bouche version of the main course L'Aubergine is going to serve on March 21, a French duck in duet – sous-vide breast and liver with hazelnut coated potato noodles and cherry jus.
It's a true symphony of flavors that's a preview of what's in store. Savory slivers of smoked duck breast and foie gras, with tartlike cherry jelly, sit atop a bed of potato purée.
Menu by Chef Julian Koeberl:
Poached lobster tail
Cauliflower panna cotta, shellfish reduction, curry waver
Pan seared turbot fillet
Pommes maxim, sautéed artichoke, barigoule froth
Carrot jerky, candied orange zest, aloe vera jelly, quinoa soil, coconut foam
French duck in duet
Sous vide cooked breast and liver, hazelnut coated potato noodles, cherry jus
Pan seared Iberico cheese
Tomato jam, cilantro-garlic emulsion
Dark chocolate sphere
Raspberry mousse, fresh fruits
Pralines & macaroons
Coffee or tea
P2,850 per person/P1,250 wine pairing option
32nd & 5th Building, 5th Avenue corner 32nd Street, Bonifacio Global City, Taguig City. Facebook | firstname.lastname@example.org | 856 9888, 856 3439, 0917 557 1675
Champêtre will be serving a duo of homemade wild boar paté and duck foie gras terrine as canapé, paired with salad, toast, and condiments.
Spread the pâté and terrine over the crunchy bread, and savor their rustic flavors.
Menu by Chef Marc Aubry:
Duo of homemade wild boar pâté and duck foie gras terrine with salad, toasts & condiments
Grilled scallops with puff pastry, vegetable julienne & tomato saffron jus
Seared lamb loin topped with goat cheese & black olive tapenade paste served with Lyonnaise potatoes & red wine rosemary jus
Warm Roquefort cheese, green apple & walnut tartine with salad
Warm sun-dried apricot tart with honey almond ice cream and sauce
Coffee or tea
P2,100+ per person
G/F Net One Building, 26th Street corner 3rd Avenue, Bonifacio Global City, Taguig City. 815 8801 to 02, 0917 883 8801
Meant to be served as an hors d'oeuvre, these grapes rolled in blue cheese with pistachio show how a sweet fruit provides a simple but excellent counterpoint to the intensely flavored blue cheese and the crunchy pistachio bits – just like how wine is paired with cheese.
Menu by Chef Pierre Cornelis:
Oysters with Montpellier butter
Duck rillettes on crouton
Grape rolled in blue cheese with pistachio
Prawn bisque with clams or
Garlic with chorizo
Warm Brie with tomato confit
Passion fruit with Grand Marnier
Braised beef short rib in pimiento sauce with potato gratin or
Kaulibiac of salmon with red bell pepper sauce and pilaf jasmine rice
Mango crème brûlée or grilled cantaloupe “Melba”
Wine (additional P 150)
One glass of VDP Côtes de Gascogne-Colombelle (White) or
One glass of PVDP Côtes de Gascogne-Colombelle (Red)
P 850 per person
Roof Deck, Hotel Benilde Maison De La Salle, Arellano Ave corner Estrada St, Malate, Manila.
Facebook | email@example.com | 230 5100 local 2602
Enjoy munching on these chewy beignets filled with smooth and buttery Brie cheese. The fritters pair excellently with the papaya compote that gives it a sweet tang.
Menu by Chef Justin Baradas:
Pâté en croûte and pickles
Crustacean flan with crab meat and crispy vegetables
Braised beef belly with palm heart, purple yam and sauce bordelaise
Brie beignets with papaya compote
Tarte tatin with yogurt mousse
Chocolate delice with hazelnut ice cream
P 1,980 per person (subject to 5% gratuity)
Enderun Colleges, 1100 Campus Ave, McKinley Hill, Taguig City
Facebook | 856 5000 local 101, 0917 874 3751
L'Opera is a decadent and classic French cake done well by Sofitel Philippine Plaza's very own Spiral. Sponge cake is soaked in espresso and layered with 70% chocolate mousse and espresso foam. A chocolate spiral and a morsel of chocolate malt crown the L'Opera.
Menu by Chefs Denis Vecchiato and Paul Cottanceau-Pocard:
Deconstructed beef liquid nitrogen, pickled egg yolk puree, crispy shallot ring, crispy capers, bacon maltodextrine, extra virgin olive oil foam and mustard cress micro
Wine pairing: Ferraud & Fils, 2013 – Morgon Beaujolais
Dover sole meunière
Sous vide dover sole fillet, meuniere emulsion, house made cured smoked tomato caviar, capers leaves, lime malto, onion gel and onion oil
Wine pairing: Fournier Père & Fils, 2013 – Mercurey, Burgundy
Mont d’or gratinée
Wine pairing: Tissot, 2004 – Arbois Biodynamic
Slowly caramelized apple, dulce de leche, filo pastry biscuit, caramel tuile, shortbread crumb, mascarpone Chantilly
Wine pairing: Calvados – Drouin Selection
70% chocolate mousse, microwaved sponge cake soaked with espresso coffee, chocolate spiral, chocolate malt, espresso foam
Wine pairing: Nicolas Feuillatte – Brut Chardonnay
P 3,500 per person
Sofitel Philippine Plaza Manila, CCP Complex, Roxas Boulevard, Pasay City
Facebook | 832 6988
To cap off a hearty multi-course dinner, this simple lemon tartelette cleanses the palate with its tangy citrus flavor, but you might want more of this creamy and sweet little pastry afterwards.
Menu by Chef Adrien Guerrey:
Apple and black pudding tart tatin, and baby arugula from the garden
Grilled scallops, basil butter sauce, baby potatoes, roasted vegetables
Pork tenderloin, porcini juice, mashed celery
Truffle Brie, Tomme de Savoie, Comté
Chocolate and pistachio terrine, vanilla custard
P 1,600 per person
371 Gorordo Avenue, Lahug, Cebu City, Cebu. Instagram | (032) 268 5411
These are the other restaurants participating:
Menu by Chef Cyrille Soenen:
Tartine of tuna tartare with mango caviar
Verrine of tomato trilogy (confit, mousse and tuile)
Tartlet of green pea mousseline and herbs
Crispy wrapped 64° egg dusted with bacon powder
Roasted cauliflower purée, spring mushroom ensemble, herb soil, parsley cream broth
Scallop crispy bavarois
Bouillabaisse froth with hazelnut oil, mashed edamame, squid ink tuile and chorizo chips
Marinated Minute Roasted French Duck Breast
Truffle-potato gnocchi, Chartreuse of cabbage with mushroom farce, raspberry-duck jus
Served with micro salad and homemade dried fruit bread
Banana-Don Papa rhum pralines, calamansi madeleine, mini religeuse
Baba au Rhum Revisited
Served with compressed fruits and vegetables, vanilla Chantilly
P 2,500+ per person
3/F Maxims Hotel, Newport Drive, Resorts World Manila, Pasay City
Menu by Chef Alexander Tanco:
Pan fried goose liver with assorted berries and granola
Salmon confit with squid ink risotto and lemon curd
Prime ribeye with potato dumplings and shallot and coffee
Valrhona Jivara with fleur de sel
P 2,800+ per person
Menu by Chef Michel Herbert:
Marinated salmon on rustic bread
Set of tomato and pumpkin soups
Fish fillets with diced cooked veggies
Normandy cheeses platter
Fresh mango layer cake
P 1,700 per person inclusive of 10% service charge and 3 glasses of paired French wines
1154 Rodriguez Street corner Lacuna Street, Bangkal, Makati City
0927 747 1803
Menu by Chef Kevin Endaya:
Cold escargot with truffle and garlic cream foam, parsley oil
Fresh tuna and roasted pineapple tartare on coconut scented tuile, served with foie gras pâté and jamón serrano roulade
Free range organic beef tenderloin, potato purée, and glazed market vegetables, served with sauce bordelaise
Mimolette with herb salad and toasted sesame seeds
Philippine fruit tarte with calamansi sherbet
P 2,500 per person
'A history of good products'
French Ambassador Thierry Mathou spoke to members of the press at the Goût de France launch at Alliance Française de Manille, saying, "We consider that our cuisine is the core of our culture. I discovered that it's the same in the Philippines."
The ambassador also tried to address a common perception that French cuisine is "elite, select, and very expensive."
The prestige associated with French gastronomy is well deserved and in a way, indisputable. In fact, it is one of the few national cuisines to be inducted into the UNESCO (United Nations Educational, Scientific and Cultural Organization) Intangible Cultural Heritage List.
Mathou added, "Basically, our cuisine is a history of good products. And we want to reach out to the people of the Philippines and tell them, 'Okay, you should try French restaurants. You should try and go inside the supermarkets here and try French food and French wine, and see that it's not so expensive, and it's actually very good.'"
Which restaurant menu piques your interest? Which one will you be visiting? Tell us in the comments below! – Rappler.com