Say Oui! — Our Top Picks and Guide to Gout De France 2019
Mar 19, 2019 • Karl R. De Mesa
Locally, Goût de France has become something to look forward to not only for the taste of French gastronomy, which was added by the UNESCO to its lists of the world’s “intangible cultural heritage” in 2010, but also for the relatively affordable full course meals given their own rendition by participating Filipino chefs.
With this food festival on March 21, 2019 (sometimes the chefs don’t extend this menu beyond that day), each participating chef and restaurant will serve a special French menu (including starter, main course, cheeses, dessert, accompanied by French wines and spirits) that demonstrates the richness of French gastronomy, responsible cuisine, and local culinary traditions or ingredients.
Goût De France was inspired by the Epicurean Dinners that is now promoting French cuisine along with its traditions. It’s a grand gastronomic event that takes place in thousands of restaurants globally.
Last March 13, we were privy to a preview of the special menus prepared by the 25 participating Goût de France chefs in the Philippines.
Here are TOP 8 picks from that tasting preview, the price, and the menu that will be served from that participating restaurant. Tag the French embassy when you eat at any of these restaurants with the official #GoodFrancePH hashtag.
CAFÉ YSABEL
WHAT WE HAD: Tarte Tatin with mulled red wine ice cream and beurre noisette custard. As anyone who’s dined at Café Ysabel will attest, Chef Gene always delivers the goods and this is no exception. The ice cream will explode in your taste buds and make you forget your name for a full minute, guaranteed.
THE MENU
Menu by Chef Gene Gonzalez
Mille Feuilleté of scallops and sea bass with leek crème reduction and sauce crustace
Soupe oignon soufflé fromage gratinée
Tournedos Rossimo sauce vin rouge and wild mushroom concassé
Tarte Tatin with mulled red wine ice cream and beurre noisette custard
Free bottle charge for French wines
THE PRICE:
Php P 1,800++
WHERE:
175 M. Paterno 1500, San Juan, Philippines
Contact information: +639955905515
Website: www.cafeysabel.com
Facebook: Café Ysabel (@cafeysabelphilippines)
L’ENTRECOTE CORNER BAR AND BISTRO
WHAT WE HAD: Salmon Carpaccio with Oysters Chive (Walnut Oil Vinaigrette Smoked Salmon Match Stick). A kick-ass blend of seafood, except that I had to have my friend taste the oysters chive since I have crustacean allergies.
THE MENU
Menu by Chef Martin Kaspar
Welcome Cocktail
Salmon Carpaccio with Oysters Chive – Walnut Oil Vinaigrette Smoked Salmon Match Stick
Lamb Tenderloin in Herb Crust Rosemary Red Wine Sauce Polenta with Goat Cheese Brussels Sprouts with Smoked Bacon
Brie de Meaux with Quince
Chocolate Tart with Raspberry
Trésors de Loire Sancerre, 2015 France Sauvignon Blanc or
Ferraton Père & Fils Saint Joseph La Source, 2011 Rhone Valley, France Syrah
PRICE:
Php 2,345.00
Menu is VAT inclusive but subject to 10% service charge
WHERE:
L’Entrecôte Bistro & Upper Room
Unit A Bellagio II, Burgos Circle, Forbestown Road 1634, Taguig City Philippines
Contact information: (+632) 856 4858
Website: http://www.lentrecotemanila.com
Instagram: L’entrecôte Restaurant (@lentrecotemnl)
EIFFEL KUBO
WHAT WE HAD: Chocolate-Lutya Truffles. A slightly confusing yet nevertheless enjoyable fusion of French and Bukidnon cuisine. This place is in Bukidnon so it might be quite the trek, but we’ve only heard good things from Chef David’s kitchen.
THE MENU:
Menu by Chef David Olyver Virrey
Creamy à la Carte or Baked Moules
Manok au Vin or Escabeche de Gustave
Bibingka delight Soufflé or Classic Parisian Flan or Chocolate-Lutya Truffles
La Gravelle – Bordeaux 2013
PRICE:
Php 2,230* (service charge 10%)
WHERE:
02-100A, Claro M. Recto Street 8700, Malaybalay City, Philippines
Contact information: 0064 (0) 966 5959
Website: www.eiffelkubo.com
Facebook: Eiffel Kubo Malaybalay (@eiffelkubomalaybalay)
Instagram: Eiffel Kubo (@eiffel_kubo)
CHEF JESSIE ROCKWELL CLUB
WHAT WE HAD: Clear Essence of Wild Game with herbed dumplings. A pretty savory and heady broth in a shot glass. Classy and nuanced appetizer.
THE MENU:
Menu by Chef Jessie Sincioco
Foie Gras Pâté on Brioche Brandade de Morue Au Gratin Reblochon Onion Tart with Bacon & Fingerling Potatoes
or
Pan Fried Goose liver & Seared Scallop Salad served with a panache of assorted lettuce
Clear Essence of Wild Game with herbed dumplings Lemon Sorbet
Grilled U.S. Black Angus Fillet Mignon in Morel Sauce
or
Pan Fried Grouper Fillet in Pommery Mustard Sauce Served with potatoes Mont-Doré & sautéed spinach
Demitasse of Chocolate-Croquant Soufflé with crème Anglaise
THE PRICE:
Php 3000 + + per person (Food only)
WHERE:
Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center 1210, Makati, Philippines
Contact information: 890-6543 / 890-7630 / 897-7516 / 729-0122
Website: http://www.chefjessie.com
Facebook: Chef Jessie Rockwell Club (@ChefJessieRockwellClub)
Instagram: Chef Jessie Restaurants (@chefjessierestaurants)
SPIRAL MANILA
WHAT WE HAD: Smoked salmon dome with asparagus mousseline and poached egg
(Dôme de saumon fume et mousseline d’asperge, œuf poche). Masarap siya, seriously. Fish lovers will get their fill out of this one.
THE MENU
Menu by Chef Julien Cossé
Canapés (foie gras au torchon et chutney de mangue; rillette de saumon et caviar; tarte tatin d’echalotes) ou Dôme de saumon fume et mousseline d’asperge, œuf poche
Canapes (foie gras au torchon with mango chutney, salmon rillette with caviar, shallot tatin)
or Smoked salmon dome with asparagus mousseline and poached egg
Saint jacques flambées a l’anis, fondue de poireaux et tuile de sésame ou Tournedos de bœuf à basse température, fricassée de pleurotes, purée de panais au thym et sauce bordelaise
Sea scallops flambé with anise, leek fondue and sesame tuile or Slow-cooked beef tournedos with oyster mushrooms fricassee, parsnip and thyme puree, bordelaise sauce
Sélection de fromages d’artisans et pains assortis
Selection of artisan cheeses and breads
Fondant au caramel sale, pommes caramélisée au calvados, glace chocolat blanc, tuile de pomme croustillante
Salted caramel fondant with calvados caramelized apples and white chocolate gelato, apple crispy tuile
Crémant blanc de blanc Ferraud & fils, burgandy; calvados
Château la gravière, entre-deux-mers 2017, bordeaux; clarendelle inspired by haut brion, bordeaux 2014
THE PRICE:
Php 4,950 with wines, Php 2,950 without wines all included (beverages service and taxes)
WHERE:
Sofitel Philippine Plaza Manila, CCP Complex, Roxas Boulevard, Pasay City, Philippines
Contact information: (+632) 551 5555
Website: http://www.sofitelmanila.com
SAMIRA RESTAURANT
WHAT WE HAD: Truffle foam cappuccino style. No idea why this isn’t on the actual menu below but it really should because we totally enjoyed this heady, earthy dose of foaminess. Perhaps it’s of menu and you should ask for it.
THE MENU:
Menu by Chef Jonathan Bouthiaux
Smoked Salmon foam, green pea puree, dill
Classic gougères, pastry choux with comte cheese
Beef Tartare, crispy rice, roasted pearl onion
Seared foie Gras
Celeriac puree, green apple tartar, red wine jus
Duck Legs Confit
Braised chicory, carrot texture, broccoli flower, orange duck jus
French Cheese trolley
Colonel Lime sorbet, vodka, rosemary, Pie flower foam
Or Black Forest Cake Chocolate biscuit, meringue, cherry, pistachio ice cream
Château la Gravière Bordeaux, France Sémillon, Sauvignon Blanc Joseph Drouhin Laforet AOC Burgundy Pinot Noir
Château Cap de Fer Magnum, Bordeaux Supérieur Merlot Cabernet Sauvignon Château Larose Trintaudon, Haut Médoc, Cru Bourgeois Cabernet Sauvignon Merlot
THE PRICE:
Php 2,500* net including wine
WHERE
Anya Resort & Residence Tagaytay – Buenavista Hill Road, Barangay, Mag-asawang Ilat 4120, Tagaytay City, Philippines
Phone number: +639992243575
Website: http://www.anyaresorts.com
Facebook: Anya Resort & Residences, Tagaytay (@AnyaTagaytayResort)
Instagram: Anya Resort Tagyatay (@anyaresorttagaytay)
SGD ROASTERY
WHAT WE HAD: Pamora Farms Roasted Sasso Chicken with some of the stoned ground mustard. As far as chickens go, this was so tender the meat was falling off the bone and had us wanting seconds.
THE MENU:
Menu by Chef Cocoy Ventura
Pâté de Poulet (pickled mountain vegetables, brioche, stoned ground mustard, mango membrillo)
Cordillera Mountain Salad (tender greens, haricots verts, beets, wild cucumbers, dry farmed tomatoes, hen eggs, citrus-herb dressing)
Pamora Farms Roasted Sasso Chicken (roasted seasonal vegetables, au jus) or Bouillabaisse
Market cheeses with accoutrements
Trinidad Strawberry Shortcake or Miganardises (a collection of sweet treats)
French Wine List Available
THE PRICE:
Php 2,000.00
(Four-course menu, wines are not included.
Supplementary dishes are available for additional cost.)
WHERE:
53 Connecticut Street, Fox Square Building 1503, San Juan, Philippines
Contact information: 09178202175
Facebook: SGD Coffee Roastery (@SGDCoffeeRoastery)
VATEL RESTAURANT
WHAT WE HAD: Malagos dark chocolate pie. Again, no idea why Chef Pierre hasn’t included this in the set menu for the festival but try to ask for it since it is the bomb if you’re at all a lover of chocolate. Or pie.
THE MENU:
Menu by Chef Pierre Cornelis
Crème of Kesong Puti with Paris Mushroom topped with truffle oil
or
Prawns Thermidore “Reblochon” cheese with mixed micro green salad sprinkled with calamansi and virgin coconut oil
Batangas Beef Tenderloin wrapped in bacon, shallots and red wine sauce served with potato “Sarladaise” Style, grilled asparagus
Strawberry Don Papa Rum ice cream with almond and pistachio tuile
THE PRICE:
Php 975.00
WHERE:
Arellano Avenue corner Estrada St. 1004, Malate, Manila Philippines
Contact information: +639162851609
Website: https://www.hotelbenilde.com/
Facebook: Vatel Restaurant Manila (@vatelrestaurantmnl)
Which of these would you like to try? Tell us below!
