The most profitable day of the year for most restaurants is Valentine’s Day. It is also the worst day for traffic.
It is on this day that most dining places make a killing. A restaurateur friend offers three sittings on that evening—one at 5:30-7 p.m., another at 7:30-9 p.m., and a last one after. Talk about making hay while the sun shines. He says all these sittings are always full. Great night for the restaurateur, but a nightmare for us food lovers, too.
Many sensible couples have learned to adapt in order to celebrate this important occasion. It’s not good listening to your and your spouse’s stomachs grumble at each other while sitting in traffic. To avoid this annual mad rush, some decide to celebrate this momentous occasion a day or two earlier.
Tessa and I celebrated ours four days before. No traffic, no time pressure, no fuss, but it was a most romantic evening with one of the best meals we’ve ever had—with the resto owner/chef personally fencing in the kitchen.
The first time we went to Savoy Bistro, I remember I loved all the dishes. Guess what, it was even better the next time around.
I just had to have the Moules Ala Crème once again. It’s a to-die-for dish—mussels cooked fresh and served wide open on a creamy, thick, rich broth. Along with a crisp glass of chilled white wine and some homemade crusty bread smeared with butter on the side, it’s perfection.
We were served a plate of homemade smoked salmon and Hamon Serrano, again with that delicious bread. I was very impressed with the salmon, more so when I found out that chef Robert Lilja smokes it himself. The Hamon Serrano was the best I’ve tried—not too salty, the meat tender with a slight aroma of gamey meat.
Tessa had the lobster bisque, which she swears by. For the main course, I had a sticky tender roast lamb shank over asparagus risotto. I died. The chef explained that he has adapted this dish to the Pinoy way of eating the main dishes with rice, so it comes on a bed of this Italian specialty.
As if this was not enough, I had the dish with a delectable bottle of French Chateau Larosse St. Emilion Grand Cru. The whole experience just blew our minds.
Dessert was a deliciously fattening dark chocolate mousse with a crispy merengue on the side and some sour fruit purée. Flawless combination.
There are still so many interesting items on the menu. I was eyeing the Beef Bourgignon, the Duck Confit, and so many others. I get excited just thinking about them. You may call the restaurant and ask chef Robert to prepare something that might interest you. It is a European restaurant that offers a good variety of that continent’s specialties.
Chef Robert has been a resident of the country for many years. He makes European sausages, cures meat and fresh fish, and is undoubtedly a master in the kitchen. You must experience his creations.
Savoy Bistro is at 8479 Kalayaan Avenue in Makati. Tel. no. 8965667
My blog: sandydaza.blogspot.com; Twitter: @sandydaza