The last time I ordered steak tartare in a Manila restaurant, the server asked me if I would like it rare, medium, or well-done. I have not been back to that restaurant, not because of the understandable gaffe of new waitstaff of a newly opened restaurant, but because the steak tartare, as well as most of the meal, could barely pass muster as French food—or, for that matter, as food.
The Bouchon Lyonnais festival at Brasserie CiÇou in Greenhills is an exciting dining experience. Anna Soenen, wife of CiÇou’s chef Cyrille Soenen, says it is the closest thing the French have to a buffet.
Celebrated French Chef Gils Brault and his son, Guillaume, will charm their way into every Filipino’s hearts and stomachs as they open Le Jardin this month.
The Christmas spirit has finally hit me with so many tree-lighting festivities and charity bazaars in different hotels. After checking out the options for ornaments and color schemes, I have decided to make Paris as the theme of our décor.
How else to celebrate the inclusion of the French Gastronomic Meal in Unesco’s Intangible Cultural Heritage of Humanity than with exactly that—a gastronomic meal. And where else to celebrate it here than at Alliance Française de Manille (AFM) which advances French culture and language.
“Eeeh, sardine?” the Digger’s daughter (Deedee) shrieked, as if to say “ang cheap ha!” “Why are they offering sardines in a French restaurant?” she asked, in condescending ignorance. “Fresh ’yan hindi canned!” I explained as I ordered the dish, remembering the glories of fresh sardines. “Hoy, hindi lang foie gras ang masarap sa mundo, ano!” I said laughingly.
My brother Bong and I have varying tastes when it comes to food. It has happened a few times that the restaurant I suggest is not to his liking, and vice-versa. He brags about a certain dish, which, when I try it, I can’t understand what the big fuss is all about. He does the same about some dishes I rave about. But, we have something in common: We both love authentic French food. Having both lived in Paris for years, we were exposed to this wonderful, rich, fattening and most creative cuisine.
South African chef Hylton Le Roux describes “Pan-Asian” as modern European cuisine with a local spin. He recognizes that Filipino food has a distinct sweetness,
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