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There’s More To French Food Than Escargots And Ratatouille—Find Out More At This Year’s Goût de France On March 21

This March 21st, 3,000 restaurants across five continents will be serving a special French menu to celebrate Goût de France (#GoutdeFrance and #GoodFrance), a homage to French gastronomy launched by the French Ministry of Foreign Affairs in 2015. In the Philippines, 18 restaurants are participating in this annual event, including the following hotel and school-based restaurants that prove that French cuisine is alive and well in the country.

 

Gourmet Bar at Novotel Manila

This relaxing hotel lounge and restaurant never sleeps. Open 24 hours, it’s the perfect spot for a light meal or a power lunch, a relaxed dinner with cocktails, or a midnight snack. For Goût de France, Chef Joshua Mara cooks special dishes that showcase French flavors at their finest. After a Bleu Cheese Broccoli Cornet amuse bouche, he serves an Heirloom Tomato, Eggplant, and Goat Cheese Terrine. The main course is Stuffed Pork Tenderloin, French Beans, and Butternut Risotto with Bacon and Apple Sauce. The cheese platter consists of Livarot, Fourme d’Ambert and Comté cheeses, while dessert is a light Almond Pistachio with Lemon Vanilla Bavaroise layered with berry jelly. Additional menu items can be ordered as well: Garbure or a soup of cabbage and white beans with duck confit; Homemade Thyme-Tarragon Pasta with Lobster Cream Sauce; and a Framboise or raspberry sherbet.

General Aguinaldo Avenue, Araneta Center, Quezon City, (02) 990-7888, www.novotel.com

 

Spiral at Sofitel Philippine Plaza

This interactive dining destination offers a journey of taste via 21 dining ateliers that span the cuisines of the globe. On March 21, Chef Julien Cossé shines the spotlight on France by adding the following dishes to the offerings. For aperitif, there is Bleu Cheese with Walnut Gougère and Duck Liver Parfait with Port Wine Jelly. Appetizers include a Chicken Oyster Tart with Tomme Cheese Cappuccino Garden Crisps, perfectly paired with a glass of Maison Saint Aix, Côtes de Provence Rosé. The main course is 36-Hour Braised Beef Cheeks with Paprika, Short Jus, Wild Mushroom Fricassee, Roasted Old Vegetables Casserole, served with Clarendelle, Inspired by Haut-Brion, Bordeaux red. The cheese course is Baked Cheese Pie with Cherry Chutney, matched with Expert Selection, Monbazillac Selection d’Automne, Sud Ouest, France. Finally, dessert is Strawberry Basil Bolero, Thyme Sorbet, Strawberry Compote with Aged Rum, Frosted Strawberry Soup with Thai Basil and Green Pepper, enjoyed with Metté Eau-de-Vie de Prune or plum brandy.

CCP Complex, Roxas Boulevard, Pasay City, (02) 832-6988, www.spiralmanila.com

 

Restaurant 101 at Enderun Colleges

The elegant Restaurant 101 takes inspiration from the cooking of Alain Ducasse via the Alain Ducasse Institute Philippines’ partnership with Enderun Colleges. For Goût de France, Chef Justin Baradas prepares a French menu with Asian touches, starting with his French “Sisig” with foie gras and a Truffle-scented Poached Egg, Parsley Purée, and Parmesan Crumble. The main is Herb-crusted Sea Bass with a Marmalade of Zucchini and Asparagus and Creamy Coriander Sauce, and Roasted Lamb Rack and Loin, Celeriac Purée, Anchovy and Chorizo Sauce. The meal ends with a cheese course of Brie de Meaux, Warm Brioche, Mango, and Cardamom Chutney, and a Tartelette Croustillante au Café with Salted Caramel Ice Cream dessert. This special menu goes for P2,180+ per person.

1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, (02) 856-5000, www.101.enderuncolleges.com

 

 

Vatel Restaurant at De La Salle College of Saint Benilde

This picturesque rooftop restaurant is part of the hotel-school of Vatel Manila within the College of Saint Benilde where students learn the fundamentals of hospitality, tourism, food and beverage. At the restaurant, French chef Pierre Cornelis offers a Goût de France menu that plays with the modern and the traditional, starting with his Trio of Tartare: Beef, Avocado and Coriander; Tuna, Cucumber, and Wasabi; and Tomato, Zucchini, and Basil. Also on the menu is a Creamy Wild Mushroom Soup with Truffle Oil, and a Presse of Mediterranean Vegetables, Tapenade, and Goat Cheese, with a Microgreen Salad with Dry Loin of Lamb and Tarragon Dressing. The main course is Roast Yellow Chicken Breast stuffed with spinach and chorizo, saffron-red bell pepper sauce, and served with grilled asparagus and corn mashed potatoes. Chef Pierre keeps it simple with a dessert of Calamansi Meringue Ice Cream. The menu costs P1,750 per person and comes with a glass of white Clos des Verdots, AOC Bergerac or red Château Tire Pé, AOC Bordeaux.

Angelo King International Center, Arellano Avenue corner Estrada Street, Malate, Manila, FB: Vatel Restaurant Manila

 

 

For more information, visit www.ph.ambafrance.org or follow the Embassy of France to the Philippines at www.facebook.com/FrenchEmbassyManila and www.twitter.com/FrenchEmbassyPH