{"id":1950,"date":"2015-03-30T20:26:38","date_gmt":"2015-03-30T12:26:38","guid":{"rendered":"http:\/\/primer.com.ph\/staff-blog\/?p=1950"},"modified":"2015-12-28T19:47:40","modified_gmt":"2015-12-28T11:47:40","slug":"gout-de-france-a-review","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2015\/03\/30\/gout-de-france-a-review\/","title":{"rendered":"Gout de France (A Review)"},"content":{"rendered":"

Philippine Primer visited\u00a0Lemuria Gourmet Restaurant<\/a> and ate our way to the heart of France: their food.<\/em><\/span><\/p>\n

Nothing binds people together more than food can. This is true for Filipinos and yes, for the French, too.<\/span><\/p>\n

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Hidden in the heart of Quezon City, Lemuria is a home turned into a lovely fine dining French restaurant that has a relaxing ambiance. It is an ideal choice for intimate parties and for couples who are celebrating special occasions. The staff is attentive and polite. Upon arriving, we were immediately directed to our seats and served our dishes after a few minutes.<\/span><\/p>\n

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Lemuria Chicken Liver and Foie Gras Pat\u00e9<\/span><\/em><\/p>\n

The amuse-bouche<\/em>, Lemuria Chicken Liver and Foie Gras Pat\u00e9, is delectable. Complementing this hors d\u2019\u0153uvre, the Grand Marnier ap\u00e9ritif leaves a tingling sensation in your mouth that reminds of that amazing pat\u00e9 you just had.<\/span><\/p>\n

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Left: Seared Veal and Tuna Tartare, Right: Chilean Black Mussels in White Wine Sauce<\/span><\/em><\/p>\n

Starters were served shortly after. The Seared Veal and Tuna Tartare was just the right cold starter. The veal was perfectly seared. The combination of avocado and tuna in the tartare is refreshing to the palate. On the other hand, the Chilean Black Mussels in White Wine Sauce was just as enjoyable. The wine blended perfectly with the sauce and it didn\u2019t overpower the whole dish.<\/span><\/p>\n

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Left: Halibut Baked in Vine Leaves, Right: Quail Two Ways <\/span><\/em><\/p>\n

The Halibut Baked in Vine Leaves was flavorful, savory and sweet at the same time. The fish was thick yet tender. The Quail Two Ways was served with couscous, mushrooms and potatoes. The contrast between the confit of quail and the pan-roasted quail is amazing. The dish presented variety, an explosion of flavors in every bite.<\/span><\/p>\n

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Cheese Plate<\/em><\/p>\n

A cheese plate was served and it was as flavorful as the other dishes, only lighter. The toasted walnut bread, caramel, dried apricots and walnuts served with the cheese are particularly enjoyable. Lastly, the Neufchatel Cheesecake is not your typical cheesecake. Served with Pernod Ricard pastis, it was the perfect finish to a great meal.<\/span><\/p>\n

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The menu was certainly well-thought of. The whole experience was undeniably special and pleasant. It allowed us to appreciate good food, which was the goal not only of Lemuria, but also of the Gout de France <\/em>initiative.<\/span><\/p>\n

Indeed, Gout de France <\/em>is a celebration of great gastronomy from a land far away brought here by the talent and skill of passionate chefs.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Philippine Primer visited\u00a0Lemuria Gourmet Restaurant and ate our way to the heart of France: their food. Nothing binds people together more than food can. This is true for Filipinos and yes, for the French, too. Hidden in the heart of Quezon City, Lemuria is a home turned into a lovely fine dining French restaurant that has a relaxing ambiance. It is an ideal choice for intimate parties and for couples who are celebrating special occasions. The staff is attentive and polite. Upon arriving, we were immediately directed to our seats and served our dishes after a few minutes. Lemuria Chicken Liver and Foie Gras Pat\u00e9 The amuse-bouche, Lemuria Chicken Liver […]<\/p>\n","protected":false},"author":3,"featured_media":1988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reviews"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2015\/03\/IMG_8443-e1430193000949.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/1950","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=1950"}],"version-history":[{"count":5,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/1950\/revisions"}],"predecessor-version":[{"id":1991,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/1950\/revisions\/1991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/1988"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=1950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=1950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=1950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}