December 28, 2015

Goût de France: Experience French cuisine at its finest!

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    “France’s heritage is its cuisine, its wines,” French Minister of Foreign Affairs and International Development Laurent Fabius claims. “But it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.”

    And showcased it will be. On March 19, 2015, Goût de France (or Good France) will feature “the gastronomic meal of the French [which] has been on the UNESCO World Heritage list since 2010.”

    Inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) – the same menu, the same day, in several world cities and aimed at as many diners as possible – in 1912, Goût de France/Good France reproduces that beautiful idea with the desire to involve restaurants all around the world. 1,300 chefs have been selected to participate in this campaign worldwide to offer a French dinner that would pay tribute to the culinary tradition of France, which values high-quality, innovative, and environmentally responsible cuisine.

    “French cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment,” said world-renown chef Alain Ducasse, whose initiative made this event possible. “The common point of this event is generosity, sharing and the love of what is beautiful and tastes good. It will be a delightful interlude and an opportunity to celebrate French cuisine worldwide.”

    Here in the Philippines, Goût de France will be celebrated in seven different restaurants across the metro with eight carefully-selected premium chefs from the country cooking up a storm. They are Chef Michel Herbert of Le Bistro d’Agathe, Chef Ronnie Reyes of Bizu Patisserie, Chef Cyrille Soenen of Brasserie Ciçou, Chef Marc Aubry of Champêtre, Chef Kevin Endaya of Lemuria, Chef Thomas Wenger of Restaurant 101 and Chefs Bettina Arguelles and Denis Vecchiato of Spiral.

    Menus include a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs, served with these chefs personal touch and style that highlights their own culinary traditions and cultures. Their menus are as follows:


    Champêtre Boutique and Restaurant

    Ground floor, Net One Center, Bonifacio Global City, Taguig

    Menu by Chef Marc Aubry

    PHP 2,200 per person

    Cold starter: Fine Chicken Liver Terrine with Cognac Glaze

    Hot starter: Veal Sweetbread & Mushroom Fricassee in Pastry

    Fish / Crustacean: Grilled Scallops with Lyonnaise Potato & Red Wine Tarragon Butter Sauce

    Meat / Poultry: Roasted French Duck Magret with Green Madagascar Peppercorn Sauce

    Cheese: Maroille Cheese Puff with Salad

    Dessert: Fresh Strawberry Charlotte Cake with Sauce

    Coffee or Tea

    Le Bistro d’Agathe

    1154 Gen. J. Lacuna St. cor. Rodriguez Ave., Bangkal, Makati

    Menu by Chef Michel Herbert

    PHP 1,450 per person

    Sparkling Wine Appetizer with Canapés

    Cold starter: Crab Meat Cake with Mango Salsa

    Hot starter: Toast Smoked Salmon

    Fish / Crustacean: Creamy Garlic Prawns

    Meat / Poultry: Beef Tenderloin Medallions Provençale

    Cheese: French Cheese Plate

    Dessert: Chocolate Profiterolles

    Bizu Patisserie and Bistro

    Ground floor, One Rockwell Bldg, Rockwell Drive, Makati City

    Menu by Chef Ronnie Reyes

    PHP 1,800++ per person

    Cold starter: Foie Gras Macaron with Black Cherry Jam and Light Sprout Salad

    Hot starter: Trio of Escargot in Puff Pastry with Garlic Parsley Butter Sauce

    Fish / Crustacean: Crab Ravioli in Saffron Bisque Sauce

    Meat / Poultry: Prime Rib-eye with Celeriac Potato Mash, Zucchini and Carrot Ribbons with Black Peppercorn Cream Sauce

    Cheese: Caramelized Brie Flambée with Truffles

    Dessert: Valrhona Chocolate Trio, Alpaco Chocolate Macaron, Salted Milk Chocolate JavaraLactee and Orange Chocolate Soufflé

    Brasserie CiÇou

    57 Annapolis St., San Juan

    Menu by Chef Cyrille Soenen

    PHP 2,100++ per person / PHP 3,700++ per person (inclusive of 1 glass of champagne, 2 glasses of wine, and 1 calvados)

    Cold starter: Tawilis Gravlax Terrine, Fresh Malagos Goat Cheese, Declination of Beet root

    Hot starter: Squash Flower Stuffed with Pamora Cockscomb and Soja Bean Sprouts, Confit of Pamora Chicken Oysters, Squash Risotto, Parmesan Foam Sauce

    Fish / Crustacean: Pampano and Squid Fricassée, Snail and Parsley Flan, Sauté of Assorted Mushrooms and Cauliflower, Parsley Sauce

    Meat / Poultry: Roasted Lamb Loin Wrapped with Nori Bonbon of Lamb Shoulder Confit with Mangoes and Pili Nut, Bellpepper and Ube Purée, Lamb Jus with Coriander

    Cheese: Brie de Meaux Stuffed with Assorted Nuts and Fruits from the Philippines

    Dessert: Chocolate Kouign Amann with Muscovado Ice Cream, Vanilla Madeleine with Don Papa Rum

    Lemuria Gourmet Restaurant

    5 Julieta Circle, Horseshoe Village, Quezon City

    Menu by Chef Kevin Endaya

    PHP 3,500 per person

    Lemuria Chicken Liver and Foie Gras Paté

    Grand Marnier

    Cold starter: Seared Veal and Tuna Tartare

    Hot starter: Chilean Black Mussels in White Wine Sauce

    Fish / Crustacean: Halibut Baked in Vine Leaves

    Meat / Poultry: Quail Two Ways

    Cheese: Cheese Plate

    Dessert: Neufchatel Cheesecake, Pernot Ricard

    Restaurant 101

    1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig

    Menu by Chef Thomas Wenger

    PHP 2,480 per person

    Cold starter: Steamed Angel Clam, Champagne Gratin

    Hot starter: Salad of Salt Cured Blue Marlin, Warm Blinis

    Fish / Crustacean: Roast Lapu-Lapu Fillet and King Prawn, “Bouillabaisse” Style

    Meat / Poultry: Black Olive-Stuffed Wagyu Beef Tenderloin, Royal of Pumpkin, Malagos Goat Cheese-Filled Eggplant, Green Herb Emulsion

    Cheese: Assorted French Cheeses from the Trolley, Dried Fruit Bread

    Dessert: Coconut Macaron, Chocolate Sorbet, Mango Preserve


    Sofitel Philippine Plaza, CCP Complex Roxas Boulevard, Pasay City 

    Menu by Chefs Bettina Arguelles and Denis Vecchiato

    PHP 2,500 per person / PHP 3,500 per person with wine pairing

    Cold starter: Homemade Duck Prosciutto Corn Crème Brulée

    Hot starter: French Pea Velouté Venison Loin, Pistachio Dust

    Fish / Crustacean: Slow-Cooked Salmon in a Broth of Mussels, Calamari and Candy Lemon

    Meat / Poultry: Pan Fried Beef Rossini with Goose Liver and Truffles in a Bed of Parmesan and Chives, Mashed Potatoes

    Cheese: Truffled Brie En Croute Port Wine Honey, Macadamia Brittle

    Dessert: Deconstructed Strawberry Shortcake Vanilla Bean Ice Cream


    For reservations, please contact the participating restaurants. Celebrate French cuisine and gastronomy with the rest of the world through Goût de France! Learn more about the event through

    Goût de France / Good France in the Philippines is made possible through the support of the local restaurant partners Le Bistro d’Agathe, Bizu Patisserie, Brasserie Ciçou, Champêtre Boutique and Restaurant, Lemuria, Restaurant 101 of Enderun Colleges, and Spiral and sponsors Elle & Vire, Staub, and Don Papa rum.

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