September 13, 2019

La Mère Poulard in BGC: Molded by History and Fond Recipes

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  • La Mère Poulard in BGC: Molded by History and Fond Recipes
  • Updated September 13, 2019

    A fresh name enters Manila’s culinary scene: La Mère Poulard in BGC. This authentic French restaurant will heighten Metro Manila’s fondness for a lavish French dining experience with its offerings of simple French dishes that will give you a taste of history, heritage, and, warmth.

    La Mère Poulard is primarily known for its puffy omelets.

    The history of La Mère Poulard goes back over a century to an inn on the medieval island of Mont Saint-Michel opened by a French couple, Annette and Victory Poulard, in 1888 to provide a temporary home to pilgrims at the time. Annette Poulard whisked and cooked big omelets over an open hearth in a certain way that made them puffy and frothy that felt more like a souffle than an omelet in the mouth. This, along with hundreds of other recipes she had so well crafted, gained her the French honorary title “Mère” or “Mother,” which is only granted to exceptional cooks.

    This was the beginning of La Mère Poulard’s global reputation for its hospitality and delicious dishes that are made from simple ingredients—eggs.

    Fast forward to the present day and their puffy omelets have become the highly coveted specialty dish of La Mère Poulard. After the grand opening of La Mère Poulard at SM Aura Premier in BGC, we can now get a taste of the Puff Omelettes which once sustained the pilgrims.

    La Mère Poulard is now open at SM Aura Premier in BGC. 

    La Mère Poulard takes the same dining experience from France to Manila with its bright and homey interiors adorned with framed black and white photographs that serve as a preview of the restaurant’s colorful history. On one side of the restaurant is a semi-open kitchen where you can see many chefs, led by a French chef, gracefully working together to produce the best-tasting dishes to be served on your table.

    The restaurant’s menu lists a number of dishes that highlight the use of eggs, like the Poached Leeks in Vinaigrette Sauce (Php 260) which uses egg Mimosa and bacon crumbles, and of course, the different variations of their signature omelet like the Bacon and Potato Omelette (Php 450) and, for dessert, Caramelized Apple Omelette (Php 360).

    Poached Leeks in Vinaigrette Sauce (Php 260) 

    Bacon and Potato Omelette (Php 450)

    Caramelized Apple Omelette (Php 360)

    While they are known for dishes that highlight the use of eggs, they also have pork offerings like the Pork Filet Mignon, drenched in plenty of soy and honey sauce.

    Pork Filet Mignon (Php 450)

    Besides traditionally-cooked French dishes like the Jumbo Scallop, Salmon and Cod and Pan-fried Jumbo Scallops, La Mère Poulard also offers Filipino-inspired dishes that are cooked the French way.

    Jumbo Scallop, Salmon and Cod (Php 880)

    Pan-fried Tiger Prawns (Php 880)

    La Mère Poulard presents Chicken Supreme in Normandy Style which is a dish that will surely leave you craving for more!

    Chicken Supreme in Normandy Style (Php 780)

    La Mère Poulard in Manila is the fourth branch of the renowned French restaurant. It’s original home still sits in Mont Saint-Michel, while the two other branches can be found in Japan.

    French cuisine aficionados attended the grand opening of La Mère Poulard.

    La Mère Poulard President and CEO Eric Vannier (middle) join Brand Ambassador Dr. Milagros How during the grand opening.

    With La Mère Poulard being a newly introduced restaurant concept in the country, La Mère Poulard Vice President Leo Vannier hopes that “the Filipino foodie community can judge only our offer and not our reputation, and it is imperative for us to offer the best product in the market.”

    Written by Rizelle “Rei” Leaño

    General Information

  • Upper Ground Floor, SM Aura Premier, BGC, Taguig City
  • 0917-573-5513; 0917-580-0137
  • 10 a.m. - 10 p.m.
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