L’entrecôte Bistro & Upper Room in BGC: Delivering Swiss-French Cuisine by Chef Martin Kaspar

At the heart of L’entrecote is a concept that traces its roots to Europe. The name itself refers to “sirloin steak” and reflects the restaurant’s enduring connection to the classic steak-frites tradition.

That story began in Geneva around the 1940s, where a restaurant called Café de Paris became known for serving a single signature dish: steak topped with a rich herb butter sauce and paired with fries. Years later, in Paris, a wine producer looking to create a restaurant that would complement and help promote his wines collaborated with a friend from Geneva. The result was a similar concept under the name L’entrecote.

Drawn to the honesty and straightforwardness of that culinary idea, Chef Martin Kaspar brought the concept to Manila 16 years ago, initially opening with just one dish before eventually expanding the menu after the first few months. Even as the offerings grew, the spirit remained the same: simple, honest, freshly prepared food made to satisfy.

That commitment also shows in how the restaurant sources its ingredients. L’entrecote makes every effort to buy local in order to support the Philippine industry, while still importing select essentials needed to stay true to its Swiss-French identity. Oysters, for one, are sourced locally from Aklan, while other key ingredients are carefully selected from abroad when quality and authenticity call for it.

Among the dishes worth ordering is the Baked Escargot a la Bourguignonne (Php 1,060), a classic French starter featuring 12 large snails from Burgundy baked in Café de Paris butter. Rich, aromatic, and deeply savory, it delivers the kind of indulgence expected from a traditional European bistro.

Pro tip: Do not let the Café de Paris butter go to waste! Dip a slice of bread into it and savor every last bit of its rich, herb-laced flavor.

Baked Escargot a la Bourguignonne (Php 1,060) / IMAGE from Philippine Primer

For something more interactive and comforting, The Original Swiss Cheese Fondue is another must-try. Good for two persons, it brings together assorted Swiss cheeses melted in a traditional caquelon, served with Kirsch and bread croutons.

The Original Swiss Cheese Fondue (Php 2,240) / IMAGE from L’entrecôte Bistro

Meanwhile, diners looking for salad may go for The Big Adlez “Nicoise” (Php 665), a colorful plate of eggs, zucchini, tomato, cucumber, potato, anchovies, olives, and mixed greens tossed in Dijon mustard dressing, then elevated further with salmon, octopus, and shrimps. It is fresh, vibrant, and filling enough to pair with the main attraction: The L’entrecote Steak.

The Big Adlez “Nicoise” (Php 665) / IMAGE from Philippine Primer

The L’entrocote Steak is made with U.S. Certified Angus Beef and topped with the restaurant’s signature herb butter sauce, then served with house salad and unlimited hand-cut fries.

This is the dish that best captures the restaurant’s identity: premium sliced steak, a sauce layered with complexity, and fresh fries that keep the meal grounded in the Geneva-born steak-frites tradition. As an official licensed restaurant serving Certified Angus Beef, L’entrecote also places strong emphasis on quality and proper value in every plate.

The L’entrecote Steak (Single: Php 2,400; CAB Double: Php 4,280) / IMAGE from Philippine Primer

Leading the kitchen is Chef Martin, whose culinary career spans 45 years. He entered culinary school at just 16 and went on to build an impressive career shaped by both European discipline and international experience. He trained and worked in notable establishments such as Operakällaren in Stockholm, Sweden, and the Victoria Lauberhorn Hotel in Wengen, Switzerland.

Chef Martin Kaspar / IMAGE from Philippine Primer

He moved to the Philippines in 1986 and went on to work with Hyatt Manila and The Manila Hotel, where he built a remarkable career and became executive chef at only 31 years old. He also competed in numerous food competitions, including the Junior World Culinary Challenge in South Africa, where he placed fifth and became one of the finalists at the age of 23. Later, he returned to Switzerland and joined the Swissôtel group in Zurich, and in 2000, he won the Golden Duck competition in Switzerland in 2000.

Now, he serves as an instructor for Culinary Arts at Alain Ducasse Education in Enderun Colleges and a culinary consultant at Banwa Private Island in Palawan. All these years of training, competition, and leadership are reflected in the restaurant’s exacting but unpretentious approach to food.

For private gatherings, L’entrecote also offers VIP rooms upstairs that can accommodate up to 25 people. Exclusive use is available, with rates varying depending on the day of the week, making it a fitting venue for intimate celebrations, business lunches, or special dinners shared over classic Swiss-French fare.

IMAGE from L’entrecote Manila: Bistro & Upper Room’s Facebook page