Im­pres­sions

Philippine Tatler Best Restaurants - - FRENCH -

WHY GO

The celebrity French chef, Cyrille Soe­nen, surely knows his met­tle and how to please even the most dis­cern­ing clien­tele. The chef is the main as­set of the restau­rant.

TATLER TIPS

Sure win­ners are the lo­cal and French oys­ters on a bed of ice and the pan-fried scal­lops salad. An in­dul­gent treat is the pan-fried duck liver with black gar­lic and oys­ter leek tartare. For a light en­trée, the steamed cod fish and mariniére of seafood with ginger and lemon­grass emul­sion is rec­om­mended. The roasted U.S. prime rib served with York­shire pud­ding and sides will sat­isfy any­one with a ro­bust ap­petite.

Chilean sea bass, car­rot risotto, and herb salsa

MORE THAN PHP 2,000 PER PER­SON

Pan-fried duck liver with black gar­lic and oys­ter leek tartare

Scal­lop uni bavarois

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.