Im­pres­sions

Philippine Tatler Best Restaurants - - FRENCH -

WHY GO

The French chef Cyrille Soe­nen surely knows how to please his fussy clien­tele with world-class cui­sine—from phe­nom­e­nal spe­cial­i­ties to a very im­pres­sive wine list that will keep you com­ing back for more.

TATLER TIPS

The daily spe­cials are a must-try. For reg­u­lar menu items, com­mence with the sig­na­ture pan-fried duck liver with black gar­lic purée and oys­ter leek tartare. For seafood afi­ciona­dos, the dishes are very good value for money. Try the Chilean sea bass served with car­rot risotto, herb salsa, and soy sauce foam. The steak’s done­ness is made to per­fec­tion.

Chilean sea bass with car­rot risotto, herb salsa, and soy sauce foam

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

Ube de­cli­na­sion mille­feuille, gelato, mac­aron, cream puff

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