Chateau 1771: ‘No Bor­ders Cui­sine’ for three decades


Since we opened here in Boni­fa­cio Global City, most of our cus­tomers have been re­turn­ing cus­tomers and the new ones are their chil­dren,” said Vicky Pacheco, COO and ex­ec­u­tive chef, 1771 Group of com­pa­nies.

“The older cus­tomers re­mem­ber Chateau 1771 in Malate, which we started 30 years ago. Their chil­dren re­call the lovely meals they had with their par­ents.”

It was Ricky Gu­tier­rez, founder and CEO of the 1771 Group of Restau­rants, who en­vi­sioned a place where people could come to­gether for mem­o­rable din­ing.

When Chateau 1771 first opened its doors in 1771 Adri­atico Street in 1988, it was a place where dis­cern­ing gour­mands wined and dined amid the back­drop of busy city life. For more than three decades, Chateau 1771 has moved with the times — lo­cat­ing at the cur­rent cen­ter of busi­ness and lifestyle — from its orig­i­nal lo­ca­tion in Malate to Or­ti­gas, Makati, and now Boni­fa­cio Global City in Taguig.

“Shangri-La is here and it is like New York,” said Ricky. “It is alive and ma­ture. I like the idea that the Philippine Stock Ex­change is here also. This is where the fu­ture of cui­sine is, and that is why we are here at BGC.”

The PSE pretty much dic­tates where the fu­ture will be. “When the econ­omy is good, ev­ery­body cel­e­brates, and when the econ­omy is bad, people still eat. There is also the mix of of­fices and lux­ury res­i­den­tial dwellings.”


It was Chateau 1771 that coined the phrase “No Bor­ders Cui­sine.” And chef Vicky show­cases these meals by high­light­ing out­stand­ing in­no­va­tions in French, Swiss, and Ital­ian fa­vorites. Her culi­nary cre­ations con­stantly tickle the palates of her din­ers with won­der­ful twists on Eu­ro­pean fa­vorites.

“We pretty much en­gi­neered the menus in such a way that if you have a cer­tain bud­get, you can still eat here,” added Gu­tier­rez. “If you have a bud­get of P500, you could get your lunch here. Our pasta is around P320. But if you want to eat steaks and don’t mind spend­ing, you could also do that here.”

Chef Vicky added, “We need to keep our old fa­vorites on the menu be­cause our cus­tomers look for them. I had a cus­tomer who asked for some sauce that we used to serve with our meat meals back in Malate. The sauce is what he came back for, so I had to reproduce it. And now I have it here for reg­u­lar cus­tomers.”

But chef Vicky con­tin­ues to evolve with the times. For ex­am­ple, she shared that she came up with a lemon chicken dish, but not the Chi­nese va­ri­ety.

How would chef Vicky plan a meal for her din­ers? She shared how she would start a meal with but­ter­baked oys­ters. These fresh Ak­lan oys­ters are baked with but­ter-fla­vored Worces­ter­shire sauce, gar­lic and pars­ley, then topped with ba­con bits. Or go for some­thing light with the Goat Cheese and Grilled Ap­ple Salad. En­joy Chèvre cheese, ba­con, and grilled ap­ples driz­zled with Pom­mery mus­tard dress­ing over mixed greens.

If un­wind­ing with friends? Share the An­tipasto Plat­ter com­plete with pro­sciutto crudo, mixed bar nuts tossed in but­ter, some smoked duck breast, Parma ham and cheese cro­que­tas, to smoked gin­dara.

An­other op­tion is the deeply sat­is­fy­ing To­ma­toCheese Fon­due made with Gruyère cheese and fla­vored with Fen­dant wine and to­ma­toes. Pair them per­fectly with wine.

The two spe­cial­ties of the restau­rant are crowd fa­vorites. Po­tence is grilled beef tenderloin hung on a metal gal­lows, then flam­béed with brandy. The serv­ing it­self is a per­for­mance to be­hold! On the other hand, the But­ter­flied Queen Prawns is nicely plated stuffed prawns cooked with cream, mush­rooms, squash and raclette cheese served with risotto.

Of course, one must end with the fa­mous Cof­fee Pie. A must-eat, it has a choco­late cashew crust with cof­fee fill­ing, topped with cream cheese and tof­fee sauce.

“In the last 30 years the taste of the Filipino has not changed,” added chef Vicky. “Maybe now Fil­ipinos look for more fancy pre­sen­ta­tion. But that home taste we love is still there. Filipino din­ers know what they want and what they con­sider masarap.”


And, in keep­ing with the nos­tal­gia theme, we ask about the Onib Olmedo art­works that fill the resto and have been a trade­mark of the Chateau 1771 restos. And Onib also cre­ated beau­ti­ful still-lifes and land­scapes that evoke con­tem­pla­tion and won­der.

“Onib was a friend of mine in the ’70s,” Ricky said. “His works are in all our Chateau 1771 restau­rants since we opened in Malate. I guess he would give me mu­rals and paint­ings so that I would give him free meals?” he says with a laugh.

We asked why the name of the resto changes when­ever Chateau 1771 finds a new home. I was told that when Chateau 1771 left El Pueblo in Or­ti­gas, the own­ers didn’t want to give up the space and re­branded it as Cafe 1771. It’s an en­tirely dif­fer­ent con­cept and not just a name change. Cafe 1771 is also where 1771 Events Place is lo­cated.

As for Green­belt 5, they sim­ply de­cided to move Sen­tro 1771 from Green­belt 3 to Chateau 1771’s spot in Green­belt 5 be­cause it is a prime corner in terms of vis­i­bil­ity and fa­cade.

“There is only one Chateau 1771 be­cause there is only one chef Vicky,” Ricky con­cluded.

* * *

Chateau 1771 is lo­cated at 2/F One Boni­fa­cio High Street, 5th Av­enue corner 28th St., BGC, Taguig. For reser­va­tions or more in­for­ma­tion, con­tact 0917-862-6467 or visit the web­site www.chateau177­ Like and fol­low @ Chateau177­1 on Face­book and In­sta­gram.

The first Chateau 1771 in Malate com­mis­sioned by Ricky Gu­tier­rez: It fea­tures art by Onib Olmedo and Alan Co­sio, 1995

Vicky Pacheco, COO and ex­ec­u­tive chef of 1771Group, and Ricky Gu­tier­rez, founder and CEO of the 1771 Group of Com­pa­nies

Mahi Mahi with Lime But­ter Chorizo

Lemon Meringue Torte

Ravi­oli Pri­mav­era is per­fect for the veg­e­tar­ian diner.

An old clas­sic at Chateau 1771: Po­tence Steak Flambe

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