Stuffed Ourselves Lovely with French Vibes at Crepe Amelie, Poblacion

If you're after a rustic, French-inspired cafe that serves more than crepes and coffee then Crepe Amelie will surely get the job done. The wood accentuated exterior with floor-to-ceiling paned glass windows lets in just the right amount of sunlight into the venue's simple interior. Grab a table outside and watch the loyal tribe of locals who return day in, day out for their daily coffee and flavorful meals.

Savor a taste of Christmas at Resorts World Manila

There are three main reasons why Resorts World Manila has to be the destination for your Christmas feastings and giving.

French Cooking in the Filipino Home with Chef Xavier Btesh

Come to think of it, even though I have a friend who is a French chef, Chef Didier, I never actually got to ask him if he could help me with some French recipes I've been meaning to cook.  Guess, I never really mastered that type of cuisine yet although I love eating it.

Boulangerie 22, Magallanes Branch

After processing my siblings Italian citizenship documents at TIA, along Pasong Tamo, Ext., It's weird that their address says Magallanes, though I know Magallanes to be the village which was on the other side of SLEX.  I searched for a coffee place nearby through Zomato.

Boulangerie 22 came up which was just 5 minutes away of drive.  I took the jeepney towards Fort Bonifacio and got there in no time.  It was already passed 4 pm, the cafe seems gloomy since no one was there except for the two staff behind the counter.

French Gastrono-meat at Atelier Vivanda Manila

Whenever I see the French word "atelier," The first thing that comes to mind is design.  Webster dictionary defines it as an artist's or designer's studio or workroom.  So, it did intrigued me when I first heard of this French bistro.

At first, I thought it's all about French cuisine flare and a resto interior that has a boutique-feel to it.
Then came the time that I'd finally had a feel and taste of this talked-about bistro in Burgos Circle, which happens to have earned  two Michelin star.

Crepe Made Simple

I used to think making Crepe is a hard task, or something reserved for the learned chef. But the things I'd do for the love of cooking...

Back in college, when I first had a try of this unheard-of (from my end) dessert slash snack, I would watch for hours, over a limited-sized bar, a lady making crepes of different flavors.  I used to think you need to undergo a special skill training for this. She was even using a shallower pan, probably intended for  making dozens of crepes. 

Le Jardin, A French Culinary Affair in an Urban Garden

Contrary to popular belief, Le Jardin is not only for the snobs, looking haughty, in an all-white ensemble or donning a gentleman's suit.  You don't need to be on a date either to earn a table.  Though it is true, you need a healthy wallet to really indulge in its well-curated French cuisine.

My experience with this elegant French garden inspired restaurant was last year and was only repeated once for a coffee.  It was undeniably one of the great meal I had last year and that was then when Chef Hasset Go was still actively co-managing it with Chef Jonas Ng.

They wouldn't have gotten the award as one of 2016 BEST RESTAURANTS rated by The Philippine Tatler, if I'm not telling you the truth.

Why Nabbing a Reservation at Impressions is a Bang for Your Buck

Both locals and foreign visitors are becoming more food-obsessed these days as compared to ten years ago, but without ever losing their discriminating taste for unparalleled good food.  One reason why a French restaurant in Resorts World Manila stood the test of time, and have been regarded  as one of Manila's Best French Restaurant, none other than Impressions.

So when a random text message comes with an invitation to try one of Impressions' Wine Dinners, how could I say no, even though my work is up to my neck I said yes in a heartbeat, with only six hours left before the said dinner.

Le Bistro D' Agathe, A Diner and An Art Gallery in One

There is nothing too fancy about this place, except  a comforting food on the table, a quiet place to sip glasses of wine and artistic impressions on the wall beckons as you go inside through an elementary door. Situated at the corner where cars re-route avoiding the gas leakage along South Super Highway.
If you 're on a gastronomic tour in Manila, this part of Makati would be considered last in line, for a French dining even.  For sure, foodies would flock Bonifacio Global City, Eastwood or Timog. But think again!

Since the time it was being refurbished, we would always drive by slowly, taking closer looks at Le Bistro D' Agathe. Since we live just across EDSA, Evangelista St. is always our quick trip to Bulalo house. It somehow saddened me thinking there weren't enough good restaurants in Pasay or the outstrip of Makati , such as Bangkal and Evangelista, except in Mall of Asia.
Till finally a French chef decided to bring the famed French bistro from Puerto Galera.
The corner looked a bit artsy from the graffiti outside the building. We thought of it first as an art gallery or "tambayan," since the place is tucked away from traffic and main street.
Then we found out, when the signage were finally placed, that it was a bistro.  
For everyone's knowing,  a  bistro is a small, casual eating establishment known for serving hearty, simple fare along with wine.   Bistros originated in France and the United States has adapted the French bistro idea into American bistros.    An American bistro is likely to have not only French food, but basic filling foods inspired from other cuisines such as Asian and Italian.

The origin of the word, bistro, to mean a certain style of restaurant is debatable, but is widely thought to date back to when Russian soldiers fought with the French in France during World War I and would demand food quickly, as bistro means "fast" in Russian. But, bistro food is home cooking rather than typical American fast food or fancy, fussy fare. In Europe, bistro cooking was developed as a way of using up foods such as making fresh vegetables and leftover meats into hearty stews. Bistro fare may also be as basic as baguette, or French bread, served with pate and a glass of wine.

At that time they were offering a set menu for a good value dinner for P580.   We didn't order wines to cut out on the budget for the price on the is a bit not this side of town, pricey for short.  We started with the sliced baguettes and butter.  Again to keep up with our budget, (to be honest we did not expect the cuisine to be that authentic) we ordered one set menu and order another main course from the  ala carte.   Then, Terrine came, which Chef Patrice himself was served.   A  well-seasoned, pork meat  combined with egg, whole cream and brandy for added richness and flavor,  baked in a container called a terrine, which is basically a long, thin loaf pan. If a terrine sounds familiar even though you aren’t well-versed in French cuisine, then you might be thinking instead of a terrine’s distant cousin, meatloaf.   Meatloaf is like the lazy man’s terrine. Meatloaf takes less time to make, is eaten hot right out of the oven and has a texture closer to a hamburger than a smooth, dense pâté. Think of a terrine as the ultimate meatloaf: more meat, more fat, more flavor.

The Chicken Mustard Cream (P 390) with fried potatoes, was initially for me , then Bhogs made the switch because he did not find the tarragon sauce to his liking.   The chef doesn't put too much salt, or even none at all, however I found the fried potatoes fried nicely without any salty after-bite.  The same goes with the chicken dish.  The light mustard taste of the sauce didn't overpower the whole dish.   The sauce being creamy was perfect with the potatoes.

The fresh tarragon leaves gave the licorice and strong aromatic  kick to the Pork Tenderloin.   known to be the "king of herbs" by French, is the main flavoring in many of the sauces that form the foundation of classic French cuisine.  Good in itself, made better paired with our staple, rice.  Pure French goodness.   Remind me to check out a recipe for this, for I never really tried using tarragon in any of my own dishes.

Now the perfect endings for a sumptuous French bistro  try-out.   The Chocolate Mousse!  The rich and silky texture, which is not too sweet but simply chocolatey, corrected my tastes buds from the spices and all the other flavors  that was churned in my mouth.   Sure it would be great with coffee.

Chef Patrice Delobbe was so kind enough to give us a sampling of an authentic French Apple tart.  Not only does it taste beyond lovely, old-style frangipane on a flaky thin crust topped with tenderized thinly sliced fresh green apples and sprinkled with cinnamon made my night.    But I think the simplicity of this made it really delicious, and take note that Chef didn't put sugar on it, the apples being caramelized on its own sugar levered the sweetness.    So never leave the place without having this tried out.

While enjoying a fine lunch or dinner, you'll also be dazzled by the artworks on the walls of the bistro, indeed, it also stands to be a gallery, helping the Chef's artist friends to temporary home arbitrary works of arts and find buyers for them as well.


Le Bistro d'Agathe
 1154 A Lacuna St. cor. Rodriguez Avenue, Bangkal, 1233 Makati
(former location of Fat Michael's)
Operating Hours:
Mon - Sat: 11:30 am - 3:00 pm
Mon - Sat: 5:00 pm - 10:00 pm
Email: lebistrodagathe@gmail.com
Telephone: +63947 519-2148 
Facebook: Le Bistro D'Agathe 

My Christmas Food Trip Friday entry:

La Creperie

Along with Cafe Breton, La Creperie probably would be one of the authentic French restaurants specializing in crepes.  A restaurant as such is what is known as "creperie" in France or anywhere that serves them.
I remembered, when I was in college, it amazed me seeing a vendor inside the school cafeteria con restaurant,  made a pancake like batter into a paper-thin pancake with something like a spatula-stick.   After which, the round sweet sheet, as thin as a satin,  is topped with fruits and cream, rolled and sprinkled with chocolate or strawberry syrup and dashed with powdery sugar.   My favorite then was Mango Crepe.   My friend and I have argued with how it was pronounced, not really had the idea of it being a French word.  Till now mango still is my favorite.  But things have changed since then, now I became more of a foodie rather than just a regular consumer, an epicure or a gourmand maybe, hahaha, in my dreams.

Remarkable Steak Experience and More at L'Entrecote

Would you believe that I totally ran out of words to start of.   I have been putting off for days the review for this seeming Parisian Bistro for some reasons.  One,  every time I think of the just the word "l'entrecote" my brain suddenly sends irrational neuron signals to different parts of my senses which leaves me day-dreaming then gets me fixated throughout the day, fixated to the taste and thought of the ultimate steak sauce ever.  Second reason is that I don't only want to awe my readers of how a brilliant observer I am (wishing and pushing my luck though of getting you interested in my writing even, nahhh!), but more so I want to invibe you to have a sort of  insightful obervation through the pictures and my description and then entice you, because I strongly recommend this place.   First-rate French cuisine, and to think this is a casual dining set-up.   The place may evoke class and finesse and not to mention being in Burgos Circle of Forbes Town  where fine dining and premier food choices is but just a commonplace.

Their menu is straightforward, downright comfort  from  a Swiss who married a Filipina, Chef Martin Kaspar's food.

Now prepare to be awed...

Foie Gras with Apricot Sauce and Melba Toast.
Alright, foie gras, a French word for fatty liver,  is a pâté  made from fattened goose liver.   I've read that geese are forced-fed, so to enlarge the liver.   It may be gruesome for others yet it served up to be fancy restaurants' lists of expensive dishes.   Too bad I wasn't able to ask Chef Martin how complicated the process may have been.   But I guess tasting the smooth, silky and rich flavor made my mouth enjoy it and thus forgot about its process and all.  Made even richer with peppered apricot sauce.  This is not my first time at this place 

Pissaladeire with Onions, Anchovies and Black Olives.    Another stark beginning for a stark lunch or dinner.   A pizza-like dish, where a crusted bread topped with caramelized onions, slightly-salty anchovies and my favorite pizza-topper, black olives, whole and pitted, not sliced!  The irony, is that I usually avoid onions, when eating salads or any dish where it is a major ingredient,  but the sweetness made through caramelizing  made it really appetizing, and indeed it was good, were the tartness and saltiness plays gorgeously in my mouth.
Crispy freshness in every bite.   These Melba Toasts are the perfect partner to the Foie Gras.   Bite-sized already and light.   Another thing that I consider with toasts and newly-baked breads are the sound.  Kkkkssshh,  should echo in the quaint corner of the room when you crack it or munch in to it.

Three Mushroom Pie.  The name said it all.

Inside the crispy hot phyllo are wild mushrooms.  Don't hesitate to glide it on the vinaigrette around the plate and you will discover  a different taste.

The house salad made more scrumptious with walnuts making it rustic, yet even more satisfying.

Seared Foie Gras on  mashed potato with restaurant-made peppered-pineapple jam.  A different take on liver-made dishes.   The fruity sauce paired with that perfect bit of crispy fat  on the edge of a grilled steak taste.   Foie gras is bit mystifying for me, if you haven't tried it yet it is kind of like the taste of the beefy bone marrow,  melt in your mouth experience without the bitter taste of any liver.  Well that's what they serve, i just don't know how other restaurants.

Fine Flat noodles for times when you need to load up on carbohydrates.   Choose from two kinds of sauce,  above is the spinach  cream sauce.   More of like a Pesto sauce without the strong, pungent aroma and taste of basil.   I love green veggie-based pasta sauces.   But if you're not, you may try this, this has the creamy spell without the leafy-taste of spinach but loads of vitamins and minerals, which is good for the whole family.  Toppings also can be chosen,  This has lobster slices on it.  Among the other options are having it with Lapu-Lapu fillets or Grilled beef tips.

Fine Flat Noodles with Tomato-Chili-Herb Sauce topped with seared Lapu-Lapu.  A tangy fresh tomato based pasta dish.

And now, I give you L'entrecote grilled USA Prime Steaks bathing on secret herb butter sauce, served with french fries..  Spine-chilling as I try to recollect how I felt with the first experience with this drool-worthy dish. L'entrecote, as Chef Martin have explained from the beginning for it's namesake, is a French word for a prime cut of steak, making it a rare and exclusive steak.   And the signature sauce  concocted from  31 ingredients.

Raspeberry and Caramelized Walnut Ice Vacherin.   This dessert was included in Inquirer's top 20 desserts.   So no exaggeration has to be made at all.  Simply delightful without feeling guilty on the sweet.

Crepes Suzzette with Vanilla Ice cream.   Mango lovers would surely grab a plate of this.
A tower of Meringue with Vanilla and Strawberry Ice cream, on a dazzling plate of chocolate syrup, fresh strawberries and nuts.

Chef Martin Kaspar, owner and head chef.   All thanks to him , now I have food-dementia, a syndrome where another lunch at  L'entrecote is the medication.
Seriously, this man deserves all the applause.  He put French comfort food on the pedestal of  casual dining but with a touch of opulence.  As family-man himself he value not only good food but healthy and fresh ingredients that make great food.

Kids are welcome here also, since they are open during Sundays, families with kids would have lunch here.   Treats await any kids who looks for heavy and meaty goodness of  L'entrecote Steaks and Fries.

Here is where to find them

Forbes Town Center - Unit A Belagio 2 - Burgos Circle Bonifacio Global City

Website: http://www.lentrecotemanila.com