L'Entrecote - Metro Manila

After a few weeks update to nov. to reduce the stars as the experience is quite bad. the ounce-tomahawk came out like a ribeye. service is also not beautiful, as waiter insisted that steak frites is not unlimited, despite the menu that it shows as such. we have received our refills, but not after at least the one who asks for them, will take one last before we come back. old review: jump up to staring after it expands and improves the al fresco area. very good quality French tariff that does not break the bank. the escargot was amazing. octopus not bad, but tasted more Spanish than French with garlic and swirling overload. fries tasted fresh and real. lobster bisque is now much improved and very good maybe with added pfeffer. brot is very good. wein am glas is one of the best choices I have seen. service was good. oyster was also very good. foie gras is foie gras. the frozen brazo de mercedez is the only one with real mango on the subway.

After a few weeks update to nov. to reduce the stars as the experience is quite bad. the ounce-tomahawk came out like a ribeye. service is also not beautiful, as waiter insisted that steak frites is not unlimited, despite the menu that it shows as such. we have received our refills, but not after at least the one who asks for them, will take one last before we come back. old review: jump up to staring after it expands and improves the al fresco area. very good quality French tariff that will not break the bank. the escargot was amazing. octopus not bad, but tasted more Spanish than French with garlic and swirling overload. fries tasted fresh and real. lobster bisque is now much improved and very good maybe with added pfeffer. brot is very good. wein am glas is one of the best choices I have seen. service was good. oyster was also very good. foie gras is foie gras. the frozen brazo de mercedez is the only one with real mango on the subway.

In the modern area of ​​the Burgos Circle is this Swiss restaurant with a foreign owner specialized in meats and cheeses, since it could not be any other way. The place does not seem very spacious inside but it has an upper floor and a nice terrace for the cool nights of the night. Philippine capital I have been able to go a couple of times and try their spectacular burgers and some of the cheeses and I have been delighted with both the food and the service.

L'Entrecôte is one of the pioneers in the Burgos Circle strip. They have been around since time immemorial (okay, that was an exaggeration). When i say "immemorial" i mean from the time i started working in BGC. The name sounds fancy and yes it is fancy for all the right reasons. Yes, it is time for a lil history lesson. Brace yourself, this is one of those "Too Long To Read Review" L'Entrecôte is a word commonly used in several restaurants around the globe that features steak dishes. It has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites or steak-and-chips. The name screams "Of French Origin" but would it shock you if say that one of the restaurants founded by the daughter of Paul Gineste de Saurs is located in Geneva. But yeah, some of the other branches are in Toulouse, Bordeaux, Nantes, Montpellier. Source: Wikipedia I will leave it up to you to google the rest. I think it is time to talk about the food. I got to spend my Friday Lunch at L'Entrecôte (woo-hoo) and i happen to share a table with Chef Martin (double woo-hoo). | Beer-Batter Fried Oysters. Locally sourced fresh oysters. The first bite brought me back to my time of exile in Iloilo. I love the way the oysters were cooked, not too heavy on the batter and i taste the freshness of dem oysters. | Hot Swiss Cheese Canapé. A canapé is a type of hors d’œuvre (appetizer for the non-French spesking) a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite. A tray comprised of 6 bite sized appetizers - Mushroom Chorizo, Curried Tomato Confit and Ham and Pineapple. The three has a common denominator - Raclette Cheese Baby! The semi pungent flavor of ze Swiss Cheese works wonders with the Canapé. It created a wonderful flavor contrast that e Useless Trivia: The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. | Pissaladiere. This is a dish from Southern France. Think of this a the cousin of pizza margherita with a thicker bread dough and toppings that comprises of onion, olives and anchovies. I love anything with anchovies! This is heaven on a plate. And i am weally glad they added cheese as it somehow tones down the saltiness from the anchovies. | Cheesy Triangles. I immediately thought of empanada when this was served. Spinach and cheese encased inside a thin puff pastry. | Tasty Hot Octopus with Garlic. This is the King Of Appetizers. Octopus cooked in olive oil, capers, shallots and lemon. Man, the octopus is super tender and ze olive oil x capers combination is to die for. This is wow on every bite. | Grilled Salmon with Parmesan Crisp and Risotto. I am quite the snob when it comes to salmon as there are very few restaurants who offer a perfect grilled salmon. I am happy to report that L'Entrecôte is one of them. The salmon is cooked in such a way that the texture remained moist and they managed to keep the delicate flavors in. Oh, the risotto is all sorts of wonderful. And for the love of all things holy, take a bite of that crisp parmesan. You're Welcome. | Crisp French Duck Leg Confit. I always hear Confit on every Masterchef and Top Chef episode I've watched. And i wonder what does it mean. Well, it comes from the French Word "Confire" meaning to preserve. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes. I digress, this is a beautiful plate comprised of a duck leg slow cooked in its own fat. The meat is juicy and oozing with flavor. I taste thyme and the other herbs used to season the meat. Crruuunch! Yes, that is the sound you will hear once you taste the skin. | L'Entrecôte Steak. This comes with unlimited fries which by the way is the best - no one else comes close. US CAB Sirloin Steak cooked to a perfect medium rare then topped with their secret herb butter sauce. And when they say secret, they meant it. The components of the sauce a case if "i'd tell you but i have to kill you after." This is the dish that placed L'Entrecôte on the global foodie map. | La Brochette Flambee. En brochette refers to food cooked, and sometimes served, on brochettes, or skewers. Flambé (/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means 'flamed' in French. Cognac or rum and other liquors with 40% alcohol content is commonly used for this cooking technique. Sorry i had to add that, i wanted to educate you on the intricacies of French Cuisine and if you have reached this part then reading the my review will be worth your while. When Chef Martin poured ze liquor, everyone was on their feet trying to catch the moment. I on the other hand sat like a keen observer. The process is fascinating and i have a gazillion questions in my head. Will the liquor affect the taste? And surprisingly, there is no hint of alcohol in the meat. Apparently the process reduces the alcohol content and if there is an effect on the taste, it is not noticeable. And oh, there were sides served with the skewered meat - truffle fries, pasta and cheese risotto. | Mediterranean Seafood Pasta. This is another noteworthy dish. I am guessing this is a close relative of Spaghetti alle Vongole Rosso. Seafood pasta cooked with a tomato base with shrimps and mussels. The pasta is al dente and the sauce has the perfect proportions of tang and acidity. The shrimps are cooked perfectly as it retained the semi sweet flavor. Desserts were served after. I missed it as i needed to go back to Consensus Terrorism (google it) Lunch at L'Entrecôte is nothing but awesome. The food they serve embodies all adjectives synonymous to delicious. Each dish is a carefully crafted with precision and impeccable technique. This is the kind of restaurant that one would go back to every chance you get. Why? Each visit wont be like the other time as the menu is diverse and the food is extraordinary.

L'Entrecôte is one of the pioneers in the Burgos Circle strip. They have been around since time immemorial (okay, that was an exaggeration). When i say "immemorial" i mean from the time i started working in BGC. The name sounds fancy and yes it is fancy for all the right reasons. Yes, it is time for a lil history lesson. Brace yourself, this is one of those "Too Long To Read Review" L'Entrecôte is a word commonly used in several restaurants around the globe that features steak dishes. It has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites or steak-and-chips. The name screams "Of French Origin" but would it shock you if say that one of the restaurants founded by the daughter of Paul Gineste de Saurs is located in Geneva. But yeah, some of the other branches are in... read more