DEGUSTATION by Chef Hylton Le Roux at THE ESTABLISHMENT: Big thumbs up in small portions

I was really excited when I saw an awesome promo via www.dealgrocer.com, an 11-Course Modern European Degustation at The Establishment for P995 (valued at P1,998). A friend thought it would be nice to buy me a coupon for my birthday, which was yesterday. 

So I immediately packed my new camera, my formal clothes, umbrella, clear palate and empty stomach and went straight to Bonifacio High Street for the Chef Le Roux experience. 

Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company. (source: Wikipedia) 

I heard a lot about degustation on tv, and from my friends. It's like you're on a diet- by eating only in small portions. The only difference is that you don't sacrifice flavor in degustation, but rather focus on them. Dishes are served in small portions that will allow you to savor the various dishes without spoiling your appetite until the last course. 

***

When we reached The Establishment after walking in drizzle, a waiter welcomed us into this beautiful semi-private Crystal Room which houses modern table sets of white, cove lights of purple, and gold-painted branches turned chandeliers.

We were given a menu which listed the 11-candidates for degustation. It will be served in sets of three, everything except for the dessert duo. Here's the first set.

******

APPETIZERS

The spud salad was easy on the palate. It was warm and refreshing because of the pesto oil. The crispy pancetta reminded me of really thinly sliced bacons while the gnocchi was quite overwhelming. Great starter!

Warm Salad of Sweet Potato Gnocchi, Crispy Pancetta, Oyster Mushroom,
Parmesan and Pesto Oil

 

The goat cheese was heavy, but the balsamic and tomato were there to balance everything out. The right amount of acidity and creaminess will definitely stir up one's appetite.

Goat Cheese and Truffle Mousse with Tomato Jam and Aged Balsamic






I've always been a fan of foie gras since I tried them at Spiral, though too much goose liver can ruin your gusto for oily food. The cherries complemented the foie gras, they were sweet! This dish could stand without the almond puree. but still, an excellent entree. 

Seared Foie Gras with Almond Puree and Poached Cherries




*****
Then came the soups and salad.

SOUPS AND SALAD

The truffle oil gave off a very strong impression on this dish, yet it wasn't overpowering. The warm, rich soup was a great rest for the palate. This soup really smells awesome too!

Roast Pumpkin Soup with Asparagus Spears and Truffle Oil




I'm allergic to raw fish, or any fish in general. =( Looks good though. Ahahah!

Seared Tuna Nicoise Salad



The vegetables took over this entree effortlessly. It tasted healthy, and somehow fresh. It was like salad turned into soup. I guess that's what they're going for. It works anyway. The tiny spot at the center, that't the bacon. 

Broccoli and Watercress Soup with
Poached Egg and Crispy Bacon





*****

Then the main course began.


MAIN COURSES




I was afraid to try the salmon because of my seafood allergies, but it was too beautiful to resist. I'm glad I took that brave leap forward, this entree was amazing. The salmon skin was perfectly crispy and salted. The tarragon beurre blanc and the potatoes were so good, I took the last bite with my eyes closed. 

Olive Oil Poached Salmon with Chorizo and
Crushed Potato, Tarragon Beurre Blanc and Broccoli Puree





There was nothing special about this risotto aside from the fact that it was my first time to try one. I've been hearing a lot of "risotto" from the cooking shows on tv, and it was definitely fulfilling to actually have one. The parmesan toppings were uhmm, divine. =D

Roast Chicken Breast with Wild Mushroom and
 Parmesan Risotto and Olive Oil




I was happy when I saw no trace of blood on my beef. The onion puree was really good, and the meat was seared just the right amount. It was neither tough or overcooked. Great dish!

Seared US Angus Beef Tenderloin with French Beans Confit Leeks,
Onion Jam, Jus and Brown Onion Puree





*****
Finally, dessert!

DESSERTS




You can join the soups and salad above and it wouldn't make any difference.  Though I would have enjoyed this biscotti more with a hot cup of coffee. Agree? 

Pistachio and Almond Biscotti





The creme brulee's serving was too small, and for a good reason. See the photo of the spoon? The creme brulee was thin enough to cover up the surface. I guess they had to minimize their serving because it wasn't all that good. Aside from the cinnamon, there wasn't anything special.

Cinnamon Creme Brulee





It was the right choice to end dinner with this tiny cup of mousse. I'm a chocolate lover, dark in particular. This coffee-nutty-creamy-smooth blob of heaven was perfect in every way. Good people deserve this treat!

Dark Chocolate Espresso Mousse
with Whipped Cream  and Toasted Almonds

*****

I think chef Le Roux did an amazing job in introducing a modern, trending food experience. For half the price, the entire experience delivered twice as much as I expected. From the waiters who carefully explained every dish served, to the warm, chic Crystal Room at The Establishment, and to the great food,  everything was perfect. On my special day. =D

Blogger's Note:

* I am not sure if they still have the promo. But you can avail this experience at the regular price.

*Book your dinner one day ahead. 

*I am still trying to learn my camera's tricks So pardon the poor quality. And it was dark inside The Establishment too!

 

The artist turned chef!

Chef Hylton le Roux mastered the art of Modern European Cuisine in his previous stints with 3-Star Michelin Star Restaurants like The Savoy Grill at the Savoy Hotel, working under Gordon Ramsay as chef de partie, and The Fat Duck in Bray, working again as chef de partie under Heston Blumenthal.

The Establishment is located at:

Unit A, The Fort Entertainment Complex

26th Street corner 5th Avenue, Bonifacio Global City, Taguig

Contact No.: 844-6364

Food :                       ****

Ambiance:              *****

Service:                    *****

Cleanliness:           *****

Experience:            *****

Value for money : *****

Serving:                   *****

Special Announcement

Guys, I finally bought a new camera. It's the GE's Power Series, E1450W. 14 megapixels, HD video recording, and more. Cool huh?

Now my photos will improve in the coming reviews!

FOLLOW! FOLLOW!

CASA ARMAS Tapas Bar Y Restaurante: The Return of the Spaniards

It is for restaurants like Casa Armas that I become thankful that we adapted quite a number of Spanish cultures. According to Wikipedia, "About 40% of everyday (informal) Tagalog conversation is practically made up of Spanish loanwords."

While I believe that it is good to infuse one culture with another, some things are better left preserved for authenticity and taste credibility. Enter Casa Armas, located at Greenbelt 3. From the warm textured walls, to the dark wood doors and windows, to the bull heads mounted on the walls, it is Spanish alright!

Casa Armas is well-known for their Paellas. This dish originated from Valencia in the East Coast of Spain during the mid-19th century. It is like a casserole, rice topped with different vegetables and meat. It began to evolve over the years as it crossed Mediterranean borders, and is now being served with sausages, seafoods and many more.  

They begin your meal by serving a basket of unlimited bread with butter. We ordered the Gambas al Ajillo, shrimps sauteed in olive oil, garlic and green chili. For P365, the serving size was small, but then again, it was good. The garlic flavor was very strong but not overpowering, the gambas were sweet at the olive oil went very well with the bread served earlier. It wasn't big enough for three, but it was good enough to stir up one's appetite.

Beef Salpicao came in next at P515. It was swimming in olive oil and garnished with garlic bits. The bigger chunks were undercooked which I'm sure is a good thing for some people, but not for me. I hate seeing blood in my food, or pinkish meat at the very least. That aside, the salpicao was tender, under-seasoned, but it went amazingly well with the Paella Valenciana at P865.

The Paella was festive. It contains pork, chicken, eggs, seafood, vegetables and rice and served in a "paelle" or pan. It was really big, good enough for five people, I think. But since there were only three of us that night, 1/3 of the paella went straight to the doggy bag. My friend suggested that I eat the "tutong" or the burnt rice at the bottom of the pan. Surprisingly, it was better, more texture, more flavor. hahah! 100% pinoy. However good, rice will be rice. I was already full after the 4th spoonful.

There was no room for dessert. 

Overall, I'd say that Casa Armas was honest, authentic, expensive but was well-justified by the quality of the food. The experience would have been better had we ordered their really expensive specialties like the pork sucklings which requires a one-day advance order, or their roasted lambs. But hey, at least I know what everyone's talking about. 

Will I come back for another round? Yes. To try their Callos, roasts and tortillas. 

Price: P450-P1,200

3/F Greenbelt 3, Paseo de Roxas, Ayala Center, Makati

573 J. Nakpil St. cor. J. Bocobo St., Malate, Manila

132 Jupiter St., Bel-Air 2, Makati

1/F The Podium, 18 ADB Ave., Ortigas Center, Mandaluyong

Food :                      ****
Ambiance:              ****

Service:                   ***

Cleanliness:           ***

Experience:            ***
Value for money : ***

Serving:                  ***

Chicken Charlie: wrong basket of chicken at the right time

Okay, it's unfortunate that I'm writing this review after Bon Chon chicken, which is really good, and better in my opinion. But Chicken Charlie is good too, yet it's difficult NOT to compare. 

I've been hearing raves about Chicken Charlie as often as I would hear people crave for Bon Chon. Ironically, I never heard people compare the two, which both sells garlic soy and hot and spicy chicken flavors. If I were to compare, Bon Chon is better. It is more saucy compared to the dry Chicken Charlie chicken. Both garlic soy chickens are great, but Bon Chon does the spicy chicken better. Forget about Bon Chon for a while, we focus on Charlie.

Chicken Charlie is also another franchise from Korea, serving twice-fried chickens. No wonder they are cooked to a perfect crisp! The perfect golden brown skin with no-residue-of-oil-so-it-looks-healthy chicken are impossible to resist. We immediately ordered a basket of 8 chickens, four of each flavor. Menu says it comes with a serving of pickled radish. Disappointment kicked in when our chicken was served late. We were three customers ahead, yet they were served first, all three of them. 

Aggravating the situation was the pickled radish which was served in a tiny cup, the one that usually comes with your one-piece Jollibee chicken meal. I shouldn't have expected much from it though since the menu didn't say anything about the size. They delivered alright, just not the size I expected. 

Their Banawe branch looked small when compared with the huge yogurt place beside them- though it was enough to accomodate the continuous number of people coming in and out. Their yam fries and dynamite sticks looked good, but a basket of fried chicken is oily enough to reach my weekly oil quota. Oily, but not juicy.

Overall, I'd say Chicken Charlie is good enough to satisfy one's Bon Chon cravings. It's an easy walk from my place. But Banawe branch, poor service.

Banawe Branch
Telephone No: 742-3333, 475-3781, 0932-2519475
Address: 808 Banawe St. Barangay sienna (near SOGO hotel)

San Juan Branch
Telephone No: 477-7422, 736-9315, 0932-3125854
Address: 15 J.abad santos street little baguio SanJuan.

Malate Branch
Telephone No: 4508410, 8719374, 0932-1508410
Address: 1635 Adriatico st, Malate Manila (rothman inn hotel)

Food :                      **
Ambiance:              ***

Service:                   *

Cleanliness:           ***

Experience:            ***
Value for money : ****

Serving:                ****

PARADIS: Paradise without the "E"

Paradis has either spent too much money advertising on tv, or has gotten too much media attention yet managed to get few viewer response.

I've been looking at Paradis along Tomas Morato for the past few months but never found the urge to go inside. Maybe it has something to do with the unattractive facade, the green depressing color of the place, or the uncertainty of what the place is all about. Is it a restaurant, a coffee shop, a salon, and lastly, an ice cream parlor?

I saw Paradis featured in two of ABS CBN's lifestyle shows. Paradis is a high-end ice cream parlor that offers unique ice cream flavors, from wasabi, to malunggay, to squash. Their selling proposition caters to parents who would like to feed vegetables or healthy food to their children in a fun way, through ice cream that is.

It's really catchy! They even demonstrated how they make their unusual ice cream flavors in Rated K's segment last week. They incorporate the unusual ingredients to a base ice cream flavor. Like their tomato chocolate ice cream for instance, they candied the tomatoes to rid of the sour taste, and eventually mixing it with a rich chocolate ice cream base.

Their bestsellers are: Chocolate and Tomato, Wasabi, and the Red Beet and Orange. They also have Malunggay, Squash, Vanilla Milk, Strawberry, Agasojo, Thai Milk tea, Chili Choco with Saffron, Chestnut, Coco and Vanilla, Durian, Red Bean, Nutty Peanut Butter and Black Bean. Aside from these unique ice creams, they also serve pasta, sandwiches, teas and fruit juices.

I was fortunate enough to try some of their flavors. Here are my reviews:

I wanted to try the Chocolate and Tomato first because I saw how they were made on TV. The chocolate base was pretty good-rich and creamy.

While the candied tomato was good enough to make the ice cream sound different, it did too little to make a difference in taste. It was something that the ice cream could do without, but then again, where's the "unique" in that? But hey, I'd buy that chocolate ice cream by itself.

Wasabi is wasabi. If you're a fan of wasabi, and you like ice cream just the same, then this one will kill you. It's wasabi alright. The sting of the wasabi flavor will break the initial sweetness and coldness of the ice cream in your mouth. It's a fun experience actually. Just don't think of sushi while you're at it. That's plain gross.

Chili Chocolate with Saffron is too hot for an ice cream. It's like a mexican tsokolate turned dessert. You can actually smell the strong hint of saffron while enjoying this treat. Well, it's enjoyable while the chocolate taste lasts, or until the chili flavor starts kicking in. Is it the coldness of the ice cream? Is it spicy? Wait, is this ice cream spicy!? Wait...it is spicy! WATER! Then you take another bite. Repeat drama.

Nutty Peanut Butter is made to satisfy peanut lovers. It brought peanut butter to the next level by making it nuttier and creamier. Interestingly enough, halfway through my cup, the ice cream wasn't cold anymore, yet the thing in my cup was still intact. As if I wasn't eating ice cream anymore, but more like a chunk of butter, peanut butter cream butter nut.

Paradis is paradise without an "E", E for extra effort. I thought they did an excellent job in making their food unique, but unique is just one part of it. The challenge is to make the unique introduction escalate towards a climactic ending, or at least keep the excitement stable. Halfway into my cup, I was bored, and thought I could have done a better job buying a pint of Hershey's ice cream with my P110.

So share your small cup with friends! Order different flavors! I think that sharing will add to the unique experience that Paradis promises.

Price starts at P110-P400

1st Floor Unit B Kojack Bldg cor. Sct Castor, Tomas Morato Quezon City, Metro Manila

Food :                      ***
Ambiance:              ****

Service:                   ***

Cleanliness:           ***

Experience:            *****
Value for money : **

Serving:                **