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. 

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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.

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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:                   *****