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MANILA - Diners on the lookout for fine dining choices this Christmas will surely have a feast, with two top chefs opening their restaurants just weeks apart.
French Chef Cyrille Soenen and Philippine Team captain Ariel Manuel will tease us with their one-of-a-kind creations.
The former promises to serve French food as it should be—in casual setting, where dishes are plated with choices that range from soup to nuts.
Soenen promises that at Restaurant CiÇou, the freshest local produce will blend with the finest imported ingredients. Even given the dishes’ highest quality, he adds that he did his best to price them reasonably. The menu, a blend of old and new, a part of it from Soenen’s days at Prince Albert, has old-time favorites that have been given interesting twists.
Remember his pan fried foie with suha confit? If you miss it, ilang tulog na lang!
I look forward to his Ox Tongue with Ravigote Sauce and his Confit of Pork Belly with potatoes and apples. He even has an Apahap with Truffle Sauce.
See you at Restaurant CiÇou next week! It’s at Hotel Celeste, 2 San Lorenzo Drive cor. A. Arnaiz Ave. For reservations, 0917-8858841.
No fusion food
For those who find traveling to Lolo Dad’s in Quirino Ave., rather wearisome, Lolo Dad’s Brasserie is opening at 6750 in three weeks.
The owner, chef Ariel Manuel, describes his new baby as “a notch above a regular coffee shop,” where comfort food is prepared in classical style. No fusion in his cuisine; expect, rather, a wild play of ingredients and combinations.
Open from brunch onwards, the resto will serve omelettes, sandwiches, pastas, salads and grilled items as entrées.
Manuel’s wine list will be straightforward, a nice mix of new and old world. His coffee will be a blend of Saudi beans concocted by coffee connoisseur Ding Ayuyao, his brother-in-law.
On my most recent visit to Lolo Dad’s, Manuel gave me a preview of Brasserie food: Poached Foie in Jar.
The foie spread like butter on toast, with hints of fresh herbs and pink peppercorns, seasoned with sea salt, dabbed with apple pear relish—the sweet sour sensation just perfect to carry you on to the next bite, ridding your palate of foie fatigue. It was decadent, divine, just plain sarap!
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