Restaurant 101, the application restaurant for Enderun Colleges, is where students showcase the skills they have learned in school. This is also the site of our lunch after the cooking demo and campus tour which I talked about here.
We started the lunch with a Salmon Fillet(P380) served mi-cuit (semi-cooked), covered in a caper-herb dressing making it look something like a green log. I was kinda hesitant but I thought I'd be brave and digged in.I liked this a lot although the end part of my log was a little frozen.
Chicken Basquiase (P680) was to be our main dish. This dish originated in the Basque region , straddling both France and Spain. It is a casserole recipe so the flavors really seep into the chicken meat. I could really taste the sweetness of the bell peppers as well as the smokiness of the Bayonne ham. I was also quite surprised by the crispiness of the skin.
We were told before the cooking demo started that we would be served something special for dessert. That definitely got my curiosity going, wondering what kind of dessert it would be. The dessert would turn out to be Louis XV (P220). The dessert is so special that the only other place this dessert is available is at the La Louis XV in Monaco and it is priced at a whopping 15 Euros or close to P900.
It is stick shaped that reminded me of a Twix chocolate bar. Those yellow flecks you see on top are edible gold flakes, yes you read right, gold flakes, which really makes the dessert extra special. I actually like it despite my dislike for chocolates maybe because I like the crispiness and the chocolate ganache was quite sweet.
I really enjoyed the different flavors each dish presented as well as the subtle cozy ambiance the place exudes. I think this dessert alone deserves a return visit to Restaurant 101, this coming from a non chocolate lover.
Restaurant 101
Enderun Colleges
1100 Campus Avenue
Mckinley Hill, Fort Bonifacio
856.500 loc. 101
closed on Sundays
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chard! so im curious what does the semi cooked salmon tasted like? id be hesitant about eating it too..
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ReplyDeleteIt was more cooked but chilled salmon fillet, so technically not half cooked.
mi cuit in french literally means half cooked. here its poached in court bouillion. A flavored broth w herbs and acids. although the original dish is done by chef alain Ducasse. The picture above of the fish looks absolutely horrible. I hope it taste better than it looks
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