The Fruit Garden meets L'entrecote

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Say jams and the first thing that will pop into most people's minds is breakfast. The Fruit Garden together with L'Entrecote Chef Matin Kaspar sought to dispel that notion by presenting a meal incorporating jams and chutneys in all the dishes showing us how versatile jams can be.

We started off with some hot bread served with a dollop of whipped butter on the side. I'm not really a fan of bread and butter but I was quite intrigued when Fruit Garden owner, Pierre Marmonier, mentioned that there was a secret ingredient in the butter. Slicing off a little of the butter on to the hot bread, I bit in and was wowed, this is the best butter I have ever had. Careful tasting it, I found and confirmed that there was pineapple coco jam mixed in with butter giving it a sweet citrus taste, minimizing the cloying taste of too much butter. I love the butter so much I asked for another piece of bread, totally unheard with me. 

A trio of appetizers started off the meal. Gruyere Cheese Croquette with Mango Spices jam,(in front)  was a burst of flavors, sweet mango jam coating the crispy outer layer then once you bite in, releasing the savory cheese inside.

Foie Gras with Black Pepper Pineapple Jam, half cooked duck liver that melted in the mouth complimented perfectly by the spicy sweet jam. The toast on top gives a nice contrasting texture to the foie gras. 

Goat cheese Tartlet with Tomato Chutney and Honey dressing

Duck Breast with Cointreu Orange Sauce, Polenta with Asparagus and Crispy Winemaker Cheese was our main course. This is Chef Martin's take on the French classic Canard à l'orange. The duck breast are marinated in orange jam to let the flavor seep into the meat, resulting in sweeter duck meat. The sauce was a mix red wine, Cointreu ( a triple sec liquer) and orange jam. I was happily dipping my duck pieces in the sauce to coat them up. The crispy cheese, looking like a feather on a cap, served as a sharp tasting contrast, texture and taste wise against the slightly sweet orange sauce.

Dessert was a Duo of Chocolate Mousse with Four Seasons and Winter Chill jams. After an array of textures and flavors, simplicity was the theme for dessert. At first glance, I thought the two bottles would be too sweet for even me. A spoonful of the jam and mousse mix and that thought was dispelled, the mousse was smooth and devoid of sweetness playing the perfect foil to the chunky jams. Of the two, I preferred the Winter chill jam more. 

The Winter Chill and Four Seasons jam variants are limited edition flavors available as part of the Christmas Wave Collection that The Fruit Garden recently launched just in time for the holidays. The two come as a set in a beautiful red box and are places in wave shaped jars, thus the name. The limited edition Wave collection is priced at P640 per box. These jams last around 10 to 12 months and contain only cane sugar which acts as preserving agent. Each bottle of The Fruit Garden jam contains upto 60% fruit fruit, a level reserved only for French luxury jams.

The entire meal opened my eyes to the versatility and usefulness of jams as something more than breakfast food. Even though this was a one off menu, we were told that some of the dishes will be integrated into their regular menu. I've already tried a couple of The Fruit Garden variants before and I loved Pineapple Coco Rum so much I've consumed a couple of bottles after.

The Fruit Garden
www.thefruitgarden.net
info@thefruitgarden.net

L'entrecote
Unit A, Bellagio 2
Forbes Town Center
Burgos Circle, Bonifacio Global City
856.4858

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