My last epic meal with my usual eating buddies, the KTG happened at Brasserie Cicou. A French restaurant by Chef Cyrille Soenen, often overlooked at the ground floor of OB Montessori. We were there to try out something called a King Cake, a French traditional dessert.
We started with a platter of appetizers which included pork head pate, pork rillettes crostini, cheese and tomato crostini, salmon tartare and cheese puffs.
Our first course was the amuse bouche of Smoked Prawn Ravioli with Double Prawn Consomme and Green Pea Foam (P210). Once the waitstaff removes the cover, take a bit to absorb the aroma of the smoke as it tickles your nostrils. Chef Cyrille was inspired to create this dish after a trip to Binondo and thought of melding Asian and French. The raviolis are made with cold prawn consomme then put in the cup once ordered to cook as the kitchen slowly steams it. A bit of the ravioli releases an intense umami flavor of prawns. This is so good, I’d be super happy with a party tray size of these prawn raviolis.
Next course was Salmon Gravlax with Pan Fried Foie Gras (P710). The salmon is marinated in red wine to create that wonderful red and orange hue. Pan fried foie gras and mini balls of goat cheese are added on top for an indulgent cold appetizer.
The third course was a plate bordering on art, assembled with what looked like a tree house complete with surrounding vegetation. Roasted Bone Marrow festooned with a Beef Bourginion Ravioli (P450) with beef broth poured over it. I’m not one to eat bone marrow but I admit I finish every bit of the well seasoned bone marrow. No need to fear bone marrow as it is chock full of nutrients that is good for our bodies. The ravioli is also a great little treat filled with shredded beef bourginion that was packed with lots of strong flavors.
The main course might not look like the prettiest especially coming after the bone marrow course but it more than held it’s own taste wise. Lamb Shoulder Confit with Grand Venue Sauce (P810), served with pears, chestnut puree, red onion marmalade, and cabbage with lardons. The lamb shoulder hardly needed any effort to slice apart.
For dessert we had Brasserie Cicou’s signature dessert, the Kouign Amann. A buttery and sweet, caramelized sweet dough that is the best I’ve had in the Philippines. The L’Original Kouign Amann (P330) has 2 medium sized pieces of the pastry and a scoop of house made salted caramel ice cream. They’ve also created the Kouign Amann au Chocolat (P420) especially for chocoholics. Chocolate kouign amann with home made chocolate ice cream. Of the two, I still greatly prefer the original and I implore you to make sure you do not leave Brasserie Cicou without ordering them, they are that good.
We finally reached the end of our meal with the unveiling of the King Cake of Galette des Rois. (Medium/ P1,528, Large/ P1,958) The galette des rois is a French traditional cake that is consumed during the month of January to well come the new year. The beloved tradition can be traced as far back as the Roman empire.
It’s a butter crisp French pastry with almond cream and a surprise ceramic figurine inside. You eat this cake with a group of people with each person getting a slice of galette (P250/slice). The person who finds the figurine gets to wear a crown for the day and usually buys another galette and invites people over to share it with.
They make various ceramic figurines from the Nativity set to comic book superheroes like Wolverine. Teddy got the slice with the figurine and was crowned for the rest of the meal.
Showing off the versatility of the kouign amann, Chef Cyrille brought out this interesting dish. Kouign Amann with pork head pate and Foie Gras (P750) with mushroom and raisin chutney on the side.
You can sample this menu as well as the Galette des Rois during the whole month of January at Brasserie Cicou in Greenhills. So hurry and a taste of French tradition.
Brasserie CicouG/F OB Montessori Complex 57 Annapolis St., Greenhills Shopping Center Greenhills, San Juan Operating Hours: 7am to 11pm Tuesday to Sunday Contact No.: (632) 661-9200 Email: [email protected]
Facebook Page: Brasserie Cicou
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