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French Year End Lunch at Brasserie Cicou Greenhills

January 9, 2015 by Richard 8 Comments

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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.

Brasserie Cicou Greenhills Appetizers

We started with a platter of appetizers which included pork head pate, pork rillettes crostini, cheese and tomato crostini, salmon tartare and cheese puffs.

Brasserie Cicou Greenhills Smoked Prawn Ravioli

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.

Brasserie Cicou Greenhills Salmon Gravlax with Foie Gras

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.

Brasserie Cicou Greenhills Roasted Bone Marrow with Beef Bourginion Ravioli

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.

Brasserie Cicou Greenhills Lamb Shoulder Confit

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.

Brasserie Cicou Greenhills Original Kouign AmannBrasserie Cicou Greenhills Kouign Amann au Chocolat

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.

Smaller sized versions of the original Kouign Amann with a variety of flavors are available in the KA by Cicou kiosk in SM Megamall Fashion Hall.

Brasserie Cicou Greenhills Gallete Des Rois

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.

Brasserie Cicou Greenhills Galette de Rois Ceramic Figurine

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.

Brasserie Cicou Greenhills Galette Des Rois 01

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.

Brasserie Cicou Greenhills foi Gras Kouign Amann

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 Cicou

G/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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Filed Under: Restaurants Tagged With: best french restaurants in manila ph, best restaurants in Greenhills, Braserrie Cicou Chef Cyrille Soenen

Comments

  1. Sugar and Spice says

    January 9, 2015 at 11:45 AM

    First time to hear of a cake with toys! Parang happy meal na sosi. Definitely my kind of food, lels.

    Reply
    • Richard says

      January 9, 2015 at 3:43 PM

      one toy only, so whoever gets it deserves to be the king because he/she is definitely lucky.

      Reply
  2. Sanjeeb Gopaldas says

    January 9, 2015 at 2:21 PM

    Hi Richard,

    How much did your meal cost per person?

    Reply
    • Richard says

      January 9, 2015 at 3:41 PM

      Hi Sanju, I’ve indicated the prices for each dish, minus the mini KA and the appetizer platter.

      Reply
  3. Anonymous says

    January 13, 2015 at 5:04 AM

    Do you have an email address for Brasserie Cicou?

    Reply
    • Richard says

      January 13, 2015 at 8:44 AM

      [email protected]

      Reply
  4. Den Lim says

    January 13, 2015 at 12:23 PM

    is this a set menu? or we have to order each individually?

    Reply
    • Richard says

      January 13, 2015 at 5:51 PM

      you can order each individually.

      Reply

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