I just recently discovered the wonders of Champetre in BGC and the culinary wonders of Chef Marc Aubrey. It’s a French restaurant that is different from the norm, focusing on the countryside style of cooking that is close to the heart of Chef Marc. Interiors are homey and cozy with lots of yellows and flower accents. Parking on this side of BGC is a bit of a problem so you’ll have to allot extra time.
Our dinner started with a classic, Escargot Bourguignonne (P480). Imported escargots from France simmered in a garlic butter sauce that will have you swooning.
Can’t choose between the Seared foie gras and the foie gras terrine then get both in this off menu dish. The Foie Gras Duo (P990) comes with a piece of creamy terrine or the slightly sweet berry sauced seared foie gras. I still can’t decide which one I liked better, they are both good just in different ways.
The Simmered Beef Bone Marrow and Portobello Mushroom Bordelaise (P560) should keep the indulgent dishes theme going.
The Baked Garlicky Eggplant and Cheese Gratin (P320) is also a fine sharing appetizer choice. Gooey and stringy with a nice, sharp flavor that is perfect foil for the toasts.
If you must have some vegetables to start then the Roasted Smoked Bacon and Roquefort Cheese Salad (P490) should fit the bill. Generous enough for two but make sure you share the bacon equally or you’re liable to start a ruckus.
My main course choice was Beef Steak Tartar (P690), served with french fries. You might be thinking raw beef, uh, I’ve had wagyu sushi before so this was pretty similar. It was excellent, you don’t even attempt to do this dish if you don’t have fresh quality beef. Chef Marc adds capers, onions and other spices to create a perfect blend. If you are not scared of raw beef then an order or two of this is a no-brainer at Champetre.
I’m happy I was happy with a number of people so I could sample more dishes.
Grilled Atlantic Scallops with Mushroom Duxelle (P990) is a light choice but not lacking in flavor. Layer of contrasting textures and flavors with the sweet scallops blending well with the butter sauce.
Creamy Cepe Mushrooms and Parmesan Risotto (P520). This perfectly al dente risotto peppered with sharp cheese shavings and earthy mushrooms is comforting and easy to enjoy.
Braised Lamb Shank in Pastry (P760). Braised before encasing in puff pastry and then baked to finish leads to fork tender meat accentuated by the rosemary red wine jus.
Marinated Duck Confit with Lentil Foie Gras Sauce (P890). Another classic French dish with crispy skin and flavorful, tender meat.
Farmed Rabbit Stew “ala Pauline” (P920). There’s hardly any place locally that serves rabbit so I was really happy to see it on the menu. The tomato based sauce highlights the rabbit meat, tastes something between pork and chicken. The wild ones might lead to a gamier taste but these farmed ones are not. Order this for someone and not tell them it’s not rabbit and I doubt they would notice except that it’s a great plate of food.
Little did we know that the highlight of the evening would be the Grilled Lamb Chops and Merguez Sausages (P920), served with steamed semolina and stewed chicken and beef broth. This is one hefty dish and highlights the countryside cooking style that Champetre wants to impart. The broth is ladled onto the steamed semolina and it’s eaten like something akin to porridge. The undeniable stars are the spicy merguez sausages that were very earthy and tasty, wish we could order more of these.
(click for full sized photos)
We had a slew of dessert plates of which I enjoyed the Honey and Almond ice cream (P160) and the warm crepe with green apples (P280).
I believe it’s never too late to discover a restaurant and that’s the experience I had at Champetre. Food is hearty and filling and served in generous quantities, a marked difference to high gastronomic French cuisine.
Champetre Boutique and RestaurantG/F Net One Center
26th St. cor. 3rd Ave., Bonifacio Global City
Taguig City, Philippines
Contact No.: (632) 815-8801/02
Operating Hours: Mon-Sat 11am to 10:30 pm, Closed on Sundays
Facebook Page: Champetre Boutique and Restaurant
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