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Champetre, Savoring the French Countryside

August 28, 2015 by Richard Leave a Comment

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Champetre BGC 01

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.

Champetre BGC Escargot Bourginione

Our dinner started with a classic, Escargot Bourguignonne (P480). Imported escargots from France simmered in a garlic butter sauce that will have you swooning.

Champetre BGC Foie Gras Terrine Pan Seared

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.

Champetre BGC Beef Bone Marrow and Mushroom Bordelaise

The Simmered Beef Bone Marrow and Portobello Mushroom Bordelaise (P560) should keep the indulgent dishes theme going.

Champetre BGC Garlicky Eggplant and Cheese Gratin

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.

Champetre BGC Roasted Smoked Bacon Salad

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.

Champetre BGC Beef Steak Tartare

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.

Champetre BGC Grilled Atlantic Scallops

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.

Champetre BGC Cepe Mushroom and Parmesan Risotto

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.

Champetre BGC Braised Lamb Shank

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.

Champetre BGC Duck Confit

Marinated Duck Confit with Lentil Foie Gras Sauce (P890).  Another classic French dish with crispy skin and flavorful, tender meat.

Champetre BGC Rabbit Stew ala Pauline

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.

Champetre BGC Lamb Chops Merguez Sausage Couscous

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.

Honey and Almond Ice cream
Honey and Almond Ice cream
Mango Millefeuilles
Mango Millefeuilles
Warm Crepe with Stewed Apples and Green Apple Ice Cream
Warm Crepe with Stewed Apples and Green Apple Ice Cream
Poached Figs with Gran Marinier Ice Cream
Poached Figs with Gran Marinier Ice Cream

(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 Restaurant

G/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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Filed Under: Fort, Restaurants Tagged With: Champetre BGC, Chef Marc Aubrey restaurant, French restaurants in Manila, restaurants in BGC, restaurants in Fort

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