Wednesday, December 29, 2010

Manila's Siganture Dishes : Bordeaux

Manila's Signature Dishes take us to 

Bordeaux Premium French Wine Bar
First on the set meal, Gambas ala Rochelle, cooked in Bordeaux special sauce, this particular dish has a story behind it, as it started when a guest named aptly Rochelle, had requested for a gambas which was not available on the menu, yet due to her relentless requests, the chef finally gave in and made a Gambas concoction and named it after her. Thus Gambas ala Rochelle is now a part of the regular menu.  The shrimps were very fresh, you would know from the moment you give it a bite, tender and crisp just right.
Our main course of the evening Boeuf Bourguignon, it is a mix of carefully tenderized beef top round braised in demiglace red wine reduction sauce with mushroom over pasta.  It was a treat for the senses, as it had a great presentation and it tasted good as well.  The beef had all the juices intact that made it more flavorful.

For desert, it was sugar strips with vanilla ice cream with panna cotta, spice it up with a glass of 
Casillero del Diablo Merlot red wines.

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city.  They have partnerered with select restaurants within the metropolis in coming up with signature dishes.  UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.  
If you're a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at

No comments :

Post a Comment

Related Posts with Thumbnails