In-the-know
food players understand that the key for loyal patrons to keep coming back are
the new food offerings that regularly evolve—it’s like a nurturing long term
relationship that will keep both parties constantly excited. While this is
true, many will agree that there’s also always something charming about the old
that deserves a big come back.
Like
Chateau 1771, it has managed to keep up with a reputation of serving the finest
No Borders Cuisine since the 80’s back when it was still in its original Malate
home. Evoking the feel-good vibe of exquisite flavors of Swiss, Italian,
and French, Chateau 1771 was able to make a winning concoction that kept
foodies linger over the past two decades.
Now
residing in its posh and upscale Greenbelt address, Chateau 1771 remained on
top-of-mind for those who wish to experience only the finest in dining. Yes,
Chateau 1771 is for people who understand that food is a crucial part of
planning in every occasion that deserves a celebration. But of course, those
who wish to make an ordinary day transform into something special, starting
with gourmet food is the way to go. So before the year comes to a close and in
preparation for Chateau's 25th year anniversary next year, Executive Chef Vicky
Rose Pacheco rounds out the quarter with a new batch of dishes brining back old
flavors, which will surely change the way a gourmet food is defined. Here’s a
sample degustation menu that possess the gloss of luxury, an experience that’s
packed with allure from all angles.
For
starter, one shouldn’t miss the salmon pillows (P300 net, 2 pieces)
showcasing salmon in whole new different light: bits of salmon flakes encased
in golden puff pastry over mango cream sauce and basil flakes, this is a
revival from the old menu wherein a more high tech way of baking it makes the
waiting time shorter. Light, soft, and airy, the combination makes the texture
exciting while salmon and mango makes a refreshing, palate-tickling sensation.
There’s
no denying that oyster almost tops the rank of everyone’s favorite shellfish
which even Chateau Group of Restaurants CEO Ricky Guttierez couldn’t resist.
There are many ways to dress these iconic shells, but Executive Chef Vicky’s
version is arguably the best, highlighting the bivalves at their zenith while
the soft and creamy toppings never overwhelm the briny juiciness retained
inside. And at Chateau 1771, the delicate sweetness of the fresh oysters were
marked as an oyster-lovers’ paradise —light quality yet filled with ordinary
flavors made extraordinary from the freshly harvested oysters of Aklan, baked
with butter flavored with shallots, worcestershire sauce and lemon.
Executive
Chef Vicky not only was able to make a name for Chateau 1771’s all-time
favorite pasta chorizo (P490) since 1988, but this time, with whole
wheat spaghetti as a choice. This is definitely a stroke of a genius, holding
its own as the star in this simple and healthy pasta perfection.
When
doing fish for a crowd, Executive Chef Vicky found out that poaching is the
best way in cooking its delicate meat, thus the birth of olive-oil poached
halibut (P1070). A foolproof choice for something light and healthy, the
tender halibut fillet is poached in olive oil and garlic, with precious spices
such as bay leaf, thyme, shallots, and lemon zest producing a distinct aroma,
finished off with tomato-orange marmalade for a light kick of citrus.
Next
comes another fish specialty, a flavorful baked ocean trout (P630),
oven-baked with lemon slices and scattered with fresh thyme leaves, pecans,
capers, drizzled with healthy extra virgin olive oil is a classic and clean way
to enjoy fish. What’s interesting with the exotic ocean trout is its firm and
thick-fleshed meat, made tasty by the fresh waters of Australia. It is always
mistaken as salmon although of the same family.
Another
treasured and unique dish, vanilla brick spring chicken (P660 net), is a
certified organic whole spring chicken, butterflied and deboned, with a spread
of vanilla bean dots, butter and garlic grilled under a brick. While
cooking under a brick slab is a technique that may seem primitive, the
procedure proved to be the best way of creating a tasty and crisp texture of
the skin and also makes the meat moist and tender. Plus, the vanilla bean when
smeared on the skin enlivens its delicate taste and flavor, especially when
paired with cauliflower two-cheese gratin (P280 net).
Simmering
pork with milk and a generous handful of herbs such as sage results in very
tender and rustic yet full-flavored meat with rich, silky juices. That’s
why the milk braised pork shoulder (P450) is the perfect foil for either
lunch or dinner boasting an old-Italian technique of cooking--with one
bite enough to understand why it’s often called one of Chateau 1771’s great
dishes.
Another
meat dish that’s worth saving up the space for is the grilled lamb cutlet
(P1750). Lamb is the least of the meat that most Filipinos prefer, but Chef
Vicky rejects the notion. Grilled to perfection and seasoned with a mint-walnut
pesto, it’s added with roasted capsicum sauce, grilled bell peppers and marble
potato salad—a unique way of sealing the flavors without the disheartening
“gamey” taste of lamb which most people would shy away from. Most diners
wouldn’t even thinking about spreading over the lamb with some mint jelly which
makes the dish a certified big winner among Chef Vicky’s creations.
Dessert
is another work of masterpiece at Chateau 1771 not only for its superior taste
and quality, but for every item’s unique homespun charm, just like the Valrhona
chocolate ganache tart (P250net). Chef Vicky capitalized on the bittersweet
flavor of 70% Valrhona chocolate, a quality French brand which has a deep,
well-rounded, flavor and a silkier texture when mixed with French cream making
this dessert quite addicting.
Chef Vicky swears by the fact that some of the
tastiest, most irresistible dishes are not only about originality, nuance, and
verve—most of the time, the old ones have become classics and deserves a
rightful place in the new menu. So whether you’re looking for everyday gourmet
food or simply has an appetite for fine food, whether you’re treating yourself
or somebody else, Chateau 1771 definitely got you covered.
No comments:
Post a Comment