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CHECK IT OUT: Champêtre in Fort Bonifacio
Formerly Je Suis Gourmand, this recently-revamped resto is reborn with more classic French fare cooked with a country-style twist.
Published on: Jun 6, 2011 - 12:06am

G/F Net One Center Building
Fort Bonifacio Global City, Taguig
Tel. 815 8801 to 02


Roasted Chilean Seabass with  Stewed Lentils and Meat Jus. Click for more.


Champêtre means "country" in French, and it’s that sort of quaint, rustic feel that former Je Suis Gourmand chef Marc Aubry pursues in his new restaurant. Outside, a wooden fence-like structure and blue-colored plant boxes line the perimeter of the al fresco dining area, while its interiors are clad in cheerful yellow walls with pale blue trimmings and brightly-colored paintings. The overall vibe in the newly revamped space is, in a word, inviting.

Inside, the restaurant's new botteca sits in one corner. The main difference between the two restaurants is that now we get more space, Aubry said. He gave up Je Suis Gourmand’s function room to make way for Champêtre’s new botteca, where shelves of bottled jams, sauces, Aubry’s famed pate, as well as French wines served in the restaurant, are now available for guests to take home.

Fans of Aubry’s classic French fare–those who first fell in love with the French restaurant’s bestselling duck foie gras terrine, baked escargots, Portobello mushrooms with eggs "en cocotte," lamb shanks and rib-eye steaks—will be happy to know that Champêtre retained most of their favorites from the Je Suis Gourmand menu.

Case in point, the Roasted Smoked Bacon, Roquefort, Walnut & Boiled Egg Salad with Mustard Vinaigrette (P460+), which boasts a refreshing mix of greens interrupted by bursts of bold flavor from the bacon and Roquefort cheese—hardly a healthy alternative but definitely the kind of indulgence calorie counters would devour—is among Aubry’s personal favorites.

Champêtre also reintroduces the Roasted Chilean Sea Bass with Stewed Lentils and Meat Jus (P820+)—succulent fish meat paired perfectly with the lentils’ grittier, earthier texture. Among the newbies on the menu is the Stewed Red Snapper, Prawns & Clams Bouillabaisse Style (P680+), perhaps the best example yet of comforting, country-style French cooking with hefty servings of seafood bathed in a hearty, flavor-packed stew.

For dessert, try the homemade sherbets and ice cream, Champêtre’s Passionfruit Cheesecake (P180+), Aubry’s signature souffle (P210), or go traditional and order a classic French dessert called the Charlotte cake (P240)—a light, mousse-like dessert which Aubry prepares with pears, pear liquor and a killer trio of sauces: caramel, vanilla, and chocolate.


Photos by Kris Alcantara

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    Sep 12 2012 @ 12:18am     Reply  
  • julien
    Have been there two times. Took the steak tartare the first time. Oily, fat, and way too huge... Went a second time, thinking it was a mistake. Took the steak with shallots. Oily also, the salad with dressed with an industrial vinaigrette and the fries looked like industrial also (frozen). Two chances, failed twice. It looks like the team in the kitchen is being lazy and do not care about cooking. I'm french, and ashamed.
    Feb 29 2012 @ 11:25am     Reply  
  • chona mercado
    Dear Chef Marc Aubry,
    I am working for a coming congress on leather goods- specifically crocodile leather. We are having an international congress for the Crocodile Specialists Group.

    A popular French company ,LACOSTE, is having a presentation where they want to have catered French wine and French food, possibly cocktails and finger food for the large group of maybe 200. The Congress will run for five days and their presentation may be around May 22 or 23.
    Since I have en joyed your cusine a number of times, even from the days of Je Suis Gourmand I would like o give your name and contact details as the recommended restaurant for French cuisine, Please let me know if you are open to the idea.
    Thank you.
    Chona Mercado
    Feb 03 2012 @ 02:24pm     Reply  
  • vinnie
    So sad that they dont have the blue chese pasta :(
    Aug 15 2011 @ 12:14pm     Reply  
  • jong
    so happy to hear this! je suis is one of my favorites!
    Jun 07 2011 @ 09:24pm     Reply  
  • foodie
    Je Suis Gourmand is back??? this is great news!
    Jun 06 2011 @ 06:08pm     Reply  
  • foodie
    It's not endangered (nor is it Chilean):rnrn
    Jun 06 2011 @ 03:45pm     Reply  
  • alan
    chilean seabass are endangered.please,take this out of the menu!a pricey french resto!
    Jun 06 2011 @ 03:21pm     Reply  
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