CHECK IT OUT: La Regalade’s Revamped French Menu

The bistro’s new menu promises French food sans snobbery.

La Regalade
820 Arnaiz Avenue (Pasay Road)
Makati City
Tel. 750-2104, 750-2105, (0927) 231-9090
Open Tuesdays - Fridays, 11:30 a.m. to 2:30 p.m., 6:30 p.m. to 10:30 p.m. Saturdays - Sundays, 6:30 p.m. to 10:30 p.m.

The bistro’s new menu promises French food sans snobbery. Click for more.


French food without the fluff is not easy to pull off, but La Regalade’s recent reinvention from highbrow haunt to friendly neighborhood grub hub proves the unthinkable can be done. The French bistro’s kitchen, now helmed by culinary crackerjack Luis de Terry of Terry’s Selection and Lu fame, shows off what is possibly the most honest and straightforward French menu in town.

Here, the "hoity-toity" cuisine is presented at its most basic. Standouts include classics like the 3-Onion Soup Gratinee (P285), a standard French starter sealed with soup-soaked bread that combines slivers of white, red and native onions in an aromatic, flavor-packed stew. The mixed mushroom tartine (P350) is among the simplest things on the menu and ironically, it’s also among the most coveted; the open-faced sandwich uses a medley of mushrooms bathed in balsamic cream topped with shaved parmesan and mini arugula, all on top of a crusty sourdough bread.

La Regalade’s pièce de résistance are the escargots (P345 to P390)-plump pieces of succulent snail meat served piping hot and stewing in rich garlic and herb butter sauce. De Terry also serves a mean Moroccan version made with dried chili, a raved-about appetizer that first gained fanfare when it was served at the French-Moroccan festival held at La Regalade some months back. Both versions are cult favorites, definitely the kind you’d go back for.

For meat eaters, must-tries on the menu include the Charbroiled Pork Chop "Au Calvados" (P595), a juicy piece of thickly-cut Cavite-grown pork made flavorful with spice-poached apples, cider brandy, and old-style mustard sauce; and the tender Bistro Steak (P580), served alongside dangerously addicting paprika-spiced fries. De Terry says the latter, which uses a shoulder cut of meat, was created specifically for steak fanatics who don’t want to pay an arm and a leg to sate their carnal cravings.


Dessert is kept simple yet satisfying: sweet chocolate mousse masquerading as a scoop of rich chocolate ice cream with hints of ginger and pistachio chunks is the kind chocolate lovers could finish off in seconds.



Photos by Kris Alcantara

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