New on the Menu: L’entrecôte Manila
An elevated signature dish is the star among new but equally satisfying players.
Unit A Bellagio 2 Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City
Open daily from 11 a.m. to 2:30 p.m. and 6 p.m. to 11 p.m.
(SPOT.ph) Since opening in 2010, the Geneva-borne L’entrecôte branch in Burgos Circle has managed to keep customers coming. Chef Martin Kaspar explains it’s all about maintaining quality. "Everything is measured," he says. Every component of a dish, he explains, is meticulously calculated down to the gram. He ensures that the newest additions to the menu meet the same high standards. Classic Swiss-French flavors still sing through their lineup, which features a variety of starters, mains, and desserts.
Crispy Filo Rolls
Three new appetizers comfortably sit among old favorites on the menu. There’s the Crispy Filo Rolls (P215), filled to the brim with assorted mushrooms and goat cheese cream, and drizzled with honey and balsamic for a marriage of sweet and acidic flavors; the fresh Salmon Tartar (P240), topped with green herb sauce and served with melba toast; and finally, Cheesy Triangles (P190), three kinds of Swiss cream cheese balanced with generous amounts of spinach, all stuffed in a crisp filo pastry.
Pan Fried Foie Gras
Lamb Merguez Sausages
Chef Martin also adds to his Duck Liver Specials with Pan Fried Foie Gras (P740), creamy, melt-in-your-mouth liver that sits atop roasted potato slices. Make sure to relish every bite with "The Fruit Gardens" sauce, as the bourbon-calamansi and berry duet cut through the richness. Among the risotto specials, make a beeline for the Lamb Merguez Sausages (P545), grilled and served over creamed blue cheese risotto and spinach. Savor each forkful with the sweet and spicy tomato chutney to tie it all together.
Save plenty of room for the mains; you’ll definitely need it. L’entrecôte’s signature dish ups the ante with the L’entrecôte Double (P2,180), and gives the reputed original a run for its money. The steak is now a Certified Angus Sirloin at a whopping 12 ounces-nearly double its initial size. They’re not scrimping on flavors, either. The meat is perfectly seared and tender, and those crisp fries are still addicting (and unlimited). The secret herb butter sauce is a comforting blanket over the steak and you’ll be glad they’re more than generous with it. Chef Martin says his famous sauce creation dates all the way back to his 20s, carefully developed and improved over the years. The recipe is so sacred, even his cooks don’t exactly know what’s in it. All we know is that it contains 18 herbs and a lot of culinary history.
Apple Tarte Tatin 1880
Coup de Noix aux Amaretto
Cap it all off with dessert, starting with the light Apple Tarte Tatin 1880 (P260), which turns the usual American classic inside out. Smooth and silky apples are placed over a humble pastry base, then topped with whipped cream and crème fraîche. Or you can opt for Coup de Noix aux Amaretto (P230), a glass of contrasting textures: from the sweet vanilla ice cream to the warm dates and walnut cake, to the kick of the amaretto cream.
There has been plenty of change over the years for L’entrecôte, but it’s their consistency and clean flavors that keep hungry diners coming back for more. As Chef Martin succinctly puts it, "Every customer has to leave happy."