CHECK IT OUT: Tourné at The Fort Strip

Homemade French cuisine using a fresh, field-to-fork way of cooking.

Tourné
The Fort Strip, 7th Avenue corner 26th Street,
Bonifacio Global City, Taguig
Tel. 0926.742.1571 or 0917.827.5685

 

Roaster Juan's extra special Tiramisu uses coffee from the Cordillera and Benguet. Click for more.

 

From field to fork. It's not exactly how you would think about describing a restaurant with a French name, but when you see Tourné's (pronounced "tour-nay", the French word for "turned") all white interiors laid out with plaid tablecloths and topped with daisies, you'll feel that the phrase perfectly suits the the restaurant and its way of cooking.

A cross between countryside quaint and charm softened with an element of homey comfort, everything in the restaurant is open, from the almost ceiling-to-floor windows that offer passers-by a 360-degree view of what's inside, to the open kitchen where you can see the chefs all merrily mixing, grilling and baking.

"I want open, honest food. You can see how everything is prepared and that when we say homemade, we mean it. Everything we serve-even the ketchup-is made from scratch. We cook the food when it's ordered. We don't even have a microwave," says Chef Sandra Hataway, owner and executive chef of Tourné.

The Tourné menu is changed every two weeks and is based on what ingredients are in season. For this season, which starts with the celebration of the American Independence Day on July 4, Chef Sandra came up with a menu of pasta, meat and seafood dishes and pizza which are all made with Filipino ingredients.

There are all American classics like Texas-Style T-bone with Béarnaise sauce using grilled Batangas beef and served with steamed buttered cabbage, Ube and Sweet Potato Mash (P 608) and Bacon Cheese Burger Pizza made of fresh tomato sauce, house cured-bacon, Batangas beef crumble, and pickled Sweet Onions and Cheese (P198).

It's not a theme of mixing Filipino and American influences that Tourné is after, but more a statement that international cuisine doesn't have to be made from imported ingredients to be good. "It's more important that it [food] is served fresh and without any preservatives, all homemade," stresses Chef Sandra. "We want to support all the local farmers and fisheries. All our ingredients are 100% local."

Tourné is a proud advocate of the "slow food movement," which simply put is the alternative to fast food. The slow food movement was started in 1986 in Italy and is all about preserving the history and cuisine of a country by emphasizing the use of seasonal and locally grown food. You'll taste the freshness and the simplicity of flavors that are accentuated by herbs rather than seasonings.

Start with a refreshing iced tea that is flavored with seasonal things like lemongrass or vanilla. For a light but filling snack, you can try the Fried Soft Shell Crab Po'boy which uses Zamboanga's soft shell crab fried "GBD " or golden brown and delicious served on a warm Hoagie bun or baguette with Remoulade Sauce (P258). You don't have to worry about cumbersome, messy eating and peeling, every bit of this crab can be eaten.

For a main dish, try Southern Airline Chicken with corn bread stuffing served with country gravy, glazed Jicama and carrots (P298). This is Chef Sandra's own Thanksgiving recipe, using chicken as an alternative to turkey. Pasta lovers will love the local mussels in garlic & kasubha (our local version of saffron) broth served over pesto linguini (P 318).

End with Roaster Juan's Tiramisu (Php 90) and a special blend pressed coffee from the Cordillera and Benguet region (P75) which is made just for Tourné. One order is good for two people. If you have kids with you, they'll love Chef Sandra's macaroni and cheese with fried chicken fingers coated with pinipig (P175).

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Photos by Dominic Medenilla and courtesy of Tourné

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