I just had to write about it.
The concept is almost an abomination- something the chef must have conjured during a contemplative acid trip (Note: No, he does not take recreational drugs. Not to my knowledge, at least). I knew that there were a few changes to Marc Aubry’s menu in Champetre- his bustling French bistro in Fort Bonifacio, Taguig- but this was not something I would have expected from the self-proclaimed traditionalist.
The concept is almost an abomination- something the chef must have conjured during a contemplative acid trip (Note: No, he does not take recreational drugs. Not to my knowledge, at least). I knew that there were a few changes to Marc Aubry’s menu in Champetre- his bustling French bistro in Fort Bonifacio, Taguig- but this was not something I would have expected from the self-proclaimed traditionalist.
Although Matt was craving for the classics (foie gras terrine and steak tartare), I pointed at the starter that poignantly stood out amongst the salads and escargot- Seared Foie Gras with Risotto Carbonara. It was “too much”, my mind said. But the overindulgent hedonist that gives orders to my brain says otherwise.
True enough, it really was too much- too much perfectly-seared foie gras the size of my fists; too much rich, creamy risotto with its smoky crisps of slab bacon; too much feathery slivers of parmesan that melted instantaneously on my tongue.
Too much, too good, too brilliant.
Champetre Boutique & Restaurant
G/F Net One
Center Bldg.
26th
St. cor. 3rd Ave.
Fort Global
City, Taguig
Tel. no.
(632) 815 8801-2
