Friday, January 24, 2014

Le Cellier and Aubergine's Lunch with Pleasure

     Aubergine is one of the first few restaurants established at The Fort a little over 10 years ago. Inconspicuously located above the more visible McDonald's across St. Lukes Hospital, many would pass by this corner unaware of the thriving restaurant frequented by expats and Filipino businessmen alike.  Owner and Chef, Hans Schallenberg, a German national, also runs a school, teaching Filipinos international Culinary Arts.

     It is interesting to know that the French word "aubergine" means eggplant in English.  The eggplant is one of the staple vegetables in France, usually included in home-cooked dishes.

Executive Chef Stefan Langehan and Monsieur Bernard Flour checks out wines at a
walk-in wine cellar located right in the center of the restaurant.  This structure adds functionality and elegance.  

     Le Cellier French Wines, which was established almost 15 years ago, is one of the solid wine partners of Aubergine.  Owner Monsieur Bernard Flour and his gracious wife, Madame Flour invited us to check out the restaurant's Business Lunch and Degustation Menu. I chose the Business Lunch, which was meticulously prepared by Executive Chef Stefan Langenhan

The wines that go perfectly well with this menu are:

Red for meat:  

Crozes Hermitage - P. Ferraud & Fils

Vintage 2009. Crozes Hermitage is the north Rhonest biggest appellation.  The wines are usually red and made exclusively from the syrah grape. This wine has a deep purple to nearly black color, with a aromas of cassis, smoke and spring flowers. A very powerful wine with perfect balance between rich tannins and crisp acidity. Fruity, very expressive Best with red meat, game and cheeses.

White for Fish:

Muscadet Sèvre et Maine Sur Lie- Domaine de la Levraudière- BONNET HUTEAU

Vintage 2011 Grape Varieties – 100% Melon de Bourgogne.  Colour : Yellow green reflections Nose : Elegant with white flowers aromas. Palate : Round and soft in the mouth, with strong freshness and a persistent final taste.

Grilled US Angus Striploin Steak, served with port wine sauce and bearnaise,
glazed vegetable and rosemary-potato gratin.

AUBERGINE  Restaurant and Patisserie
32nd and 5th Building
5th Avenue, corner 32nd Street
Fort Bonifacio, Taguig City 1634
Tel. (63) 2 856 3455
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Unit 201 Sunette Tower, Durban Street
Makati City, Philippines
Tel. (02) 897-1840
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