October 7, 2012

• From French to Filipino

  Food

  At La Maison Rose (F. Gorordo Ave., Cebu City), lunch was, well, satisfying, at that. The dessert itself is so indulgent, seconds would be considered a sin.

  While waiting for the main course they served this:

  
  Truffle, guyere, and caviar

  We went straight for the main course, because as Filipinos, well, let's just say that we have the knack to go right to the "meat" of things. La Maison Rose has two French chefs, so one would expect authenticity, although La Maison Rose's concept is basically French Indochina as evidenced by the paintings and posters of Asian ladies. I think it has something to do with the design of the house where the restaurant is located. By the way, aside from the restaurant, this 1930's house is also the home of Alliance Francaise de Cebu and the office of the Honorary Consul of France, Michel Lhuillier, father of the famous designer, Monique Lhuillier. 

  
  French Lechon with mashed potato sidings

  
  Fish Papillote with pasta sidings

  
  Beef pepper steak with pasta

  
  Fried mahinlo with potato wedges

  For dessert:

  
  Ile Flottante

  
  Coulant au chocolat (my personal fave)

  
  Banana flambee (just the usual candied banana, so not really impressed with this)

  At Hukad at the Terraces of Ayala Center Cebu, we had dinner. It was just at the back of Marriott Hotel Cebu where our friend, Rhoda, and my sister and her husband stayed for the night. 

  
  Sinugbang (charcoal grilled) pork belly

  
  Beef pochero (stew)

  
  Dinuguan (pork blood stew)

  
  Adobong kangkong (Sauteed kangkong with soy sauce and vinegar)

  
  Kinilaw na tangigue (Raw tangigue in vinegar and coconut milk)

  
  Puso salad (Banana heart salad)

  Honestly, I haven't tasted most of these so really don't ask me about the taste But one thing is for sure, the coulant au chocolat is heavenly. 

  By the way, my gratitude to Alegre Beach Resort and Spa for the cake. 
  

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