Love Fine Dine & Wine at Aubergine

Hey! Let's catch up, shall we? Hmmm.  It's almost Christmas! And in all merriment, food is the common factor. Let me give you a ...



Hey! Let's catch up, shall we?

Hmmm.  It's almost Christmas! And in all merriment, food is the common factor. Let me give you a peek of this one fine dining experience I have and let's share notes if you've been there, too. Well, yeah! Once in a while I have one. And that I'm refined, or pretending to be one. *wink

The occasion calls for a celebration. It's our 10th year wedding anniversary. A milestone! And since we've just had our grand vacation, we tacked the track of something practical but nonetheless still something anniversary-ish. For one thing, it's very ADULT. Hold your juicy guesses. It's because it's one of the places you won't bring a child - to eat. Trust me.


Where?



The place where our GPS took us, at the corner of 32nd street and 5th avenue in Bonifacio Global City at Taguig was an upscale French restaurant owned by Norbert Gandler, an Austrian chef.  It's Aubergine Restaurant and Patisserie. The lights are dim, the ambiance is formal, couches are of classic style and we were seated on a table near the wine cellar walled with glass.


It's one of the night when you don't just eat, but more to it, there's an art of eating. And so, this one is more of an art.


The lists on the menu are fancy to pronounce, the ingredients are expensive. Their food is something to look forward to especially when you're spending a chunk of your wages on it. So, that's one of the many why I say it's for the grownups.


Imagine ordering some French sounding cuisines for your toddler, with all the grand presentation and politeness of the waiter serving it. And to be forked (if not with bare hands) and scattered just like that by a whimsical child who would actually give you a sweet toothless smile and a hug if you just took home a burger with fries.


Back to menu, it's the kind of eating without filling your belly. I feel like eating air. A delicious, artful and cooked to perfection air! Don't get the notion though that I don't like it. It's just very light, and that's being refined. And so this is not the place if you feel like eating with a bottomless belly. But it's one fine dining place if you're up for it.


A whipped butter with a dollop of cream cheese with onion spring is served with a basket of french and potato bread to choose from. Serve with it in another plate is the very fine foie gras in a small pie-slice like shape.  On this time, our order from Stone Cellars by Beringer 2011 came in, too.  Geez. It's the wine, people.  Our glasses of California's Cabernet Sauvignon. 


The kitchen of international cuisine is busy with the main chef going around the tables and having a quiet talk with the expats from the next table.  He is a foreigner, French-looking, and forgive me if I can't tell you what is exactly.  He gave us a polite nod and a smile from across.  I wonder if the place is more silent on a weekday coz most of the tables are empty when we were there on a Friday.  And most of its diners are not locals. Blame it on the high, four-digit bill.  The starters are unforgettable, so far.


My J ordered the mains.  He ordered the veal cheek.  It is a perfectly tasty slow cooked veal cheek in Port wine jus and barbecued braised US Angus beef on potato mousseline.  It is with oxtail ravioli, grilled Portobello mushroom and honey glazed carrots. It's sophisticated tenderness and flavor is worth the price.


While I feel frothy and refreshed with the exciting and foamy number of my order - the salmon. I enjoyed the freshness of the fish and the lovely flavor of the spices mixed on it. That's what extra paying for food is for - from where the ingredients came, to the delicate preservation of it and the skills of chefs preparing for the artful dish.


And behold the tiny choco pyramid that came in next.  The perfectly shaped awesome chocolate creation is irresistible. It is a sweet temptation of Belgian chocolate and vanilla mousse with passion fruit ganache. And the macaroons and praline are just delish. Now that's something sweetly imaginable coating for your tongue. It's not too sweet because everything is prepared to perfection.


The art, I guess, had been fully disclosed.  It's as if I can go on forever dreamily describing it. And for the restaurant, it's a destination. Forget the sinigang for awhile and go French some time.  And if "till death do us part" days are cherished on such fine things like this, I'm grateful it's forever. Cheesy! I know.

Happy Holidays!



Aubergine Restaurant and Patisserie
32nd & 5th Bldg., 5th Avenue cor 32nd St.,
Fort Bonifacio, Taguig
(02) 856-9888



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3 comments

  1. Nice one.You did it like a Pro:)

    ReplyDelete
  2. So soshyal mare ko! Plus nosebleed pa ako. hahaha! Nice nice! Sweeeettttt! Belated happy anniv. Cheers! More more years!!!!

    ReplyDelete

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