Must Try: Bordeaux Premium French Wine Bar

Hey guys, I dined at Bordeaux Premium French Wine Bar and I enjoyed it.

*pause*

Okaaaaaaaaaaaaay. That doesn't sound/feel right coming from someone who finds happiness in drinking beer along Khao San's backpacker/transvestite filled street and Sampaloc's jeje/agaw-cellphone filled neighborhood. But yes, yours truly went to a place that has:

1. A name which you must google to find the correct pronunciation: \bȯr-ˈdō\
2. The word Premium
3. The word French
4. The word Wine. My body and wine don't mix well (read: heartburn)

See, I only frequent places with "Bar" on its name like this, this, this, and many more. My drinking preference makes it quite unusual for me to be seen in a French Wine Bar. It's something I'd rather skip as I'm more into a casual laid-back atmosphere. But with my recent experience, I guess it's justifiable to make Bordeaux an exception.

Bread and olive oil dip were given as complimentary appetizers. Funny, the bars I normally visit have appetizers that come in form of colorful kropecks or roasted highland legumes, i.e. mani.

The Grilled Lettuce and Beef Salad (Php320) is an unusual yet pleasant dish. Unlike salads where greens are served fresh and crispy, this one had the veggies grilled and there's tiny chunks of beef on top. Don't forget to dip 'em lettuce and cherry tomatoes in the honey mustard balsamic vinegar dressing!

Beef Burgundy

Gambas

Manila Signature Dish: Bordeaux

Bordeaux is one of the restaurants chosen by Unilever Food Solutions (UFS) to include in its roster of Manila's Signature Dishes 2010. Several dishes were handpicked from their menu to came up with a set that would best represent the restaurant's identity. Created by Chef Edward Narvaez, the set highlights Gambas ala Rochelle and Boeuf Bourguignon.

Gambas ala Rochelle

I'm thankful that unlike most people, I'm not allergic to shrimps. I'll eat them in any way that it's prepared: fried, baked, stewed, stir-fry, etc. I was delighted to find out that Gambas is in the set--being a shrimp-lover and a Bicolana, I knew this spicy dish would be a sure hit. The succulent shrimps mixed with the sweet-salty-spicy sauce makes it a perfect pair with bread or pasta. Personally, I'd like this with a steaming cupful of rice and an ice-cold bottle of beer.

Bouef Bourguignon or Beef Burgundy

Pleasantly amazing is the Bouef Bourguignon. Served over a heapful mound of pasta, the top round braised beef is tender and you can taste the earthiness of the mushrooms coupled with the rich flavors of the demi glace. I also liked the carrot timbales on the sides...even Hannah of www.flaircandy.com (who refuses to eat carrots) found it interesting.

Light and fluffy timbales

If ever you drop by The Fort Burgos Circle, make sure to visit Bordeaux Premium French Wine Bar at Unit F, Forbeswood Drive, Burgos Circle, Fort Bonifacio, Taguig. For reservations, contact 403-6554.

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you're a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.