New Dishes at Chateau 1771

Now residing in its posh and upscale Greenbelt address, Chateau 1771 remained on top-of-mind for those who wish to experience only the finest in dining. Executive Chef Vicky Rose Pacheco rounds out the quarter with a new batch of dishes brining back old flavors, which will surely change the way a gourmet food is defined. Here’s a three sample dishes from their menu that possess the gloss of luxury, an experience that’s packed with allure from all angles.

Halibut
Halibut
When doing fish for a crowd, Executive Chef Vicky found out that poaching is the best way in cooking its delicate meat, thus the birth of olive-oil poached halibut (P1070). A foolproof choice for something light and healthy, the tender halibut fillet is poached in olive oil and garlic, with precious spices such as bay leaf, thyme, shallots, and lemon zest producing a distinct aroma, finished off with tomato-orange marmalade for a light kick of citrus.
Vanilla Brick Chicken
Vanilla Brick Spring Chicken
Another treasured and unique dish, vanilla brick spring chicken (P660 net), is a certified organic whole spring chicken, butterflied and deboned, with a spread of vanilla bean dots, butter and garlic grilled under a brick.  While cooking under a brick slab is a technique that may seem primitive, the procedure proved to be the best way of creating a tasty and crisp texture of the skin and also makes the meat moist and tender. Plus, the vanilla bean when smeared on the skin enlivens its delicate taste and flavor, especially when paired with cauliflower two-cheese gratin (P280 net).
Grilled Lamb Cutlet
Grilled Lamb Cutlet
Another meat dish that’s worth saving up the space for is the grilled lamb cutlet (P1750). Lamb is the least of the meat that most Filipinos prefer, but Chef Vicky rejects the notion. Grilled to perfection and seasoned with a mint-walnut pesto, it’s added with roasted capsicum sauce, grilled bell peppers and marble potato salad—a unique way of sealing the flavors without the disheartening “gamey” taste of lamb which most people would shy away from. Most diners wouldn’t even thinking about spreading over the lamb with some mint jelly which makes the dish a certified big winner among Chef Vicky’s creations.
Chef Vicky swears by the fact that some of the tastiest, most irresistible dishes are not only about originality, nuance, and verve—most of the time, the old ones have become classics and deserves a rightful place in the new menu. So whether you’re looking for everyday gourmet food or simply has an appetite for fine food, whether you’re treating yourself or somebody else, Chateau 1771 definitely got you covered.
For more information about Chateau 1771 visit http://www.chateau1771.net/about.html
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