Step into the gastronomic world of Beurre Blanc
RAVIN' FACTS - Jennifer Ong () - December 1, 2011 - 12:00am

Tucked away in the second level of Resorts World Manila is a charming, rather upscale restaurant that is prepared to take you on a culinary journey unlike any other. Beurre Blanc serves diners one gastronomic opus after the next, teasing and pleasing the palate as its most attentive staff caters to your every whim or fancy. 

I walk into what seems like a courtyard because of the immaculate white fountain in the center of the room. A large-scale fresco painting covers the ceiling. It’s as if you have stepped into a different world, Beurre Blanc’s world of divine gourmet food.

When food and art mix: With a large-scale fresco painting covering its ceiling, Beurre Blanc welcomes guests to a world of divine gourmet food.

When the menu is handed to you, it’s hard to decide what to order because the choices are endless, and there are other recommendations that are not on the menu. From the menu, it is always recommended to start with the Beurre Blanc Salad — marinated salmon, grilled prawns, scallops, shiitake mushrooms and sundried tomatoes are tossed with some Mesclun greens and a creamy balsamic dressing before they’re topped with pecorino. Off the menu, ask them for the duck enveloped in puff pastry. It is quite a hefty appetizer that I would even consider having it for lunch.

Something else that’s delicious to start with is Beurre Blanc’s signature puff pizza, which you may have three ways: with Parma ham, pepperoni, and mango; with baked Camembert and goat cheese or with tomato, zucchini, aubergine, peppers, chili flakes, and anchovies (my favorite).

Rice, rice, baby: Wild rice pilaf

For the entrée, the Roasted Chilean Seabass Beurre Blanc is divine. You may ask them to serve it with some angel hair pasta if you do not like to have it with the potato ragout. For something a bit more gamey, there’s the pan-roasted ostrich fillet served in green peppercorn sauce, the New Zealand venison striploin in juniper berries sauce, and the Roasted Australian Quail Rossini served in Perigourdine (flavored with truffles) sauce. And of course, there’s Beurre Blanc’s baked rack of lamb with Herbe de Provence crust in garlic as well as the Slow Roasted Lamb Spare Ribs Provencale and the beef nougat.

Other things you cannot pass up are Beurre Blanc’s three-cheese ravioli with asparagus shavings in truffle butter sauce, cheese and arugula risotto as well the highly recommended wild rice pilaf with chicken and prawns.

Berry good: Homemade gelato in strawberry and deep caramel flavors

For dessert, Beurre Blanc serves various kinds of soufflé: Belgian chocolate, orange Grand Marnier, mango mascarpone as well as banana and coffee crunch. There’s also Beurre Blanc’s homemade gelato, of which my favorites are strawberry and deep caramel. And then, there’s an honest baked cheesecake and the restaurant’s French chocolate gateau.

Beurre Blanc serves a gastronomic medley of delights that’ll make you think of making your next visit sooner than soon.

Something fishy: Steamed Lapu-Lapu Fillet Mariniere

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Beurre Blanc is located at the 2nd level of Resorts World Manila. For reservations, call 836-4342.

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