It all started with two ladies looking for a great foodie experience while traveling around Europe. After trying several “best” restaurants, they came upon this intriguing perfectly-rated restaurant with a high review but with no pictures of food nor the chef. Off they went and enjoyed the food. The chef was particularly fond of these two ladies, Khristine Gabriel and Grace Lee, and to make the long story short, plans of bringing Atelier Vivanda was made. Just 3 short weeks after that serendipitous moment, world renowned Chef Akrame Benallal came to Manila to scout for locations and the rest was history. Philippines is indeed becoming not just a great food destination, but a global culinary haven.
What to expect in Atelier Vivanda: Well, aside from the “happy vibe” bistro type of restaurant conveniently located at Megaworld’s hottest dining destination, Forbes Town Center, you may also expect well-trained staff to assist you and suggest nice wine-pairings for your meal. Atelier Vivanda offers set meals for only Php 2,300 per head (inclusive of VAT). You have the liberty of choosing one delectable appetizer to start your fabulous feast, one full meat entree, one side dish (unlimited potato sidings, by the way) and one heavenly dessert. The serving is quite hefty and since there’s unlimited potato sidings, please control yourself and save room for dessert. (I promise you, the crème brûlée is to die for!)
Below are some of the sumptuous meals we’ve tried before Atelier Vivanda finally opens their doors to the public:
Soft-boiled egg with cottage cheese mayonnaise, sauteed mushrooms and woods perfume.
This is a new creation by Chef Akrame, which is perfectly partnered with some bread to wipe your plate with :p
Potato all you want! Pommes Dauphines are mashed potatoes mixed with Comté cheese and butter, rolled into a nice ball, These are very addictive and great with their home-made ketchup, which are available for sale as well.
Pommes Darphins are shredded potatoes with leeks, chives and espelette chili from France with a slice of brie in the middle.
Home-made ketchup by Chef Akrame to complement the potato sidings
Vivanda Ribeye. Pictured above is the famous XL portion, which is 300 grams, but normally, the one included in the course meal is around 250 grams.
Do not forget to try it with the signature Vivanda pepper olive oil. It brings out the full flavor of the steak.
This is also great with a side salad and the potato balls.
I highly recommend asking medium to medium rare for a tastier and more succulent steak.
