Holstein Bone-In Beef Rib. This 1 – 1.2 kg beef is more than enough to be shared by 2 persons. It’s aged 50 days, giving this bone-in beef a more beefy flavorful taste. It’s not included in the full set course but you can order this separately.
Just look at that! It’s such a wondrous sight for meat-lovers like me.
What’s more: Atelier Vivanda also offers French wines and (seasonal) cheeses by BRVT, Chef Akrame’s wine and cheese bar in France. They serve these with a cheese knife that is an art piece created by a French artist, Pauline Dupin. It’s like slicing cheeses with art.
If you love custards, the dessert that you should try is Vivanda’s Custard with Lemongrass ice cream. It tasted like a lightly beaten egg pie with a fragrant ice cream on the side. When you have them together in one bite, it’s very pleasing to the senses: light and refreshing. Best part of the custard would be the thick flaky end of the crust. Save the best for last!
Moment of truth: the dessert we’ve all been waiting for – THE Atelier Vivanda Crème Brûlée! It is known to be the BEST and we can attest to that. It had the right amount of sweetness and the texture was just perfect. The bourbon vanilla wasn’t overpowering and the abundance of vanilla specks was divine. This dessert in one word: GLORIOUS!
Better make reservations now to ensure a table at Manila’s hottest restaurant opening this February 2, 2016, for lunch and dinner. Atelier Vivanda is the place for meat-lovers and for people who just love to eat. The warm and relaxed ambiance isn’t intimidating for a French restaurant. Atelier Vivanda brings you a comfortable French bistro where you can just have fun and enjoy your food.
ATELIER VIVANDA MANILA
U-A8 Forbes Town Center, Forbes Town Road, BGC
Contact Numbers:Â 0918-848-2632 / 848-2632
Facebook:Â https://www.facebook.com/Atelier-Vivanda-Manila-160032004362152/
Instagram: @ateliervivandamanila
Photos by Mae Ilagan and Words by Jo Tan
Atelier Vivanda: Michelin-Star French Bistro by Chef Akrame Benallal to Open in BGC This February 2016
