We were in for a treat. I was very excited to visit Bordeaux Wine Bar and Restaurant at Burgos Circle at The Fort. Since it opened almost a year now, I wanted to go there and have a taste of the wines they offer. I have this fascination, or a growing desire to know more, about wines, specifically the red variety.
Upon arriving at Bordeaux, which was located at the Burgos Circle at The Fort, or Fort Bonifacio Global City, we were met by Chef Edward Narvaez, and his partner Enrique de Castro. They were very warm and gracious in entertaining us.
That night, Chef Edward prepared for us the Boeuf Bourguignon Set, which consisted of the Boeuf Bourguignon, Gambas ala Rochelle with Pannacotta. On top of the set, Chef Ed prepared another dish, which is the Beef Tenderloin with Triple Sauce (not included in the set). Of course, the set is paired with a Casillero del Diablo Cabernet Sauvignon. I would prefer it to be paired with Bordeaux’ white, or in this case, red wine flights (see Bordeaux’ Wine Flights blog post for this)
The Boeuf Bourguignon was the star of the night, of course, not including the wines Bordeaux has. It was cooked well, the sauce was tasty, and the beef was tender. It was served on top of pasta noodles, with vegetables on the side. The combination was not normal but it worked really well for this dish. This is something I would never get tired of ordering. I love this set!
The Gambas ala Rochelle didn’t disappoint, the shrimp dish was flavorful and the shrimp were cooked well. I would prefer for it to be spicier. The Pannacotta was prepared really well. This is, probably, one of the best pannacotta dishes I have ever tried. The presentation looks good as well; it came with a dash of chocolate and strawberry syrup with caramelized sugar on top. Two people can share this dish.
I wish Bordeaux was closer to home, this way, I can easily go there and enjoy this set and, of course, their great selection of wines.
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.
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