Last October 6, The Fatterside invaded Brasserie Girolle to celebrate Felisse's birthday
It was a bit last minute so, to keep things simple, I requested Chef Ian to prepare a plated
set menu for our group of 30.
As soon as I arrived, Ian asked if he should prepare a separate table
for all our cakes. Apparently, he reads my blog and knows we go
crazy like that. Hahaha!
He also threw in a round of complimentary iced tea for everyone.
It was very good iced tea. Thank you, Ian! :)
I had been to Brasserie Girolle a couple of times before (see post here and here), and looked forward to trying out the new menu, which my friend Mike raved about.
As usual, Mike was right. He was also the one who pushed me to go to Le Comptoir du Relais in Paris (see post here) and Fuunji in Tokyo (see post here). Both truly memorable meals.
Back to Felisse's birthday dinner at Brasserie Girolle...
Everyone was happy with the taste and quality of the food that night, but not the portions. LOL. :D
It wasn't the restaurant's fault though. We are abnormally big eaters.
The meal started with an Eggs and Foie Gras appetizer with garlic puree and truffle oil.
This was served family style, but I'm sure we could finish one serving per person.
Yes, it was as decadent as it looks. Too bad the slower members of the family didn't get to try
it with goose liver as there were only 4 pieces. Guess who was the fastest and got the
biggest piece? Mwahahaha!
The Pissaladiere of Duck Confit with hoisin sauce, fried wonton and arugula was a winner!
Everyone loved this and some were quick to reserve a second slice before I finished
it all again. A MUST at Brasserie Girolle.
I usually do not like cooked salmon, but this Norwegian Salmon En Croute was prepared
just beautifully. The tarragon butter crust was crisp and flavorful, the meat inside
delightfully moist and tender.
Surf and Turf of Scallop and Foie Gras on oxtail marmalade and drizzled with truffle oil.
Perfect in every way. I drank every last drop of that sauce, too!
Roulade of Australian Confit of Lamb with roasted garlic puree, shallot confit, mustard jus.
Gone in two bites - yes, because it was good, and also because it was tiny. Haha!
Ian was so thoughtful to serve this Basil Ricotta Fromage Blanc instead of sweets for our
dessert. We brought six cakes with us so this cheese course with confiture
of citrus fruits, honey and candied nuts was a welcome treat.
And because we eat like sumo wrestlers, we were still hungry after the 6-course meal
so we ordered more food.
Foie Gras and Oxtail Wonton - as delicious as it sounds
Beef Tartare - a staple at Brasserie Girolle
Blue Cheese and Green Apple Pissaladiere
Carbonara - I thought this needed more oomph
And an off-menu pasta that Chef Ian whipped up for us because he didn't have
enough ingredients to make the 6 servings of carbonara we originally wanted.
This was so good and turned out to be even better than the carbonara.
Our celebrant and her birthday cakes
(on a separate table that the servers thoughtfully prepared for us! Haha!)
Clockwise from top left: Assortment of cakes from Wildflour, Goldilocks Mocha Cake,
Purple Oven Strawberry Shortcake, Classic Confections Nono's Chocolate Oblivion,
Karisia Patisserie Nora Cake, Goldilocks Ube Queso Cake
Happy Happy Birthday to our dearest Felisse!!! ♥
See previous Brasserie Girolle posts:
Brasserie Girolle
Brasserie Girolle, Revisited
Brasserie Girolle: Ground Floor, Fort Pointe Building, 28th Street, Bonifacio Global City, Taguig
Tel: +632 856 6639
