Happy 38th Wedding Anniversary to Momsy and Popsy!
I would like to link back to this post after 30 years. I think only by that time would I understand how my parents are feeling — becoming sentimental about life and looking forward to their golden anniversary. Hopefully, by the time we celebrate our 38th, we have some apos to blog about.
The family celebrated my parents’ March 11 Wedding Anniversary in Le Souffle @ the Fort for classic French cuisine. The Le Souffle staff was kind enough to create this cake with greetings after I reserved for this special occasion.
The food at Le Souffle is still good and consistent. But I realized that the restaurant is getting old and I didn’t get a sense that it’s “alive”. Some say, Le Souffle is only great when Jessie Sincioco is in the kitchen. Most of the time, she is in the Rockwell branch… Do you still love Le Souffle?
The circular bar greets you as you enter Le Souffle @ the Fort. It also has a circular accent painting on the ceiling. All around the restaurant, you’ll see paintings and artworks for sale.
You can actually bring your own lobster and let them cook it for you for a P2,500 fee, I believe. Prices in Le Souffle are reasonable compared to the outrageous prices in Abaca Restaurant in Cebu.
Roasted Lapu-Lapu in Tomato Tarragon Salsa (P695 +10%sc)
My mom always orders either grilled or roasted fish with vegetables. This Lapu-Lapu was cooked to perfection as expected, cleanly roasted on the outside while retaining the juiciness on the inside.
Grilled Chilean Sea Bass on Buerre Blanc (P995 +10%sc) with Crispy Skin, served with grilled Vegetable Timbale and Parsley Potatoes.
One of the things I love about French food is the use of sauces with wine reduction. Like Buerre Blanc, for instance, which is a rich white butter sauce made from a reduction of white wine with/without vinegar and shallots. We can literally lick the sauce off the plate after the seabass, vegetables, potatoes and bread are consumed.
Fatless Rack of Lamb on Sauteed Spinach (P1,185 +10% SC) with Dauphine Potato and Goat Cheese Sauce.
We often prefer lamb over steak because we think it is healthier. Plus, it is more tasty than beef when cooked right. The lamb was literally on an island of spinach in a sea of brown sauce. Sarap…
Fresh Norwegian Salmon and Scallops Garnished with Salmon Roe (P850 +10% SC ) on a Light Dill Yogurt Sauce.
My dad is going healthy these days and sticking to a pesco-vegetarian diet. Filipinos just love Sea Bass, Salmon and Lapu Lapu dishes.
Fettuccine with Roasted Prawns and Blue Cheese Sauce (P550 +10% SC)
The photo above is a half-portion of this pasta dish, which my brother and his girlfriend decided to split into two. The half-dressed prawn has a smoky flavor to it and creates a crunchy sound when you bite into it.
Souffle Regular Size (P350+10% SC) Banana Caramel, Chocolate Dark or White, Coffee Crunch, Flambeed Mango, Praline and Grand Marnier.
Everybody goes to this restaurant for the souffle. Only Antonio’s in Tagaytay can rival it. It comes in two sizes — the demitasse size (P250 +10% SC) and the regular size (P350 +10% SC). Our favorites are the classic chocolate and the praline. We tried the Grand Marnier but I think it did not work out the way I expected it.
Aidan took this picture with my Canon SLR camera. Nice no? At age 4, he knows how to handle an SLR and take chamba shots.
Congratulations Momsy and Popsy for being happily married for 38 years!