DUCK & BUVETTE (formerly Café Provencal) is a French Bistro & Bakery inspired by French Countryside Cuisine using handpicked ingredients. They specialize in Duck Confit and Buvettes (small plates).
It’s a great example of how to reinvent an old restaurant concept to meet foodies’ evolving expectations.
DUCK & BUVETTE MENU: Buvette (Bites, Cured Meats, Salads & Soup, Eggs, Fried & Grilled), Drinks | Bakery, Mains, D&B Specials | Drinks, Cocktails, Aperitif | Sparkline Wine, White Wine | Red Wine, Desserts | Intelligentsia Coffee | Sour Dough Pizza
The entire menu is an overhauled version of Café Provencal’s, with the exception of the Slow Braised Beef Burgundy.
The rustic French-inspired interiors were designed by Noel Bernardo, using Thonet Bentwood French bistro chairs, coconut husk walls, and beams made from old pallet.
The Machuca Tiles were custom-made to feature duck heads.
Start your meal with the recommended sparkling Brut Cremant.
Bryan Chua, one of the D&V owners, has loved wines since college. The wine list is curated by him and is based on his favorite ones.
Buvettes (bu-vet) are French neighbourhood refreshment stalls usually found near markets offering simple and freshly prepared snacks made from the ingredients available that day.
Buvettes essentially are small plates that are intended to be shared ala carte dishes and not just as an appetizer.
I like the salty cheese, which was complemented by the right amount of sweetness from the honey.
The layered potato gives a different bite and layered texture. Interestingly paired with salted duck egg.
A bit small and light–not good value for its price.
I like the creamy salty dip without the lansa.
Love these tasty angus balls with cheese and fresh tomato sauce.
Make sure to squeeze the lemon over the bacon to get that sweet, smoky, and tangy flavor that stimulate your appetite.
It’s like truffled vegetable popcorn–my favorite starter. Must order 🙂
Don’t forget to spread the egg yolk on top of the pizza to complete the breakfast flavors. It was OK if you like the sour dough pizza crust.
Simple creamy garlic cheese salad.
Order this to get a bit of grilled octopus meat with pomelo, capers, and sweet dressing.
The pasta was soft and freshly made–a light vegetarian pasta. I still prefer my pasta to have some meat instead of just vegetables.
Very tender and tasty meat with a smooth mushroom flavor.
An old Café Provencal favorite–slow cooked mix of beef ribs and pork belly, with a yummy red wine-infused pork and beef jus. Best eaten with rice. 🙂
I like their Paleron French cut steaks from the front shoulders of the cow. It’s leaner and tastier although there are some tough portions. Best if cooked medium or medium rare.
Double whammy–pork belly in duck fat! Very tasty but also deadly. Best divided into liempo-like portions.
The duck meat was flavorful, the skin was thin and crisp, and the half portion was big enough to share–good value for its price! I like to eat it with mustard or pickles in between bites.
They also serve a sourdough pizza version with duck confit pieces, slices of orange, and some sweet caramelized onions to balance the taste.
(Trivia: Bryan and Chef Jacq are graduates from DLSU’s College of Computer Studies (CCS), who decided to pursue their passion to be a restaurateur and a chef, respectively.)
Even the tea is very good, with a refreshing citrus osmanthus tea flavor.
The cheese cake is OK if you’re a fan of earl grey.
Too much carbo loading with bread, and extra sweet with the ice cream.
It’s nice that they import the third wave Intelliegentsia coffee from Chicago. 🙂 I love the El Diablo roast–not too strong, not too mild, and a perfect match for the cake.
The Macaron sandwich is very good. A combination of homemade macaron bars and ice cream, hindi bitin and much more filling than the round ones.
DUCK & BUVETTE is a greate example of how to successfully reinvent an old restaurant. With a delicious specialty dish, a refreshing concept, ingredients that are freshly made in-house, a well-curated selection of wine, third wave coffees, and fresh teas, and a signature dessert, there is definitely plenty to rave about.
Don’t miss to order their Maple Candied Bacon & Lemon or Angus Meatballs with Truffle Roasted Cauliflower for your starters. For your mains, the Duck Confit is a must and is best paired with a Bordeaux wine. Order a 2nd main course of Slow Braised Beef Burgundy or 8-hour Angus Briskets with rice. End with their Macaron Ice Cream Sandwich with Cocoa Nibs & Madacascar Vanilla and El Diablo Intelliegentsia coffee.
Budget about P800/head.
This is another great reason to visit Shangri-La Mall this holiday season. 🙂
Related Blog Posts:
- Jin Loves to Eat | Duck & Buvette ♥ ♥ ♥
- Shoot First Eat Later | Duck & Buvette at Shangri-La Plaza
- Tales from the Tummy | Duck and Buvette at Shangri-la Plaza Mall
Live an Awesome Life,
Disclosure: Our meal was courtesy of Marj Sia of The Traveling Heels, who is a cousin of the owner. Thank you, Marj! I wrote this article with my own biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Check out their macaron sandwich bikes around Shang Plaza mall. 🙂