Bizu is our go-to feel good, happy place for comfort French cuisine and celebrating Christmas every day.
They’re best known for their world-class Parisian pastry creations, like celebration cakes and macaron de Paris, but their food has been getting better and better each year. Not bad at all for a Filipino-owned brand that was established in 2001.
Here’s what we love about the new menu of Bizu…
We love the Greenbelt branch because of its high ceiling, comfortable space, and festive ambiance.
You can take home a taste of Bizu Christmas this holiday season. Check out the online catalog: http://www.bizuchristmas.com/
We love the contrast of the melted salty brie with the sweetness of caramelized apple, plus the bits of walnuts to cut through the sweetness.
It’s your favorite caviar pie with cream cheese topped with black caviar but wrapped with smoked salmon. So yum with the crostini.
I like salad that has more fruits than vegetables, like this refreshing watermelon plate topped with generous feta cheese and raspberry vinaigrette.
Burrata with Berries (₱675). Fresh burrata from the Latteria d’Ischia dairy with strawberries, dark cherries, balsamic cream, fresh basil, and virgin olive oil.
Delicious fresh Burrata from Latteria d’Ischia dairy farm in Bulacan with strawberries, tomatoes, and greens, lightly seasoned with balsamic and olive oil.
Plenty of times, this is our default place to meet and catch up with friends for a Christmas-y lunch in the Makati Area.
Prawn and Caramelized Pear Ravioli (₱485). Handmade fresh egg ravioli with sweet pear and ricotta filling, fresh prawns, garlic butter, and Pecorino cheese.
You can taste the handmade quality of the ravioli filled with flavorful ricotta and sweet pear, topped with big chunks of prawns.
Big chunks of lobster in garlic butter and lemon aioli, but the brioche bread was too soft to hold the lobster pieces and provide that bite I was looking for.
Their famous roast beef belly but served liempo-style, smoked using oak barrel wood chips to give it that nice smoky finish.
I like the clean taste of the baked halibut. You have to put a bit of the cream for added taste and eat it with the risotto.
Congratulations to the next generation of Tanco’s running Bizu–R&D Chef Alexander Tanco, and Chrissy & Aaron Tanco!
The halo-halo ingredients are served as toppings on shaved ice with actual ube, ube ice cream, and ube macaron as their signature ingredient.
It’s best to mix them together, but I like eating the ingredients one by one.
Valrhona Molten Chocolate Souffle (₱395). 66% Valrhona Alpaco molten dark chocolate souffle with vanilla ice cream. For dark chocolate lovers!
A classic French dessert of chocolate souffle a la mode for those moments you want a chocolate ending to your meal.
I prefer this lemon cake to refresh the palate and for that sour contrast to the sweet and rich dishes.
I like Bizu for its casual French food more than its cake and pastries specially with the new additions to the menu like the burrata with berries, salmon caviar pie, and baked brie.
It’s our happy place in Greenbelt and our go-to resto for Christmas everyday!
Bizu Patisserie & Bistro
The Promenade, Greenhills Shopping Center, San Juan
Telephone: +632 724-2498, 726-2496
Bizu Patisserie & Bistro
St. Luke’s Global City
G/L Concession Area, St. Luke’s Medical Center, Bonifacio Global City
Telephone: +632 823-6621, 789-7700 local 1337
Bizu Patisserie & Cafe
Alabang Town Center
G/F Corte de las Palmas, Alabang Town Center, Muntinlupa City
Telephone:+632 809-2498, 772-1917, 772-1918
Live an Awesome Life,
Disclosure: Our meal was courtesy of our friends from Bizu. I wrote this article with my biases, opinions, and insights.
P.S. Don’t forget to try their new flavor, Salted Egg Macaron (₱75/piece or ₱595 for a box of 8).