The nippy weather we've been having lately calls for a warm, filling dish, such as the two I'm featuring today from French restaurant Brasserie Le Girolle. Oh, relax. Since this is a brasserie, one need not be stiff. The focus should be one's company, aided by the meal in a casual setting.
The first dish is the Saint Jacques Poele--pan-fried US scallops in mushroom sauce. I love this, primarily because I have a soft spot for scallops, which, in this case, were fresh and buttery soft. The different elements melded well together: the delicate flavor of the scallops came through amid a bed of creamy potatoes and mushrooms.
Jarrets D'agneau--another filling cool weather winner from Brasserie Girolle. This is described as slow braised lamb shank with white beans in rich lamb jus. The lamb was soft and delicately flavored, and makes one wonder if this finds it way regularly on the tables in the French countryside. This dish disappeared in seconds.
Brasserie Girolle
GF Fort Pointe Bldg, 28th Street
Fort Bonifacio, Taguig (+63) 02 856 6639
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