Restaurant 101

Harold Sipalay

4.0

Ambiance is beautiful, foods is good (we'd the French onion soup, sea bass, korubota tummy, potato gratin) however the service needs enhancement. They forgot to provide our dessert so that it had to be covered for eliminate instead. I really believe the college students/interns are usually theirservers hence the lapses operating so if you're okay with some mishaps like this, after that "dine in at your personal risk".

Ajhahadc

5.0

As many of you're aware, a fantastic European meal isn't an easy task to obtain in the Philippines--for want of ingredients, unavailable top quality meats and sea foods, freshness of items, and often the administration and direction of your kitchen hardly schooled in theculinary arts. Now here is a restaurant run by way of a culinary arts university linked to the Institut Alain Ducasse within France. Thus, not merely the backing of high quality `French cuisine from the French culinary organization and a refined chef, Alain, but organizationally associated with that Institute also to its faculty and students. The menu will come in three parts: the Alain Ducasse à la carte menus, which provides the up marketplace plates and refined cooking of Ducasse; the marketplace menu, featuring the very best of goods available on the market; and the prix fixe, or the menus of your day set at an extremely reasonable and reachable cost in a gourmet establishing! This month 101 featured 5 lobster meals, grilled, stewed, in a cold salad, cooked in a variety of spices beneath the Ducasse menu. Prix fixe has been either sea bass or slower stewed pork loin with blended vegetables, which includes a dessert of chocolate mousse. Beneath the à la carte had been a particular dish of broiled snails in a spinach and cheese sauce. Desserts are specially created for their flavor and appears! The chocolate ball generally is dripping with chocolate sauce. The lemon sherbet generally is a candied chilled lemon filled up with lemon sherbet. Both sherbet and the lemon are usually edible! Waiters are usually excellently trained and there's a skilled maitre d' to propose the correct wines. I believe you won't disappear completely disappointed from the tables of 101. The waiting around staff are comprised of professionals and pupil apprentices, as students furthermore assist the number of chefs. It's the practicum of the Cooking Arts Program. Also at lunchtime, I've always found 101 complete and have got to reserve in advance! or await a desk. hint hint!