atelier vivanda,

Atelier Vivanda

November 08, 2016 Phantasm Darkstar 0 Comment(s)

I was lucky enough to be invited by a co-foodie, The Pickiest Eater in the World, to try out Atelier Vivanda Manila. I was pretty excited to dine at a world-class French restaurant by Michelin Star Chef Akrame Benallal. (See: What are the Michelin Stars?). Other branches are in Baku, Hong Kong, and Paris; we are quite lucky that they have a branch here in Manila.  
Located at U-A8 Forbes Town Center, Forbes Town Road, Bonifacio Global City, Taguig City, Atelier Vivanda is known for serving premium choices of steaks from Michelin-starred Chef Akrame Benallal. The interiors are cozy, which give you a French dining feel. In an interview with CNN Philippines, Chef Akrame Benallal shared that everything down to the tables and cutlery in Atelier Vivanda Philippines were picked out by him. 

Atelier Vivanda showcases their selection of prime aged beef:
La Vivanda Ribeye. 300 grams of premium beef. I wonder how good does it taste?
Holstein Beef Rib. 50-day dry-aged premium beef. This is one of the most expensive beef that I have ever seen. 
Sharing the dishes that we tried:
First up are some of the beverages that we ordered...
Calamansi Cooler (Mocktail)
Red Sangria (Cocktail)
Vivanda Manila (Signature Cocktail) and Rose Lady (Cocktail)
Mango Juice and Rose Lady (Cocktail). I was the one who ordered for the rose lady. It was good but it had strong alcohol content in it which made me opt to shift to a non-alcoholic drink: my all-time favorite, ripe mango juice. 
Pumpkin Soup. Pumpkin soup with fried shallots, candied walnuts, topped with pumpkin chips. I'm not a fan of pumpkin soup but upon trying this one out, I just loved it. It's thick and creamy, pretty indulging for an appetizer.
Cauliflower Soup. Cauliflower Soup with Smoke Haddock topped with Parmesan Cheese. This soup is really creamy, I was not able to notice the haddock in it. Equally enjoyable as the pumpkin soup.
Confit Tomatoes with Ricotta Coulis, Basil, and Olive Oil. I love how this is well-plated, suited for fine dining. 
Truffle Fries. Parmesan cheese, espelette, and truffle oil. Largely-cut fries, and cheesy in a classy kind of level. 
Mussels. White wine, onion, garlic, and parsley.
Gravlax Salmon with Beets and Roasted Nuts. Being Asian, I'm more used to calling it as sashimi. It's raw salmon with beets and roasted nuts. I like the freshness of the raw salmon, though it was quite difficult to cut. The beets are tender and goes well with the nuts. 
Burger Sliders. Bite-sized brioche buns, foie gras, blue cheese, and caramelized onions served with potato chips. These burgers are really cute but they come in luxurious ingredients. 
Iberian Pork Loin
Mixed Green Salad. At last, greens! Something to make me feel "healthy" and less guilty of the good amount of meat that I had. Fresh greens to balance your meat intake. 
Duck Confit. I had to understand confit before I was able to fully appreciate this dish. Confit comes from the French word confire, which means "to preserve." The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat at low temperature, in which it is then preserved by allowing it to cool and storing it in the fat. It is non-tender, however rich in flavor.
Lamb Rack. The lamb was rich in taste, however, it also comes with good amount of fat.
Black Angus Hanging Tender. Yet another premium beef rich in taste by Atelier Vivanda. 
Steak. Medium rare and rich in flavor. 
Yellowfin Tuna. I love how the center part is raw but the whole is tender. Flavorful.
Potato Sampler. Choice of three potatoes.
Selected by chef Akrame himself, this home-made ketchup is prepared with love by François Fleuriet with fresh tomatoes from his region and a touch of Pineau de Charente. Apparently, this condiment is so good that this I one of my favorites. Atelier Vivanda sells these goodies along with some items such as their signature steak knife, and leather aprons worn by the waiters (See: 
Pommes Dauphine. Potato puffs. This is one my favorites among their sides.
Sauteed Potatoes
Pommes Darphin
Mashed Potatoes. It's thick yet fine that I think it's pureed potato. At first, when I saw this, I thought it was gravy because of the consistency. Tastes good and rich in flavor, this is also one of my favorites. 
Gratin Dauphinois. In spite of how it looks, it's also good. Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche. 

I had difficulty understanding their menu as well as the dishes because it was all in French. Good thing that I was with co-foodies who knew so much when it comes to these things. Overall, I enjoyed my dining experience at Atelier Vivanda. 
Kudos as well to these two waiters (Obeng and Daniel) who served us. They were friendly and gladly answered my questions regarding the dishes. 

Atelier Vivanda Menu, Reviews, Photos, Location and Info - Zomato

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