French restaurant manila | 360vegas.com

Sagana Epicerie and Bistro&nbsp;is the latest Farm-to-Family French restaurant that uses organic,farm-fresh, and locally-sourced ingredients. Chef Marc Aubry partnered with multiple local farms to ensure he gets the best products from every region.

Sagana serves authentic, honest French Brasserie cuisine in a sleek modern setting. They have a wide range of French dishes, like&nbsp;Grilled Apahap&nbsp;with creamed vegetable ratatouille and fried shallots,&nbsp;Baked Jambonneau,&nbsp;a homemade cured pork hock with stewed lentils, commonly prepared smoked or poached. The&nbsp;Coq-au-vin,&nbsp;a braised spring chicken cooked in red wine.

For the dessert, they serve&nbsp;Le Nancy&nbsp;a flourless dark chocolate &amp; almond cake with sauce &amp; Chantilly cream.&nbsp;Also, Mango Crumble&nbsp;is made of ripe mango and butter cookie crumble with Chantilly cream and&nbsp;Lemon and Dalandan Givr&eacute;s, fruit sherbet served in its shell.

Sagana is open Daily&nbsp;&ndash;&nbsp;Mondays to Saturdays, 10:30 AM &ndash; 10:00 PM.

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Located in the heart of Bonifacio Global City, Brasserie Sagana serves authentic, honest French Bras.

Upon entering Sagana, a warm, wooden interior will welcome the guest and be greeted by organic produce crops from all over the country like zucchini and strawberries from Cordilleras, cherry tomatoes from Baguio, and garlic from Batanes. Sagana highlights the abundance of Filipino farms while showcasing Chef Marc Aubry&rsquo;s expertise in French fare.&nbsp;

Delivery pick up is available from 11:00 AM to 8:00 PM every day. Free Delivery in BGC for orders below P1,000. For deliveries to other locations, please pay Grab, Angkas and Lalamove delivery fees. Online orders accepted. Call or message us at 0917-632 7946. 
 
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Located in the heart of Bonifacio Global City, Brasserie Sagana serves authentic, honest French Bras.

Upon entering Sagana, a warm, wooden interior will welcome the guest and be greeted by organic produce crops from all over the country like zucchini and strawberries from Cordilleras, cherry tomatoes from Baguio, and garlic from Batanes. Sagana highlights the abundance of Filipino farms while showcasing Chef Marc Aubry&rsquo;s expertise in French fare.&nbsp;

Sagana Epicerie and Bistro

The L&#39;entrecote concept was originally from Geneva, a restaurant famous for having only one thing on the menu, &quot;Steak and Unlimited Fries with the Secret Herb Butter Sauce.&quot;

Weighing in at 21 ounces, our Certified Angus Tomahawk Steak is brushed generously with their secret herb butter sauce, and it is certainly big enough to fill those with big appetites.&nbsp; 
They expanded their dishes from the steak to more daring combinations like the Lamb Merguez Sausage and Original Swiss Cheese Fondue.

To start a meal with a healthy variety of greens Big &quot;Adlez&quot; Nicoise Salad with Grilled Salmon is an entree disguised as an appetizer with its delicious dressing and large pieces of perfectly seasoned and cooked salmon. Another appetizer is the &quot;Tasty Hot Octopus with Garlic,&quot; served with a side of freshly baked bread. 
For a bite-sized filling dish, the Salmon Fum&eacute; with flaky Danish pastry balances the dish&#39;s flavors and texture. It perfectly complements the salmon&#39;s smokiness and the creaminess of the classic cream cheese in the middle.

&quot;A modern Swiss-French &quot;Steak &amp; Fries&quot; Bistro We serve the famous &quot;Steak &amp; unlimited, fresh hand-cut Fries with The Secret Herb Butter Sauce&quot;! Other choices are a variety of Swiss-French Tapas, Quality Certified Angus Beef Steaks from the US, Pastas and unique Risotto dishes, a crispy Duck confit, or why not Moules Frites or an Original Swiss Cheese Fondue. There is a lot to choose from. Later end your evening on a sweet note with one of our unique desserts.&quot;

A VIEW FROM: Looking for the best way to travel Europe? Then head all the way up to Burgos Circular at BonifacioGlobal City to experience the joy of seeing the European culture one-on-one. The original L Entrecote concept is from Geneva. It was a popular restaurant that only offered one dish, the Steak with Unlimited Fries and the Secret Herb Butter Sauce. In 2010, this concept was adopted by Manila and brought rentrecote to Manila. We have become well-known for not only our L Entrecote Menu, but for the many other options that we have added over time. 
 
Our famous steak, with our secret sauce, and other Swiss-inspired creations are what we love to brag about. These will delight your stomach. Our Certified Angus Tomahawk steak is 21 ounces in weight. It will satisfy big-hearted eaters. 
 
The Original Swiss Cheese Fondue is a special cut of meat. A Swiss French bistro can serve this delicious fondue. We have three types of Swiss cheeses, plus Kirsch liquor. You can also choose from our extensive selection of entrees and desserts. 
 
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&quot;A modern Swiss-French &quot;Steak &amp; Fries&quot; Bistro We serve the famous &quot;Steak &amp; unlimited, fresh hand-cut Fries with The Secret Herb Butter Sauce&quot;! Other choices are a variety of Swiss-French Tapas, Quality Certified Angus Beef Steaks from the US, Pastas and unique Risotto dishes, a crispy Duck confit, or why not Moules Frites or an Original Swiss Cheese Fondue. There is a lot to choose from. Later end your evening on a sweet note with one of our unique desserts.&quot;

L'Entrecote Bistro and Upper Room

The L&#39;Eau Vive was founded by a&nbsp;French priest named Father Marcel Roussel-Galle. Driven by the desire to reach out to people and spread the teachings of the Church, he set a mission to share the gospel teachings through the&nbsp;universal language of food.

L&#39;Eau Vive means &quot;living water&quot; its name is taken&nbsp;from the story of Jesus and the Samaritan Woman. L&#39;Eau Vive&#39;s mission took over 50 years to provide&nbsp;physical nourishment and spiritual fulfillment.

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&nbsp;In 1981&nbsp;L&#39;Eau Vive&nbsp;opened in the Philippines. For&nbsp;over 30 years, it has dedicated itself to being&nbsp;a restaurant with a difference,&nbsp;reaching out to less fortunate communities all over the country through the dish they serve. It contributes to their mission to reach out to those in need.

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The&nbsp;ones&nbsp;who run the missionary apostolate are Carmelite nuns who receive&nbsp;training in France or Rome. Most are doing rotations in French kitchens to learn and&nbsp;experience authentic French cuisine. They are dedicated to&nbsp;working and cooking with love, for the customers will feel the love.

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The food is authentic&nbsp;French cuisine, from appetizers to entrees to dessert. Serving the Filipinos for over three decades, L&#39;Eau Vive has achieved a fine, precise balance of adjusting the dishes&nbsp;to&nbsp;satisfy Filipino tastebuds&nbsp;while still being true to their French origins.

The best-selling&nbsp;French dishes&nbsp;are roast beef and mashed potatoes, fresh salads, and salmon steaks, and those feeling adventurous can try the&nbsp;unique French dishes&nbsp;such as the Soupe a loignon gratinee, a very rich and textured onion soup.

L&#39;Eau Vive &quot;Living Water&quot; french cuisine, a place where physical and spiritual need are satisfied!

L&#39;Eau Vive &quot;Living Water&quot; french cuisine, a place where physical and spiritual need are satisfied!

L'eau Vive

Dr. Wine Manila is also known as Le Bistro du Dr. Wine. It is known for its cozy and rustic yet vibrant upscale premises, extensive and well-curated collection of wines, and the gastronomically delightful French dishes that emerge from its kitchen.

The wine bar opened in August 2017 and became the most sought-after wine bar around the metro because of the wines they serve and their freshly imported cold cuts and dishes.

It houses 150 types of the best wine, personally tasted and chosen by the French sommelier owners.&nbsp;&nbsp;

For the dishes, Dr. Wine&rsquo;s&nbsp;Belgian Chef Julienne Lecomte&nbsp;created the wine dinner menu, which was served directly from the open kitchen on The 3rd Floor. They have&nbsp;Fish Quenelle, a&nbsp;Lapu Lapu shaped into quenelles accompanied by plump prawns in a Gratinee Lyonnaise preparation.&nbsp;Next, beef Short Ribs, beef ribs slow-cooked until fork-tender in classic French pepper sauce with sauteed carrots and a side of creamy potato gratin.

They have a weekend brunch, a platter of local mussels, clams, shrimps,&nbsp;escargot&nbsp;of&nbsp;bulots&nbsp;and&nbsp;bigorneux&nbsp;snails, oysters, and razor clams imported from France, all served on a bed of ice. These platters are accompanied by freshly baked artisanal bread.

Open for dine-in and takeout Mondays to Wednesdays from 5:00 pm to 10:00 pm, Thursdays to Fridays from 12:00 noon to 10:00 pm, and Saturdays to Sundays from 12:00 noon to 11.30 pm.&nbsp;

Dr. Wine offers an authentic quality variety of wines from different countries. The Luxury Rustic ambiance will make you feel homie and cozy like you are in a European Countryside.

Making a difference and keeping people safe.

Dr. Wine offers an authentic quality variety of wines from different countries. The Luxury Rustic ambiance will make you feel homie and cozy like you are in a European Countryside.

Dr. Wine Manila

Opened in June 2014,&nbsp;Duck and Buvette&nbsp;is a&nbsp;French Bistro &amp; Bakery&nbsp;inspired by&nbsp;French Countryside Cuisine&nbsp;using handpicked ingredients. They specialize in&nbsp;Duck Confit&nbsp;and&nbsp;Buvettes&nbsp;(small plates).

&nbsp;It offers menu choices like a delicious&nbsp;Grilled Romaine Salad&nbsp;or the&nbsp;Grilled Octopus Salad. Both selections are equally good starters for a wonderful meal. Another must-try is their&nbsp;Angus Meatballs,&nbsp;stuffed with feta cheese and freshly crushed tomato sauce and fried to perfection.&nbsp;

French cuisine never misses pasta, so a plate of&nbsp;Duck Ragu Pappardelle&nbsp;made out of stewed Spanish onions, fresh mushrooms, duck confit, tomato, and red wine on thick, fresh-made pasta will hit the spot.

Duck &amp; Buvette opened as the anti-thesis to uptight dining by opening the first FRENCH CASUAL restaurant in Manila in 2014 with reasonable prices. Our house specialty and everyone&rsquo;s favorite is our Crispy Half Duck Confit. And our pasta and pizzas are all done from scratch. Our dishes focus on the pairing of flavors rather than fancy plating.

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Duck &amp; Buvette opened as the anti-thesis to uptight dining by opening the first FRENCH CASUAL restaurant in Manila in 2014 with reasonable prices. Our house specialty and everyone&rsquo;s favorite is our Crispy Half Duck Confit. And our pasta and pizzas are all done from scratch. Our dishes focus on the pairing of flavors rather than fancy plating.

Duck & Buvette

Christian and Valerie Nervegno, French owners of L&#39;epicerie Gourmande, opened the first branch in Alabang. They wanted to let customers enjoy a brasserie, a casual restaurant for friends and family.&nbsp;

L&#39;epicerie Gourmande has two areas, the grocery area has French food products like cold cuts, imported cheeses, and wines, while the restaurant area has homey interiors and communal dining.

On the menu side, L&#39;epicerie&nbsp;Gourmande&nbsp;has a big serving that is good for sharing, such as the&nbsp;Le Plateau du Traiteur, a&nbsp;mixed cold cut and cheese selection served with bread and condiments. Pair the platter with a choice of wine like the&nbsp;French Wine Degustation.&nbsp;

The Farandole du Saucisses&nbsp;is another popular choice from their special platters, made up of the five best plump French sausages served with steaming oven-roasted potatoes. They also have&nbsp;Les Speciales a la Truffle made of creamy pasta that children will love.

Besides their impressive wine, cold cuts, and cheese selections, L&#39;epicerie Gourmande also has fresh bread. The restaurant gets its bread delivered fresh daily from a nearby boulangerie.

A traditional &quot;French Epicerie-Buvette&quot; where you can shop, eat and drink from morning to late evening.

It was back in 1951, just after the second world war, when two friends, Marie and Yolande, decided to open a small shop in the heart of Antibes, a Mediterranean town in the South of France. The two ladies exerted their wholehearted dedication to run a French &Eacute;picerie/Buvette, proposing traditional Mediterranean food, groceries, wines, and liquors.

Seventy years later and at ten thousand kilometers from its birthplace, L&#39;Epicerie Gourmande proposes traditional dishes from southern France, other Mediterranean countries, and the Philippines.

Making a difference and keeping people safe.

A traditional &quot;French Epicerie-Buvette&quot; where you can shop, eat and drink from morning to late evening.

It was back in 1951, just after the second world war, when two friends, Marie and Yolande, decided to open a small shop in the heart of Antibes, a Mediterranean town in the South of France. The two ladies exerted their wholehearted dedication to run a French &Eacute;picerie/Buvette, proposing traditional Mediterranean food, groceries, wines, and liquors.

Seventy years later and at ten thousand kilometers from its birthplace, L&#39;Epicerie Gourmande proposes traditional dishes from southern France, other Mediterranean countries, and the Philippines.

L'Epicerie Gourmande

Paris Delice&nbsp;is a self-service restaurant with a clean white look and French paintings and photographs for sale with tempting food items hanging on its walls. It has cold storage for desserts, salads, dressings, organic yoghurt, fresh juices, and other beverages. They also offer two kinds of hot soup.&nbsp;

According to&nbsp;Chef Alfredo Peralta, the ingredients for their pastries and some prepared bread are imported from Paris. Its pastries are authentic&nbsp;French&nbsp;because they use the same flour as other French restaurants.

Paris Delice&nbsp;uses organic vegetables and milk sources from our local organic farms. The dishes they serve are Tartiflette Panini, composed of a Tartiflette, Bacon, Onion, and Reblechon Cheese. A Classique Panini contains some Parma Ham, Mozzarella Cheese, Tomatoes, and Pesto. Everything goes well together. The&nbsp;Legumes Roti Panini&nbsp;with its Roasted Vegetables, Feta cheese, and Mozzarella. I enjoyed the Salad Verte with vinaigrette and caramelized walnut. And for the Pasta, they have&nbsp;Poulet Au Pistou,&nbsp;a pasta with slices of chicken breasts and dried julienned tomatoes in pesto sauce. The pesto sauce tasted light but complemented by the chicken and the dried tomatoes.

Paris Delice restaurant is a unique, authentic French restaurant in the Philippines that specializes in preparing Cakes &amp; Bakery foods, French cuisine, salads, and sandwiches. The restaurant only uses organic and fresh products to ensure high food quality.&nbsp;

Making a difference and keeping people safe.

Paris Delice restaurant is a unique, authentic French restaurant in the Philippines that specializes in preparing Cakes &amp; Bakery foods, French cuisine, salads, and sandwiches. The restaurant only uses organic and fresh products to ensure high food quality.&nbsp;

Paris Delice

Opened in 2019, Metronome is a modern French restaurant tucked away in the heart of Manila&#39;s business district. It has been named Best New Restaurant in the Philippines by The Philippine Tatler in 2019, one of the Best Food Holiday Destinations (2019) by Mr. Porter, is on the list of 15 New Restaurants to Try (2019) by CNN Travel, and continues to earn many praises for its relaxed yet refined approach to fine dining. More recently, Chef Miko was named Chef of the Year in 2021 by Philippine Tatler Dining, and Metronome was awarded Best Interior Design.

Metronome&rsquo;s has a seven-course tasting menu that features courses like the Hamachi with pacific yellowtail, pink radish, tomato&nbsp;coulis, and&nbsp;kabayawa; and the Duck Magret, seared duck with an orange and rosemary reduction, mustard greens, carrot and ginger pur&eacute;e, and potato pur&eacute;e. That potato pur&eacute;e, by the way, is by no means&nbsp;just&nbsp;a potato pur&eacute;e; velvety-smooth, buttery, and practically melt-in-your-mouth good&mdash;it could very well be a course all on its own.

Modern French restaurant helmed by former L&#39;Atelier de Jo&euml;l Robuchon junior sous chef Miko Calo.

Metronome, a French-inspired restaurant that opened in 2019, is located in Manila&#39;s heart. The Philippine Tatler named it the Best New Restaurant in Philippines in 2019 and Mr. Porter designated it as one of the Best Food Holiday Destinations 2019. It is also on CNN Travel&#39;s list of 15 New Restaurants You Should Try in 2019. The restaurant continues to be praised for its casual, yet elegant approach to fine dining. 
 
In 2021, Filipino Tatler Dining named Chef Miko the Chef of the Year. And in 2022 Metronome made it into the 50 Best Discovery Guide. Four distinct zones are featured in the restaurant. These include the bar, where you can have our signature cocktails, as well as pre-dinner drinks or a nightcap, the main dining room with banquette seating, tables near the windows, and an elevated area that can accommodate up to four diners. 
 
The Private Dining Room can comfortably seat 14 people. Metronome serves small plates and mains at a l-a carte daily dinner. It also offers the Discovery Set Menu which includes a variety of dishes not on the a La Carte menu. Lunch is a lighter, casual Bistro Lunch Menu. 
 
Metronome&#39;s Head Chef Miko Calo, a Team Partner Chef de Cuisine Miko Calo, is also a partner. Miko Calo was awarded Chef de Cuisine of the Year by Tatler Dining Philippines in 2022. She brings her love for elegant living and passion to each plate at her restaurant. Miko began her career in culinary work by working as an entry-level cook at Tivoli Grill, Mandarin Oriental Manila, and Grand Hyatt Manila. 
 
Miko received a prestigious Ecole Gr goire-Ferrandi scholarship in Paris after gaining some work experience. After graduating at the top, Miko applied for and was granted a coveted internship at LA TABLE de Jo l Robuchon. This is the iconic fine-dining restaurant by master chef Jo l Robuchon. Miko&#39;s career would take her to various Jo l Robuchon restaurants throughout Paris and London. 
 
She then became a junior sous-chef at L ATALIER de Jo l Robuchon, and finally to Restaurant Jo l Robuchon, before moving to Manila and opening Metronome. GEORGINA GOROSPE Sous chef Georgina Gorospe didn&#39;t start her career as a professional cook. From the University of Santo Tomas, she started her career as a food technologynologist. The career was over quickly. 
 
She quit her job after two weeks at her first corporate position. Georgina, who had no prior experience, found herself in Gregory Park, a casual fast-food restaurant. She learned the basics of restaurant management and was able to learn how to swim. Georgina, after a brief stint at Las Flores felt the desire to learn more about cooking and joined the Metronome opening team as a pastry commis. 
 
She rose from being a pastry commis to becoming a sous-chef at Metronome with grit, determination and perseverance. GINNO HERNANDEZ Pastry chef Metronome s pastry cook Ginno Hernandez has been on a long and rewarding culinary journey. He graduated from De La Salle College of Saint Benilde in culinary arts and joined Fairmont Hotel Makati to begin his pastry career. He worked in pastry kitchens across Asia, from Manila to Macao to Bangkok. 
 
Ginno wanted to travel more and applied for a position on a cruise ship that would take him across Europe. He returned to Manila looking for a new purpose and a new chapter, but circumstances were not in his favor. He was able to take over the Metronome pastry department after a chance encounter with Miko Calo. DAWN ALIBUDBUD Metronome Experience Manager Dawn Alibudbud has felt like she&#39;s been preparing all of her life for this job. 
 
Dawn Alibudbud began her career in sales after she graduated from De La Salle University&#39;s European Studies program. She eventually became the CDP Global Table restaurant manager in Makati City despite her lack of experience. She would later become the catering business&#39;s sales manager, with an emphasis on event management. After a number of years, she was able to learn the skills necessary for managing the front desk, which prepared her for the current job. 
 
ELBERT CUENCA

Modern French restaurant helmed by former L&#39;Atelier de Jo&euml;l Robuchon junior sous chef Miko Calo.

Metronome

Cafe Breton is one of the best restaurants that serve skillfully made desserts to tickle the tastebuds of the sweet tooth. In addition, it is known for its artisan crepes and has numerous flavors that you can choose from on its menu.&nbsp;

In their menu&nbsp;list, A crowd favorite is their&nbsp;Le Magnifique,&nbsp;a crepe with choco-hazelnut spread and sliced bananas on the inside with a drizzle of chocolate syrup topped with whipped cream and sliced almonds. They also have&nbsp;Poseidon,&nbsp;which has smoked salmon, dill sauce, sour cream, and capers. A&nbsp;Savory Galettes (buckwheat crepes)&nbsp;and the&nbsp;Galette Bretonne&nbsp;for seafood lovers. It has spinach, shrimps sauteed with crab meat and onions, fresh cream, and gryuere cheese.

Caf&eacute; Breton&rsquo;s owners, Tony Cancio and his wife Mariela, believed strongly enough in their dreams to establish a soulful caf&eacute; as well as a middle place. This middle place, as Tony calls it, is the place to go between the office and home, where you have time to collect your thoughts and take a break from life.

And so, Caf&eacute; Breton was eventually born. From that little caf&eacute; in Maria Orosa in Malate, Caf&eacute; Breton has now grown to eight branches &ndash; Tomas Morato, The Podium, Greenbelt 3, Pasong Tamo, Westgate in Alabang, Paseo de Santa Rosa in Laguna, at the Cliffhouse in Tagaytay, Mall of Asia along Roxas Blvd and the latest one in Ayala Mall the 30th in Pasig. 
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Making a difference and keeping people safe.

Caf&eacute; Breton&rsquo;s owners, Tony Cancio and his wife Mariela, believed strongly enough in their dreams to establish a soulful caf&eacute; as well as a middle place. This middle place, as Tony calls it, is the place to go between the office and home, where you have time to collect your thoughts and take a break from life.

And so, Caf&eacute; Breton was eventually born. From that little caf&eacute; in Maria Orosa in Malate, Caf&eacute; Breton has now grown to eight branches &ndash; Tomas Morato, The Podium, Greenbelt 3, Pasong Tamo, Westgate in Alabang, Paseo de Santa Rosa in Laguna, at the Cliffhouse in Tagaytay, Mall of Asia along Roxas Blvd and the latest one in Ayala Mall the 30th in Pasig. 
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Cafe Breton

Freshly-baked, high quality and affordable breads. French Baker takes your neighborhood bakery to the next level.

It&rsquo;s been twenty years since The French Baker opened its doors with the first branch at SM North Edsa. The company has single-handedly revitalized the breadmaking business, turning it into a booming industry. Having been a trailblazer, The French Baker continues to rule its niche and withstand the challenges from its competitors.

Our story The French Baker&#39;s success is due to its President Johnlu G. Koa, its founder and president. He saw the potential for innovative solutions to bring the concept of a neighborhood bakery to the next level. This allows every Filipino to have freshly baked, good-quality breads at an affordable price. The French Baker has been open since its inception with its first location at SM North Edsa. 
 
It has been a catalyst for the revival of breadmaking, making it a flourishing industry. The French Baker has been an innovator and continues to dominate its market. French Baker is still the leader and remains steadfast in its determination to provide its loyal customers with fresh, healthy, affordable bakery goods. Thanks to The French Baker, Filipinos are now familiar with baguettes, croissants and Belgian waffles. 
 
They also have crepes and bagles. Piacetto coffee is a unique blend of Italian coffee traditions and the passion of Baristi. La Selsione Barista. A slow, meticulous drum roasting of Robusta and Arabica beans produces a smooth and rich espresso. 
 
Select The French Baker Stores now have this product. Subscribe to our newsletter

Freshly-baked, high quality and affordable breads. French Baker takes your neighborhood bakery to the next level.

It&rsquo;s been twenty years since The French Baker opened its doors with the first branch at SM North Edsa. The company has single-handedly revitalized the breadmaking business, turning it into a booming industry. Having been a trailblazer, The French Baker continues to rule its niche and withstand the challenges from its competitors.

The French Baker

Le Coude Rouge is the restaurant of Alliance Fran&ccedil;aise de Manille on Nicanor Garcia Street. The name&nbsp;&nbsp;translates to &quot; The Red Elbow &quot; in English.

Tous droits reserves

Le Coude Rouge is the restaurant of Alliance Fran&ccedil;aise de Manille on Nicanor Garcia Street. The name&nbsp;&nbsp;translates to &quot; The Red Elbow &quot; in English.

Le Coude Rouge

Savor delectable innovations in French, Swiss, Italian, and Asian dishes are prepared to suit the Filipino palate.

Chateau 1771 serve&nbsp;warm and classic ingredients perfected over the years.

Chateau 1771

Lartizan is part of a growing family of Artisan Bakers around the World whose passion, dedication and skills help ensure old world recipes remain for future generations of bread connoisseurs to enjoy.

Lartizan

The Champagne Room is a premier fine dining restaurant with offerings for discriminating diners who put a premium on impeccably prepared dishes, outstanding service, and luxurious ambiance. In addition, it is known as &quot;the most romantic room in the country.&quot; 
It was formerly a huge dining room of The Manila Hotel circa 1912, and in 1878 it was christened Champagne Room because of its French Cuisine that pairs well with Champagne and other bubbly.

This fine dining place offers some a la carte items and special multi-course degustation menus to choose from, including generous servings of Black Angus Tenderloin, US Prime Beef Rib, and the Chilean Sea Bass, or the satisfying Seafood Medley, conceived by the hotel&#39;s executive chef. For dessert, don&#39;t miss out on the indulgent sweet delight, its signature Baked Alaska.

The Champagne Room is open from Monday to Saturday 
Lunch : 11:30am &ndash; 2:30pm and &nbsp;Dinner: 6:30pm &ndash; 10:30pm. 
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The Manila Hotel: Home about the Manila Hotel. Manila Hotel is a landmark hotel that has been praised for its elegance and history. Manila Hotel has been providing the finest services and amenities to ensure a memorable stay. Manila Hotel was renovated in 2008 to celebrate its centennial. Each room at Manila Hotel has been completely refurbished, renovated, and is fully equipped with modern amenities and facilities. 
 
These rooms are elegant and sophisticated, while still showcasing authentic Philippine interior design. These rooms have huge windows which offer a stunning view over the bay and the famous Manila sunset. Caf Ilang Ilang, a famous buffet restaurant that serves three meals per day, was also renovated. The restaurant features nine cooking stations that can be used live and offers a variety of international and local cuisines. 
 
It opens onto the renovated Pool and Garden, which has been redesigned and improved with new pumps and filters. The sundeck invites you to spend hours on the comfortable Dedon Orbit loungers and enjoy the newly renovated wet bar. The Manila Hotel Spa, which provides a 5-star relaxing experience for its guests, is also found by the bay. The Manila Hotel Health Club is located next to the spa. 
 
The newly-opened gym at Manila Hotel features high-tech Life Fitness Elevation series machines, including the Treadmill and Crosstrainer as well as Upright, Recumbent, and Upright exercise bikes. These machines can be controlled via an iPod or touch screen LCD. Manila Hotel Health Club has its own dry sauna and steam room. Ernest Hemingway said that it is a great story when it&#39;s as good as Manila Hotel. 
 
The story of Manila Hotel is a great example of how to keep the historical elegance intact while exceeding the needs of modern clients. One Rizal Park, Ermita,

The Champagne Room is a premier fine dining restaurant with offerings for discriminating diners who put a premium on impeccably prepared dishes, outstanding service, and luxurious ambiance. In addition, it is known as &quot;the most romantic room in the country.&quot; 
It was formerly a huge dining room of The Manila Hotel circa 1912, and in 1878 it was christened Champagne Room because of its French Cuisine that pairs well with Champagne and other bubbly.

This fine dining place offers some a la carte items and special multi-course degustation menus to choose from, including generous servings of Black Angus Tenderloin, US Prime Beef Rib, and the Chilean Sea Bass, or the satisfying Seafood Medley, conceived by the hotel&#39;s executive chef. For dessert, don&#39;t miss out on the indulgent sweet delight, its signature Baked Alaska.

The Champagne Room is open from Monday to Saturday 
Lunch : 11:30am &ndash; 2:30pm and &nbsp;Dinner: 6:30pm &ndash; 10:30pm. 
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Champagne Room

Myons is a fine dining restaurant serving a seven-course degustation lunch that can be set according to your taste and liking. It serves French-Mediterranean cuisine.&nbsp;

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With its elegant interiors and state-of-the-art menu offerings, &quot;The restaurant is named after the street we&#39;re on,&quot; Berlin and the word &#39;Lyons,&#39; is an existing city in France.&quot;

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<h3>Specialties</h3>

Tuna Pistou, Beef Tagine, Chicken Tagine, Beef Bourguignon, Chicken Pistachio, Paella Negra con Marinara, Beef Roll with Romano cheese and roasted bellpeppers, Chillean Mussel with Saffron cream, Ivanesca (our own version of Puttanesca), Seafood Saffron, Mediterranean Salad with Baby Octopus, Lollo Rosso Raspberry Lemon Vinaigrette with Raclette, Mixed Greens in Mango Cilantro Vinaigrette, Parade of Cheesecakes, Coffee.

A fusion of your favorite French and Mediterranean dishes.

Making a difference and keeping people safe.

A fusion of your favorite French and Mediterranean dishes.

Myons French Mediterranean Cuisine

Lemuria Gourmet Restaurant stays as secluded and exclusive today as it did when it first open its door as a gourmet fine dining restaurant. It has a mystical name that arouses curiosity, but patrons always return for its expressive French Mediterranean cuisine made from the best and freshest ingredients. 
They have a newly-renovated terrace area for venues that sets the perfect stage for wedding rites and intimate celebrations under the open sky. The main dining room with a rustic charm is perfect for romantic and cozy dinners. It is ideal for private and small celebrations such as anniversaries, birthdays, or simply enjoying moments together. It can accommodate up to 30 to 35 pax. The beautiful garden with flavorful menus is a great place to celebrate special occasions. It can accommodate up to 50 to 100 pax.&nbsp; 
The Lavender room styled reminiscing the Provence in Southern France is good for bigger groups. It is their venue for cheese evening and monthly Grape Escape wine. It has a capacity of 40 to 50 pax. The Papillon is good for 2 to 8 pax private dining.

Our innovative menu constantly evolves to offer new flavors and accommodate national and seasonal inspirations. It is this, which challenges the adventurous palate desiring cuisine beyond the mainstream offerings.Our innovative menu constantly evolves to offer new flavors and accommodate national and seasonal inspirations. It is this, which challenges the adventurous palate desiring cuisine beyond the mainstream offerings.

It was elegant and simple without trying. Every detail was executed with good taste and nothing too extravagant. It was a classic, traditional, rich, and well-traveled atmosphere. This hidden gem is an eye-opener for those who are keen to see the details. Excellent service. 
 
Although we are not French food experts, our experience with French food is excellent. The food was delicious, well-prepared, and beautifully presented. They were delicate but delicious. We were more than happy with the results. 
 
We were spellbound. Vernon Bra a via Facebook, April 2017 A

Our innovative menu constantly evolves to offer new flavors and accommodate national and seasonal inspirations. It is this, which challenges the adventurous palate desiring cuisine beyond the mainstream offerings.Our innovative menu constantly evolves to offer new flavors and accommodate national and seasonal inspirations. It is this, which challenges the adventurous palate desiring cuisine beyond the mainstream offerings.

french restaurant manila