The Taste of the French Riviera
The Côte d’Azur, or also known as the French Riviera is the Mediterranean coastline of the southeast France including the state of Monaco. This was one of my dream spots during a previous trip to France, but time and money constraints limited me only to its capital, Paris. If any of my relatives will win a prize at the Cannes Film Festival, I will have to make the journey there, also because it would be an honor to be included in the by-invitation-only festival.
While waiting still for such opportunity, I have to refresh my palate by tasting French cuisine at the L’Artisan in the Oakridge Business Park, along A.S. Fortuna Street, in Mandaue City. The restaurant, which opened in 2015, is the labor of love of a French Chef Geoffrey Broutin and Cebuana wife, HR specialist Henley Herrera-Broutin. The couple left Dubai with a mission to elevate the gastronomic experience of Cebuanos – by offering the cuisine of France and the Mediterranean.
Mainline and online journalists were recently invited to taste all the dishes in the menu – about 35 in all! – at the L’Artisan restaurant. It has been a very long time since I had my first taste of French cuisine with a formal dinner at the Au Bon Vivant, the very first French restaurant in Manila way back in 1974. It was a wonderful culinary awakening and it was love, excuse me, at first taste. Much later, I joined a French gourmet society and began to understand French cuisine – rich and sophisticated, with a depth of delicious flavors.
At the L’Artisan, Tapas were served: French land snails, Crab Cakes, Mango Salsa, House Smoked Ham Platter and Lebanese Smoked Moutabal Dip including Melanges like the Pritchon Arancini, Baked Scallops and Smoked Chicken Rollito de Primavera. Salads were Plain Caesar Salad, Chicken Caesar Salad, Shrimp Caesar Salad, Mediterranean Feta Salad and House Smoked Ham Pasta Pesto Salad. Soups were French Onion & Cheese Soup, Pumpkin Soup and Sour Fish Soup.
I took a very close look at the French Onion & Cheese Soup, a soup based on beef broth with caramelized onions. Chef Geoffrey Broutin prepared the soup to perfection. The only problem was that there were so many dishes to taste and be photographed that I only had one tablespoon of that delicious liquid.
Main dishes were Poultry such as Chicken Cordon Bleu with Smoked Ham & Cheese, Confit Duck Leg, Roasted Potatoes in Garlic & Parsley and House Smoked Duck Carbonara. Meat dishes included Prime Quality Rib Eye 300g Provencal Tomato & Garden Wedges, Beef Bourguignon, House Smash & Veggies, Slow Cooked BBQ Lamb Belly with House Smash & Honey Herb Dressing and Pork dishes such as the Crispy Skin Braised Pork Belly, Garlic Rice & Braising Jus and House Smoked Bacon Carbonara Linguine.