Brasserie Girolle: Few Gimmicks, All Heart
Each restaurant has its story. Some of these stories are of the grand variety; they are tales of chefs and culinary enthusiasts who discover trade secrets and unleash them on society through photogenic and mouth-watering dishes. Other stories aren’t as grand, but are full of meaning and heartfelt thoughts.
Some stories begin because of something as seemingly insignificant as a French mushroom.
“While I was studying in France, I accidentally sliced these mushrooms—they are called ‘girolle’—incorrectly,” Chef Ian Padilla shares with a laugh. “The chef who was supervising my training got so angry that I was punished by having to scrub toilets for a few months. When I decided to open my own restaurant here in the Philippines, I remembered that story and went with the name ‘La Girolle’.”
La Girolle has been around for quite some time now. This is Chef Ian’s first venture into the restaurant business, and one of the few who serve simple, honest French cuisine. Brasserie Girolle happened because he wanted to open up a more casual, laid-back space that still retained his kitchen and food philosophies. “In France, I would almost always find myself stopping by and dining at brasseries,” he says. “I wanted to bring that concept here to the Philippines and incorporate it into my new restaurant.”
Located at Ground Level of The Fort StripFor our food tasting, we had a traditional three-course dinner consisting of an appetiser, a main course and a dessert dish. These, according to Padilla, are some of their best-selling dishes.
For the entrée, we had the Rilette de Cochon (P310) with grilled bread. This flavourful spread is pork-based—the belly and shoulder portions, to be specific—slow braised to perfection. The flavour of the pork is very distinct and the final product is, though served chilled, still very tender. Fans of bread-and-spread dishes will enjoy this unique offering.
Rilette de Cochon
Tarte au Chocolat
Wine and dineBrasserie Girolle is simple in concept, presentation and menu offerings. It is nothing over the top; it is traditional French food, plain and honest. The establishment’s main driving force is its chef’s passion for food, which manifests well in the dishes that continuously roll out from the kitchen.