Foraging for French Food
Foraging for French Food
Jareliese Mauro spots a nouveau bistro which serves delectable international dishes and specializes on French cuisine.
“Bonjour, mademoiselle!” the manager and food attendants of Novo Bistro Steak House greet in French finesse. Fancy forest green lacquered walls, burgundy sofa, and wild grapes stenciled on decorative glasses stir a dead giveaway like finding out that a house has a wine cellar from the looks of its interior.
The French menu has ripened from centuries of social and political change. But unlike before, French cuisine, which troths an over-the-top feast of heftily-seasoned food prepped by chefs, is not only honored to the aristocrats but even to the bourgeoisie as well. Restaurateur Michel Lhullier of the Lhuillier group of companies( Hola España, Gustavian, and Pino among others) makes it possible to serve to the Cebuano tongue France on a silver platter. He knows that an authentic dîner is almost always comprised of three courses, hors d'oeuvre or entrée, plat principal (main course), and a cheese course or dessert.
A good starter is Soup A L’Oignon (P175), consisting of simmered onion on chicken stock, topped with melted cheese. One can almost taste French culture after trying Baked Escargots (P425), in which tasty and juicy Escargots are baked with fresh parsley and garlic. As always, an ocular array is highly valued in every fine dining. The Gravlax (P195), a dish of 100 grams of dill marinated salmon achieves just that with its brilliant colors of added potato timbale, fresh lemon, and leafy lettuce. Meanwhile, the Fillet Mignon (P1,200), a 100-gram steak wrapped with honey cured bacon, and served in red wine sauce, doesn’t just satisfy the taste buds but tickles the olfactory sense with its sweet aroma. One’s foodie pilgrim for authentic cuisine can do a stopover and replenish oneself with the bistro’s Duck A La Orange (P625), a zesty roasted duck breast coated with sumptuous orange sauce.
If the palate craves for the usual taste, the Steakhouse Salad (P250) freshly greens with cold seared beef, feta cheese, and sweet pickles, won’t disappoint. One can never go wrong with the Roasted Baby Back Ribs (P450), whole 700 grams of meaty back ribs, tendered then lightly barbecued with a special Polynesian sauce. In the evening, three glasses on the table will be seen: red wine glass, water goblet, and the white wine glass. In Novo, wine bottles are stored at the right temperature and position to maintain its effervescence and quality. The Rib Eye Steak 350 grams of U.S . Angus prime loin, grilled to perfection and served with creamy mushroom sauce, makes a perfect match for this aromatic drink. Novo Bistro dishes up only certified Angus Beef, Wagyo (U.S.) and Kobe beef (Japan), a delight to many food buffs. The Cassoullet (P795), 150 grams of duck meat braised in beans and salted pork emulates European flavor.
The bistro, in all its two stories, feels cozy with clever lighting and careful seating. Even the soulful tunes from the piano balms the soul. The French have contained every predicament of the past, but as evident with their food, they have never compromised on quality. This nouveau bistro captures just that. At Cebu's table today, France is just one bite away.
Jareliese Mauro spots a nouveau bistro which serves delectable international dishes and specializes on French cuisine.
“Bonjour, mademoiselle!” the manager and food attendants of Novo Bistro Steak House greet in French finesse. Fancy forest green lacquered walls, burgundy sofa, and wild grapes stenciled on decorative glasses stir a dead giveaway like finding out that a house has a wine cellar from the looks of its interior.
The French menu has ripened from centuries of social and political change. But unlike before, French cuisine, which troths an over-the-top feast of heftily-seasoned food prepped by chefs, is not only honored to the aristocrats but even to the bourgeoisie as well. Restaurateur Michel Lhullier of the Lhuillier group of companies( Hola España, Gustavian, and Pino among others) makes it possible to serve to the Cebuano tongue France on a silver platter. He knows that an authentic dîner is almost always comprised of three courses, hors d'oeuvre or entrée, plat principal (main course), and a cheese course or dessert.
A good starter is Soup A L’Oignon (P175), consisting of simmered onion on chicken stock, topped with melted cheese. One can almost taste French culture after trying Baked Escargots (P425), in which tasty and juicy Escargots are baked with fresh parsley and garlic. As always, an ocular array is highly valued in every fine dining. The Gravlax (P195), a dish of 100 grams of dill marinated salmon achieves just that with its brilliant colors of added potato timbale, fresh lemon, and leafy lettuce. Meanwhile, the Fillet Mignon (P1,200), a 100-gram steak wrapped with honey cured bacon, and served in red wine sauce, doesn’t just satisfy the taste buds but tickles the olfactory sense with its sweet aroma. One’s foodie pilgrim for authentic cuisine can do a stopover and replenish oneself with the bistro’s Duck A La Orange (P625), a zesty roasted duck breast coated with sumptuous orange sauce.
If the palate craves for the usual taste, the Steakhouse Salad (P250) freshly greens with cold seared beef, feta cheese, and sweet pickles, won’t disappoint. One can never go wrong with the Roasted Baby Back Ribs (P450), whole 700 grams of meaty back ribs, tendered then lightly barbecued with a special Polynesian sauce. In the evening, three glasses on the table will be seen: red wine glass, water goblet, and the white wine glass. In Novo, wine bottles are stored at the right temperature and position to maintain its effervescence and quality. The Rib Eye Steak 350 grams of U.S . Angus prime loin, grilled to perfection and served with creamy mushroom sauce, makes a perfect match for this aromatic drink. Novo Bistro dishes up only certified Angus Beef, Wagyo (U.S.) and Kobe beef (Japan), a delight to many food buffs. The Cassoullet (P795), 150 grams of duck meat braised in beans and salted pork emulates European flavor.
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