tag:blogger.com,1999:blog-1148472584851554860.post1769820871442294089..comments2023-11-05T04:18:54.876-08:00Comments on Food and Wine of the World: La Regalade, MakatiMiguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1148472584851554860.post-37181211878951646822008-11-14T04:32:00.000-08:002008-11-14T04:32:00.000-08:00Where on earth does Chef Marc get it??Marc has an ...<I>Where on earth does Chef Marc get it??</I><BR/><BR/>Marc has an importer he uses for his French ingredients, I don't know who it is. If I have a special request, I have to give him around 2-½ weeks prior notice to bring it in.<BR/><BR/>For this last lunch, I gave him only one week notice and requested roast French pigeon. Since there wasn't enough time, he said maybe his imported instead had wild French duck because it was autumn hunting season. Luckily, the importer had some on hand, so that's what we had.<BR/><BR/>BoelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-1721529584969365522008-11-13T05:30:00.000-08:002008-11-13T05:30:00.000-08:00Wow looking forward to trying the Rose wine....and...Wow looking forward to trying the Rose wine....and wow that wild duck with pellets means its really wild duck. Where on earth does Chef Marc get it?? :)Miguelhttps://www.blogger.com/profile/13632153273008289684noreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-67814101369033099952008-11-12T22:48:00.000-08:002008-11-12T22:48:00.000-08:00By the way, funny story connected with the lunch. ...By the way, funny story connected with the lunch. We definitely know the French duck was wild because the Stockbroker encountered 2 buckshot pellets in his duck. Authentic! Hah ha! Needless to state, we all chewed very carefully after that discovery.<BR/><BR/>NAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-10754187109815931352008-11-12T22:46:00.000-08:002008-11-12T22:46:00.000-08:00How was the gourmand lunch?By now, you've read my ...<I>How was the gourmand lunch?</I><BR/><BR/>By now, you've read my blog and know how it went. Will bring the '07 Tempier Rosé for you and Rene to try at his dinner. It's incredible.<BR/><BR/>NAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-40247949263292178912008-11-11T19:34:00.000-08:002008-11-11T19:34:00.000-08:00Chinkee - this one is pretty ok....although its a ...Chinkee - this one is pretty ok....although its a special so i dont know if they have it on their regular menu...Miguelhttps://www.blogger.com/profile/13632153273008289684noreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-2152160131689764012008-11-11T19:31:00.000-08:002008-11-11T19:31:00.000-08:00Tartare was so-so...nothing to rave about. I would...Tartare was so-so...nothing to rave about. I wouldnt go back for it. I was with Edwin and he had the same comment as you - lack of depth in the favlor of his chicken (he had Chicken Fricasse).<BR/><BR/>I'll probably go back again a few months from now and see if they have improved.<BR/><BR/>How was the gourmand lunch?Miguelhttps://www.blogger.com/profile/13632153273008289684noreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-84263015660754930412008-11-11T19:27:00.000-08:002008-11-11T19:27:00.000-08:00Nice to know they have good tuna tartare... I love...Nice to know they have good tuna tartare... I love that dish but haven't found one in Manila that's really good. I'll surely try it...Anonymoushttps://www.blogger.com/profile/07281828415245524835noreply@blogger.comtag:blogger.com,1999:blog-1148472584851554860.post-6282245059487404852008-11-11T18:02:00.000-08:002008-11-11T18:02:00.000-08:00Nice pictures. I asked about the tartare the first...Nice pictures. I asked about the tartare the first time I was there but they said their frier was broken so they couldn't serve it with French fries. Thus, I went for the rib-eye which was pretty good - served with delicious roasted/caramelized shallots and garlic.<BR/><BR/>The apricot lamb stew's flavor is nice (good <I>timpla</I>), but seems to lack depth to me. Tastes like it was put together quickly with not enough simmering time. My wife likes it though.<BR/><BR/>Anyway, curious to know how you'll find it when you get to try it.Anonymousnoreply@blogger.com