L'entrecôte

Burgos Circle, Bonifacio Global City, Taguig, Metro Manila

L'entrecôte
4.1
4.0 Stars

32 Reviewers

  • 5 stars 10
  • 4 stars 16
  • 3 stars 6
  • 2 stars 0
  • 1 star 0
  • 37 Reviews
  • 8 Recommend
  • 32 Reviewers
Category:
French
Business Hours
Open: 7:00a - 11:00p
Phone
+6328564858

Hours

  • Sunday
    • 7:00a - 11:00p
  • Monday
    • 7:00a - 11:00p
  • Tuesday
    • 7:00a - 11:00p
  • Wednesday
    • 7:00a - 11:00p
  • Thursday
    • 7:00a - 11:00p
  • Friday
    • 7:00a - 1:00a
  • Saturday
    • 7:00a - 1:00a

Payment Options

Cash, MasterCard, Visa

Price Range

₱400 - ₱2,000

Most Recent Reviews

Reich T.
5.0 Stars
10

L'Entrecôte is one of the pioneers in the Burgos Circle strip. They have been around since time immemorial (okay, that was an exaggeration). When i say "immemorial" i mean from the time i started working in BGC.

The name sounds fancy and yes it is fancy for all the right reasons. Yes, it is time for a lil history lesson. Brace yourself, this is one of those "Too Long To Read Review"

L'Entrecôte is a word commonly used in several restaurants around the globe that features steak dishes. It has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites or steak-and-chips.

The name screams "Of French Origin" but would it shock you if say that one of the restaurants founded by the daughter of Paul Gineste de Saurs is located in Geneva. But yeah, some of the other branches are in Toulouse, Bordeaux, Nantes, Montpellier.

Source: Wikipedia

I will leave it up to you to google the rest. I think it is time to talk about the food.

I got to spend my Friday Lunch at L'Entrecôte (woo-hoo) and i happen to share a table with Chef Martin (double woo-hoo).

| Beer-Batter Fried Oysters. Locally sourced fresh oysters. The first bite brought me back to my time of exile in Iloilo. I love the way the oysters were cooked, not too heavy on the batter and i taste the freshness of dem oysters.

| Hot Swiss Cheese Canapé. A canapé is a type of hors d’œuvre (appetizer for the non-French spesking) a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.

A tray comprised of 6 bite sized appetizers - Mushroom Chorizo, Curried Tomato Confit and Ham and Pineapple. The three has a common denominator - Raclette Cheese Baby! The semi pungent flavor of ze Swiss Cheese works wonders with the Canapé. It created a wonderful flavor contrast that e

Useless Trivia: The name Raclette comes from the French word ‘racler’, which means ‘to scrape’.

| Pissaladiere. This is a dish from Southern France. Think of this a the cousin of pizza margherita with a thicker bread dough and toppings that comprises of onion, olives and anchovies.

I love anything with anchovies! This is heaven on a plate. And i am weally glad they added cheese as it somehow tones down the saltiness from the anchovies.

| Cheesy Triangles. I immediately thought of empanada when this was served. Spinach and cheese encased inside a thin puff pastry.

| Tasty Hot Octopus with Garlic. This is the King Of Appetizers. Octopus cooked in olive oil, capers, shallots and lemon. Man, the octopus is super tender and ze olive oil x capers combination is to die for. This is wow on every bite.

| Grilled Salmon with Parmesan Crisp and Risotto. I am quite the snob when it comes to salmon as there are very few restaurants who offer a perfect grilled salmon. I am happy to report that L'Entrecôte is one of them. The salmon is cooked in such a way that the texture remained moist and they managed to keep the delicate flavors in. Oh, the risotto is all sorts of wonderful. And for the love of all things holy, take a bite of that crisp parmesan. You're Welcome.

| Crisp French Duck Leg Confit. I always hear Confit on every Masterchef and Top Chef episode I've watched. And i wonder what does it mean. Well, it comes from the French Word "Confire" meaning to preserve. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.

I digress, this is a beautiful plate comprised of a duck leg slow cooked in its own fat. The meat is juicy and oozing with flavor. I taste thyme and the other herbs used to season the meat. Crruuunch! Yes, that is the sound you will hear once you taste the skin.

| L'Entrecôte Steak. This comes with unlimited fries which by the way is the best - no one else comes close. US CAB Sirloin Steak cooked to a perfect medium rare then topped with their secret herb butter sauce. And when they say secret, they meant it. The components of the sauce a case if "i'd tell you but i have to kill you after." This is the dish that placed L'Entrecôte on the global foodie map.

| La Brochette Flambee.

En brochette refers to food cooked, and sometimes served, on brochettes, or skewers.

Flambé (/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means 'flamed' in French.

Cognac or rum and other liquors with 40% alcohol content is commonly used for this cooking technique.

Sorry i had to add that, i wanted to educate you on the intricacies of French Cuisine and if you have reached this part then reading the my review will be worth your while.

When Chef Martin poured ze liquor, everyone was on their feet trying to catch the moment. I on the other hand sat like a keen observer. The process is fascinating and i have a gazillion questions in my head. Will the liquor affect the taste? And surprisingly, there is no hint of alcohol in the meat. Apparently the process reduces the alcohol content and if there is an effect on the taste, it is not noticeable. And oh, there were sides served with the skewered meat - truffle fries, pasta and cheese risotto.

| Mediterranean Seafood Pasta. This is another noteworthy dish. I am guessing this is a close relative of Spaghetti alle Vongole Rosso. Seafood pasta cooked with a tomato base with shrimps and mussels. The pasta is al dente and the sauce has the perfect proportions of tang and acidity. The shrimps are cooked perfectly as it retained the semi sweet flavor.

Desserts were served after. I missed it as i needed to go back to Consensus Terrorism (google it)

Lunch at L'Entrecôte is nothing but awesome. The food they serve embodies all adjectives synonymous to delicious. Each dish is a carefully crafted with precision and impeccable technique. This is the kind of restaurant that one would go back to every chance you get. Why? Each visit wont be like the other time as the menu is diverse and the food is extraordinary.

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Eboy D.
5.0 Stars
6

One cloudy Friday, we had the pleasure of visiting L'Entrecote Swiss-French Restaurant at the once sleepy Burgos Circle. I was surprised to see a bustling little complex filled with unique stores, coffee shops and restaurants. I remember L'Entrecote because this is one of the pioneers of the area. And i am happy to see them thriving in a competative dining scene. As always I was first to arrive and immediately whisked up to their second level. They have a nice private dining space that is intricately designed to remind perhaps ths owner/chef of his homeland.

We had the pleasure of dining with Chef Martin Kaspar (owner of L'Entrecote and instructor at the nearby Enderun College). He was there to explain every dish and how his restaurant evolved to the ever changing food scene of the Metro and how he stayed true to the essence of what L'Entrecote is in Switzerland.

We had the following:

Beer Battered Oysters - locally sourced oysters freshly delivered daily to their restaurant on a bed of vegetable and fruit salad. The oysters were lightly battered and fried to perfection. Each bite bursts with briny goodness of the sea.

Cheesy Triangles - soft pillowy pastry triangles filled with spinach greens and cheese.

Cheese (Raclette) Canapes - small one bite canapes that are topped with curry and other fun flavors - the aromatic raclette waifed the room with it's strong presence that can either be love or hate depending on the client. For our group, we jumped with excitement over the strong scent of raclette.

Pissaladier - anchovies and olives on a thin puff pastry reminiscent to a flat bread pizza. The strong anchovies is highlighted by the added cheese. One slice is enough for me.

Tasty Hot Octopus - soft and flavorful octopus. Good job that it was overcooked.

Grilled Salmon with Parmesan Crisp and Risotto - half a steak of salmon on a bed of rissotto with tomatoes and lettuce. The fish is soft and flavorful from the grill. The risotto was delicately warm and velvety soft thanks to the release starch of the rice used.

Meditterean Seafood Pasta - sadly i wasn't able to sample this.

Crispy Duck Leg Confit with orange chutney and roasted potatoes - deliciously crisp. The duck leg was not gamey at all. The very nice server told me that the orange chutney paired well with the meat and true enough the tangy sweet fruit lend a beautiful contrast to the salty meat. The crisp skin was a joy to much on too! The potatoes served as your source of carbs, roasted perfectly well.

L'entrecote steak with unlimited servings of homemade fries - this is their claim to fame! The steak was soft and a true grade meat. L'entrecote as Chef Martin proudly explained is just steak and fries and this is a great meal in itself with the deliciously crisp house fries on a bowl, they will gladly refill yours to your hearts content. But I tell you, the bowl is good enough for two.

La Brochette Flambee - a show off meal! Chef Martin poured liquor on the meat and viola! IG stories people. The added sides is good enough for 3 or more. The creamed spinach, pasta, truffled potato fries and cheese risotto! Ohh the cheese risotto, I finished off by self, it is so creamy delicious.

Dessert:
Moelleux au Chocolate

Apple Tarte Tartin 1880 - this is included in Inquirer's Best Desserts. That is why it looked so familiar! I saw it during the book launch of 2016. The apples are soooo soft. Stewed but retained it shape so well. The pastry added a layer of crisp while the cream - smoothness.

Eiffel Ice Cream Tower - take your photos fast before it falls down.

Service was efficient, a little expensive but well worth it because of the quality ingredients used. They also serve breakfast that can rival those around the area. They have a beautiful outdoor seating area perfect for hanging out in thw late afternoon.Overall, Chef Martin together with his team adapted to the ever changing food scene which made his humble restaurant relevant today. We wish him success and more years of bringing in authentic Swiss - French cuisine in Manila. Recommended.

Sponsored dining by L'Entrecote Manila and ZomatoPH.

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Rodney O.
4.0 Stars
2

$$/$$$ - Free bread is good. Piri piri shrimp is so yummy. Tomato based and fat shrimp. L'Entrecote Double steak frites. It's been awhile since I dined here. Secret herb butter sauce is the perfect dipping sauce. Make sure to ask for more. Unlimited fries eat them quick. Place looked old though. Service was ok. #food #foodgasm #foodporn #foodie #igyourulam #instagramyourulam

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Lia B.
5.0 Stars
4

Everything we ordered was good! St Tropez, Lamb merguez sausages, The Farmer's Choice, l'entrecote steak. Even their bread was good. 128079

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Clarissa P.
3.0 Stars
5

Creme Brûlée is one dessert that I fancy and I swear by Italianni's version as well as Outback. When I read that there's a French Restaurant that offers a good one for only 180Php, I though it was something I need to try. So I did.

Went to L'entrecote on a rainy afternoon. I love the place! Reds and whites, colorful paintings, cushioned seats, romantic setting - perfect date place! I loved the privy feel, the peace and quiet. I immediately asked for their dessert menu and ordered a creme brûlée. Added an espresso, single shot, and chocolate croissants.

I was excited when the creme brûlée arrived! Served in the usual ramekin with torched sugar on top forming a crunchy layer, I loved how the caramel cracked as I took a spoonful. The custard looked so creamy and rich! Tried it and it was okay. Tried it again and I wasn't satisfied. It wasn't so bad but it needed some more cream and perhaps more egg yolks to reach a creamy and rich consistency. It was like those overly sweet leche flans lacking all the good stuff. It gets cloying after a while with the sweetness getting more intense and the vanilla essence surfacing. I think I only finished half of it.

Good thing I got an espresso which was strong and removed all the sweetness from my palette.

Then I tried the croissants. Three bite-sized pieces, I didn't expect much from them though coz they looked ordinary, bread-like more than flaky. Served freshly out of the oven, they were warm. I took a bite and oh my gosh! I was taken to chocolate croissant heaven! Warm, very soft, flaky, right amount of sweetness, right proportion of dark chocolate - ahhh so good! I only wish that they have bigger sizes for their croissants.

I'm willing to go back to try their mains. Crushing on their Raclette with sausages, etc and their Duck Confit.

1108811088️ - Creme Brûlée
127775127775127775127775 - Chocolate Croissant and service

Overall: 110881108811088

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Laarni d.
4.0 Stars
5

L'entrecôte restaurant is located in Burgos Circle. This is the first time I had food here. The Beef Pepito (beef tapas) was so good specially with fresh crusty bread.

The Angus beef steak was just ok I should say... I don't know... Maybe because my taste buds was still spoiled with the best tasting steak I've ever had and I haven't had the best steak in a long time. I don't want to be biased so I will give this 3 stars 9786

The dessert was good! Ms. Lottie and I shared a Molten Lava cake with Vanilla ice cream, for me it was just right... But yet again it would be great if I had it with a cup of americano 9786

We had this triple layers of ice cream I'm not so much of a big fan of Ice cream so I cannot really say anything much about it unless its Ben & Jerry's salted caramel ice cream 128540

As for the place I will come and visit again for the beef pepito I am well recommending it.

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EJ B.
5.0 Stars
2

My friend told me that one of the best Creme Bruleé he ever tasted is from L'Entrecote Corner Bar & Bistro. I went to Forbestown, Burgos Circle on a weekday afternoon to try it.

For Php180.00 I got one Creme Bruleé. The first small bite is addicting and repeatedly digging with the sweetness and softness of what I order. My friend is right... "ANG SARAP!" 128525127854

Creme Bruleé - 1108811088110881108811088️ 5/5

#ilovetoeat 12851510084

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Norman Lester T.
4.0 Stars
5

It was a busy day for me yesterday - a lot of meetings, and deadlines to meet. To release work-related stress, I asked my colleague to eat somewhere delicious. We agreed to dine at L'entrecôte.

L'entrecôte is a French restaurant in Burgos Circle. I always see people here drinking wine while talking to friends.

Let's go to the food.

For appetizer, I ordered Cheesy Triangle (190php). According to the staff who assisted us, this is their bestseller. It's crispy filo pastry stuffed with spinach and cream cheese. Very delicious! I liked that they served this really warm.

My officemate ordered House Salad (195php). Their signature dressing went well with the salad. I loved that it has walnuts. It added to the overall taste. However, super small serving! Without exaggeration, the salad was served in a saucer. We actually consumed it in no time. Not worth the price for me.

For the main course, we ordered St. Tropez. It's an oil-based pasta with olives, capers, garlic, and cherry tomatoes. You can actually choose your add-on to this - shrimp, salmon, or lobster. But since my officemate doesn't like seafood that night, we asked the staff if they can mix chicken instead. Fortunately, they said yes but the price would be different. St. Tropez with chicken would cost you 475php. We also ordered 7oz Angus Beef burger (430php). I had it cooked well done - but still juicy! It came with their fries, which for me were good. No dip needed. 128077🏻

Service that night was really awesome. Very attentive staff. I liked that they kept on changing our plates every after course (appetizer, salad, main). I just hope they improve on their servings. Lol. 128517

P.S. They have really cool art decors. I like their huge painting near the stairs. 128541

P.S.S. The complimentary bread was awesome! Super fresh and hot. It came with butter. I think I can consume 3, but was so shy to ask if they can serve more. 128584

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Tommy T.
5.0 Stars

Invited to their 5th anniversary celebration, free flowing wine and cocktails.. One of the better french cuisine restaurant in town.

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Judith O.
5.0 Stars

The secret herb butter sauce was a pleasing addition to how I could enjoy my steak. Pasta was just as good. 9786

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Tommy T.
4.0 Stars

Megaworld Burgos circle in BGC Is having their burger and beer festival. Although I do not fancy eating burgers, I decided to give this a try. The Angus beef burger was perfectly grilled, not too greasy, it was juicy and tasty. Their fresh fries are sprinkled with truffle oil, this gives an extra flavor I have not tasted with other fries. The burger is paired with Sapporo beer.

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Tommy T.
5.0 Stars

Had their L'entrecote "double"...certified angus sirloin steak 12 oz topped with secret herb butter sauce, unlimited fresh fries & mixed green salad tossed in house dressing with walnuts... Steak was tender and juicy, we paired this with a bottle of Saint Jacques french burgundy red wine.

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Tommy T.
5.0 Stars

Best seller is their certified angus tomahawk rib bone steak, 21 ounces, good for sharing 3 pax, served with baked potato and secret herb butter sauce. We had crevette cocktail, raclette as starter and our big adlez nicoise salad. And a bottle of Saint Jacques De Siran Bordeaux red wine. Great enjoyable dinner. The l'entrecote iced Vacherin is a perfect ending to a good meal.

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Alex O.
3.0 Stars

Nice cozy French restaurant near Burgos Circle in Fort. I like the homey design, as it seems to transport you to a quaint provincial restaurant somewhere in a small village in France.

It is known for its steaks and fries, but I decided to go for its duck confit, which looks like fried duck, but is actually cooked in oven in its own fat after curing the meat for more than a day. It is actually a popular French dish. It was good, and I like the brown sauce that went with it.

What I like though was the French onion soup with gruyere cheese. Although I am not French, it was like home cooked comfort food.

For dessert, we ended with the most sinful tower of meringues with ice cream and cream, and chocolate syrup. I would prefer a simple meringue though with just a nice dollop of cream.

Great selections on wine too.

  • No. of Comments: 5
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Peanut D.
5.0 Stars

Best aglio olio pasta I've tried yet. Lesley Ardelle E, if you're still into aglio olio, you must try this!

But first, I had to be taught by the server how to pronounce this pasta.

Me: Uhh I will have the Saint Tropez.
Her: Yes, San Tro-pay.

Edi wow. Hahaha! But seriously though, I appreciated the correction. At least now I know how to say the name.

Although a quick Google search led me to the actual pronunciation which was: Sahntropeh. I'm not French though so who knows what it is really. Anyone???

Pasta was perfectly al dente, a little spicy but not too much, the chicken pieces were tender (they were even drizzled with fresh lemon!), and overall it was just so flavorful! I loved it!

It came with olives, capers, cherry tomatoes, mushroom, tarragon, garlic and was tossed in lemon and olive oil plus a bit of chili!

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Jobe B.
3.0 Stars

For a restaurant along Burgos Circle, i was surprised that i had no idea the place existed because i thought i read the bright light wire signage as C'entrecote. And i walk along Burgos Circle everyday on my way home. Probably the font face of their signage could a minor tweaking... Or maybe its just me who have trouble reading their cursive lettering.

What i had:
Pissaladiere (P265) puff pastry ala empanada which was yummy! The dish comes in 3servings

Escargot Cafe de Paris (P390) great flavors!

Angus Rib Eye Steak 12oz (P1860) I requested mine to be cooked in medium well-done which is how the majority of Pinoys want their steaks. I was a little disappointed to find my steak a little more on the medium rare side. I guess having a full batch of 15 steak orders at the same time was a challenge but the blue cheese risotto was perfection and just melted in my mouth.

Molten Lava Cake topped with Vanilla ice cream was the perfect ending to our lovely four course meal.

Great service and the Chef was kind enough to say hi to our group and check on our food. Overall a happy dining experience with minimal hiccup that you could easily let go.

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Tala G.
3.0 Stars

Steak. Fries. Herbed butter. Would have rated it higher if the quality of the steak was better.

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Bianca P.
4.0 Stars

I liked it.

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Leslie L.
3.0 Stars

Paris on our mind, so After many attempts to try this resto me and wifey were able to try this during one of our lunch dates. French bread was good since it was served hot. We got the 21 oz tomahawk steak for us to share with free French fries as sidings and salad as the regular sidings. Steak was cooked well done and it came with the herb butter secret sauce. Taste of the steak was ok after cleaning the plate. Back to Mamou 128586

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Freegnkj P.
4.0 Stars

Yummy food as usual. Staff was very warm and friendly. The red snapper was cooked very well and the chocolate molten lava cake was really good although I would have liked a bit more vanilla ice cream (my hips says otherwise).

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