Tasting Notes

How A Favorite Made It Through Three Decades

Chateau 1771 celebrates a successful marriage of East and West. For more than 30 years now, the restaurant has kept the fires burning for No Borders Cuisine, carving a culinary legacy as it moves forward through time. Appropriately, the symbol for this upcoming anniversary is a timepiece. And the people behind the restaurant waste no moment in making new memories with a milestone—a new home at the Bonifacio Global City in Taguig, their fourth after Malate, Ortigas, and Makati.

Founder and CEO of the 1771 Group of Restaurants, Ricky Gutierrez, envisioned a venue where people come together for memorable dining. When the first space opened its doors in 1771 Adriatico Street in 1988, it convened discerning gourmands who wined and dined amidst the backdrop of the busy city life, setting the tone for the many meals to come.

The concept behind the food

Living up to her No Borders Cuisine concept, executive chef Vicky Rose Pacheco showcased innovations on French, Swiss, and Italian favorites. She explains, “The underlying philosophy of the menu, No Borders Cuisine, means employing different styles of cooking from different countries, not necessarily sticking to one. On the same menu there’s Portuguese, Italian, and French dishes, and sometimes fusion. It’s hard to get away from fusion because of the Filipino palette we’re protecting.”

Executive chef Vicky Rose Pacheco with CEO of the 1771 Group of Restaurants, Ricky Gutierrez.

She also talked about the manner of presentation, “I’m more conscious of volume, of quantity on the plate; of how easy it is to eat. I’m always thinking, if I were to eat it myself, how am I going to approach the dish rather than concentrating on bells and whistles on the plate. We’re not the type to do maarte plating.”

Tips on building a successful restaurant

Chef Vicky then gave advice for aspiring restaurateurs on how to establish a business that stands the test of time. First is being hands-on. “It’s hard to maintain quality when you’re scattered and there are a lot of branches. Our service and management are always personalized. I want to know who the people are, their names. And I’m very involved, I do the training myself. I give the philosophy and core values, and after that we go to the technical details.”

Potence Steak Flambé before serving.

Another pointer, is to be flexible and to listen to others. She said, “You have to be a well-rounded person, cooking is not enough. If you have a partner who does business, it’s also not enough. You have to be a good trainer. You have to ‘like’ people, the customers and employees. It’s not about you. You always have to listen to people and what they want.”

What to eat

Taste the history, every twist and and turn with these must-tries:

The Butter-Baked Oysters is the best starter. The fresh Aklan oysters are baked with butter flavored Worcestershire sauce, garlic, and parsley, then topped with bacon bits. For those who want something lighter, the Goat’s Cheese and Grilled Apple Salad, is composed of chèvre cheese, bacon, and grilled apples drizzled with Pommery mustard dressing over mixed greens.

Butter-Baked Oysters.

Two dishes for sharing that’s perfect paired with wine are the Antipasto Platter and Tomato-Cheese Fondue. The former comes with prosciutto crudo, mixed bar nuts tossed in butter, some smoked duck breast, parma ham & cheese croquetas, and smoked gindara; while the latter, made with Gruyère cheese and flavored with Fendant wine and tomatoes.

Antipasto Platter.

As for the mains, you can never go wrong with a good plate of pasta. Gambasetti is filled with shrimp, garlic and chorizo tossed in the spaghetti and Parmesan cheese. There’s also two specialties of the restaurant which are crowd favorites: a generous serving of Potence, grilled beef tenderloin hung on metal gallows then flambéed with brandy; and the Butterflied Queen Prawns, nicely plated stuffed prawns cooked with cream, mushrooms, squash and raclette cheese served with risotto.

Butterflied Queen Prawns.

To end in a sweet note, order the Coffee Pie, chocolate cashew crust with coffee filling, topped with cream cheese & toffee sauce, is a must eat.

Coffee Pie.

Chateau 1771 can be found at 2/F One Bonifacio High Street, 5th Avenue corner 28th St, BGC, Taguig. For more information or reservations, you may contact 0917-8626467, or go through their website www.chateau1771.com.ph, and social media accounts @Chateau1771 on Facebook and Instagram.

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