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“Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]

Monday, February 15, 2010

My Aubergine Restaurant and Patisserie experience

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Salmon and Proscuitto with Quail Eggs Breakfast / Lobster with Salad Greens and Asparagus with Ripe Mango Sauce

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Ripe Guave Sorbet / Medium Rare Beef and Foie Gras with Baby Potatoes

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Fruit Medley ala mode with Crunchy Peanut Brittle

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For Seasons Punch

Christmas time and reunions galore: shopping, partying, going around the city with Balikbayan relatives..will definitely recommend Aubergine Restaurant and Patisserie at The Fort. “Aubergine” is the French word for “Eggplant” (Solanum melongena), a large, heavy vegetable, usually pear-shaped and dark-purple.

Their Foie Gras (I know, I’ve avoided it since my last taste because I deplore the production technique) is what I’m craving for! Do check out this restaurant with your family and friends, reservations recommended.

*Address:

32nd and 5th Building
5th Avenue cor. 32nd Street Fort Bonifacio 1634 Taguig Philippines

www.aubergine.ph

For reservations, e-mail the restaurant at dine@aubergine.ph or call [63] 02 856 9888.

PARKING:

  1. Parking below 32nd and Fifth building behind HSBC
  2. Open parking space across Bridgestone Tires building
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