La Champetre

French cuisine is one of the most enduring cuisines in the world; and perhaps, it is one of those cuisines with a categorized gastronomy. It's one of those cuisines with so many school of thought, as it were, that it seems one can't really venture into it without acquiring a certain level of knowledge. In any case, it shouldn't be reason why the average person should get intimidated from trying French food. 

In contrast to its elitist image, there is regional French cuisine. This is food prepared and eaten by the local people; and this is what comes to mind when one eats at La Champetre ("The Peasant", in English), at the Fort. Previously known as "Je suis Gourmand", this restaurant seems to offer more or less the same selection as its predecessor. 

For starters, the fennelbulbs had soup. First was the gratinated french onion soup (Php140). It was served piping hot straight from the oven. It was rich, with a hint of sweetness from the cooked onions, which was offset by the saltiness of the cheese. 

Next is the soup of the day which happened to be a tomato soup with watercress sauce laced on top (Php180). It was a refreshing respite from the richness of the onion soup. The peppery flavour of the watercress blends well into the tomatoes. 

Next is the salad topped with warm chavignol cheese stuffed in phyllo pastry (Php390). This is a sublime dish and there are many layers to talk about. Firstly the choice of vegetables - courgettes, lettuce, tomatoes, and black olives - blend well to produce an overall slightly acidic taste, much of it imparted by the dressing. Then secondly, the chavignol cheese - goat's cheese - has a tad salty taste to it but rather on the light side, reminiscent of cream cheese. And thirdly, the texture - there's a phyllo pastry that adds a new dimension to the dish. And it's an experience to basically gather a little bite-sized piece of the pastry with the vegetables, and taste them altogether. 

For the main course, trout in mustard sauce was ordered (Php690). Trout is a freshwater fish and so it has a distinct, lingering flavour. The mustard neutralizes the flavour and an overall pleasant tasting dish is the result. The taste is rather Northern European due to the use of mustard, cream, and a fatty freshwater fish. Parsley potatoes and salad are served on the side. 

Last is the very iconic French dish, the Coq au Vin (Php480). This is chicken stewed in a rich red wine sauce. The rich, herby taste can only be acquired through long hours of simmering. The chicken is cooked perfectly such that slicing through the flesh is a very easy task. Carrots, bell peppers, onions, and potatoes are mixed in. It is another homely dish, as it were. 

Dishes are priced reasonably, and the service is satisfactory. With its convenient and quiet location, La Champetre is a nice restaurant serving great food.