There is haute cuisine and then there is Haute Croissanterie 🥐🥰
Luckily no need to fly to Paris to enjoy that delightful crescent-shaped pastry France is known for. Although I wouldn’t mind learning the language. So sexy! Lol
It was an Haute Croissanterie kind of brunch indeed earlier at Le Bar @sofitelmanila ♥️
I love that Executive Pastry Chef Romain Jeunet incorporated Filipino ingredients in his creation like Ube macapuno & Davao pomelo. Absolutely a must-try 🥰
Like any other masterpiece, it all begins with the ingredients. With croissant , butter is the key . Chef Romain proudly shared that their butter came from Normandy in France, no less! Nothing like French butter to make the croissant flaky, fragrant and scrumptious
Be sure to order the following…
Assorted Savoury
🥐 Bacon & Eggs
🥐 Caprese -Roma Tomatoes, Buffalo Mozzarella, Basil, White Balsamic
🥐 Shrimp & Avocado Salad Shrimp, Dill, Mayo,
Assorted Sweet
🥐 Lemon Zest Gravlax & Cream Cheese Caper,
🥐 Lemon & Dayap Meringue Croll
🥐 Lemon & Lime Curd and French Meringue
🥐 Davao Pomelo Croll
🥐 Crême Patissière Filling
🥐 Muscavado Caramel & Hazelnut Croissant
🥐 Caramel Spread and Toasted Hazelnut Praline
🥐 Ube Macapuno Croissant
🥐 Coconut Chantilly and Ube Cream
🥐 Cappuccino Croissant
🥐 Asparagus Quiche
🥐 Cheese & Cold Cuts
🍇Seasonal Fruit Platter
🥣Chia Power Bowls
See you there!
Eric Norbert ,Director of Food & Beverage at
Le Bar Sofitel
Pigoutmanila 