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At the heart of Pasig lies a quaint little restaurant where you can transport yourself into the beautiful City of Love… ah, Paris!

Lartizan Boulangerie Française was established in 2007 as a pioneer in baking French traditional bread in the Philippines using sourdough from wild yeast or “levain.”

Today, Lartizan is known for its artisanal bread like baguettes, croissants, and scones containing all natural white wheat, red wheat, rye, and whole-grain flavors free from chemical additives.

It is the place where most customers eat for morning breakfast, light lunches, afternoon tea and coffee, and of course, dessert.

In an episode of Pop Talk, host Tonipet Gaba with guests Myrtle Sarrosa and Chef Gelo Guison taste what Lartizan has to offer its customers who are craving exquisite French food under the new normal.

Check out their reviews below:

1. Chicken Vol Au Vent - ★★★★★

Price: PhP 665

A vol au vent is a hollow case of puff pastry filled with a savory mixture, typically of meat or fish in a richly flavored sauce -- a perfect mix of carbohydrates and meat.

According to Chef Gelo Guison, the puff pastry tastes great because it offers various ingredients that are of quality, giving customers a bang for their buck.

He said, “The choice of mushrooms that they have, the fresh button mushroom and setas, do you know how expensive those mushrooms are? The mushroom variety means we are eating quality food.

“The pastry is very flaky. You can see the layers of the puffed pastry. And you know that they use quality butter in their pastry, it's really good and creamy. One thing I noticed is that for the parts na dipped na in sauce, it's crunchy pa rin, and it's not soggy, which speaks a lot of the quality of the pastry they have made.”

Source: Pop Talk - GMA Public Affairs

2. Pan Fried Sea Bass - ★★★★

Price: PhP 685

Lartizan's pan-fried sea bass is a delicious, light, and juicy viand paired with creamy mashed potatoes and fresh vegetables.

This menu is another winner for Chef Guison, who said, “If you noticed the flakiness of our sea bass and it's still juicy inside, which means it's not overcooked.

“The mashed potatoes, you would know that they've used real potatoes kasi may bits pa and not super fine, which is a good thing for me.”

Tonipet's recommendation to eating the pan-fried sea bass? Drink with white wine.

Source: Pop Talk - GMA Public Affairs

3. Bolognese Linguine - ★★★★★

Price: PhP 620

Chef Guison gives this one another five-star rating as he commends the use of fresh tomato sauce to create the dish.

He explained, “When cooking tomatoes, it takes a long time for you to have a round flavor kasi.

“When I say round flavor, kasi kapag nagluluto tayo ng kamatis maasim siya at the start. And it takes a long simmering period para bumalik yung lasa na walang nakaka-bother na asim.”

He added, “This tastes really nice, which means it has been simmering for a long time with the beef.”

Source: Pop Talk - GMA Public Affairs

Watch their full review below:

Visit Lartizan Boulangerie Française at the Ground Level, Ayala Malls the 30th, Meralco Avenue, Pasig City.

For more restaurant reviews, try checking out GMA Network's Lifestyle Page!