Chef Philippe of Tymad Bistro has Emick figured out. “I order the same thing every time,” she admits. “The servers must think me odd.” But never boring; she has them read her the menu in the original French. Imagine the legendarily stiff Visayan tongue riding roughshod over “mille-feuille.”
They were out of that when she brought us there, by the way. Well, there’s no missing what you have not tried. The Trianon more than made up for it. Named after the French royal residence (it’s also known as chocolate royal cake), it featured delicately crunchy praline enrobed in silky dark mousse, and perfect in every way.
Sweet tooth sufficiently whetted (funny how I had vehemently protested about being too full from lunch earlier), we moved on to lighter fare. I may not be big on gâteau, but how could I say no to the fraisier, with chunks of fresh strawberries smothered with light and airy vanilla crème mousseline in between thin layers of sponge cake?
We had two of each dessert for our party of five. Force of habit compelled Emick to order moules farcies gratinées (mussels baked in parsley butter and Emmenthal cheese; see photo here) and chocolate truffles. Stuffed to the gills by this time — no, really — I could not muster proper appreciation for them. Chef Philippe’s elegant creations deserve to be experienced at a relaxed pace. I will be back for croissant, maybe mille-feuille if they do not run out. In the meantime, I will practice my pronunciation. I would hate to be corrected by the server.
Tymad BistroMa. Luisa Road, Banilad
Cebu City
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