Le Bistro D'agathe

This restaurant took me by surprise.
The owner and his wife were very welcoming and attentive.
The place was neat and felt very "homey".
As for the food, I requested for a medium-well steak but got a well-done; the blue cheese sauce was superb; rice wasn't the greatest choice for this as the steak was already filling (i was just very hungry) - better go with a salad lol.

Would definitely go back here to try their pasta.

Filet Beou is perfect with blue cheese gravy. Still can't get over it.Also the sea food pasta's garlic cream sauce is unforgettable.Dessert selections though are limited.The french chef/owner is so warm and friendly. :)

Accidentally saw this place while having our car repaired. Great great great food!!! Best ceasar salad, adequately sauced. Not too much, not too little. Pasta was aldenté & creamy. Plus the service was warm. Ambience is another plus. So this happened... I'm bringing the rest of my family here.

There is nothing too fancy about this place, except for a comforting food on the table and a quiet place to sip glasses of wine. Artistic impressions on the wall beckons as you go inside through an elementary door. Situated at the corner where cars re-route avoiding the gas leakage along South Super Highway.

If you 're on a gastronomic tour in Manila, this part of Makati would be considered last in line, for a French dining even. For sure, foodies would flock Bonifacio Global City, Eastwood or Timog. But think again!

Since the time it was being refurbished, we would always drive by slowly, taking closer looks at Le Bistro D' Agathe. Since we live just across EDSA, Evangelista St. is always our quick trip to Bulalo house. It somehow saddened me thinking there weren't enough good restaurants in Pasay or the outstrip of Makati , such as Bangkal and Evangelista, except in Mall of Asia.

Till finally a French chef decided to bring the famed French bistro from Puerto Galera.

The corner looked a bit artsy from the graffiti outside the building. We thought of it first as an art gallery or "tambayan," since the place is tucked away from traffic and main street.

Then we found out, when the signage were finally placed, that it was a bistro.

At that time they were offering a set menu for a good value dinner for P580. We didn't order wines to cut out on the budget for the price on the is a bit not this side of town, pricey for short. We started with the sliced baguettes and butter. Again to keep up with our budget, (to be honest we did not expect the cuisine to be that authentic) we ordered one set menu and order another main course from the ala carte. Then, Terrine came, which Chef Patrice himself was served. A well-seasoned, pork meat combined with egg, whole cream and brandy for added richness and flavor, baked in a container called a terrine, which is basically a long, thin loaf pan. If a terrine sounds familiar even though you are not well-versed in French cuisine, then you might be thinking instead of a terrine’s distant cousin, meatloaf. Meatloaf is like the lazy man’s terrine. Meatloaf takes less time to make, is eaten hot right out of the oven and has a texture closer to a hamburger than a smooth, dense pâté. Think of a terrine as the ultimate meatloaf: more meat, more fat, more flavor.

The Chicken Mustard Cream (P 390) with fried potatoes, was initially for me , then Bhogs made the switch because he did not find the tarragon sauce to his liking. The chef doesn't put too much salt, or even none at all, however I found the fried potatoes fried nicely without any salty after-bite. The same goes with the chicken dish. The light mustard taste of the sauce didn't overpower the whole dish. The sauce being creamy was perfect with the potatoes.

The fresh tarragon leaves gave the licorice and strong aromatic kick to the Pork Tenderloin. known to be the "king of herbs" by French, is the main flavoring in many of the sauces that form the foundation of classic French cuisine. Good in itself, made better paired with our staple, rice. Pure French goodness. Remind me to check out a recipe for this, for I never really tried using tarragon in any of my own dishes.

Now the perfect endings for a sumptuous French bistro try-out. The Chocolate Mousse! The rich and silky texture, which is not too sweet but simply chocolatey, corrected my tastes buds from the spices and all the other flavors that was churned in my mouth. Sure it would be great with coffee.

Chef Patrice Delobbe was so kind enough to give us a sampling of an authentic French Apple tart. Not only does it taste beyond lovely, old-style frangipane on a flaky thin crust topped with tenderized thinly sliced fresh green apples and sprinkled with cinnamon made my night. But I think the simplicity of this made it really delicious, and take note that Chef didn't put sugar on it, the apples being caramelized on its own sugar levered the sweetness. So never leave the place without having this tried out.

While enjoying a fine lunch or dinner, you'll also be dazzled by the artworks on the walls of the bistro, indeed, it also stands to be a gallery, helping the Chef's artist friends to temporary home arbitrary works of arts and find buyers for them as well.