Rooted in Flavor: The Lasa Supper Club Private Tasting Dinner Preview at La Vie En Rose

Young chef Joaquin Rivilla Carsi Cruz of Lasa Supper Club teases your palate in a pop-up showcasing his inventive take on distinctive global fusion cuisine at one of Poblacion's best kept secrets... 

A memorable and intimate evening of flavorful discoveries led by a rising culinary talent awaits at Poblacion's hidden gem. Chef Joaquin Rivilla Carsi Cruz of Lasa Supper Club presents Rooted in Flavor, a lavish six-course dinner paired with cocktails by Kat's Cocktail Kariton at La Vie En Rose in Makati's Poblacion on November 26 and 27. Weaving rich flavors, masterful culinary techniques and inspired creativity, here's a sneak peek at Rooted in Flavor...

The unique and even unexpected setting, the exquisite cuisine and a curiously intriguing vibe come together perfectly for one of the most memorable plotlines and scripts for an elegant pop-up. Who knew that an unassuming residential space in the quiet part of the eclectic Poblacion neighborhood would be the stage for a not your usual and dramatic dining experience? A short flight up the steps to the second floor and one is greeted by a peacock on the door, and you already know this night's going to be different in a pleasant yet slightly mysterious way.

Conceptualized and established at the height of the pandemic, La Vie En Rose in Poblacion is a private, speakeasy cocktail lounge for intimate events with its own menu and bar. The first layer in the evening's unique experience is unraveled with the perfect setting for a private dinner. 

Inside the dining area, the table is set for the evening's feast illuminated by a stark film noir like mood as the unit owner's fascination with art, taxidermy and natural history adorning the walls add even more mystery to the affair. Then again, this is Poblacion and the unusual and eclectic are the norm defining the vibrant neighborhood. And there's no better setting than this for Chef Joaquin's much awaited culinary performance. 

As guests arrived at La Vie En Rose, Chef Joaquin and his team began prepping the first courses from the evening's menu. Along with his mom and sister, young Chef Joaquin's idea for a private dining venture began during the pandemic. Today, Lasa Supper Club regularly hosts private dinners in their home kitchen as well as partnering with collabs and pop-ups. 

I first met young Chef Joaquin when he bagged the top prize at the 2021 Bord Bia Irish Food Board East Meets West culinary student competition and I immediately knew then he was one talent on the rise (for more on Chef Joaquin Rivilla Carsi Cruz, see my posts And Your 2021 Bord Bia Irish Food Board East Meets West Culinary Competition Winner Is... from two years ago and Inspired Flavors by Lasa Supper Club and Infinite Possibilities to Start Your Culinary Journey at CCA Manila's New Home in BGC from September this year). A recent graduate of CCA Manila, keep an eye out on Chef Joaquin who'll soon join the impressive roster of accomplished alumni from the pioneering institution.

That evening, Chef Joaquin of Lasa Supper Club and Kat Lim of Kat's Cocktail Kariton curated a six-course menu paired with cocktails taking your palate on an exploration of flavors unrestrained and unhindered by culinary borders. 

A refreshing sip of Shrub Margarita with its blend of Cointreau, "shrub" or lemon and orange peels steeped in vinegar and sparkling water opens up the palate with its bright citrusy and sweet notes. The subtle sharpness and acidic hints from the vinegar cuts through with a refreshingly crisp finish. Starting light and right, the Shrub Margarita set the tone for the evening's deep dive into a world of rooted flavor helmed by Chef Joaquin. 

3-Way Mushroom, Mushroom, Mushroom

Chef Joaquin presents his tasty mushrooms executed three ways to kick-off our private dining experience at La Vie En Rose. Fresh mushrooms sourced from Cavite are deep-fried in potato starch and rice flour then cooked in mushroom seasoning made out of dehydrated mushrooms mixed with salt paired with fermented mushroom aioli ketchup with taosi, more fresh 'shrooms, tarragon, vinegar and lemon juice. The tedious process inspired by a main ingredient of mushrooms delivers deep earthy and nutty hints with each delicately crunchy bite. And the aioli ketchup with fermented mushrooms completes the flavors. 

Meadow

For the second course, Chef Joaquin presented a rich and savory creation of succulent clams, bone marrow, cured egg and sweet corn on homemade sourdough batard. The delectable play on flavors and textures tease the palate, followed by a lingering richness. The clams are cooked in bonito flakes, tarragon and créme fraiche before being toasted in bone marrow while the corn relish is enriched with guanciale made in-house, parsley and drizzled with charcoal oil for subtle smoky hints. The dish is then topped with cured egg and finished with a bone marrow sauce. It's layer upon layer of pure and indulgent richness. Period. 

Riptide

The intricately plated dish of plump Hokkaido scallop lightly seared in a French Indian vadouvan curry spice blend served cold almost like a tataki with jalapeño coulis with vinegar paired with green pepper relish dressed in shiso and mint is pure freshness on a plate. The end result is a complex play on flavors with just a whisper of heat and aromatic fragrance without overpowering the delicate briny sweetness of the scallop. Chef Joaquin seamlessly weaves all the distinct flavors in a perfectly balanced finish while allowing the pure and natural flavors of the ingredients to shine. 

Fragment

Next, a dish of sweet and succulent crab, apple, fennel and champagne wrapped in a squid ink tortellini delivers yet another bold and flavorful burst lingering long after the last bite. The fresh mud crab meat is gently sautéed in its own fat mixed with apple ketchup with tarragon and chives on a rich champagne velouté infused with Dijon and apple brandy. The dish is then topped with braised fennel, fresh green apple, green apple foam and dill oil. That first bite on the soft tortellini releases a decadent savory richness from the crab meat smoothened by the elegant champagne sauce with the braised fennel and fresh green apple slices tempering the richness with its clean and sweet notes. 

Abyss

Chef Joaquin continues with the day's fresh catch caught off the coast of Quezon with tender and buttery sablefish or black cod cured in miso before being cooked in olive oil confit for that melt-in-your-mouth and buttery texture. A creamy and luscious lemongrass sauce almost similar to tom kha gai garnished with pan-seared mushroom in whisky and mushroom ketchup sprinkled with a crunchy crumble made from mushroom trimmings bring textural layers to the elegant dish. The richness of the sauce complements the buttery finish of the sablefish, coming together seamlessly while the pan-seared mushroom brings contrasts in notes and textures to the dish. 

White on White

In between courses, Chef Joaquin served a palate cleanser combining elderflower, Yakult espuma, pear juice and Prosecco granita infused with cardamom topped with Muscat grapes from Japan. One more spoonful and you're ready for the next course...

Blood & Game

For the main course, we were served a dish with duck, pomegranate, beet root and lavender. Deep and dark red hues is the theme for the next dish aptly named Blood & Game. The stellar cast of the dish is headlined by the fifteen-day dry-aged duck pan-seared and glazed with honey and crusted with dukkah or an Egyptian inspired spice blend coated with a lavender based rub. The dish is ably supported by a sausage made with duck leg confit with dried cherries topped with a dab of pomegranate ketchup infused with gin and spices while the beet root poached in pomegranate juice and red wine completes the tasty ensemble. The tart sweetness of the pomegranate balances the savory richness of the duck for a sweet and savory medley of flavors on a plate. 

Like all the dishes served earlier, each component is meticulously crafted and executed for an impressive dish with contrasting yet balanced notes. 

Black Dahlia

The rich blend of reduced balsamic, lemon juice, peach liqueur and gin by Kat Lim is paired with the savory duck course, perfectly cutting through the savory richness of the dish with each sip. The pronounced sour notes of the reduced balsamic is smoothened by the refreshingly crisp and deep tones of the gin and citrusy hints of the lemon juice with the perfect sweet finish from the peach liqueur. The cocktail pairings that evening were just spot on. 

Bewitched

For dessert, Chef Joaquin draws inspiration from fond childhood memories tapping the family heirloom recipe for gingersnap cookies plated with roasted green tea, rye, Cointreau pastry cream, orange and ginger gel and miso caramel espuma sprinkled with 90% dark chocolate shavings to balance the richness with its bold and mildly bitter hints. 

Midnight Stargazer

To cap the evening's sumptuous and elegant feast, Kat Lim served her blend of rye bourbon, honey lavender syrup, ginger syrup, lemon juice and lemon bitters for the perfect ending and the perfect script for a pop-up at La Vie En Rose. Almost like a whiskey sour, the Midnight Stargazer just hits the spot. Along with the Black Dahlia and Shrub Margarita, the cocktail pairing brings one more flavorful layer to the pop-up experience. 

Each course takes you on a flavorful journey by Chef Joaquin and Kat for a unique and memorable private dining experience. From the setting to the cuisine and libations, Rooted in Flavor at La Vie En Rose is not to be missed. Now it's your turn. The Rooted in Flavor Pop-Up by Chef Joaquin Rivilla Carsi Cruz and Kat Lim at La Vie En Rose is set for November 26 and 27. Seats are limited, so book yours via the Google Form Link on the IG Feed indicated below. Dinner is priced at P 3,900 + 10% Service Charge while the Cocktail Pairing is pegged at P 1,500 + 10% Service Charge. All set? Just head up to the door with the peacock...

La Vie En Rose is located at Unit 2A, 6197 Gabaldon Street, Poblacion, Makati City. You can also visit their IG Feed at https://www.instagram.com/lavieenrose_mnl/ or call 0956 457 6850 for more information. 

For more on Lasa Supper Club, visit their IG Feed at https://www.instagram.com/lasasupperclub/ for more updates. You can also book your seat via the Google Form link in the bio.

For more on Kat's Cocktail Kariton, visit her IG Feed at https://www.instagram.com/kats_cocktail_kariton_/

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