A French chef's bold vision takes shape in the heart of Quezon City's culinary scene, adding to the colorful tapestry of diverse flavors this part of the metro. Deviating from the usual tried and tested casual and value-driven format common in the area, Chef Michael Dubois charts his own course offering an upscale dining experience at Michael Dubois Restaurant...
The promise of an elevated dining experience never fails to entice those constantly on the search for the newest culinary destination. And finding one in the most unexpected of places up north in the residential neighborhoods of Quezon City adds to the thrill and excitement of discovering one more restaurant to your growing list. But fine dining can be tricky, setting expectations both perceived and imagined. Opened just a few months back, there are still rough edges to smoothen and iron out, but Michael Dubois Restaurant offers some interesting possibilities. Managing expectations with an open mind becomes key in unveiling the countless possibilities at Quezon City's newest dining attraction. Curious? Then, read on and step inside Michael Dubois Restaurant...
Prominently standing out as an interesting oddity in the Quezon City neighborhood along Samar Street, it's hard to miss the not so secret dining destination. Michael Dubois Restaurant seemingly appears out of place in an area known more for its wide variety of the usual dining establishments offering familiar and local flavors with affordable prices. One might think opening a high-end fine dining establishment in this part of the metro is a risky gamble, and it is. Demographics and market profiles aside, I've always believed serious diners will always venture out to follow the food no matter where it is and this may be a representation of the theory.
Inside Michael Dubois Restaurant, the intimate space sets the tone for an elegant feast. Staging the mood is the easy part encouraging trial, but it's the culinary offerings that drives repeat customers. It's the food that matters, plain and simple. Off the bat, Michael Dubois Restaurant is an ambitious, even daring venture in the Quezon City dining scene and only time will tell if reservations and repeat visits prove that it's the food more than anything else that truly drives any establishment. At the heart of the new restaurant's identity is Chef Michael Dubois...
Who is Chef Michael Dubois? With over thirty years of culinary experience tucked under his belt, Chef Michael Dubois brings his own elegant take on French-Asian fusion cuisine honed by decades-long stints in prestigious establishments abroad recognized by Michelin and Gault Millau Toque d'Or before coming to Manila six years ago. During the pandemic, Chef Michael Dubois established a successful take-away restaurant showcasing low-carb and keto-diets leading to his first restaurant in Pasig with Sense By D' Lé Mere featuring his brand of pastries (he was also an Executive Pastry Chef in previous roles) as well as meal plans (more on the FB Page at https://www.facebook.com/Sensebydlemere/). Based on the initial positive reception of his restaurant, Chef Michael Dubois is looking to expand his brand to key areas in the metro starting with Michael Dubois restaurant in Quezon City with another in Makati soon in the pipeline.
And soon your table is ready for a taste of Chef Michael Dubois' sampling of his specialty dishes...
Inside, Chef Michael Dubois fired up the kitchen for the sampling menu...
...starting with the Roasted Potatoes Bretone indulgently topped with Scallop Carpaccio and Caviar. Meticulously plated, the first dish sets the tone for the refined dining experience at Michael Dubois Restaurant. The delectable play on contrasting textures and flavors from the soft roasted potatoes with its delicately crisp outer layer to the succulent scallop and bursts of flavor from the caviar come together in a well executed dish. The dish is also part of the 8-Course Degustation Menu (P 5,900) at Michael Dubois Restaurant.
The play on contrasting textures by Chef Michael Dubois continued with the Squid Tartelette with tartar smoked fish, lime yuzu jelly and cream ciboulette or chives. The intricate course reveals the French-Asian spin of the new restaurant. One bite and the smoky notes of the fish tartar hits the palate tempered by the bright notes of the lime yuzu jelly and finished by a subtle crunch. The weave of elegantly nuanced and delicate flavors teases the palate with the duo of appetizers at Michael Dubois Restaurant.
The plump and succulent Pan-Seared Hokkaido Scallops and French Foie Gras Candy is a new dish soon on the menu. Only one dish was served for presentation purposes, but already one gets an idea of the flavorful repertoire at Michael Dubois Restaurant. Beautifully plated, Chef Michael Dubois draws on his long years in the culinary field in creating each dish in a refined and elegant expression presenting exciting possibilities at Michael Dubois Restaurant.
The Fresh Umi Tagliatelle Pasta with caviar and lobster bisque reduction was then served continuing the play on elegant fresh flavors. Part of the 8-Course Degustation Menu, the pasta course is a hearty rendition led by the pronounced briny sweetness of rich seafood notes topped with a light foam. Though the flavors are somewhat held back with the foam playing a more aesthetic role than delivering any actual flavor, it still manages to reflect the culinary style of the new restaurant in its stylized approach to presentation.
The Fricassei French Snails with braised lettuce and butter lime sauce presented a different take on a French classic and one of many flavorful surprises at Michael Dubois Restaurant. The mildly briny hints of the snails comes through complemented by the comforting notes of the stock enriched with butter and lime and perfectly finished by the subtle sweetness of the lettuce. The rendition is a refreshing treat from the usual heavy garlic butter style while delivering fresh and clean flavors. And this is what Michael Dubois Restaurant brings to the table, new flavor experiences elegantly plated and presented. The Fricassei French Snails is also part of the 8-Course Degustation Menu at Michael Dubois Restaurant.
Simply seasoned, you just can't go wrong with a premium slab of beef like the Aged Charcoal Wagyu A5 Beef (P 3,500) beautifully plated with barbecue peas fricassee, millefeuille potatoes and black garlic sauce. Perfectly seared and finished medium rare with a juicy pink center, each bite just melts in your mouth releasing a lingering savory richness.
That night, wine and champagne flowed to complete the dining experience. Chef Michael Dubois also shared his other specialty dishes that evening...
...like the Baby French Duck...
...the New Zealand Lamb Sirloin Crusted with Wild Mushrooms...
...the Slow-Cooked Chilean Seabass (P 2,900) with cumin sweet potato purée, sautéed spinach, butter coconut emulsion and lime tarragon...
...and of course, their specialty desserts like the Tiramisu Revisited (P 350) with almond cream and elixir de fruit. A former executive pastry chef, the desserts are yet another highlight at Michael Dubois Restaurant. Single dishes for the Baby French Duck, New Zealand Lamb Sirloin Crusted with Wild Mushrooms and the Slow-Cooked Chilean Seabass as well as the other desserts were served for presentation purposes only that evening, but if looks were all that's needed then these decadent creations deserve a return visit. And soon.
Michael Dubois Restaurant offers a tempting array of desserts from Lemon Creme Brulée (P 330) with blueberry caviar, Double Chocolate Godiva (P 330) with choco craqueline and sakura flower and Petite Sable A La Framboise (P 350) with Mascarpone fleural to the Delice Oreo (P 370) with chocolate mousse and salted caramel and the Modern Beetroot/Strawberry Creation (P 410) with chocolate soil, beetroot, lime and yuzu jelly.
Both the dishes that we actually tried and those served for presentation only reflect an elevated approach setting it apart from the usual casual dining establishments in the neighborhood. Using the finest ingredients prepared with meticulous execution, Michael Dubois Restaurant is a bold and ambitious statement. After all is said and done, will diners both near and far come for the food? Maybe. It may not be fine dining in the strictest definition, but it's a leveled up experience just the same with tempered expectations. Still, that deserves a spot on your list.
Michael Dubois Restaurant is located at #49 Samar Avenue, Diliman, Quezon City. You can also visit their social media platforms on FB and IG at https://www.facebook.com/profile.php?id=61576547117191 and https://www.instagram.com/michael.dubois_restaurant/ for more updates and information.
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