New Hits from an Old Favorite: Bizu Patisserie

Year Started: 2001

Branches: 9 (with 2 more branches soon to open)

Staples: 10 Hour Roast Beef, Samba Cake, Mango Chiboust

With finesse and sophistication, Bizu is instrumental in making French cuisine familiar and accessible to the Filipino palette. As a young girl, stepping into Bizu’s polished pink and purple interiors always made me feel like a princess enjoying high tea with the queen. (I enjoyed it too much that my bedroom is painted exactly like Bizu’s classic pink-and-purple cake box, which permits me to say that I live in a Bizu box!)

It’s comforting to know that as the years passed, Bizu’s attention to service excellence has always been on point. A number of our old favorites may have been dashed out from its menu, but its focus on keeping the restaurant fresh and updated is evident. Its new jam-packed menu featuring a wider selection of breakfast dishes, salads, soups, appetizers, main dishes, dessert, and drinks is a testament to this.

EGGS BENEDICT (P375)

Its breakfast selection runs from 7 to 11am. Since the menu is accompanied by attractive and mouthwatering pictures of the selections, choosing can get a bit tricky. Most of its breakfast dishes come with a cup of coffee, Lavazza hot chocolate, or loose leaf tea.

Its Eggs Benedict came in a neat breakfast tray with fresh salad and fruit cups to complete this breakfast classic. Two muffins generously topped with smoky strips of ham, and hollandaise sauce will definitely perk you up and fill you up for the day ahead.

CRAB CAKES (P265)

If you opt for something unconventional to start your day with, go for its Crab Cakes. Crispy and meaty crab pancakes are served with fresh tomatoes, and egg to lend it a breakfast twist. Drizzled with remoulade sauce and topped with fresh alfafa sprouts, this makes for an interesting breakfast. One comment though was that the kitchen skimped on seasoning; however, a dash of salt and pepper is enough to do the trick.

SOLE BOUCHEE (P545)

For a light lunch, opt for the Sole Bouchee. It features meaty slices of sole cooked in a wonderful blend of cream and Vermouth wine, tastily accompanied by cherry tomatoes, fresh mushrooms, potatoes, carrots, and spinach. A nicely crusted puff pastry piece beautifully completes the dish as it works magically with the sauce.

DUCK LEG CONFIT (P695)

For a delightful dinner, opt for the Duck Leg Confit, which promises thin crispy tasty duck skin. I found the meat too salty on its own; however, the crisp Lyonnaise potato rounds didn’t come with the salty breading (that we’re accustomed to thanks to Shakeys’ Mojo’s); which made the pairing sensible. The duck leg was paired with a sweet sauce a l’orange which helped neutralize the stark saltiness.

KOUIGN AMANN (P415)

Visually, Bizu’s Kouign Amann doesn’t seem to justify the hefty price tag that it comes with. However, biting in to the tiny caramel butter wonder pastries would make you forget about the price, and just focus on how rich and delicious each bite you take is. Pair it up with its luscious vanilla ice cream drizzled with caramel syrup, and you’ll definitely end up in caramel heaven.

Bizu Patisserie and Bistro

Greenhills Shopping Center, Promenade, Greenhills, San Juan

Dates of Visit: November 15 and 23, 2015 (with Lily Chua)