FARM TO TABLE | Get to know Chateau Hestia’s various food offerings
In a previous post, The Filipino Scribe talked about the various accommodation packages offered by Chateau Hestia Garden Restaurant and Deli in Silang, Cavite (accessible from Tagaytay City). Clients can choose from any of the establishment’s seven cottages, with rates ranging from P3,500 to P8,000 for an overnight stay.
Now, as promised, this post will focus more on Chateau Hestia’s drool-worthy (no kidding!) food offerings. Since we stayed from Friday night to Saturday afternoon or from July 10 to 11, our group got to try every possible meal the restaurant can serve.
Each month, Chateau Hestia comes up with a fixed set of dinner meals for its clients. For July, diners can choose between two truly delectable main courses: 1) braised lamb ravioli with mint sauce, feta cheese, and tomato-lamb au jus, and 2) Australian flank steak with red wine plum sauce served with corn and chic pea cakes.
Both of these comes with identical appetizers: assorted bread with malunggay pesto as well as squash soup. Apple streudel and a glass of house wine is served last. (Price: P850)
I opted for lamb ravioli, and to be honest, I can’t recall the last time I felt that full without eating rice! I suggest you read this recipe to know more about this really sumptuous meal.
Even as we are still enjoying our dinner, Chateau Hestia staffers already asked us what we want for breakfast. We have a long to-do list for the following day, and having a heavy breakfast is a must to avoid feeling lethargic. During our stay there, it was very tempting to cuddle the pillow and just stay in bed the whole time because of the rainy weather.
For breakfast, I had three sausages, two eggs, and two cups of rice. And, oh, before it was served, we devoured several cups of coffee and unlimited slices of bread. If that sounded like too much food, well because it really is! Five hours after, I still had a hard time truly enjoying my lunch. :p
Chateau Hestia’s another positive attribute is its strict adherence to the so-called “farm to table” concept. An article on Yale University’s website described this as the practice of restaurants to serve food with organic ingredients grown or raised on nearby farms.
During our stay there, Chef Natalia Moran toured us to the farms where Chateau Hestia gets products like tomatoes and other herbs. According to her, customers are better assured of having high quality meals in “farm to table.”
To make our stay more fun, we had a pizza and pasta-making activity on our second day on the restaurant. The experience was particularly thrilling for me since it’s the first time I’ve ever done it. You need proof? It took me a long time before I was able to make the right mix of the flour and egg to create the pasta.
*Chateau Hestia is located in J. Hernandez St. Purok 5, Brgy. Bukal, Silang, Cavite (near Tagaytay City). It is open from 9:00 AM to 10:00 PM everyday, including weekends and holidays. Payments via Visa, American Express, and Mastercard are accepted.
Interested parties may contact Chateau Hestia at 0929 711 32 89 or through their officialFacebook page for queries. Bookings can be made through their website,www.chateauhestia.com.
PostScript II: Once more, special thanks to the team behind The Big Difference Communications(Ms Cherry Bustamante Burwell and Kezia Bustamante Lucas) as well as Chef Natalia Moran of Chateau Hestia for organizing this event.
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Looks delicious and is a great concept for fine dining! Really like that they also have a hands on experience where you get to make your own food – excellent! 🙂