travel & lifestyle blog by ruth dela cruz

Chateau 1771

November 27, 2012

After graduating from College, I enjoyed my life being a certified bum, while my friends distributed their resume’s to the finest hotels and restaurants in the country. Most of my friends worked in Chateau 1771 – that nice, classy restaurant in El Pueblo.

Oh yeah, I remember El Pueblo.. I remember the good old days.. El Pueblo was once the place “to be seen”. The TGIFriday’s and Tequila Joe’s were once favorite spots.

I remember I also applied in the same restaurant, and they asked me to do a “walk-through duty” for one day. This is to make me feel if I would like to work for Chateau 1771. What can I say? Knowing the elaborate table setting and proper stance are required to work for this restaurant. As I finished my 8-hour training that day, I realized I would love to be on the receiving end of the fine service.

So after almost a decade (I am that old! Graduation Day feels like only yesterday!), Chateau 1771 remains unshaken, evoking the feel-good vibe of exquisite flavors of Swiss, Italian, and French for over two decades (can you imagine?)

Now residing in the posh Greenbelt Mall,  Chateau 1771 is still the place to go when you think of fine dining. So before the year comes to a close and in preparation for Chateau’s 25th year anniversary next year, Executive Chef Vicky Rose Pacheco rounds out the quarter with a new batch of dishes brining back old flavors, which will surely change the way a gourmet food is defined.

See some good food below that would make you want to go to Chateau 1771. 

Click Read More to know what’s old and new in Chateau 1771..

When doing fish for a crowd, Executive Chef Vicky found out that poaching is the best way in cooking its delicate meat, thus the birth of olive-oil Poached Halibut (P1070). A foolproof choice for something light and healthy, the tender halibut fillet is poached in olive oil and garlic, with precious spices such as bay leaf, thyme, shallots, and lemon zest producing a distinct aroma, finished off with tomato-orange marmalade for a light kick of citrus. 

Next comes another fish specialty, a flavorful Baked Ocean Trout (P630), oven-baked with lemon slices and scattered with fresh thyme leaves, pecans, capers, drizzled with healthy extra virgin olive oil is a classic and clean way to enjoy fish. What’s interesting with the exotic ocean trout is its firm and thick-fleshed meat, made tasty by the fresh waters of Australia. It is always mistaken as salmon although of the same family.

Another treasured and unique dish, Vanilla Brick Spring Chicken (P660 net), is a certified organic whole spring chicken, butterflied and deboned, with a spread of vanilla bean dots, butter and garlic grilled under a brick.  While cooking under a brick slab is a technique that may seem primitive, the procedure proved to be the best way of creating a tasty and crisp texture of the skin and also makes the meat moist and tender. Plus, the vanilla bean when smeared on the skin enlivens its delicate taste and flavor, especially when paired with cauliflower two-cheese gratin (P280 net).

Simmering pork with milk and a generous handful of herbs such as sage results in very tender and rustic yet full-flavored meat with rich, silky juices.  That’s why the milk braised pork shoulder (P450) is the perfect foil for either lunch or dinner  boasting an old-Italian technique of cooking–with one bite enough to understand why it’s often called one of Chateau 1771’s great dishes.

Another meat dish that’s worth saving up the space for is the Grilled Lamb Cutlet (P1750). Lamb is the least of the meat that most Filipinos prefer, but Chef Vicky rejects the notion. Grilled to perfection and seasoned with a mint-walnut pesto, it’s added with roasted capsicum sauce, grilled bell peppers and marble potato salad—a unique way of sealing the flavors without the disheartening “gamey” taste of lamb which most people would shy away from. Most diners wouldn’t even thinking about spreading over the lamb with some mint jelly which makes the dish a certified big winner among Chef Vicky’s creations. 

Dessert is another work of masterpiece at Chateau 1771 not only for its superior taste and quality, but for every item’s unique homespun charm, just like the Valrhona chocolate ganache tart (P250net). Chef Vicky capitalized on the bittersweet flavor of 70% Valrhona chocolate, a quality French brand which has a deep, well-rounded, flavor and a silkier texture when mixed with French cream making this dessert quite addicting.

So who do you want to share your dinner with at Chateau?

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