Vatel Restaurant Manila

CEBU, Philippines - Crowning the handsome International Conference Center (ICC), otherwise known as the De La Salle - College of Saint Benilde School of Hotel, Restaurant and Institution Management (DLS-CSB-SHRIM) at the corner of Estrada and Arellano Streets in Malate, is a new dining outlet, the roof-top Vatel Restaurant. Its name honors the well-admired, internationally renowned Hotel Management School based in France, Institut Vatel, with which the DLS-CSB-SHRIM has a tie-up in its new course offering, IHM (International Hospitality Management). 

Leading designer and architect, Nick Magcase, who put the project together said, “The restaurant’s look maybe described best as Mediterranean fusion with suggestive hints evoking the elegance of France.” 

A split-level affair, the restaurant can comfortably seat 70, but can accommodate 150 people for a private sit-down function. The high ceiling is reminiscent of a European manor while the brick treatment used as wall highlighters and breakers summarize the room as substantially Mediterranean. The upper portion features a long bar and comfortable seating provided by large dining sets for that extra dining comfort, while the bigger, lower area is set cozy with banquettes and rustic-moderne furniture. The neutral color palette adopted for the interiors serves as a canvas that allows the design elements to stand out, such as the large walls which are perfect for exhibiting gallery-quality paintings that are for sale and re-stocked regularly. Ambience lighting is provided by wall lamps and lights drop from the high ceiling to better enhance its eye-catching architectural details - exposed buttresses. 

French Chef Pierre Cornelis prepared a menu that guarantees to satisfy its clientele’s penchant for Mediterranean-French cuisine, not in the heavy, classical manner where most traditional French restaurants would go, but in a more relaxed, more tempered and more popular choice of entrees that Filipinos have learned to love. His expertise in this genre will put his working experience to good use in his Plats Principaux (main courses) including Beef Bourguignon; Corsican style lamb stew; Pork loin “cordon bleu”; Grilled breast of chicken “salsa fresca”; Mahi-mahi fillet with a clam-chive sauce and a filling seafood linguini; and in his sweet complements consisting of a Dalandan tart cream with grenadine; the popular strawberry-chocolate mousse; mango crème brulee and an interesting chocolate cake with spicy banana laced with grilled coffee sauce. Commenting on its coming-out menu, Chef Pierre said, “The menu is light on the palate and easy on the pocket book. We will give our dining public a taste of the Mediterranean without being too frou-frou and too traditional. It is like capturing the sun and fun of the Med in the middle of urban Manila.” “The Vatel Restaurant maybe a good alter-choice for a romantic dinner for two or a grand celebration of a life milestone. The cool breeze wafting in a top floor with a nice view of an evening Manila skyline and a menu of popular Med-French cuisine maybe good enough reasons why we think our restaurant can become a preferred dining destination in our parts, in years to come.” he added.

As this new dining outlet ekes out its niche in the local dining world, it will most certainly make a dent in that it is staffed, promoted and managed by practicum students of the CSB-SHRIM. Experience has revealed that the young are enthusiastic, creative and daring, and these admirable qualities will surely be felt as these future hoteliers, restaurateurs and entrepreneurs mentored in the fine tradition of De La Salle weave their magic in their new outlet, the Vatel Restaurant.