Le Bistro Vert

We chanced upon this restaurant by accident. Hungry, tired and craving for a healthy lunch, a green signage appeared. It was like a sign from heaven: Le Bistro Vert Sustainable Foods. Unfortunately, we had to eat and run to our next meeting but we promised ourselves we’d definitely come back soon.

True to our word, two weeks after, we visited Le Bistro Vert again. This time, there was no need to rush.

What’s In A Name?

The French name, Le Bistro Vert, translated in English as “The Green Bistro” is inspired by the center of cuisine excellence which is France. What is offered is a mix of culinary influences culled by Chef Sau del Rosario, who began his international professional experience in Paris and Nice in France and has come full circle with his experiences in Asian countries.

Le Bistro Vert offers a special sustainable food menu which ensures that food products support earth-friendly initiatives and help sustain local farmers. The food on Le Bistro Vert’ s table involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities.

Here’s Chef Sau himself as he answers our warm up question, “How is Le Bistro Vert different from other restos?”

The Interiors

Architect Dan Lichauco, known for his green buildings and who teaches sustainable green architecture at the University of Santo Tomas stepped in to create an interior reminiscent of a green glass house.

A large whimsical mural of symbols representing the underwater world and treasures of the sea dominates the first floor. The mural is set against stark white walls.

Stenciled on the walls are golden bamboos, vines and flowers. Bamboo was the choice of Lichauco as it is one of the most sustainable grasses, and is a symbol of Asia. Bamboos are one of the most sustainable plants, especially in a rapidly changing climate. Bamboo spreads so fast that entire homes and gardens have been engulfed by species with running roots. Bamboo is the second fastest-growing plant in the world, bested only by sea kelp.

The cool relaxing colors teal blue and green complement the interiors. The rather eclectic mix of images and colors create an atmosphere that brings customers to a cool garden space in which to enjoy the food in a relaxed manner.

The place event boasts of a small garden plot behind where fresh herbs are planted with a lot of love and carefully picked by their chefs and cook.

The Food

Le Bistro Vert has at its core direction, the support of local farmers and small communities who produce artisanal food specialties, as well as healthy yet tasty cuisine. The menu’s local flavors are given a twist as Asian culinary culture comes to meet European rich tradition of cuisine.

Seared Tuna Loin Carpaccio

With his passion for training younger people, Chef Sau is excited about sharing the idea of sustainable foods to his students, cooks and crew. At Le Bistro Vert, his assistant Australian-trained Chef Michelin Galang personally sees to it that the whole LBV kitchen crew keeps to the quality presentations, the eclectic artistic presentations, never compromising natural ingredients.

Thai-Style Dory Fish Cake

Some favorites in the menu include Walnut and Herb-crusted Sole Fillet, Thai-style Fish Cake, Smoked Fish Putanesca, Sagada Orange Salad, Spiced Pumpkin Soup. The Arugula Davao Blue Salad and Tagaytay Farmed Vegetable Lasagna, Prawn Avocado & Prosciutto and Four-cheese Malagos Sandwich to name a few.