Opulent Comfort Food, the Lusso Way!

Lusso Truffle Potato Crisps

Born in 1822 as George Speck of American and African ancestry, later taking his jockey-Father's professional name, Crum, found his calling to be a Chef. In a fit of frustration and anger towards a hard-to-please customer one evening in 1853 at Cary Moon's Restaurant in Saratoga, New York, Chef Crum, on his third attempt of preparing French fries, decided to over-season the potatoes and cut them too thinly so they couldn't be pierced by a fork. Voila! Chef George Crum gave the world potato crisps!

Lusso takes this world favorite to a higher level by drizzling some truffle oil on the potato crisps because truffle = drizzle that will send you to a gastronomic seductive smell to heaven!






Asiago Fries
French fries + melted Asiago cheese.
Need I say more?
I will then!

French Fries.
Location? Belgium, not France.
When? 1680.
Why? When rivers/streams froze over, potatoes were cut into strips to mimic the shape of little fish and fried them to a crisp.

Asiago Cheese
Since 1000 AD, from the Asiago High Plateau which lies within the Italian Alps, this nutty flavored cheese or also known as "mountain cheese', is produced two ways : fresh Asiago or Pressato and the mature Asiago or Asiago d´Allevo.

Who knew that there was so much more to catsup, mustard, mayonnaise dips for French Fries? Chef Gaita Fores did, that's for sure! And how lucky are we for her to share this melted cheese over the crispy fried taters strips!





Demi-Pound Foie Gras Burger
THIS IS THE ROCKSTAR OF ALL BURGER!

Half pound US Ground Beef Burger with Foie Gras bits inside the patty that melts inside the burger when it's grilled to infuse another layer of juiciness and beef-complementing taste, topped with caramelized onions in Prosecco, enveloped in a super crusty toasted hamburger bun, comes with a Cambozola Bath for you to either spoon on your Demi-pound burger or just dip into the creamy cheese sauce.
It's served with crispy fries and a simple green salad dredged with a perfect-tasting vinaigrette that harmonized it's balsamic vinegar acidity and the fresh green produce.

The caramelized onions slowly simmered in a demi-sec sparkling wine of Italy's Veneto region to give it a hint of "orchard" flavor.

Invented in the early 1970's at Bavaria, Cambozola Cheese made of cow's milk is meant to be a cross between Gorgonzola and Camembert. Chef Gaita Fores transforms this soft, creamy blue/brie hybrid with a little of mix of Bechamel Sauce, into the perfect pairing for the Half-pounder burger delight.





Laguiole Knife

The 1829 Laguiole (pronounced "Lie-yole") knives are excellent for slicing and never goes rusty. The notches on the top of the blade prevent the index finger from slipping. Said to be inspired by the Spanish Navaja knife and the French dagger, Capuchado.






Luxe Mac and Cheese
with Pancetta, formaggio trio

Pancetta is an Italian pork belly that's dry cured with salt, pepper and other spices, quite similar to how bacon is prepared for about 3 months.

This dish was mellow love with a triple cheese punch!

Yes, our childhood favorite dish of Pennette Pasta (Well, us mortals were using elbow macaroni), butter, milk or creme, egg, seasonings, spices, 3 kinds of cheese (Parmiggiano reggiano, Cheddar and Mascarpone), crispy pancetta, topped with mini toasted bread cubes and minced parsley.

I am inclined to believe that the Mascarpone is the culprit to having this delightful creamy, mellow cheese texture! Where most were using Romano or Asiago, Chef Gaita Fores decides to use this "creamy curd cheese" to get that velvety texure. What an ingenious idea!

With its origins from the Lombardy region of Southern Italy, Mascarpone is the result of a culture added to the cream skimmed off the milk, made much in the same way as yogurt.






Pot-de-Creme Chocolat
or French Chocolate Custard Cups

Chocolate is a product of the cacao bean or cocoa bean, ground and roasted, which becomes the raw material for the wonderful chocolate desserts and treats we all heart.

From it's French sweet baked origin, this rich and creamy dessert is traditionally a mixture of dark chocolate, cream, egg yolks, sugar, vanilla and salt, served in coffee cups or ramekins. Over the years, other variations could include coffee, whiskey, orange or lemon rinds and a little sugar on top that's torched to give it a caramelized topping for added texture.




Lusso, Greenbelt 5
G/F Greenbelt 5, Legaspi St., Legaspi Village
Makati City, Metro Manila
Philippines
(02) 756-5893



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Thanks, Lusso!
I will be back!
Ciao!