La Mère Poulard in Manila is the fourth branch of the renowned French restaurant. The original restaurant still sits in Mont Saint-Michel, while the two other branches can be found in Japan. There are only 4 La Mère Poulard in the whole world and that includes their venture here in the Philippines.
The restaurant was founded by Anne “Annette” Boutiaut (1851-1931), who married Victor Poulard on 14 January 1873 and founded the Hostellerie de la Tête d’Or, after finding that customers came and went quickly, gave them the idea of cooking giant omelettes in a wooden hearth in a certain way made these eggs puffy and frothy . This technique made it feel that the eggs were more like a souffle rather than an omelet in the mouth. This, along with a number of other recipes she had crafted, gained her the French honorary title “Mère” or “Mother,” which is only granted to excellent cooks. This was the beginning of La Mère Poulard’s worldwide reputation for its hospitality and well-executed dishes.
Their space is open with lots of natural light coming in. The dining room is decorated with the autographed pictures of some of the most famous patrons of yore: Eisenhower, Camus, Sophia Loren, JFK, Woody Allen.
It is mandatory that we order what they are famous for – their puffy omelet and it was delicious and well executed. Their Puffy Omellete can either be ordered as a savory meal or a sweet dessert. Its unique and exquisitely foamy omelette is but a component of a broader experience: the eggs are beaten in copper bowls at the entrance, adorned as a traditional cuisine.
They embrace the ‘Open Kitchen’ concept for full transparency and as a stage to view the flames, steam and clattering in the kitchen as part of the whole dining experience.
The omelettes are very good and unique enough that you need to try them just once in your life. True, the service is indifferent and the focus is on giving you what you ordered. But I say if you know what’s going there, you might be pleasantly surprised and glad you did.
The French style of cooking is highly prevalent. Everything was precisely cut. You can see the brunoise, matchstick, or batonnet executed well. These little precise details make French cooking the basis of western cooking techniques.
French cooking isn’t fancy or snobby, but if you look at in its simplest state. It’s all about layering flavors, mastering basic techniques, and savoring every bite.
The staff is friendly and professional. Yes, it has a high price point reduced to just the eggs, it’s not worth the money. If you are sensitive to the charm and the history that built the brand and from where it came from, I think you will find it worthwhile.
La Mère Poulard in BGC is a great addition to the pouring in of great global brand & franchises in the Philippines. It comes to show that the Filipinos palette is evolving and the marketability of our demographic is at par with the other countries.
Our CX Rating
La Mère Poulard (SM Aura, BGC Taguig)
- Worldwide Group Site
- Upper Ground Floor, SM Aura Premier, BGC, Taguig City
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