Beurre Blanc

French food fans, high rollers, and big winners at the nearby casino are Beurre Blanc's main dining crowd being the restaurant closest to Resorts World's casino doors. Former Le Souffle chefs Mau Arjona and chef Larry Cortez are in charge of the kitchen, whipping up French-Mediterranean dishes. "We worked at the fine dining restaurant Le Souffle for 17 years, so when we were offered a spot for a new restaurant, French cuisine was the most natural choice to do," shares chef Mau Arjona.



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But before you think that Beurre Blanc is just Le Souffle with a different name, peruse the menu. Several items such as Poached Quail Eggs in Beurre Blanc Sauce (P275), New Zealand Venison Striploin (P1,350), Pan Roasted Ostrich Fillet (P750) and Cream of Artichoke Jerusalem (P175) are among the dishes created especially for the Newport Mall restaurant. Steaks are big favorites here, says Arjona, as well as the Roasted Chilean Seabass (P950), and the Baked Rack of Lamb (P850).



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Beurre Blanc is by far, the most upscale restaurant among Arjona and Cortez's restaurant ventures (Kuse, Uncle Cheffy and Old Vine) but that doesn't mean you need to dig deep in your pockets to indulge, insists Arjona. The pasta selection is all under P400, with serving sizes fit for two. The Puff Pizza is also an easy favorite (starts at P450), and is the house specialty made with a soft, buttery, puff pastry crust coated with cream cheese. On Sundays, the lunch and dinner buffet is only at P850 per person with a spread that includes salads, appetizer, grilled steak, a dessert and pasta station plus roast beef and turkey at the carving station.


Beurre Blanc also has a list of vegetarian dishes for those who want to stay away from meat. The chefs have also been known to oblige to special requests and will cheerfully prepare a dish that's not on the menu.



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