December 18, 2015

US Potato Safari 3 in Davao- Claude's Le Cafe De Ville by Chef Claude Le Neindre

The United States Potato Board (USPB) Philippines recently held its third US Potato Safari in one of the safest cities in the world- DAVAO. The campaign follows the success of the previous US Potato Safari held in Cebu last year. This initiative by the USPB aims to promote local restaurants in the country while being able to showcase US Potatoes in the most creative and innovative way possible. 

I was lucky to be one of the selected bloggers from Manila who embarked on a 3-day potato safari along with other media and Davao bloggers. First on the list was one of the most popular fine-dining restaurants in Davao- Claude's Le Cafe De Ville.

Claude's Le Cafe De Ville is a French restaurant set in a rustic and charming heritage house along JP Rizal. Don't let the words French and fine-dining constrain you as the place was far from formal and intimidating. Chef Claude Le Neindre personally welcomed everyone and enthusiastically explained his specially curated menu that highlights the use of US potatoes.

Chili Potato Cheese with Shrimps

The appetizer of juicy shrimps paired with cheese tater rounds and logs somehow gave everyone a glimpse of Claude's unparalleled French cuisine- simple ingredients but bold in taste and flavors.

Creamy Onion Potato Veloute

The creamy French onion soup on the other hand, was surprisingly filling with the generous servings of caramelized onions topped with potato crouton and brie.

Salade Madayaw

A refreshing plate of Davao's fresh mangoes, pomelo and cheese on a bed of crisp greens. The addition of US potato wedges gave a nice contrast of flavors from the sweet fruits and tangy vinaigrette dressing.

Pepper Steak in Hash Brown

For the main course, this grilled steak cooked medium was sandwiched in two crispy fried US potato hash browns. The peppered gravy on the side perfectly complemented the steak as well.

Potato Cheese Souffle

Of all the dishes served, this was the least appealing for me. The souffle was properly executed but the dish didn't really suit my taste buds. Maybe because I was expecting a sweet version of souffle for dessert.

Potato Durian Pie a la Mode

Durian- it's either you like it or you don't. Unfortunately, I belong to the latter. Nevertheless, I tried a few forkfuls and found the durian taste subtle and tolerable. Evidently, the vanilla ice cream on top was the highlight of this dessert for me. 

Photo below is Chef Claude Le Neindre with his culinary team.

This special menu will be made available starting next year to show how local restaurants like Claude's, take up the challenge of innovating new recipes and exploring the wonderful possibilities of US Potatoes in their dishes.

Claude's Le Cafe De Ville
Oboza Heritage House, 143 JP Rizal St. Davao City

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