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Learn a bit of French in Cebu

4 months ago

Learn a bit of French in Cebu

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Tymad

IT’S THE UNMISTAKABLE SCENT of butter that greets me upon entering Tymad Bistro and my first instinct is to inhale once more to take in the heady perfume of freshly baked pastries. It’s an intoxicating aroma and I could have sworn I was in Paris. More than a patisserie, a creperie, and a viennoiserie, this jewel of a restaurant was one of our best finds in Cebu.

Married to a Cebuana, Chef-patron Philippe Estienne of Tymad is from the Normandy-Brittany region of France, famous for its milk, cream, cheese, and of course, its butter. Only the finest from Normandy is used in his bistro, along with the best Belgian chocolate, French dairy, selected nuts, combined with local and imported fruits.

It is a bright, cheery little cafe tucked along Maria Luisa Road, with local artwork livening up the walls, French music playing in the background and a selection of French pocketbooks for dinners to peruse. Open early for petit-dejeuner or breakfast, Tymad offers the best croissants and pain au chocolat this side of town. Made daily from hand-rolled puff pastry, these laminated baked treats are crisp and buttery, exactly how a respectable viennoise should be.

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Another specialty of the house are the crepes, which Chef Philippe himself expertly swirls and flips, made only upon order so they’re always fresh and hot. Sweet fillings of jam, fruit compote, chocolate sauce, and hazelnut spread topped with ice cream are some of the most ordered crepes at Tymad.

For those in the mood for something savor, Tymad has galettes, the proper term for salted crepes (as opposed to dessert crepes). Traditionally made with buckwheat flour, these mocha-colored parcels have a choice of hearty fillings like ham, egg, Emmenthal cheese, ground meat burgers, and even grilled vegetables. They are perfect for a quick lunch, a light dinner or an indulgent merienda.

Not to be missed are the classic cakes and tarts at Tymad, each pie carefully crafted with contrasting textures and complementary flavors in every bite. Combining art with some science, Chef Philippe is no doubt a skilled artisan—and his every creation, a masterpiece.

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Words by Nina Daza-Puyat

Photographed by Mike Cuevas of Studio 100

Located at Maria Luisa Road, Banilad, Cebu City

 

Here are some French dishes you can make on your own

Madeleine

Easy French Toast

French Beans and Candied Onions Salad

Chocolate French Toast

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