Kitchen 143: Casual French dining at Lemmy’s Bistro

In this episode, Kitchen 143 host Michelle Aventajado of Momma ‘N Manila heads to Lemmy’s Bistro and Aperó bar for some authentic French cuisine that won’t break the bank right in Makati! Lemmy’s is a pet-friendly restaurant honoring its namesake Lemmy the adorable french bulldog!

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https://www.rappler.com/life-and-style/food-drinks/kitchen-143-casual-french-dining-lemmys-bistro-apero-bar-makati/

[Music] [Music] [Music] [Music] [Music] welcome to Kitchen 43 I am your host Michelle Vado your resident mama and Manila and I’d like to thank you for joining me yet again on another Tuesday evening today we’re out and about in San Antonio maati we’re hanging out here at lem’s Beast show and Aero bar which of course is a dog friendly restaurant that has a HomeTown feel which is both comforting and Casual here you can expect the servers to offer handpick French wines to accompany your set menu which is is inspired by traditional French dishes that won’t break the bank as always we’re live on the Raper YouTube X and Facebook profiles we’re also live on the mama and Manila Facebook profile so give us a shout out let me know if you’ve been here to lenies share something that you’ve had or something you want to try as we welcome lem’s fur parents Chris and Stefan hi hi guys hey how are you thanks for having us it’s our pleasure where’s lemie should we look for he went down he’s not here he went down he’s exploring okay so Chris who well who’s responsible for the dishes who’s responsible for the vibe let’s talk about what you want someone to feel and enjoy when they come in to L’s um berro I I think that can do that so I think for the place yeah I mean the place was a teamwork so this is and it’s not really the first shot we have adjusted maybe uh with our moods with time we’ve we’ve uh evolved into what is limit today when it comes to the foods of course we have some criteria as well and we are very very uh selective with the ingredients that we use with what we cook here in the in lemis but I think it was also a part of the creation of Chris so taken maybe as um as first the uh the ingredients but then trying to work it out in something a bit more personal and so Chris may you can talk about it yeah yeah tell us about your journey your culinary Journey well um it wasn’t something that we really planned for sure but I’m happy that we got here and every day is a learning experience for us so you’re here life long learner yeah okay so in terms of the vibe and all that our inspiration is mostly coming from our trips to France or at least all around Europe and um we wanted to bring in that exact feel and exact vibe that that I feel as a Filipina when I travel to that to those small places so um the goal is for um for Filipinos or at least our our um customers to um feel what I have felt the first time I stepped in in France or in a small restaurant in France so that’s what we wanted to bring in here so in terms of colors in terms of the the the the designs and all that um we hope that whenever a customer a new customer comes in they get what we are trying to offer them as an experience right right and it is an experience because you can also see downstairs very different feel than upstairs I feel like you know with um the art that’s hanging on the wall and you know the um the tablecloths and just the feel and like you said the colors this really could be any restaurant in the French Countryside it’s true yeah that’s correct yes yes yeah yes and in fact yeah you’re right with the Vibes I mean upstairs here we try to have something a little bit little cozy so if you come as a as a family or as a couple you can experience that and be a have that cozy feeling now if you go downstairs it’s a little it’s a Little More Alive maybe and if you go if you come outside yeah it it’s even different again it’s a small place but uh it’s different different Vibes in a small place different Vibes in the different nooks and crannies of where you could enjoy um the meals and drinks and the wine so congratulations I know this is something Chris you said it wasn’t planned but I think it’s come out very lovely Che cheers this is delicious what am I drinking this is actually a borbon based um signature uh cocktails that we craft here in at lemis vro because of course apart from serving all the classic drinks we want to have our own Identity or our own signature cocktails that people will keep coming back for apart from the wines and the good food of course the the experiences on the cocktails for all cocktails lovers out there yeah excellent and so I have a bourbon based bourbon based this is a gin based uh signature uh cocktail and this is also gin based yeah oh no sorry this is bourbon yeah bbon then yeah yeah yeah we have all other spirits that um people can I mean the our customer ERS can actually ask from our um bartender who is also like a competitive uh mixologist from last year’s um cocktail competition so we are very proud to to have him on board as well nice so it’s a full bar you can come in and have cocktails as well as appetizers which are here on the table and as I was kind of stalking your IG because the food looks fantastic um I I noticed that you have some smaller plates and some things that are very unusual I think this first dish I don’t know if you want to tell us a little bit about this one I’ll take off the top it’s served so cute yeah this is actually called the taragon musles confi it’s one of my I think this is the the dish that I’m very proud of one of my creations and because i’ I’ve Loved muscles growing up and I was trying to I was trying to imagine and what I can make out of it that has a French Touch of course because in the Philippines you only know of you know the the muscles that comes in the in the shell and you put cheese on it but since I started um appreciating the French herbs and stuff I managed I mean I I was imagining something that we could proudly present and taragon is one of the very distinct French herbs so um it it’s not a one shot thing um I think this took me 1 month to come up with a perfect recipe so um yeah I hope you enjoy this is pure um muscles meat with uh some olive oils fresh olives and of course the the taragon the the the trade secret is the taragon the Taron and then confi means that the process of cooking it’s really cooked slowly in the olive oil um and it does is it always olive oil could it be something another fat I have never uh Lord because I’m very comfortable with uh I mean we are health conscious at at some point so we don’t want to ruin that and um I think this is um the best fat that you can cook it with so Stefan your quality assurance here yes all the different iterations of uh the muscles confi yes in fact yes sometimes comes with uh she comes with uh with ideas and put them together sometimes I must admit that I’m a little bit afraid when she comes with a thing without you say that so loving yes and so but anyway so I still try it and um what you good for and influence it a little bit as well so um so she does take my my commands generally and my taste and consideration so uh yeah that’s that’s basically also a little bit of combin work yeah so is this something that is traditionally like would we have muscles comfy but in in well in fact when you look at this particular dish I think when it comes to taragon is not necessarily uh paired easily with muscles I mean I don’t see it very often uh with muscle in reality I think uh the first time that you tried something ton me it’s more more traditionally chicken for instance you would actually PA it with so this is uh this is something which I believe is yes Chris creation it totally works yeah I love muscles so moles and fre is something that I like muscles marinara cheesy baked muscles as well muscles are our favorite um shellfish that we like in our home so this is definitely different tasty yeah the first try actually was a rosemary and um I think I had him try also but for me personally I didn’t appreciate it it was just my my Explorations on the qu the fresh herbs that’s available in the Philipp in the Philippines so um we tried Rosemary for three times I think just to maybe to adjust something and then I didn’t really appreciate that and then I I realized there’s also taragon in the garden so I I tried it out and I think it it perfectly worked well it goes very well I enjoyed it uh very much so tell us um so I know I tried to call you chef and you didn’t want she said no don’t call me chef and I said okay um but you know you’ve studied self-taught you’re traveled you have a palette that is you know you enjoy the different types of Cuisine that you guys try when you travel how much of the menu is inspired by you know when you guys go off with lemy does lemy go off to France with you when you leave no we cannot but we we want to he stays here he stays behind yeah that’s okay I’m sure we treat him like a baby we do him we do a video call he doesn’t respond I’m sure he misses you he does for sure and we miss him back every single time we away so how much of the menu is inspired by when you you know do you go to a restaurant and think oh this is something that I can tweak and work um not NE some maybe yes uh from our travels to France so so sometimes I I try something and then I I I think think if there is any the the raw materials are available in the Philippines or if I can philippin eyesee it a bit so that the Filipinos can easily appreciate it yeah so yeah most of them are like um imaginations yeah yeah the idea was not to get uh to try to copy somebody else Manu or or even to go through something maybe too traditional but more to combine it and to be a little creative with so French inspired corre yes but we want it to be a bit free you know the in in terms of uh uh I mean the old buildup has to be with or own creation mostly so owning it and then of course um allowing or encouraging your guests to try with the understanding that it’s comfort and that that’s true um yeah it’s casual it’s very casual yeah we want to emphasize on that we are a a casual restaurant for sure tell us about what I’m eating so they can see this is a classic uh appetizer it’s tuna tartar so um our own uh recipe as well of course this everybody knows tuna tartar but we have our own secret you know secret ingredient that we can maybe not mention about now we don’t yeah but we are very proud of this yeah it’s it’s our secret we are proud of this and um actually it wasn’t originally in the in the menu in um March April and then a customer walked in and then he said oh how come you don’t have the tuna tar the tartar here they were asking for the for the beef beef tartar beef tartar yeah and of course as a as very as a cook that’s very new in the industry I wouldn’t be very so comfortable with working on the beef at the moment so and then we realized okay we have a tuna in the inventory why not make something out of it so now it’s it’s the menu available um all throughout the year so I hope everybody enjoys it and yeah um something to look forward to for sure it’s delicious I loved the little pop of pink peppercorns as well as the Bal the the fresh bite with the dill um it’s super fresh and I could probably eat that whole thing and be very happy delicious we have some other appetizers on the table but you mentioned March so why is March significant because I know that lemes has been around since 2021 um and you’ve you know um Stefan was alluding to the understanding that you guys have kind of tried and evolved and done different things and see what works let it be known lemy is always dog friendly yes I think that’s how you started right do you want to talk a little bit about that yeah actually we um it’s a it’s a funny story but we really like this to keep this telling people about this story because this came up um during the the pandemic of course everybody was you guys open during the pandemic 2021 correct yeah and um so we had lemi that time and we were trying to look for restaurants so that we can also dine with ly and it was very diffic it’s very challenging for us to find a restaurant that would really accommodate um the dogs at least inside the restaurant so every time we we we go to to to have our lunch or something they would ask us to stay outside which is very uncomfortable for leip having a you know short nose so he has to stay in a air condition or properly um you know well right temperature right so we’re not going to say he’s spoiled yeah so um one night we just sat down and say you know what um why don’t we put up a a pet Cafe so that there is a how funny though I mean like you’re in the middle of the pandemic you guys are going out occasionally to go have something to eat and you’re thinking well we want to go out and we want our dog to come with us of course right and so let’s open a restaurant yes and we we thought that uh probably many people like us as well who are also dogs and the same problems as us so they can also join us here and you know feel at home as well and they did and the dogs can socialize and we can socialize with the owners as well yes well that’s how you meet people either through your dogs or your kids yes right so as a parent I would make friends cuz my kids had friends and then I would be friends with the parents too so fur parents are the same thing so you opened it up more catering to families um or uh families with fur babies fur babies yeah and you know the menu was it French when you first opened up we tried to yeah we tried to but eventually the the amount of customers um consuming the the French dishes that we offered they were looking for a more you know more comforting more familiar food so we started introducing Filipino food Filipino snacks because anyway um if they come here with their dogs they don’t really come here to eat they come here so that they could uh sit with their dogs and socialize with other dogs as well because people know that if you come here you will see other dogs as well so you want to socialize with the the family and stuff so um it wasn’t we weren’t so focused on food but um we were so focused on building a community so for the past two years it’s it’s been a a community of dogs of pet owners and we were really happy about that but after some time we realized that there is a bigger potential for this place to cater to a bigger crowd yeah um communi as well so that’s when we started planning out LM is 2.0 so that was somewhere in December last year we said okay um do we do we push through with this or do we we come up with a new concept and all so um we decided by the end of the year okay we we close for two months we we figure everything out at the same time we start renovating yes so um that is when we uh reopened in March as Lem 2.0 so it’s some sort of a relaunch catering to a different community and it was quite challenging for us because of course our audience existing audience are only the they were like what are you doing why are you changing everything but that’s why also it happened least until we came to uh 2.0 maybe it it came by increment so in fact we were also uh we had ideas but we don’t we didn’t want also to be dogmatic with what we were doing yeah so we’re also paying attention to the feedback to what people want because ultimately what we wanted to do is to create a crowd that would be happy coming here and would be a bit part of of the family as well in a way community they would own the place in a way when they you know when when you have a group of people outside there they they literally own the place sometimes for the entire afternoon for instance barue for instance so um so we wanted that that vibe to to carry on as well so yes now it’s true that we uh we changed the model a little bit and I think it’s a it’s a it’s a good Evolution it goes as well with maybe the all that knowledge that we gathered and also the knowledge that Chris and the crew also picked up along the line and so now we are also a bit more confident to propose something a little bit more elaborated as well but what we want still is to have people to come and discover so they get to something that they are not used to obviously because it’s kind of unique and but we want them to appreciate it and we want them to understand you know where it comes from and what is important in terms of food and we try to push that French touch Touch of course yes of uh our French culture with food so that people uh really fully appreciate the uh the quality I think uh Chris didn’t mention but we really are paying a lot of attention to the ingredients to St so thew material has to be perfect as well and we want the people to feel that um so okay I I think what I’m getting from you is that you know when you guys did decide you didn’t want to alienate the people who have been patronizing the the restaurant ever since but you also wanted to introduce something new that was more in line with how you envisioned it to be or how you envisioned it to evolve yes and in doing so also building the community that you want you know um when we were talking earlier I think Stefan you said you know it’s a it’s a big enough place and a small enough place that if you’re sitting down next to someone you would say oh you know is this your first time here it’s more of a community space where you can enjoy good food I think the way we talked about it also Chris you said you know these are not necessarily quick dishes but quick in the sense that you’ll be eating you know you’re not waiting for a long time before you get your dish quality yes that is of course personal in service and um not pricey so definely I I feel like all of those things you’ve captured it um and I’d like to tell the viewers about this appetizer that we had we have here so we’ll go ahead and show that to them and while we’re zooming in tell us what we’re looking at CHR this is just AC a smaller version of the tuna tartar so an a mush Bush version so that you know as you were saying we want um we want people even if you’re coming in Solo you are you feel safe and you are able to communicate to the the rest of the the the customers that we have because we have we want to we want to um inculcate like a very friendly Bistro where whereby you you sit alone and um you can walk around around meet new people and eventually build a community or you know build friendship and all this so we we come up with this amus bu version so that you know you can hold your your food you can walk around say hi to people maybe share it to the new person that you met oh that’s that’s really building a sens of community I love that I love that I think that’s what really what we really wanted to to do here lemy okay guys so if you want to learn more about lemy beastro you can go ahead and follow them on Instagram lemy beore and on Facebook lemy beastro but it’s very important also I think you know while I’m going to bite this let’s you know I guess kind of explain to the viewers um I know you and I were talking about the misconception that maybe it’s fine dining um and how people should come and make reservations yeah that’s true Okay so we’ve been um having a lot of customers every single day but there is a a misconception that we want to clear out that lemis is a a very casual family run restaurant and we are not um aiming to be labeled as a fine dining um the only reason why we present food as nice as this is to make um the the the food accessible to the Filipino the the the community that um you you come here you enjoy but you don’t break the bank you don’t have to spend so much so that’s that’s the main goal we want to present food um very nicely but very accessible in terms of price so yeah we hope that um yeah we clear out that every time we have guests here who who comes on a reservation basis they would U they would really expect something like really fine dining experience we we want to give that kind of experience but um we want to clear it out that um it’s a casual restaurant you can be comfortable you can be carefree you can talk to your neighbor I mean the the one sitting next to you that so so there’s this new movement where it’s like casual fine dining would you even say that or no more like casual Comfort I think well in fact the people coming here should tell you that exactly sure okay but what what also is important to say is sometimes people could be frustrated because they they want to maybe book a table on a particular day or everybody wants to go out at the same time now we very often unfortunately it’s getting full it’s not only it’s not full because that’s a happy problem Stan it’s a happy problem in a way but it’s also a little bit frustrating sometimes for people who try to book the reason is also that we don’t have as you can see it’s it’s a small place so it get full quite easily and we don’t want to also put too much pressure we don’t want to put more tables into the uh into the space as well so that those who come really have that experience so I’m very sorry if people have to wait but okay I think it’s worth waiting it’s worth a wait it’s worth a wait so I know we have one more appetizer here and then we can actually move things along I know we have something very special if you guys could scratch and sniff the screen right now you would smell delicious ret being heated I know that’s coming um this looks like it has a little bit of ciar yeah this is uh this is a salmon version of the amus Bush so it’s a a straightforward salmon tartar with avocado MSE and a caar but definitely if you ask for that it’s not going to be super expensive cuz we as as we keep on saying we want good food to be accessible to everybody without you know feeling in secure and all that that’s delicious the BR New Caviar thank you thanks you m Crunch and the avocado okay right so I want you guys to see what’s going on right next door at the next table our neighboring table um Stan tell us about what’s going on over here cuz this looks like a very delicious show going on yeah this is a typical setup for raclet so this is a racket cheese this is something that’s coming from uh from the East part of France in the mountainous area you know from the Alps you will find it as well maybe in some Swiss Restaurant too but uh so this is the traditional way where you get the entire uh cheese on a on a frame like that and you may and you just eat it up with a with a resistance and uh place it on the uh on the cold cut and it looks so cheesy ooey gooey yeah so it does a very uh you can you can smell it that’s pungent for for people who are not familiar with ret and they walk in um so I’m going to go ahead and yeah please share you have to you have to have it do I have to share this with you no you can have it yourself K you have to have it of course I’ll share of course I’ll share can you see that and it’s served with he had some white wine poured as soon as we were getting ready so you can see the ooey gooey cheese I feel like it can slide right off my plate but I’m excited to have a bite please um okay so we can have ret anytime is this something you know we can come in and say we just want to have some ret and wine tonight yeah definitely yeah it’s always available in the in the menu so you can just freely walk in or um and and for some reason it became a bit of a signature dish okay well who doesn’t not cheese exactly right yeah I’ll just grab a potato so um you know when we first sat down I know these are all the appetizers and you know dishes that anyone can order on the menu from the alart menu that’s right but much of what you do is um you also have the set menus right so we’ll just move this all the way down because I think there we go um tell us about the set menus where you find the inspiration and how you come up with them oh well um we we want to keep the the customers exciting so as much as possible we come up with set menus so that they don’t really have to to try everything all at once but at least if we create a set menu they can already feel and understand what we are serving at lemis and you’re you’re curating the experience for that basic right yes we are um so you know that experience you want them guys this Reet is so good super yeah you want them to feel you know you want them to taste a little bit of everything yes that’s correct yeah but and at the same time it needs to be peeled with wine as well so this is very very important Point cheers yes cheers because we we uh we choose also the wine relatively carefully so that we can we are sure that it will get well like for instance here this is a a Borgo liot uh White so it is actually going very well with what we had just earlier with the chuna but it also goes very well with the cheese this is so good yeah so at the same time you can have pair it with s old dishes you know the way French generally choose when they get into a restaurant is at least I do I check first the wine list I see what’s available in the wine list yes and then I pick the wine that I want to to get and I choose accordingly my dishes yeah so I actually back calculate my dishes from the wine I have so here we know that people won’t do that or generally don’t do this so it’s actually already pre-engineered in a way so that we have wine that purs well with what we serve on the menu so it’s easy also to um to advise the customers on on the right thing as well yeah yeah so so you choose the wine yeah do you work backwards D I mean he starts with his wine I mean we we need to think do you do the menu first and then he figures out what wi you like to she has to keep it in mind what what we have on the wine list to actually come with the dishes the main dishes yeah yeah so um the inspiration for creating the set menu as you said is for for for customers to try everything all at not everything all at once but at least experience everything at once with the wine and um at some point we also introduced the the creations of our B bartender so in a set menu you can actually see okay there is a an introductory or an intro cocktail and then you have the the dishes and then you you have the the wine for the main dish and then a good dessert or it could also be a a dessert wine at the same time oh fantastic so for the set menu you can expect to have a cocktail or a glass of wine or maybe both depending on what what the inspiration is behind the menu um and then the menu for June I know the menu for June included steak which we’re going to see steak fruit in little bit and then um but you had three other courses like so for 2,000 pesos a set menu which includes cocktail wine steak and um three other courses that’s quite affordable yes it is yeah yeah I think it’s difficult to match that in the in in the market for sure absolutely yes and that’s also it was the aim of also doing it this way because we want uh we want as much as POS possible as much people as possible to uh to toy to try out and and to come in and they and they feel that they have value for money as well and they come out with an experience too you know so right this is and it is about the experience correct all it’s always about the experience wherever we go yes that’s great from the service to the to the drinks and the cocktails to obviously the food oh my goodness this is so pretty so we eat with our eyes we eat with our all the senses oh we have all the different VN here so I’m excited for you to tell us about this but um you know Chris and Stefan mentioned they want you to experience so guys There’s an opportunity for five winners to come in and enjoy you’ll receive you know you can dine in worth 2,500 pesos so that’s a GC that you can come in and claim and order as well as with that they’ll also get a bottle of wine a gift box um with wine and signature wine glasses from lem’s beastro also worth 25 so they can come in five winners for 5,000 worth of gc’s um that they can come in and enjoy uh 2,500 worth of gc’s and 2,500 gift box okay guys go ahead and download the rler app we want to hear from you what do you want to try here at lemy in San Antonio maati maybe you want to meet lemie bring your puppy over maybe you want to bring your fur babies and come and dine join the rler community download the rler communities app join the food and travel um chats tag me I want to hear from you tell me about your own baby or tell me about what you would like to try here at this dog friendly fresh uh French restaurant okay so the the quality of ingredients right we were talking about um Quality we were talking about quick that’s um served personably with a fair price tell us what we have here and is this on the menu you know alart all the time this alak cart all the time but it was uh featured in our June segment new um steak alabor this is actually an Argentinian serin steak but it comes with a special sauce if you’ve heard about um B Boro the this yeah that’s the red wines too and um we wanted to present it in a more creative way because we people would see a a beef borgon is like just a regular uh beef stew so we want something very unique a little bit elevated be toew yeah that’s true so we we present it in a form of a steak but the sauce that we will be using for this is the sauce that you get from a classic buff bgo oh how nice so it’s like heating two dishes at one yeah and the reason also not to do buff borino alart is also because it’s since it’s a slow cooking yes then unless you ask your order for hours before the uh the meal comes it’s possible so since we wanted to do it fresh as well but what we do sometimes as well is that we can when we c a group of people coming for so you take caterings you can you can close down the whole restaurant we can do that in that case they can say okay well we want something like the buff B and then we can actually cook it in the morning so that it comes perfectly well at lunch time as well yeah so are you open for lunch you open we are open for lunch every Saturday and Sunday yeah but for week for weekday we do it dinner dinner and what time does dinner start dinner starts at 7 :00 until 12 midnight very European very European with your time yeah it’s true yeah even no ear bird specials here guys you can’t come in at 5 definitely not but on weekends we do the the the real uh European setup so we serve lunch but we close the kitchen at 2: p.m. for the for the team to take a little bit of rest and then we reopen for dinner time at 6:00 p.m. to 10:00 p.m. that’s only on weekend Saturday and Sunday so you’re open longer you have the lunch options on the weekends but for during the week so Monday through Friday you’re open also at 7 or do you take Monday off also we take Monday and Tuesday off and then um Wednesday to Friday dinner time but we are exploring on maybe extending but we hope we can stay tuned for at least at the moment if uh if there is a group coming for whether it is a comp family uh event or something and they want that to happen then they can contact as well then we can organize it although it’s not normally open but we can we can yeah we can so totally open to private parties book launches you know small intimate Gatherings bridal showers even birthday parties right and doggy birthday Pary exactly definitely our favorite event which happen as well yeah yeah okay so tell us what we have on the second dish over here this looks like a fish yeah this is a with muscles it’s so colorful let’s just show the camera first so yeah so the team the team has made a lot of effort during the R&D to to perfect everything but still going to be very accessible to everybody not very pricey we just want it really to look pretty that’s all well it should taste taste good look pretty and and you know Be A Feast for the sensus right this is actually our featured main dish for our set menu for this month July so um poach fish uh specifically Cod and our uh signature Vel sauce oh how nice explain what a Vel sauce is for people who might not know yeah V is one of the mother sauces French mother sauces which is basically a white sauce made of um uh stocks either chicken or fish stock and all that so we just incorporate a little bit of um flavors so for this case we use taragon my favorite her taragon again yeah number one because it’s already in the inventory so I would you know do it um accessible and um for the for the starch we use adly here a local adly so that we have a little bit of variety in terms of the the the starch that we offer and a little bit of carrot puree just to add color but it’s really um it really goes well you have to eat it all at once so you get the the the whole experience so perfect subo yes perfect subo perfect subo all right well I’m excited to dig into this steak while I’m enjoying this tell us about the last V this one is actually a chicken confy as you see it’s really a big portion because we want to be generous here right so um this the inspiration of this is actually um the duck coni but um sadly it’s not easily available I mean the duck is not really um available or it’s hard to get the duck hard to get theck so we we uh we find out whatever is easily available from the market so this is and it’s it’s also very friendly it’s chicken so everybody loves chicken everybody loves chicken yeah so I think this is one of the fastest moving so far since we started and um we’ve been receiving a lot of feedbacks that it’s you know really tasty this is very straightforward no special flavorings no special additives this is just a pure conf and um in garlic and rosemary that’s it okay yeah so it’s chicken comi halit uh halit uh Cod poached um and then it’s in a sauce vute sauce and then the steak with a a borono Boro sauuce yes yes so how is it something for everyone it’s so tender I was also making perfect subo so um the steak is tender it’s delicious Pop um for sure I am sure my kids would enjoy this as Nino would as well yeah enjoy it so good yes oh you want the so again guys if you want to know more about lem’s V show on Instagram you can go ahead and follow them lemy be _ and on Facebook you can follow them on lybro if you want to make reservations you go ahead and uh visit lysb show.com back back SL reservations and you know you can follow the directions there on how to reserve your table be it for a small group or for a big group um and be patient because it is worth the wait and like Stefan said they do get quite a bit of reserv ations but it is worth the wait should you have to wait a little bit um Okay so we’ve tried the Von we’ve had quite a few appetizers that were all um fresh yeah definitely all right and and the ingredients that you were sharing down to the fresh herbs and the inspiration um I find it all um comforting familiar and of course tasty and delicious so how does lemi like the food a lot of he likes a lot almost everything so he’s not very picky as a dog so um as much as possible we we control what we give him but let me is just really every time every time he sees food whatever food it is he just likes to get a bite of it does he have a little bit of table food because I know some for parents or you know they they don’t like to give because it might upset the stomach but yeah he can a little bit yeah actually 100% now we’ve we’ve trained him to um to have just the boiled squash oh yeah so we don’t really give him anymore that must be good for his coat yeah I think so yeah and his digestive uh system is really doing but I think what he loves the most is a so so dad has a com always comes with uh as soon as he smells the quas is getting baked or prepared he just tell me you bake fresh cant every morning we do we do we have course you do of course you do and I think that’s L’s um favorite part of the day because every single day he’s looking forward to have his breakfast with his dad they share a quong together so I think lemi is the only French Bulldog having a quasam every single day so he’s the French bully that has to have his French quas every single morning it’s I find it funny and adorable at the same time yeah I do as well but it’s a little bit devastating for him if I’m not there because then he doesn’t have his qu it’s true cuz you only make cant of Stefan is there baked sometimes he travels so there are days that he’s not really there for the breakfast and and you can see ly is like okay where’s my Kang I wake up where’s myang and he’s looking is is he pacing back and forth he’s like Mom where’s my quest he’s sniffing he knows the he knows he the but freshly Bak watching for the butter so if I go very early what I do is I still cut part of the cant put it in this plates so even if he comes around and he little bit later he still goes to his plate to check if oh my gosh that’s the cutest thing ever that’s the cutest thing ever so we talked about lem’s favorite food Stefan what’s your favorite dish on the menu right now cuz I know that Chris also changes the menu based on what’s available what’s you know fresh if you were going to pick from the menu you know what what is your favorite what I like the most maybe is the um I love the tuna steak I love also the muscle taragon yes this is something that I when I come here and I eat here this very often what I’m taking I really I really love yes yes I think it’s perfect with a nice glass of wine as well like you could just sit and relax andely slowly get into your meal yeah it’s yes totally yes yeah and sometimes uh you can even have your glass outside come in sit down you know so you you also get slowly into it yeah cuz French meals are meant to be slow andjoy yes we’re not hurrying no that’s right yes perfect yeah okay we have desserts on the table and and um I’m excited to learn about them as well as um you know learning a little bit more about your trade secrets of running a small restaurant you know behind the scenes kind of thing what you can share so tell us about what we have on the table for desserts yeah this is actually a poached pair we can actually leave it right there we can go ahead so that the camera can focus on it yeah why don’t we put it right in the center and there you go so tell us about that cuz that looks very interesting yeah I think this is also the the crowd favorite at the moment this is a poach pear it’s PB if I pronounce it right yeah so it’s so inside that is actually a poach pear uh which is still crunchy but flavorful and then we just cover it with a chocolate ganache so it’s just a um white chocolate for sure white chocolate that’s uh mixed with cream to make it a little bit you know fluidy but of course it takes a lot of time to prepare this because you’re going to have to to to put it back in the fridge before it served because it’s supposed to be served uh cold cold yeah yeah but icy so um I hope you enjoy because everybody um as soon as we serve that we had one customer actually quick trivia we have one customer who came in here and as soon as he saw it just just as soon as it was on the table he act he actually ask our um servers Jr can I have a takeout takeway because I want my mom to have it she like you haven’t even tasted it your I knew that his mom would so I want to show the viewers you can see the pair is perfectly poached and then the the chocolate Dome the gach Dome that is there I’m just going to go ahead and put it right here on my um my plate but I’m excited to try this so he took out before he even tried it that’s true true I was I’m really surprised but he’s a he’s really a a returning customer and I’m really happy about that so he he was here even before we were we went viral so you know that he’s really a loyal customer a returning customer and I’m I’m really happy about all the feedbacks that he’s giving us super that’s a raspberry the creamy sweet chocolate gach the raspberry and the pear that’s poached it’s still a bit firm yeah um and it has the crumble there’s crumbles too yeah yummy now I know why he took it out I know now I know why he took it out and then the other dessert that we have we can leave it right there and just let uh the viewers uh take a look and see cuz it’s so interesting in presentation yeah yeah but in in reality this is just a a deconstructed ton so yeah we we just wanted it to you know to look fancy and enticing but if if you know ton this is a Filipino Comfort dessert so it’s a go-to desert so we just really had to deconstruct it present it more um unique I think and um yeah it’s it’s also like really appreciated by our customers especially the kids we were surprised because I mean um we were supposed to to offer this to the the adults to realize that this is a deconstructed flon but actually the kids were craving more of this so it was um one Sunday we had a a family and and a kid with them and he he immediately finished the dessert and he was screaming oh can I have one more of this so he loved it I love those little stories of your customers who come in and they’re just so fond of everything either taking it home for Mom or asking for seconds and you know if a kid asks for seconds it’s not faking he really wants the seconds so yeah the caramelized bananas the Mako the crispy wons and then you know ice cre what kind of ice cream are you avocado ice cream perfect so super delicious deconstructed I am sure I’m going to dig into that in a little bit but before I do I want you guys to go ahead and give a follow to lemy be showcore on Instagram and lemy be show on Facebook go ahead and download the rler community’s app be sure to join the food and travel conversation we want want to hear from you guys remember you have to engage us to be able to come down and try all of these delicious dishes as well ly has been very generous for five winners They will receive they can come in and claim 2,500 pesos worth of gc’s that they can dine in as well as the gift box I think we have the gift box that we can share maybe we can stand right here so we can what’s your name Jr Jr thank you let’s show everybody how pretty is this you get a nice bottle of this looks like a red will the bottles be the same or just all different uh this will be the the the actual bottle that we will be giving okay that looks like a nice one maybe you could tell us about it this the this is one of our uh handpicked wine as well so this is coming from France from ardesh and this is uh this is one of the wine that goes very well with red meat goes very well as well with with uh with veggies in general okay and uh so it is one so it’s a little bit lighter than yes and it’s a very good quality wine so this is something that we serve uh since a long time actually in the be as well the most friendly red wine and that we drink at home is this what we’re drinking now no this is a different one this is a different one this is a one from bord yes yes okay all right well this is also but this is also handpicked uh I mean this is also coming from that’s okay and um so this is this is a wine that is very near the margoa in the omok and in fact so the property is in the edok which is which is actually really high end but this is uh one of the affordable production that they do we wouldn’t be able probably to sell the highest end production from omok but this is this is a a nice production from both wines are very good um I enjoyed the white earlier um and you know this particular one as well Bordeaux so guys this has been such a lovely visit with you here at L’s be show in apparo bar um I can’t wait to come back but before we do maybe there’s some things you have coming up that you want to let everybody know before we go into the rapid fire questions I know you’re talking about some community events and different things that people can look out for when they’re following the Facebook and Instagram accounts well um yeah we just want to invite you to try out lemon vro and AA bar at the moment we are on a reservations only so please do visit our website reservations and um yeah just um we want you to know that every single day we improve our services our food based on our feedbacks and um we want to tell everybody that every single month we will be changing the set menu so something to look forward to if you don’t get a booking for for this month July well you can always uh book for August but it will definitely be something very surprising um new menus will be presented before the month ends so at least you know what to expect when you book the reservations fantastic and then some cultural events that you guys have coming up I know you have some things planned um they might not be completely solidified yet but you do want to do cultural things that’s French in fact we want to not not necessarily French also also local but what we want is to really create a space where um where people with some ideas whether it is cultural as of FL painting or it can be also uh books forance we like to do book launching we haven’t done it yet we used to do sometimes uh showing documentaries as well downstairs so we uh so when in the weekend we keep at keeping it a little bit later and we would show a documentary so that people could also think about it or exchange so some classic maybe some classic movies arts and culture we and we want to have the people to to exchange and to of course to uh this is the interaction yes and to really interact to understand the way that we think the the the the maybe the the what they want to express as well from the local culture so we’re learning a lot so so we we want people to be curious not only about the food but curious in general because I think this is also probably our signature is the fact that we are very curious yes and so we we want it shown on everything we do learner centered so I love that and being curious is very good it’s actually one of the better qualities asking questions and being inquisitive okay so speaking of those questions these next questions we ask really fast you guys whoever answers we can just go ahead and move forward who shaped your relationship with food him how had a feeling you might say that how about you Stefan well I think it’s a I mean I’ve been you know an expert as well for for a very long time so I’ve lived in very different countries so I think it’s all that you know long lifelong you know experience that made me you know interested into food and and fion food excellent excellent favorite food as a kid um adopo still your favorite yeah Stefan favorite food is I think it was my mom’s food what whatever anything well we had the Sunday uh chicken and fries which I absolutely love okay favorite cuisine as an adult French no French fren but we love also I mean I love tha tha food I love Asian flavor it’s it depends on the mood as well so of course favorite dish to prepare uh the steak for sure easy okay favorite food Guru um just him because he’s my he my QA oh that’s so sweet what a team um favorite hobby when not in the Resto maybe doing something with lemi play with lemi definitely spend time we love reading as well okay music in the kitchen yes or no no no I want to focus okay but music everywhere else yeah everywhere else what are you listening to uh we love rock music we love jazz we love uh yeah yeah something alive take out or dine in dine in yes D dine in two foods that go together but don’t go together for me wine and adobo I do it a lot that’s okay wine goes with everything any kitchen or dining accessory that you collect wine glasses nice because we break a lot okay I keep on buying you’re on the sofa watching a movie what’s on your snack board wine honestly IDE yeah wine for sure and maybe a cold cup nice cheese with some COA or some nice yes that’s good enough just okay and then cocktails or wine wine yes wine as well red or white red both cheese or cold cuts cheese yeah yeah cheese muscles or mus tagon muscles comfy or tuna pepper steak tagon Mas confit to hard too hard both both again love he likes them both classic tuna tartar or salmon tostada with caviar the one with cavar for sure well depends on the moods the salmon toada was really good poached cod or steak free poach Cod my new favorite gar garlic rosemary comfy or salmon steak Rosemary Cony salmon steak but salmon steak okay banana Royale or por this is the winner for me but P really good I didn’t try the other one but I would definitely say this is delicious so would you go more fancy or cozy cozy we we want yeah we want to be cozy we want to be cozy we can be extra and cozy extra but if you come for a date or something here people can have their fancy time as well there can be of course and this is the last question I’m really curious to see which you guys choose 95% of our guests choose one over the other tapa or tusino I’m Filipina I always go for the sweet one Soo I’ll be more on Tapas Tapas that’s maybe why we we you know we compliment each other complement yeah right so you’re with the 5% that chooses to see know everybody chooses tapa and that’s it guys that’s a wrap here at Lem Beach show and apparo bar if you want to come down go ahead and make reservations at ly be show.com backr back slrv and go ahead and give them a follow guys go ahead and download that rler community’s app join the conversation for food and travel and tell us what you’re looking forward to traveling to trying what you’re looking forward to trying and I only had a sip of wine all right guys that’s a wrap for us as always keep cooking keep sharing and keep safe see you soon thank you much Cheers Cheers we’re going for the white cheers de cheers