What is your definition of comfort food? Is it warm lugaw in the morning or two scoops of dirty ice cream when it’s raining? Do you run for cake shelter when yorke feeling down or do you search for street pica-pica when you just want to entertain yourself?
Comfort is something most establishments try to provide through good service and a pleasant atmosphere; however for 25 years, the Vieux Chalet restaurant has been providing comfort in ways other establishments can only dream of sharing.
Vieux Chalet which means “old house” is a country home slash restaurant quietly sitting atop Antipolo’s hills. It was started in 1984 by a Swiss-Filipina couple and is now run by their bubbly daughter, Florence, who unsurprisingly followed her father’s footsteps and became a chef. “The idea here in Vieux Chalet is we have a house, we have a view, our food is great, so come dine with us!” she said.
Because the restaurant is also where the Hassig family lives, it is easily depicted as a lifestyle business. You can see paintings by the restaurant owner and Florence’s mother Susan Hassig, hung on walls, some of which are for sale.
In our visit we tried house specialties such as the Pate de Foie which Florence gleefully described as her father’s best-kept secret. It was their liver spread specialty served with freshly-baked bread. Although it was nothing like the usual liver spread, it was chunky; it made us forget we were actually eating liver because it wasn’t the slightest bitter. Also, because it was flavorful, our taste buds were given a good stretch for the feast the Vieux Chalet menu excessively provided.
We also had the Pizza dela Casa and the Fetuccini Padilla, a perfect combination of al dente pasta and light olive oil-based sauce. It was considerably a heavy merienda for us but because neither of the dishes tasted too
strong, it was easy to ease our way one plate after the other.
Fortunately; our afternoon visit was perfect for a tete-a-tete. With our second serving of Lemongrass Coolers, time escaped us right under our noses. Next thing we knew, we were gazing across the widely opened window beside our table, watching the panoramic view of the sunset.
When we noticed that we somehow managed to spare room for more food, we ordered Osso Bucco and Rosti which are Swiss-style potatoes. Compared to the first set of food we ordered, the Osso Bucco was the most flavorful. It is a hefty serving of veal shank in creamy tomato sauce which went perfectly well with a selling of what Florence described as the Swiss’ version of rice.
Being at Vieux Chalet was like taking a quick retreat from the usual buzz both in terms of style and dining. Although their menu and food presentation can easily pass fine dining standards, they did not carry the snobbish feel of the luxurious. “Our food is typically European but our menu has a twist” Florence, the chef de cuisine, said. Almost all our products are home-made. We make our own bread, pasta, cheese and even our sauces are home-made,” she added.
In fact, Vieux Chalet has its own green garden in its backyard where they grow their own tanglad leaves for their best-selling refreshment. “If we can’t make our own, we prefer buying local products. Despite our Swiss menu, our food is mostly provided by Philippine soil” Florence shared, emphasizing the flavor one can get out of home-grown food. “We try to limit our imports as our way of giving back to the community. Although it is true that there are some dfferences in quality it is our commitment to still provide quality food to our guests.”
The personal spirit that ignites the Vieux Chalet kitchen made dining there a memorable experience. The food they served, as much as it was satisfying by default, became more filling because every single detail was made, as cheesy as it may sound, with love.
“We want our guests to remember dining here. No matter how small or big the occasion is, we want our guests to not just enjoy the food we prepare for them. Here in Vieux Chalet, we try to give a part of ourselves
through our service,” Florence remarked.
Tine to that, it was noticeable that along with Antipolo’s fresh breeze came the warm service from the staff Come sundown, it became more obvious that dining at Vieux Chalet wasn’t all about good food. They may not be serving your preferred comfort food but they do provide the perfect little space for you to enjoy the good things in life. Dining at Vieux Chalet is all about taking time to smell the flowers—with family with friends and most importantly, with yourself.
The restaurant is open daily from 11am to 10pm. For reservations, contact Susan Hassig at (02)6970396.
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Tags: dirty ice cream, fetuccini, light olive oil, vieux chalet