LE BISTRO is a novel concept in casual dining. It features the latest trend which is SUSTAINABLE FOOD. Le Bistro offers a special sustainable food menu which ensures that food products support earth-friendly initiatives and help sustain local farmers.

The flagship place is centrally-located in Salcedo Village, Makati at the heart of the country’s premiere business district.  Sharing the façade of Fraser Place serviced residences, Le Bistro allows a panoramic views of the bustling metropolis.

The other stores mainly feature sustainable coffees harvested from Philippine farms and other coffee and tea concoctions.  The most prominent branches are in Terminal 2 and Terminal 3 of Ninoy Aquino International airports. There are other kiosks in entertainment centers of gaming areas across the country.

Le Bistro Vert, located in the central Makati business area of Salcedo Village is a refreshing place to come to for meals, as a break from the corporate rush. It serves breakfast, lunch and dinner offering fresh menu options created by Chef Sau del Rosario. Le Bistro Vert Sustainable Foods has at its core direction, the support of local farmers and small communities who produce artisanal food specialties, as well as healthy yet tasty cuisine. The menu’s local flavors are given a twist as Asian culinary culture comes to meet European rich tradition of cuisine.

The French name, Le Bistro Vert, translated in English as “The Green Bistro” is inspired by the center of cuisine excellence which is France. What is offered is a mix of culinary influences culled by Chef Sau del Rosario, who began his international professional experience in Paris and Nice in France and has come full circle with his experiences in Asian countries.

Here at Le Bistro Vert, we want to share with you the joy of eating sustainably …by eating healthier, and enjoying an abundance of fresh, wholesome, locally grown produce. We try to source most of our ingredients from local farmers and producers, community groups, small organic farms or those which do not use any chemicals that are toxic to the environment.

Today’s dominant form of agriculture relies on synthetic fertilizers and chemical pesticides, large amounts of water, major transportation systems and factory-style practices for raising livestock and crops.  Artificial hormones in milk, antibiotic-resistant bacteria, mad cow disease, and large-scale outbreaks of potentially deadly e.coli are all associated with this industrial form of food production.

Le Bistro Vert offers a special sustainable food menu which ensures that food products support earth-friendly initiatives and help sustain local farmers. The food on Le Bistro Vert’ s table involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities.

Chit Juan, Jeannie Javelosa and Reena Francisco, all food lovers, conceived the pioneering award-winning and popular green brand ECHOstore Sustainable Lifestyle, over a hearty meal. ECHOstore now has five branches selling natural, non-toxic community fair trade products. In their provincial journeys working and helping local communities, it was clear that the small producers and farmers had so much to offer: wholesome produce free of any pesticides and local artisanal food favorites made only in certain places. During their trips, the three friends were constantly on the look-out for the best places to eat and would dissect the local menus, and cook them at home. They conceived of the idea of bringing the produce of the farmers directly to the plate at a relaxed atmosphere that would once more inspire people to live and eat sustainably. They then asked good friend Lot Tan, who owns the Le Bistro coffee shops to allow them to transform her best CBD location into their flagship model, giving birth to Le Bistro Vert. To stage and put this idea into a professional and different level, they brought in their friends Chef Sau del Rosario, another advocate for tasty, elegant and natural cuisine to create the new menu, and green Architect Dan Lichauco to help them transform the interiors.

With his passion for training younger people, Chef Sau is now even more excited about sharing the idea of sustainable foods to his students, cooks and crew. At Le Bistro Vert, his assistant Australian-trained Chef Michelin Galang personally sees to it that the whole LBV kitchen crew keeps to the quality presentations, the eclectic artistic presentations, never compromising natural ingredients. 

Some favorites in the menu include mouthwatering Walnut and Herb-crusted Sole Fillet, Thai-style Fish Cake, Smoked Fish Putanesca, Sagada Orange Salad, Spiced Pumpkin Soup. The Arugula Davao Blue Salad and Tagaytay Farmed Vegetable Lasagna, Prawn Avocado & Prosciutto and Four-cheese Malagos Sandwich to name a few.

Stenciled on the walls are golden bamboos, vines and flowers. Bamboo was the choice of Lichauco as it is one of the most sustainable grasses, and is a symbol of Asia. Bamboos are one of the most sustainable plants, especially in a rapidly changing climate. Bamboo spreads so fast that entire homes and gardens have been engulfed by species with running roots. Bamboo is the second fastest-growing plant in the world, bested only by sea kelp.

The cool relaxing colors teal blue and green complement the interiors. The rather eclectic mix of images and colors create an atmosphere that brings customers to a cool garden space in which to enjoy the food in a relaxed manner. The place event boasts of a small garden plot behind where fresh herbs are planted with a lot of love and carefully picked by their Chefs and cook.

Chef Sau Del Rosario

Chefs Sau Del Rosario & Michelin Galang

Chef Sau del Rosario was French-trained by Michelin Etoile Chefs like 3 Michelin  star Chef  Jacques Divellec, 1 Michelin Star Chef Christian Plumail, 1 Michelin Star Bruno  Loubet, 1 Michelin Star and Master Chef Jan Gundlach of Raffles Singapore. Chef Sau has created menus for a range of noted restaurants such as the Chelsea Market and Café,  M Café, Pino, Hola Espana, Madison Grill. Chef Sau’s art was honed through experiences in Le Divellec Seafood Restaurant in Paris, France, the landmark Cote D’Azure Restaurant L’univers in Nice, France;  Equinox, Raffles International in Singapore, LUNA Meditarranean Restaurant in the historic Xintiandi in Shanghai; and in Manila at the Le Taxi French Bistro Bar of the Pan Pacific Hotel, the Old Manila at the Manila Peninsula, Bocarinos at the New World Hotel, Garden Café at the Shangri-La EDSA and the Café Fiesta of the Sofitel. He runs Food Garage Bakery and Pastry that supplies artisanal breads to a number of top establishments in Metro Manila.

Michelin Galang

Le Bistro Vert’s assistant Chef assisting Chef Sau is Michelin Galang, a first honor graduate of the Le Cordon Bleu Culinary Arts Institute in Ryde, New South Wales in Australia. She has worked in various restaurants in Australia, Qatar and Manila.