Chef Patrice Freusion and French-Asian food with a twist. (Photo by NOEL PABALATE)

It's a long way from Pays de la Loire in the west of France, an old wine country famous for its cheese and meats, as well as a bounty of seafood. Chef Patrice Freusion remembers it well. Having lived his early life in this rich "cultural landscape of exceptional beauty", he was much influenced by the styles and flavors of Pays de la Loire. As a kid, he was probably sitting on a kitchen stool, watching curiously as his mother and grandmother prepared simple yet delightful dishes. Perhaps this was the crucial moment that drew him to a culinary career.

"I started cooking at 16," Chef Patrice recalls. "I worked in the best hotels and restaurants in France. I wanted to be the best chef in France. And after this, my target was to explore different cuisines from many countries."

Armed with this resolve and extensive training from the Ritz Hotel in Paris, he circled the globe, from Russia, to the Hyatt Regency in Texas, to the luxurious Maxim's des Mers by Pierre Cardin that sailed the Mediterranean Sea, and seven years in the Middle East, including the Citrus and People restaurants in Lebanon.  Last touch was a stint in Saudi Arabia.  "And now I am here in your country," Chef Patrice says with a disarming smile.

The charming chef brings with him a distinctive flair for French-Asian fusion cuisine at the Society Lounge. As he is also the restaurant's general manager, he makes doubly sure that guests enjoy their favorite comfort food in a sophisticated high-class setting. The restaurant's interiors are reminiscent of a contemporary French chateau combined with elegant locally sourced furniture and decor that give it a sophisticated air. There is a particular focus on arts, as evidenced by some Ivan Acuna paintings that dot the walls.

Opened in February this year, Society Lounge is Chef Patrice's culinary canvas, upon which he creates his delicious masterpieces. A lunchtime sampling offered a glimpse of his gastronomic art.

The tasting started off with a Duo of Soups: Cauliflower soup with truffle oil punctuated with a sliver of crisp bacon, and Cream Shitake mushroom both served in shot glasses.  No spoons were given; instead, short straws were used to skillfully suck the flavorful soups.

A roquefort salad with grapes and apricots with a raspberry vinaigrette followed, the creamy cheese mingling with the crispy cool leafy greens, softly flowing into the tart citrusy flavors.

The main course was a Surf and Turf selection of Salmon fillet with champagne sauce, Lamb Chops grilled with herbs, and Pork Belly.

A traditional Crepe Suzette with Cointreau liquor provided the sweet conclusion to a hearty yet light meal.

In conversation later, Chef Patrice remarks: "My vision for this restaurant is for Filipinos to know what kind of food I have, which is not totally French but a mixing of different touches. You know, the best resorts in France now offer this same kind of food, which is called nouvelle cuisine."

And by the looks of the restaurant's performance since it opened, the Filipino foodie seems to be embracing this concept.
"I am surprised," Chef Patrice beams.  "I changed my menu several times already. For example, I have guests requesting for foie gras. The Filipino is traveling a lot now and he knows the market. His needs are different, something special. I try to make something special for my guests, something unique to make them feel at home with good food, but not five-star hotel prices."

Society Lounge is located at the Ground Floor of the Atrium of Makati Building, Makati Avenue corner Paseo de Roxas, Makati City.  For inquiries and reservations, contact telephone (632) 408-1852, fax (632) 856-2610, or mail: societylounge@yahoo.com.