L’Entrecote BGC: Fifteen Years of Staying Power

On August 8, 2010, L’Entrecote BGC opened quietly on a corner of Burgos Circle. No hype. No sprawling menu. Just one thing: Steak Frites.

Fifteen years later, L’Entrecote BGC steak frites have become legendary—outlasting trends, closures, and hype cycles. In a city where restaurants come and go, this Swiss-French bistro has quietly become one of Bonifacio Global City’s defining icons.

It all began with a single dish—and one chef who never stopped believing in it.

A One-Dish Start at L’Entrecote BGC

When I first visited L’Entrecote BGC, social media was barely a thing. Blogs and word-of-mouth led the way. I had read about a little place that served steak frites—and not much else. But that was enough to intrigue me.

I still remember that first bite: tender steak bathed in warm herbed butter, a mountain of golden fries, and a crusty baguette to soak up what was left. The richness wasn’t overpowering—it was balanced. European. Comforting. And yet, it didn’t feel foreign. It felt familiar. Like a good memory I didn’t know I had.

I came back. Again and again. And so did many others.

The Man Behind the Sauce

Eventually, I met the man who made it all happen: Chef Martin Kaspar.

Born in Baden, Switzerland, Martin arrived in Manila in 1986 as a young sous chef at the Hyatt Regency on Roxas Boulevard. It was his first time in Asia, with no contacts or connections. Still, something about Manila felt right.

In time, he rose to become Executive Chef at the Manila Hotel, helming the Champagne Room and Roma Salon. Then came stints at Swissotel Zurich and Swissotel Sydney. On paper, he was climbing. But he never quite let go of Manila.

“I wanted to come back and build something,” he would later say. “Something honest. Something that would last.”

A Bistro with a Backbone

Martin returned in the late 2000s and searched for a space that felt right. Burgos Circle was still new, still growing. But he saw the corner lot—and knew.

The original menu? Only steak frites. A bold move in a city that loves rice, sauce, and abundance. But Chef Martin held fast.

“There’s power in doing one thing well,” he told me once. “The rest can follow.”

Today, the menu has expanded, but the soul hasn’t changed. The Escargot à la Bourguignonne remains a must-order: French snails baked in Café de Paris butter, perfect with bread. So does the Nurnberger sausage with Raclette—melting, rustic, indulgent. Even the Bolognese surprises: hearty, slow-cooked, and quietly unforgettable.

Still, the Star Is the Steak

The signature L’Entrecote BGC steak frites remain a showstopper. A classic entrecôte cut, seared to perfection, drenched in herbed butter, paired with thin, crisp, bottomless fries. Fifteen years later, the dish is unchanged—and that’s the point.

Step into the restaurant today and the scene is familiar: polished wood, chalkboard menus, soft lighting, and the aroma of butter meeting hot cast iron. The tables are round, the chairs simple—nothing flashy, just the kind of place that doesn’t need to prove itself.

One detail always catches the eye: a vibrant painting of life under the sea, hanging near the kitchen. It’s by the chef’s daughter. When I asked about it, Martin smiled and told me she’s already had two exhibitions. Just like her dad, all the sea creatures in the painting are smiling, too.

Chef Martin is now in his sixties, still hale, hearty, and unmistakably present. His smile is a quiet invitation—to food that appears simple, but lands with depth. With over 40 years in the kitchen, every story he tells carries the weight of experience—but always with a twinkle in his eye.

Beyond the Bistro

But what makes Chef Martin’s story more meaningful is what he’s chosen to give back.

Today, he teaches at Enderun Colleges, mentoring the next generation of chefs through the Ducasse Institute. In 2024, he donated his entire personal cookbook collection—gathered over decades—to Asia Pacific College. Quietly. Without fanfare. Just as he opened his bistro.

For Chef Martin, legacy isn’t loud. It’s served warm, with bread on the side.

“Seasoning is not just about flavor,” he once told his students. “It’s how you honor memory.”

A Filipino Favorite with a Swiss Heart

At first, it was mostly expats who filled the tables. But over time, more Filipinos came—drawn by word-of-mouth and the kind of comfort you don’t easily forget. Steak frites became something familiar, even beloved—proof that simplicity, done right, transcends borders.

In a neighborhood defined by change, L’Entrecote BGC steak frites have become more than a dish. They’ve become a memory. A place to return to—for anniversaries, quiet lunches, or meals where all you want is something that never fails.

Here’s to another fifteen, Chef. Impressionant—and deeply felt.

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Have you tried L’Entrecote BGC steak frites? Share your thoughts—and tell us your favorite steak spots in Manila we should try next.