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By Ana Santos
A guy friend confided that he is saving so that
he could take his girlfriend of almost two years to Vieux Chalet.
He apparently was under the impression that a
meal at the Vieux Chalet would cost three times more than a meal at
any other average restaurant and would therefore require an occasion
or an anniversary to merit a visit. He had heard about Vieux Chalet
from friends who were culinary students. The place came highly
recommended because of its traditional Swiss food and breathtaking
view, and this somehow added to Vieux Chalet’s image of being
expensive and uber-posh.
Perhaps it is the name Vieux Chalet—so
foreign-sounding and challenging not only to spell properly, but
more so to pronounce. Or the image of a chalet cut off from the rest
of the world, tucked away in the mountains of Antipolo. Or the food
that is described as old-style Swiss food made only from fresh
ingredients grown in the chalet’s gardens. It can make any average
guy feel intimidated at the prospect of bringing a date there.
Imagine the pleasant surprise at arriving at
Vieux Chalet and finding oneself in a quaint setting that looked
more like a home than a restaurant. The first thing that you will
notice is the hilltop view of the city. It is like being on top of
the world where you can look straight into the city and its skyline.
The second thing you will notice is the feeling that you get being
surrounded by naturally blossoming greenery that is not at all
landscaped. At the Vieux Chalet, you are not eating in a garden
setting, you are part of it.
The atmosphere is one that is welcoming and
inviting.
The place itself seats only about 20 or so
people giving it very intimate and cozy. The checkered tablecloths
and simple table setting give it a country home feel. There are no
sparkling wine glasses, lighted candles or different sizes of
silverware on the tables. The restaurant decorations are mostly
glass ceramic figurines that you may expect to find either in
bazaars or in your grandparents’ home and add a vintage character.
The only furniture are the piano and the wooden bookshelf which both
look like it has been witness to many years and countless happy
moments. Considering that the Vieux Chalet has been around for the
last 24 years, this is highly probable.
Over lunch, we enjoy freshly baked bread and
literally garden fresh vegetables grown the garden. Florence Hassig,
the second generation of the Hassig family who started the Vieux
Chalet, regales us with stories about growing up on a farm, and
keeping the spirit and essence of Vieux Chalet alive.
“We still do and grow everything ourselves.
Everything is made from scratch: our cheese, tomato sauce,
fettuccine, even some of our ice cream—all using local products.
It was exactly the way that my dad started it and how we still do
things today.”, says Hassig.
Her father is Tony Hassig, a Swiss German
migrant who started Vieux Chalet with Susan, his Filipina wife.
Susan took over the restaurant when Tony passed away, but is slowly
now passing the proverbial torch to Flo. “My mom said that she’s
been saying the same thing for the last 22 years, so it’s now
it’s my turn.”
The Vieux Chalet was initially featured in The
Manila Times by Tess Mapa sometime in 1986. There was a picture of
then 5-year-old Florence Hassig serving food to Diego Mapa.
“That wasn’t for pictorial or newspaper
feature purposes. I was really working here. My sister and I spent
our days after school and during summer working in the restaurant
dressed as little girls in Swiss costumes. We were really made to be
part of running the business.”
Trained from a young age, Flo says that she’s
been cooking and working in the Vieux Chalet as far back as she can
remember. “We served food and helped prepare it. We used to have
pigs, cows and sheep and would take care of them. It was like
growing up on a farm. My sister and I were like Tom Sawyer and
Huckleberry Fun. It was an adventure everyday—one that would start
when we wake up at 6 a.m. and end when we would sleep at 7 p.m.”
Vieux Chalet’s restaurant concept hasn’t
changed much over the last two decades and Flo says that they plan
to keep it that way. “It is what we have become known for. The
view, the personalized service, the food that is fresh and
homemade—this is what people keep coming back for, even after more
than two decades.” Hassig says proudly.
Hassig fondly recalls, “There is this one
couple who have been coming to our restaurant once a month for 12
years. They would always order the same thing: one cheese fondue and
lamb dish each. That’s a lot to eat for just two people, but they
would spend hours here just talking and laughing. They wouldn’t
bring their children with them —it was more of couple bonding time
for them so that they could re-connect. They wrote to us to say
thank you because Vieux Chalet saved their marriage so many
times!”
Apparently, this couple knew what my guy friend
and other Maynilenos don’t—that everything they say about the
Vieux Chalet is true. It has magic, charm and great food. The only
thing expectation Vieux Chalet doesn’t live up to is the
perception of being overly priced restaurant.
Vieux Chalet is located at Taktak Road, Antipolo
City. Restaurant hours are 8 a.m. to 10 p.m., Monday to Sunday.
Reservations are appreciated. For details, call 697-0396,
0917-8565175 or e-mail vieuxchalet@yahoo.com.
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