14th Induction of the Chaîne des Rôtisseurs

I will at all times honour the Art of Cuisine and the Culture of the Table…and with this pledge, a new member joins that fabled group of gourmands, the Confrerie de la Chaîne des Rôtisseurs.

Dedicated to the art of good cuisine, good wine and good company, it is the largest gastronomic fraternity in the world, with over 40,000 members in 70 countries. It was founded in Paris in 1248 upon instruction of King Louis IX to form a professional guild of chefs. Its membership now includes simple folks like me who adore the pleasures of culinary excellence.

Last March 9, 19 personalities were inducted to the Bailliage de Cebu like Eddie Kong, Michael Lhuillier, Michel Jourdan, Robert Go, Robert Oliver, Guido Poppe, James Dossetter, Kalaya Chuayoonoei, Carla del Prado, Honey Loop, Maria Theresa Javier, Mariquita Yeung, Marie Jeanne Stans, Leslie Tapenden, Angie Mathieu, Raul Alcoseba, Corinne Joseph, Richard Simmons and Peter Hugh Pedersen. See, like what I told you, all simple folks!

The induction dinner is one of the most anticipated events in La Chaine and Cebu had celebrated fourteen such events. This time, it was Marriott Hotel's turn to play host with GM Karl Hudson and Executive Chef Witold Witek Szczechura at the helm of the 14th Induction Diner Amical.

And when food is around, your favourite food columnist is not really that far behind; in fact, he has the slight advantage of savouring not one but two dinners! Hard work indeed to exercise the muscles of the palate and taste buds to taste all that delicious food but it is the job as an officer of La Chaine to have a preview of all the dinner events.

The first course was the Citrus marinated "ocean trout" with a salad of rock lobster and Beluga caviar cream. Paired with the white wine, St. Clair Pioneer Block I Sauvignon Blanc 2005, Marlborough, New Zealand, the dinner began with a nice start.

La Chaîne members follow regimented dinner etiquette like dress code, punctuality, and the prohibition of the use of mobile phones in any formal affair. To fully appreciate the chemistry of wines which are specially selected to complement and enhance the dishes, water is not served. To relish the dishes seasoned exactly as prepared by the Chef, no salt and pepper are available.

Next on the menu was the Venison consomme a la Wellington and shaved black truffles. It was a delicious soup served during the preview but sometimes even well-prepared plans sometimes cannot be executed to the complete satisfaction of every guest.

Luckily, the next two dishes, Roasted apple with sautéed foie gras, sweet and sour apple compote and cranberry coulis and the Orange blossom and buttermilk sorbet came without a hitch. However, not all foie gras are created equal and that portion served on my plate was a bit too small. But my personal physician, viewing the latest cholesterol counts, would certainly disagree with me. The Vasse Felix Cane Cut Semillon 2004, Margaret River, Australia escorted the last two dishes.

The main course is often the highlight of a formal dinner and the Grilled Wagyu sirloin accompanied by potato and fontina tart, cepe marmalade and oxtail jus was marvellous. When taken with the Te Mata Woodthorpe Syrah - Viognier 2004, Hawkes Bay, New Zealand, it was enough justification to join this gourmet club.

The special dinner ended with Cinnamon mousse and hazelnut meringue with pistachio ice cream, honey sabayon accompanied by spiced strawberries (served with the Tim Adams Riesling 2004, Clare Valley, Australia) and the goat's cheese with marinated beetroot, gorgonzola served with port wine, Emmental.

And every Chaîne dinner is always concluded with something extra, this time with chocolate and raspberry truffle slice, paired with coffee or tea. Your favourite food columnist joined this extra mile with cognac and liqueurs and selected cigars of Marriott Hotel. Goodbye, my physician, goodbye!

Last on the agenda was the parade of the service and kitchen brigade (one service staff for every guest!) as members gave thanks to the wonderful people who worked so hard to make the event memorable. The hosting of a La Chaîne event spells weeks of endless preparation and planning (expenses are extremely difficult to rein in); but when all the senses are fully satiated can we truly say that the affair was a success.

To Marriott GM Karl Hudson, Executive Chef Witold Witek Szczechura and their staff, our sincerest congratulations!