16th Induction Dinner Amical "Les jardins de paris"

CEBU, Philippines – In Paris, 1248, French King Saint Louis gave instructions to form a professional guild of Les Oyeurs (Goose Roasters). In 1950, La Chaine des Rotisseurs was re-incorporated, this time, with an international membership dedicated to the art of “good cuisine, good wine and good company.” In 1993, the La Chaine branch called “Baillage de Cebu” was organized in Cebu City.

Today, this organization, which is committed to promote fine dining and Les Arts of the Table, held its 16th anniversary with a French Dinner with the scenery of the gardens of Paris at The Marquee, Shangri-La’s Mactan Island Resort & Spa.

While French cuisine provides inspiration for many dinners among its 40,000 members in 70 countries, the largest gastronomic organization in the world also promotes culinary diversity such as Chinese, Italian, Japanese, Spanish, Swiss and other regional specialties.

Shangri-La GM Raymond Bragg and Executive Chef Emmanuel Guemon were committed to meet the exacting demands of this organization, whose members share a broad spectrum of culinary experiences and have enjoyed the pleasures of culinary excellence.

A seven-course dining experience was prepared for this event and your favorite food columnist had to taste it twice; first as an officer in the food tasting board, and during the actual dinner itself. Isn’t this too much exercise for the taste buds?

The first course was the Terrine de Foie Gras Maison, Magret de Canard deglace au Vinaigre de Balsamique, Compote de Myrtilles et Raisin, Coulis de Poivron, paired with a white wine, Reisling Leon Beyer, Alsace 2002. English translation would be Homemade Duck Liver Terrine and Balsamic Glazed Duck Breast with Sweet and Sour Blueberry and Raisin Compote, and Bell Pepper reduction. So difficult gyud this French language!

Among the various species of poultry, I always have a preference for duck; if the bird was bred for its fatty liver, the foie gras, chances are that the duck meat itself would be marbled with fat which actually makes the meat soft and very tasty. Add the professional touch of Executive Chef Emmanuel Guemon who has worked under the Michelin Stars, and the appetizer is a sure winner.

The next two dishes were as follows: Saint Jacques Poelees, Liqueur de Cinq Epices, Tian de Crab et Tomate (Pan-fried Scallop with Five Spices Liqueur Plum Tomato and Crab Tian) and a soup, the Veloute de Champignons Sauvage Aromatises au Cognac, Crème Montee au Safran (Mushroom Veloute flavored with Cognac, Saffron Cream Chenille) accompanied by the Merlot, Benzigner Sonoma 2003.

Five spices is a Chinese ingredient and incorporating it into a French dish has exciting possibilities. Tian de Crab topped with opium seeds provides a texture with nutty flavors. Serving everything as a single dish shows the creative genius of a Chef!

To prepare the palates of gourmands for the main dish, a    Sorbet au Champagne et Fruits de la Passion (Passion Fruit and Champagne Sorbet) was served.

But one main dish is for ordinary mortals; for this gastronomic society, two main dishes were prepared: Filet de Bar Chilien Brisures de Truffe Noire, Crème au Asperges Verte (Oven Baked Chilean Sea bass Crusted with Black Truffle, Asparagus Sauce) and the Filet de Veau Parfume au Basilique et a la Tapenade, Oignons grelot, Caramelises Jus au Porto (Basil and Tapenade Scented Veal Fillet, Caramelized Baby onion and Port Jus). A red wine, the Shiraz Mitolo Jester Mclaren Valley 2007 was served with the latter dish.

Black Périgord Truffle (Tuber melanosporum) is one of the most expensive ingredients in French cuisine, about US$ 150-300 per pound. The flavor of the truffle is suggestive of fresh earth and mushrooms; if fresh, the scent can fill an entire room. When added to a fish, the flesh can taste (and smell) almost like “meat.”

Veal comes from the young male offspring of dairy cattle which are sacrificed for human food; the females live longer to provide the milk. Tapenade is a paste made from pureed black olives, capers and anchovies; the addition of basil provides very complex flavors, but definitely makes the veal very delicious.

The service of the dessert, Entremet au Chocolat Noir, Fraises et Pistache Infusion Glacee a la Citronnelle (Dark Chocolate, Strawberry and Pistachio Entremet with Lemon Grass Infusion) signalled that the 16th Grand Induction Gala Dinner Amical was almost over. It was time to honor and acknowledge the Management and Staff of Shangri-La’s Mactan Resort & Spa for a magnificent dinner with certificates of merit. Such wonderful memories will hopefullybe cherished forever.