Something New, Like La Nouvelle Chinois

A Nouvelle Chinois” was the theme of the 17th Induction Diner Amical of the largest gastronomic society in the world, the Confrerie de la Chaine Des Rotisseurs and the Philippines is included in the food map of the world since there are two branches (baillage): in Manila and here in Cebu.

The art of good cuisine, good wine and good company enticed these people to join this society: Alexander A. Farruguia, Marc C. Cools, Vincent F. Frasco, Luke J. Gagnon, Grace A. Guinefolleau Abdul Hafid, Richie Kang, Markus Kraus, Glauco Muzzi, Jean Marc A. Pasquet and Joachim R. Schutte. Very foreign sounding gyud these family names, demonstrating the international character of this organization.  

Venue of the induction was the Mactan Ballroom of Shangri-La’s Mactan Island Resort & Spa and expectations for a very good dinner were extremely high for this gourmet club.

The first course was a triple appetizer: Marinated Beef Tenderloin with Cucumber, Jelly Fish Roll with Papaya Salad and Steamed Chicken Breast with Ginger Sauce. This was perfectly matched with a white wine, the Riverside Riesling 2006 from Balbach, Rheinhessen, Germany. The same wine accompanied the second dish; Pan Fried Scallop flavored with Black Bean Paste.

The first two dishes are within the realm of traditional Chinese cuisine and my beloved readers know that this food columnist’s favorite cuisine is Chinese.

Next on the menu was the Pumpkin Soup with Lobster and Fish Dumpling. I had initial reservations about pumpkin because it is so common a vegetable and we are talking about foods served during the reign of Imperial China. But the stock was first rate and net effect was one very delicious soup. It was paired with Grace Vineyard Tasya’s Reserve Chardonnay 2005, Shanxi, China. Jancis Robinson (http://www.visitvineyards.com/home) describes the wine as “deepest gold of 2003-06, quite rich nose with lots of ripeness and a touch of sweetness, sufficient freshness, 15 Drink 2006-08.” Well, I leave it to the experts when evaluating wine.

Barbecue Fillet of Duck accompanied by Thinly Sliced Mango and Chinese Plum Sauce was then served accompanied by the Spy Valley Pinot Noir 2006, Marlborough, New Zealand. It is not usual to pair roast duck with mango; the richness of the duck meat/fat was surprisingly mellowed by the combined sweet/tart taste of the mango and the plum sauce. Very easy to admire this dish! 

The main course is the highlight of a formal dinner and again, it was a triple combination: Oven Baked Chilean Sea Bass Glazed with Miso Paste, Mushroom in Marrow Bean Curd and Smoked Salmon Fried Rice. Miso is a Japanese ingredient but this dinner is La Nouvelle Chinois and new combinations are justifiable especially if a tasty dish is the end product. If it’s a great dish, and certainly it was, then it belongs to the chronicles of this gourmet society.

Silver Heights Family Reserve 2007 (60 percent Cabernet Sauvignon, 30 percent Cabernet Gernischt, and 10 percent Cabernet) from Ningxia, China accompanied this dish. The vineyard is relatively small (12 hectares) and the annual production is limited to 1,200 bottles; this wine is very promising at the price of ¥228 Chinese Yuan Renminbi (33.40 US$).

Dessert was simple fare, Mongo Puree with Pearl Sago and Mochi. All Chaine dinners always conclude with something extra, beyond the Petit Fours, this time cognac, liqueurs and cigars, painstakingly, excuse me, hand-rolled in your presence.

Congratulations to Shangri-La General Manager Joachim Schutte, F & B Director Abdul Hafid, Executive Chef Emmanuel Guemon and the rest of the management and staff of Shangri-La’s Mactan Island Resort & Spa for a very successful hosting of the 17th Induction Diner Amical.