Luxurious foie gras at Prince Albert
MANILA, Philippines - InterContinental Manila’s Prince Albert Rotisserie treats guests to an irresistible menu of foie gras-infused dishes until March 15.
The hotel’s new executive chef Jean-Marc Veron offers superb variations on this popular delicacy and comes up with a special a la carte menu covering starters, soups and main dishes enhanced with foie gras for a truly gustatory and visual delight.
With its luxurious, velvety, meaty overtones, foie gras remains a favorite of discerning gourmands all over the world. The ancient Egyptians were the ones who discovered that migrating geese and ducks had over-sized yet flavorful livers. These fowl are known to overfeed themselves to prepare for the migrating period. After the discovery, the Egyptians started manually feeding the geese that resulted in enlarged, delicious livers that became popular in neighboring Greece, Rome and Gaul (modern-day France). Today, France is the “home” of foie gras, accounting for 79 percent of world production. Goose and duck livers from these places have a rich, buttery taste owing to the flock’s special corn diet.
Experience the many forms and flavors of foie gras in a specially prepared creative ala carte menu including: pan-fried duck liver with apple cinnamon relish, walnut toasted bread and port wine jus; duck liver terrine with quince past, toasted brioche and pears, arugula and walnut salad; cream of forest mushroom soup with duck liver royale; and seabass duck liver soufflé with crushed potato-leeks and dry white vermouth sauce.
Savor the rich buttery flavor of foie gras in this not-to- be-missed dining treat.
The Prince Albert Rotisserie is open for lunch from Monday to Friday, noon to 2:30 p.m. and for dinner from Monday to Saturday, 7 to 11 p.m.
For reservations, call 793-7000 loc. 776 to 777 or email mnlha.fnbsec@ihg.com.
