France was one of the countries that came to assist the Philippines in recovering from the devastation brought by that unforgiving Typhoon Yolanda. During the visit of French Ambassador Gilles Garachon (Leyte & Cebu), he said that "we want to let the Filipinos know that we are on your side always". Phase one of the assistance was emergency relief with 110 tons of goods & equipment (water purification system, shelter & medical kits) implemented by the personnel of the Direction de la Défense de la Sécurité Civile (Department of Civil Defense and Emergency Preparedness) which is under the French Ministry of the Interior.
Phase two will be rehabilitation and reconstruction of houses and schools in Cebu and Leyte, including the technology required to make these infrastructures to be more resistant to stronger winds. Talamban, Cebu City was one the the command posts of the Sécurité Civile for the relief efforts for the town of Daanbantayan (barangays Talisay, Tominjao, Maya and Poblacion).
French Honorary Consul Michel Lhuillier was the host for Sécurité Civile including the Quartier Talamban where your favorite food columnist broke bread with a group led by Martin Christian and Col. Denis Musson (Adjoint chef de detachment) and that was the start of cultural exchanges. I was introduced to the French Individual Reheatable Combat Ration (Menu No. 5) which is food for 1 day (breakfast, lunch, dinner including paper napkin, garbage bag and heating kit). In return, the taste of Cebu's finest roast pig (lechon) and hanging rice (puso) were deliciously admired by these Frenchmen, followed by sips of French wine, shots of whiskey and parting gifts of Philippine rum (15 years old!)
Members of the Sécurité Civile were invited to the Soirée Beaujolais 2013 held at the Petite France, headquarters of Alliance Française de Cebu and the restaurant, La Maison Rose. An evening party or soirée was held to highlight the market launch of Beaujolais Nouveau; a red wine made from Gamay grapes produced in the Beaujolais region of France.
Appetizers were the following: Mini brusquette œufs de caille, et jambon de parme, Mini éclair sale, brie, roquotte et moutarde and Toast de blue marlin, caviar & crème fouettée and Veloute de champignons. Charcuteries like the Jambon De Parme (Parma Ham), Mortadelle and Jambon Blanc (French White Ham) were beautifully displayed while lovers of sea food went straight to the Plateau de Fruits de Mer (Fresh Seafood on Ice).
Coq au vin, Risotto de champignons and Taniguigeu grille a I'armoricane were among the main dishes that were served while a long line formed leading to those wonderful meats and the freshest sea treasurers in the live charcoal grilling stations. Desserts were the Tartellete Lemon, Tartellete Raspberry, Lemon Meringue and the Mousse au chocolate.
A member of the Sécurité Civile told me that he heard the French language spoken all night. He was eating French food, drinking French wines and he feels that he really had not left France! Well, my friend, welcome to Cebu, because Michel Lhuillier, excuse me, is a most generous host and this is to reciprocate, no matter how trivial, for what help France has given to the country.
Finally, two weeks from now will be Christmas Day and we will commemorate the birth of our Lord Jesus Christ. Advance Merry Christmas to all!!
docmlhuillier@yahoo.com