FABULOUS FORMAL DINNERS ARE BACK!
After a hiatus of nearly three years, formal dinners are again celebrated in Cebu. These dinners are arranged during luxurious weddings, exclusive birthday parties, special anniversaries, victory celebrations, and banquets in gourmet cliques.
There is an organization in Cebu that originated in France called La Chaines des Rotisseurs that embrace fine dining. Last March 11, 2023, it celebrated its 30th Induction Diner Amical at the Marco Polo Plaza Hotel with over 120 members and guests.
The dishes that are served during dinners of this gourmet society are game changers in the food and beverage industry, and these dishes break novel ground in fine dining.
Cocktails were held at 6:30 PM and welcome drinks are served with some canapés. An hour later, Philippine Bailli Délégué Michel Lhuillier inducted the newly promoted officers: Bailli Hans Eulenhoefer, Vice Conseiller Gastronomique Didier Belmonte. Vice Chargee de Presse Honey Loop and Vice Echanson David Barnes. The induction of new members followed this.
The formal dinner began at 8:30 with an Appetizer, Citron Glazed Pacific Lobster, Diver Scallops, and Shrimp. It was plated with Snow
Melon, Shine Muscat Grapes, Almond Panna Cotta, Cherry Tomato, and Fern. Nice!
Soup was Shellfish and Saffron Tea. It had the following ingredients: Abalone, Citrus Segments, Mushrooms, and Seaweed. The soup stock was placed in a teapot to ensure that the soup was piping hot when served. The earthly taste of the mushroom was prevalent, and the soup was delicious.
A Lemon Rose Sorbet was served to cleanse the palate before dishing out the Main Course, Ranch and Reef, Australian Grassfed Beef Tenderloin, and Rainbow Trout.
It was made with Root Vegetables, Idaho Potatoes, Alba White Truffle Mayonnaise, Olive Tapenade, Aged Prosciutto, and Pink Peppercorn Sauce.
This is Marco Polo Executive Chef Juanito Abangan’s interpretation of the classic Surf & Turf main course with seafood and red meat. The taste of the meat or the fish would be enhanced by the sauce, and I prefer the
tenderloin with the pink peppercorn sauce and the umami taste was wonderful.
A Cheese Platter is usually featured in European fine dining and on the Pearl Anniversary of La Chaine, Melted Brie, and Licorice Poached Stuffed Pear was served. It was a nice pairing of mild cheese and sweet poached fruit.
Dessert was Dark Cherry and Raspberry Monte with Yuzu Gel, Chestnut Quenelle, and Matcha Soil. Upon service, it looks like a giant pearl, and you must break it carefully to reveal its delicious contents. The taste was delightful.
Wonderful dinners happen because of careful planning and La Chaines des Rotisseurs salute the management of Marco Polo Plaza Hotel headed by GM Roel Constantino for such flawless execution.