A TASTE OF FRANCE AT ANYA
It’s not a n easy thing to get me out of my apartment, much less out of Makati. But an invitation to get away from the noise and grime of the city to enjoy a luxurious getaway at Anya Resort in Tagaytay, and a meticulously prepared classic French meal? Yeah, that’ll do it.
Last March 21, Goût de France (literally translated as “A taste of France” but widely referred to in English as “Good France”) brought together over 3,000 restaurants and 150 embassies all over the world to celebrate French gastronomy, from haute cuisine to quality bistro food.
Organized by the French Ministry for Foreign Affairs and world-renowned chef Alain Ducasse (who personally approved each participant’s menu), this year’s event paid tribute to Paul Bocuse, the undisputed master of French cuisine who died earlier this year at 91.
Only 18 restaurants in the Philippines were part of the event, and Samira at Anya Resorts was the only participant outside Metro Manila. Preparing the dinner would be chef Jonathan Bouthiaux, a 15-year veteran of Michelin-starred restaurants and five-star luxury hotels.
Upon my arrival at Anya, an attendant immediately greeted me with a wide smile and a heartfelt, “Welcome home, Ms. Garcia!” General manager Peter D’Souza echoed the sentiment when I checked in, as did my spacious suite, complete with a framed photo of me on the nightstand. The only thing missing to make me feel truly at home was a pile of dishes in the sink and a hamper overflowing with dirty laundry, but I guess I’d have to settle for a large, inviting bed, a patio overlooking lush foliage, and sinking into a bathtub full of bubbles instead.
Nestled amid the greenery of lush pineapple farms, Anya Resort is one of only three establishments in the Philippines to be included in the exclusive list of Small Luxury Hotels (SLH) of the World. If a hotel is to be considered for inclusion, SLH inspectors visit the site anonymously to ensure that the establishment meets their exacting standards. Well, they sure met mine.
I had time to kill before dinner so I decided a visit to Niyama Spa was in order. After a 90-minute treatment by a masseuse with magical hands, I felt like a new woman. In fact, I felt like Cinderella waiting for her carriage to take her to the ball. Anya’s golf carts? Close enough.
French music played in the background as we entered the restaurant, and I found myself seated next to Anya’s director of operations, Mikel Arriet. I remarked upon the photo of myself in my room, which I found out they tried to do with every customer.
“We like to get to know our guests before they come so we can really personalize their stay,” Arriet said, adding that it really wasn’t that hard to find a photo in the era of Facebook and Instagram. “One time, though, our staff used a photo of one of our guests standing next to a woman they thought was his wife. Luckily, we spotted and corrected that error just in time, or we could have caused a divorce!”
All thoughts of golf carts, photos and divorce disappeared, however, upon the presentation of Bouthiaux’s first course: a smooth, creamy and delicious foie gras terrine, topped with onion chutney and an intensely flavored roasted pear gelatin and atop a slice of buttery brioche. “All our bread is made on-site,” Arriet said proudly.
Our second course consisted of plump, pan-fried scallops topped with caviar and served on cauliflower puree with asparagus, beetroot foam and beurre blanc. The third course was a modern take on duck a l’orange, cooked sous-vide style and served with carrots and broccoli florets. And finally, after the cheese course consisting of a bevy of French favorites, dessert.
Despite its modern, deconstructed look, chef Bouthiaux’s version of tarte
tatin stayed true to Paul Bocuse’s recipe (see below) and flavors, a delightful concoction of caramelized apples on a salty-sweet, buttery short crust.
Sated and happy, I joined the rest of the diners in giving Bouthiaux an enthusiastic round of applause before I was (literally!) carted off back to my suite. Unfortunately, I had an early meeting in Manila the next day, which meant I wouldn’t be able to sample any of Anya’s other restaurants. A shame, really, because I hear their brick oven pizzas are amazing. But I’ll be back. After all, there’s no place like home.
Anya Resort and Residences Tagaytay is located on Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City. For inquiries and reservations, call 657-1640, (998) 577-9999, or email resv. tagaytay@anyaresorts.com.
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