Sur­pris­ingly sa­vory

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Once or twice a year, Swiss-founded hos­pi­tal­ity brand Moven­pick Ho­tels and Re­sorts runs a global food and bev­er­age cam­paign for all of its ho­tels to of­fer to guests world­wide. A spe­cial menu is cre­ated by the Moven­pick team to of­fer for a lim­ited time, usu­ally high­light­ing a par­tic­u­lar in­gre­di­ent.

“They try to come up with dishes that are easy enough to repli­cate with any lo­cal in­gre­di­ents around the world,” said ex­ec­u­tive chef Jean Louis Leon of how the Moven­pick food and bev­er­age team de­signs the menu for the global cam­paign.

The star of this year’s menu is choco­late, but that’s not to say that ev­ery­thing on the menu is dessert. “Choco­late on the Salty Side” presents seven dishes that show that choco­late isn’t al­ways just sweet, but sur­pris­ingly sa­vory too.

What we thought was tuna based on its red color was ac­tu­ally beet­root salmon with veg­eta­bles and 72 per­cent dark choco­late. Tomato tarte tartin cre­atively com­bines goat’s cheese, pine nuts and cof­fee beans with white lemon choco­late.

The minute beef goulash has a tra­di­tion­ally made Hun­gar­ian goulash sauce made even heartier with dark choco­late. The lamb shank is slow-roasted and then re­fined with pis­ta­chio and hazel­nut choco­late pesto. White choco­late, lime and pep­per add a slight spici­ness to the duck breast and potato pie.

For a sweet fin­ish is the paves au cho­co­lat, made of milk choco­late, crispy co­coa bean frag­ments, siz­zling pe­can nuts and matcha pow­der. Chef Jean Louis took care of per­son­ally slic­ing the paves au cho­co­lat for each of us, which we paired with our pre­ferred af­ter-din­ner cof­fee or tea. Just three tiny cubes are enough; un­like the sa­vory dishes that just hint at it, the paves are sat­u­rated with a rich choco­late taste.

“Choco­late on the Salty Side” can be en­joyed at The Sails restau­rant un­til Nov. 20.

LUIS QUIBRANZA III, JVC, AN­TON JAVA, PATTY TABOADA

WEL­COME COCK­TAIL WITH CHOCO­LATE-COV­ERED MANGO

JOANNA CUENCO joanna.cuenco@gmail.com

BEET­ROOT SALMON

MINUTE BEEF GOULASH

MEGHANN HER­NAN­DEZ, AISSA DELA CRUZ

SEABASS AND GREEN TEA

LAMB SHANK AND PESTO

TOMATO TARTE TATIN

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