A Spanish Dégustation
Your favorite food writer received an FB message from a dear friend, public relations manager Mia Mae Sy, that read: “Chele is here this weekend to introduce some new ala carte items” at Enye restaurant in Crimson Resort Mactan.
I accepted the invite of course, with a request to include a travel mate, Leslie Waller, who could drive me safely to the resort. Mia was, however, very accommodating that she provided transport to the occasion.
Pleasantries were exchanged and I was introduced to the Rigor Couple who won the Best Cebu Blogs Awards 2023. The bottle of white wine, Viña Albali Airen Verdejo Sauvignon Blanc 2022 Spain, was opened and the first three tapas were served, Cebu Lechon Taco (Mango Salsa, Frijoles Mousse, and Sour Cream) and two Croquetas, Cangrejo y Pulpo (Bechamel Croquettes, Crab and Octopus). Nice!
I read the menu and it was the Discovery Menu (a 5-course dinner) that Crimson Resort Mactan general manager Didier Belmonte planned, a year ago, to level up the Spanish Dégustation at Enye. It looked good!
The first course was the Tuna Magnum. The service involved a two-step process with a chunk of tuna initially seared with a blowtorch. This move will kill all germs that might contaminate the meat. It was then sliced and served with Soy Butter Glaze, Avocado Emulsion, and Beetroot Puree. Nice presentation and it was delicious.
The second course was the Pan Roasted Lobster Tail with Pepitoria Sauce and Enoki Mushrooms. Pollo en Pepitoria is one of the most classic dishes in traditional Spanish cuisine. Pepitoria sauce is made with saffron, almond, and egg yolk sauce. Chef Jose Luis “Chele” Gonzalez made it better by using lobster instead of chicken and pairing ii with Enoki Mushrooms. The taste was exquisite!
Pequeño individuo, Paella con Trufa, Champiñones y Cerdo was the third course. The size of the Paella pan was appropriate for individual service. The Paella was cooked with La Bomba Rice, Truffles, Mushrooms, and Braised Pork Belly. It was paired with Secret Cellar Pinot Grigio 2022 South Africa and the match was, excuse me, simply perfect.
A bottle of Casa Albali Tempranillo Shiraz 2021 Spain was opened and it was paired with the fourth course, Beef Tenderloin (Pureed Potatoes, Shallot Textures, and Spiced Jus). I had a slight problem in tasting this dish. My palate was exhausted after tasting the three tapas and the three courses that I had to take a cigarette break.
For postres (Dessert), we had Torrija (Orange Sabayon, Olive Oil Crumbs, and Anise Ice Cream). That was good and the dessert was a lovely curtain call to this Spanish Dégustation.
Competition has been fierce among luxury resorts and hotels, but Crimson Resort Mactan’s Didier Belmonte had long prepared for this. Provide the service and give the guest a taste of luxury. “Go beyond the usual.” This action will surely entice guests to return to the resort!