Cebu looks forward to more world-class dining
December 26, 2001 | 12:00am
Utter the words Le Cordon Bleu and Chaine de Rotisseurs and the thing that flashes to mind in full color are visuals of excellent dining, impeccable service, world-class presentation, all done with extensive preparation.
Earlier this month, Cebu once again played host to this year’s most exciting and much-awaited culinary events, "A foretaste of the authentic Le Cordon Bleu" at the Shangri-La Mactan Island Resort, and the Chaine de Rotisseurs themed party "Chinatown" at the city’s popular Chinese restaurant, Tin Gow, at the Cebu Waterfront Hotel.
Le Cordon Bleu world-renowned chefs Neil Paton and John Power conducted a well-attended afternoon demonstration on French cuisine and patisserie to the delight of those in attendance. When evening came, the hotel’s general manager Ben Bousnina and the property’s food and beverage director Mark Kirk, sales and marketing’s Maggie Garcia, communications manager Neil Rumbaoa and sales manager Lissa Marie Ouano welcomed a select group of food lovers to taste and savor a typical French multi-course meal.
Served at the main ballroom, the menu included goat cheese and warm smoked salmon tian for starters followed by a nage of shellfish bisque with prawns and lapu-lapu. The main course was marinated corn-fed chicken with roasted garlic shallots and red onion confit. The piece de resistance was the delicious mouthwatering dessert of roasted pear with chocolate fondant topped with vanilla ice cream.
Towards the end of a most enriching evening, everyone was in agreement that the name Le Cordon Bleu, synonymous with culinary excellence since the l6th century, stood by its impeccable reputation.
The Chaine de Rotissuers chapter in Cebu was founded in October 1993 and had its formal induction and diner amical at the Cebu Plaza Hotel in March 1994.
Membership, which is by invitation, is achieved only after one undergoes a selective process that takes into consideration one’s "capabilities, social status and concerns, credentials and interest in appreciating the finest of exquisite dining."
Though few in number, the Chaine de Rotisseurs of Cebu are very active and meet every other month for an evening of solidarity and renewed friendships.
Amparito Lhuillier was its founding president and to this day still holds the position of Bailli de Cebu. Honorary Consul of Switzerland Markus Stern is Charge de Mission, professional master chef Dietmar Dietrich is Conselier Culinaire, artist Al Evangelio is Charge de Presse, Julian Divinagracia as Angentier and Teresin Mendezona is the society’s Conseiller Gastronomique.
Cebuanos are looking forward to similar experiences in 2002. No doubt there will be more.
Earlier this month, Cebu once again played host to this year’s most exciting and much-awaited culinary events, "A foretaste of the authentic Le Cordon Bleu" at the Shangri-La Mactan Island Resort, and the Chaine de Rotisseurs themed party "Chinatown" at the city’s popular Chinese restaurant, Tin Gow, at the Cebu Waterfront Hotel.
Le Cordon Bleu world-renowned chefs Neil Paton and John Power conducted a well-attended afternoon demonstration on French cuisine and patisserie to the delight of those in attendance. When evening came, the hotel’s general manager Ben Bousnina and the property’s food and beverage director Mark Kirk, sales and marketing’s Maggie Garcia, communications manager Neil Rumbaoa and sales manager Lissa Marie Ouano welcomed a select group of food lovers to taste and savor a typical French multi-course meal.
Served at the main ballroom, the menu included goat cheese and warm smoked salmon tian for starters followed by a nage of shellfish bisque with prawns and lapu-lapu. The main course was marinated corn-fed chicken with roasted garlic shallots and red onion confit. The piece de resistance was the delicious mouthwatering dessert of roasted pear with chocolate fondant topped with vanilla ice cream.
Towards the end of a most enriching evening, everyone was in agreement that the name Le Cordon Bleu, synonymous with culinary excellence since the l6th century, stood by its impeccable reputation.
The Chaine de Rotissuers chapter in Cebu was founded in October 1993 and had its formal induction and diner amical at the Cebu Plaza Hotel in March 1994.
Membership, which is by invitation, is achieved only after one undergoes a selective process that takes into consideration one’s "capabilities, social status and concerns, credentials and interest in appreciating the finest of exquisite dining."
Though few in number, the Chaine de Rotisseurs of Cebu are very active and meet every other month for an evening of solidarity and renewed friendships.
Amparito Lhuillier was its founding president and to this day still holds the position of Bailli de Cebu. Honorary Consul of Switzerland Markus Stern is Charge de Mission, professional master chef Dietmar Dietrich is Conselier Culinaire, artist Al Evangelio is Charge de Presse, Julian Divinagracia as Angentier and Teresin Mendezona is the society’s Conseiller Gastronomique.
Cebuanos are looking forward to similar experiences in 2002. No doubt there will be more.
BrandSpace Articles
<
>
