A taste of the surreal
The Chaine des Rotisseurs- Cebu chapter staged one of its largest induction ceremonies at the Waterfront Hotel recently. The affable general manager Marco Protacio brilliantly conceptualized the theme “Beyond Imagination, A Taste of the Surreal.”
The evening started with cocktails at the hotel’s foyer where a perfectly chilled Champagne aperitif was served. Invitees then proceeded to the reception room for the induction of new members officiated by Bailli Delegue for the Philippines’ Michel Lhuillier. Inducted dames were Marie Cecille Dakay and Juliette Blouin, while the chevaliers included Allan Mill-Irving, Dale Rennie, Pierre Dakay, Allen Hamilton, Jurgen Toft, Charles Michael Smith and John Martel.
Joining the list were Carlo Sainz, Bruce Alexander Winton, Alice Woolbright and Brendan James Mahoney in the Maitre Hotelier classification, Gaetano Sapori Sansoni de Campobianco as Maitre Restaurateur, and Ofir Yakov Yudilevich as Maitre Rotisseurs.
Michel Lhuillier, Bailli Delegue Philippines, and Amparito Lhuillier, Bailli de Cebu After the formality of the ceremony, members moved to the Pacific Ballroom for the Diner de Gala. The entire room was draped in olive green and plum, accented with larger-than-life reproductions of six renowned surrealist painters: Salvador Dali and Joan Miro from Spain, Belgian artist Rene Magritte, German painter Max Ernst, Parisian Yves Tanguy and Mexican painter Frida Kahlo.
The sequence of the dishes was oddly changed in ways that you would not see in reality. But in spite of this, each one was a visual delight as well as being exceptional in flavor and taste, complemented by an equally outstanding selection of premium wines.
The surreal menu had names such as Tanguy’s Cheeses for starters, Kahlo’s Prey of poached and roasted tenderloin of veal, lemon and rose sorbet as an Ode to Magritte, Rene’s pan-roasted sea bass with artichoke-mascarpone and caviar, a Dali concoction of double consommé of beef and vegetable pearls, the color wheel of Max Ernst that had watermelons and prawn salad with spicy avocado mousse, and last but not least was Miro’s Mirth — a delicious dessert of chocolate, roasted peach, caramel brulée and Maracaibo chocolate mousse with a granola base in a peach-caramel brulée cone.
Annabelle Luym, Rosebud Sala, Honey and Glenn Loop Talented tenor Ervin Lumaoag and the type One Performance artists, who interpreted an amazing pantomime, to the delight of the guests, provided the fabulous entertainment.
Out-of-town guests who graced the occasion included Macau Bailli Delegue Donald Hall, Bailli de Manila Federico Borromeo and his wife Josephine, Socorro Protacio, proud mom of Marco, Rafaelita Pelaez from Cagayan de Oro and Thavanh and Mali Svensouk, residents of America.
A certificate of appreciation was then presented to GM Marco Protacio, to executive and banquet chefs Alessio Loddo and Allan Chan. The entire service and kitchen brigade likewise received some well-deserved applause. Everyone agreed the evening had been an unforgettable culinary event. Dames were Marie Cecille Dakay and Juliette Blouin.
