Hi everyone, Im back to food blogging, at least for a while, I've been busy lately and it took me longer to stop attending lots of food tasting events and blogging events. Now I finally got a time to write about my previous food adventures here in my blog. Thanks so much for waiting.
Last July 2017, Sofitel Philippine Plaza Manila introduces their Flavors of the World specials for Spiral, it was the French month and for a half of the month of July, they featured the very best of French cuisine prepared by a French chef guest from abroad.
This month they call their French special - Tout à la Française (Everything the French Way!). Sofitel celebrates its rich French history, culture and tradition as it presents magnifique offers in a month-long celebration of l’art culinaire Français and premier wine selections from renowned vineyards.
The French special was offered from July 17-23, 2017, it was a very quick special buffet event at Spiral, I just hope that they can extend it, like do it for the entire month so that everyone can try it.
If you ask why the Flavors of the Month is a bit short, like around 7 days only, because every chef guest that Sofitel Manila brings here, got only a short time to stay, because they are like rockstars of the kitchen of a luxury hotel or restaurant, they are also needed somewhere else,so they maybe touring around the world to feature their special cuisine.
The chef visit here at Sofitel Philippine Plaza also do a knowledge exchange withSofitel Manila's in house chef. Im very thankful that these master chefs are so generous to share their recipe and also cooking style to our local and foreign chef present at the Sofitel Manila.
Meeting them is also fun, because you get to know their style and also pet peeves when it comes to cooking and also you get to learn more about cooking through their master class and kitchen 101 sessions at Sofitel Manila.
Last July 2017, they flew French Master Chef and Traditional French Cuisine Expert, Chef Patrick Terrien here in the Philippines in time for Sofitel Manila's French month. Chef Patrick Terrien has
over 49 years of culinary experience and serves as the French Food Ambassador and guest French Master Chef in 21 countries where he holds cooking demonstrations in various food festivals.
Chef Patrick started first as a sauce chef and then became a sous chef to Michelin Star Chef Joël Robuchon at the Nikko Hotel Paris and then Chef Instructor for a tenure of 24 years at Le Cordon Bleu Paris, one of the most recognized culinary institutes worldwide.
“Cooking is all about love. Put love to the food you
make.” - Chef Patrick Terrien.
Because that Sofitel Manila is a French hotel, then we shouldn't miss the French month specials, because it is one of their specialty.
I posted a video blog last July about our food experience, you can watch my video here at https://www.youtube.com/watch?v=A4UZ5gCFf8U
then also my wife Lace, posted her own blog post, which you can read here at http://www.mommylace.com/2017/07/18/sofitel-philippine-plaza-french-month-specials-july-2017/
At Spiral, they offer the buffet with the French specials with the rate of PHP2,650nett per person for lunch, PHP 3,350nett per person per dinner and PHP4,400net per person for Sunday brunch.
For a short introduction of Sofitel Manila's French month at Spiral, we got to taste first this apple cocktail with cinnamon.
Chef Patrick did a cooking demo infront of us media and bloggers, here he teaches us on how to cook the duck meat and liver, perfectly done in a not so over cooked preparation. Plus he showed us how to make a really nice gravy sauce for the duck meat with foie gras using some red wine and orange zest flavor.
Chef Patrick in action,frying the duck meat.
And here's the final result--- Duck breast meat with orange sauce top with foie gras
Tasting this is one of the best food that gives a very explosive taste.
Red snapper fish with bordelaise sauce
And here are more of Chef Patrick's French food prepared for Sofitel Manila's French month
Red snapper fillet basquaise with bordelaise sauce
Salmon paupiettes, champagne sauce and oyster mushrooms
Pork fillet with brocolli puree, glazed carrots, and poivrade sauce
Greek vegetable coriander and lemon confit
Multicolor sea bream, fennel, panna cotta and beetroot
Celery remoulade crabs and avocado
Pan seared scallops and ginger orange sauce
Eggplants duck terrine, mushroom, foie gras and walnut oil
Oxtail beef parmentier
Spring lamb shank navarin
Finest French wine a perfect pair for the French specials
The French specials can be found at the European section of Spiral.
There are informative poster and notes display near the food at the buffet area. Feel free to read it and get to know more each of the French food featured here at Spiral.
Chef Patrick and together with the executives of Sofitel Manila.
Thanks Chef Patrick for coming here! I hope you visit us again and also do another French special month here in the Philippines. One of my favorite food he prepared is the Salmon paupiettes and the
Duck breast meat with foie gras...the sauce he prepared is the winner here.
So here's my 1st plate at Spiral. Featuring all French food---- just disregard the Yangchow fried rice ahhaha. For me that's the best pairing for a hearty lunch.
Can't wait to be at Sofitel Manila again this August, and I heard that the next is INDIAN cuisine.
