New eats: Sofitel celebrates Bastille Day

ABS-CBN News

Posted at Jul 24 2017 01:25 PM

 

Chef Patrick Terrien plating his dish during the cooking demo

(Photo by Author)

 

Some of the premium French wines

(Photo by Author)

 

Salmon paupiettes champagnes sauce with oyster mushrooms

(Photo by Author)

 

Greek vegetables with coriander and lemon confit

(Photo by Author)

 

Eggplant and duck terrine withy mushroom foie gras walnut oil

(Photo by Author)

 

Chef Patrick Terrien with event host Cerah Hernandez during the cooking demo

(Photo by Author)

 

Pork fillet with broccoli puree,carrots,green peas,and sauce poivrade

(Photo by Author)

 

Spring lamb shank navarin

(Photo by Author)

MANILA - France is considered as one, if not the world's culinary capital. This European country is not only a top tourist spot but also a popular culinary destination, especially for gastronomes.

These days, it's easier to have the best of France without traveling halfway across the globe. Yes, even learning kitchen techniques from French master chefs. This is possible because of culinary schools, hotels, and even French chefs putting up restaurants in Manila.

In celebration of Bastille Day, luxury hotel Sofitel Philippine Plaza Manila in Pasay City is going French this month of July. Several culinary activities are lined up for this month, highlighting French cuisine and wines. 

To honor the special occasion, the hotel flew in French master chef Patrick Terrien so he can showcase his exquisite dishes. The French National Day or Bastille Day is celebrated every 14th of July to commemorate the Storming of the Bastille during the French Revolution in 1789.

Terrien is serving up his cuisine including in exclusive dinners, a one-night-only degustation, and even a cooking class.

The French cuisine expert has 49 years of experience in the culinary industry. He has worked under top French chefs including chef Charles Janon at Intercontinental Paris and Michelin star chef Joël Robuchon at Nikko Hotel Paris. 

He also spent 24 years as an instructor at Paris' most prestigious culinary school, Le Cordon Bleu.

"Cooking is all about love. Put love to the food you make," he said. "I look forward to inspiring and mentoring chefs as they grow to become world-class French chefs."

Last Tuesday, Terrien held an exclusive cooking demo with the media. He cooked Maya-maya Fillet Basquaise with Bordelaise Sauce and Duck Magret (breast) with Orange Cacao sauce. The two dishes were included in the L'art Culinaire Français menu at the Spiral buffet until July 23.

Other dishes that are included in the buffet lineup are: Eggplant Duck Terrine with Mushroom Foie Gras Walnut Oil, Shellfish and Fish Cédrat Jus with Vegetables Maraichère, Celery Remoulade Crabs and Avocado, Beef Cheeks Provençale Stew and Potato Gnocchi, Fricassee of Big Fish with Shrimps and Armoricaine Sauce, Salmon Paupiettes Champagnes Sauce with Oyster Mushrooms, Poule au Pot Henri IV with Spring Vegetables and Albufera sauce, and Veal Brisket Ménagère-style with Braised Chicory.

These are available at Spiral's French Stove and Cold Kitchen.

A one-night-only Degustation: French Wine Dinner was held at the hotel's La Veranda last July 21. Here, Terrien paired his signature dishes with exquisite wines in a four-course dinner.

Other events during Sofitel's French Month celebration include: Le Bar's special French wines until July 29; the Bienvenue en Provence Barbecue Wine Dinner at the Sunset Bar on July 28; and The Art of Wine: Wine Appreciation Class by Spiral on July 29.