Philippines Chapitre
Bailliage of Manila
Manila, March 18, 2017
Peruvian cuisine took centre stage
" our membership is keen to try different experiences "

Breaking with tradition we chose the food of Peru for this dinner. Our choice was inspired by the Peruvian-themed Restaurant Samba helmed by the talented Carlo Huerta at the newly-opened Shangri-La at the Fort. The menu he designed showcased typical Peruvian flavours and the incredibly diverse ingredients available in that country.

At the pre-dinner reception Champagne, Kir Royale and excellent South American cocktails - such as Pisco Sour and Caipirinha - accompanied pass-arounds. Against a backdrop of the Andes, we enjoyed chatting to our visitors from Switzerland, Hong Kong and Thailand.

Photo opportunities, dancers and singers in national costume kept us entertained with the theme reflecting the fusion of South American spices with the Iberian menu. Our guests of honour were Bailli Délégué Michel Lhuillier, who in his capacity as a Member of the Conseil Magistral presided over the Induction Ceremony, and Amparito Lhuillier, Bailli of Cebu.

When dinner was announced the Grand Ballroom’s doors were opened and we walked into a spectacular, impressively-decorated room with a dazzling chandelier in the soaring ceiling.

MENU

Maras salt-cured tuna
Yana Waqoto potato, garlic cream
Pere Ventura Cava Tresor Brut Rosé NV - Spain

Seared magret of duck
aji limo, baby cilantro, lime
 extra virgin olive oil, truffle oil, rocoto caviar
Pere Ventura Cava Tresor Brut Rosé NV - Spain

Escabeche of river prawns
ajipanca sauce, shallots, jumbo olives
dalandan granite, soft-boiled quail egg, camote dice
Kaiken ‘Terroir Series’ Torrontes 2014 - Argentina

Lime and coriander sorbetChargrilled Paracas scallops
aji Amarillo, leche de tigre, lime, cilantro
Kaiken ‘Terroir Series’ Torrontes 2014 - Argentina

North Peruvian style lamb shank
cilantro, chichi de jora, ajipanca, ajiamarillo, canario beans
Luis Felipe Edwards Doña Bernarda 2011 - Chile

Chocolate Peruano (85%) marquise
roasted caramel pecans, passion fruit coulis, sacha tomato sorbet

Headlines …
- best dish was the magret of duck closely rivalled by the escabeche voted most visually stunning;
- atypical sorbet;
- showy chargrilled scallops flambéed before our eyes;
- Luis Felipe Edwards Doña Bernarda - the only red wine;
- memorable dessert requiring us to pick up then drop a chocolate sphere to reveal its ingredients … audience participation indeed;
- between courses an Argentine Tango exhibition by champion dancers was outstanding.

When conceived we had some apprehension as to how abandoning a formal European theme for the non-traditional Peruvian one would be received by the members and guests. However, on the night it was quite evident from comments received that our “thinking outside of the box” had been a complete success. This reaction only goes to confirm that our membership is keen to try different experiences.

Federico Borromeo
Bailli