Philippines Chapitre
Bailliage of Cébu
Cebu, March 16, 2017
Advocating the fundamental values of fine dining

The idiom ‘Birds of a feather flock together’ is still true today as in 1545 when William Turner first wrote it. The theory is very true for Chaîne members with its Non-professionals who share a passion for food and wine with Professionals who are Executive Chefs, hoteliers and restaurateurs. All advocate the fundamental values of fine dining.

The Bailliage of Cebu’s 24th Chapitre was held at the Marco Polo Plaza Cebu. The Induction Ceremony was presided over by Michel Lhuillier, our Bailli Délégué, in his capacity as a Member of the Conseil Magistral. He was supported by Bailli Amparito Lhuillier.

For the celebratory dinner, themed “L’art de vivre”, Executive Chef Stefano Verrillo and his staff created an innovative menu which exemplified the adage “You first eat with your eyes”. Perfection with the beautiful presentation meant we were in danger of staring in awe and forgetting to eat!

MENU

Tasmanian ocean trout, saffron glaze
lobster terrine, scattered pearls
Amegui Rioja Viura Blanco - Spain

Cream of chicken soup
sweet potato, truffle, celery juice
Baron Philippe de Rothschild ‘Cadet d’Oc’ Pinot Noir - France

Red grouper
pasta paglia e fieno (lit. straw and hay), silver beet
Calitera Reserva Sauvignon Blanc - Chile

Rhubarb and Aquavit sorbet

Beef rolled in macadamia
crepes, Lambanog sauce, Congo potato, petit legumes
Château Les Cabannes, Saint-Émilion Grand Cru - France

Taleggio and Jarlsberg cheese
figs, caraway crackers, quince paste
Piccini Chianti Riserva DOCG - Italy

Berries, macaroon, chocolate nougatine
mangosteen coulis

In Italy they say, “A tavola non si invecchia” (one does not grow old on the table). The pleasure of good food, good wine and good company is such that the passage of time is suspended. Our 2017 Chapitre was no exception!

Nestor Alonso
Vice-Chargé de Missions