Chef Olivier Foucke
FRENCH cuisine is renowned for being the finest in the world. It is extremely diverse and consists of the cooking traditions and practices of different regions of France.
It is also the foundation of culinary discipline. Any good chef is trained in the classic French cooking techniques.
Marco Polo Plaza
Cebu flew in the French Executive Chef of Marco Polo Xiamen to share the French cuisine’s sophistication in their continuing Culinary Journey dubbed “Bon
Appétit” at the Café Marco Buffet held from Sept. 21 to 25.
Although the Chef Olivier Foucke graced the opening only, his French dishes are featured in the selections of the daily buffet spread. Only in his late 30s, Executive Chef Olivier brings with him 20 years of invaluable experience acquired in Europe, Middle East and China.
Very friendly with a distinct French accent that I enjoy listening to, Chef Olivier hails from Dunkerque in the northern tip of France close to the Belgian Border. He was only 16 years old when he pursued his interest in the culinary field.
He simply loves to cook as most French nationals do where food is a tradition and culture. He claims French cuisine is all about layering of flavors,
mastering basic techniques and savoring every bite.
Hors d’oeuvres
Now a father to a little girl, he met his Filipina wife in Abu Dhabi in a tennis court. Interestingly, she is not a hotel personality but a medical technician.
We started with an attractive plate of Assiette de Hos D’ouvres or assorted appetizers. It was so aesthetically pleasing, I looked at each one closely before digging my fork into Eggplant and Semi-dried Tomato; Mussels and Potato Salad; Beetroot, White Radish and Camembert Salad; Chick Peas, Coriander and Cumin Salad; Pork Pate. I savored every bite!
The featured French dishes were a part of the buffet spread. I skipped the regular buffet dishes and checked out the dishes of Chef Olivier.
Blanquette de Boeuf
Poule au Pot or Poached Chicken with Vegetables was similar to our comfort food, Nilagang Manok. The Braised Quail with Red Wine and Grapes had the whole bird in rich wine sauce.
Wine is an indispensable ingredient in all French kitchens. The White Beef Stew with Mushroom was just as tasty considering the beef was stewed and not caramelized. My mother cooked a similar dish but used ox tongue or lengua with plenty of champignon or button mushrooms.
I took several spoonfuls of the Baked Minced Beef with Whipped Potatoes that went perfectly well with the beef stew.
The classic French desserts, which I noticed are always a part of the dessert buffet, include the French Macaron, Crème Brulee and Profiteroles or cream puffs. French Macarons, one of my favorites have become very popular. This intricate meringue-based confection must be mildly moist and melts in your mouth.
Cailles au Raisin