Mille feuille saumon and Caviar d’olive
I HAVE always been fascinated by the story of how Mövenpick founder Ueli Prager was inspired by the feeding action of a seagull (mowe in German) swooping down to skillfully pick up food in mid-flight, as he strolled along the shores of Lake Zurich in 1948.
That one simple movement reflected the restaurant’s theme of food served as quickly as possible that signaled the birth of Europe’s first casual dining concept. Prager’s first restaurant opened in 1948 offering highest quality of food at affordable prices in the soonest possible time.
The Mövenpick brand has been synonymous with culinary excellence and innovation for seven decades now. And to mark its 70th anniversary, Mövenpick Group thru its F & B Director Europe Thomas Hollenstien and his team of chefs is unveiling and introducing seven extraordinary dishes inspired by cuisines and gastronomy trends from around the world to pay tribute to its founder, Swiss Hotelier Ueli Prager.
These menu favorites have been reinterpreted, dishes that have redefined the archetypal European restaurant scene based on the premise of “doing normal things in an extraordinary manner.”
Mövenpick hotels and resorts globally are kick-starting 2018 with a burst of gastronomic visions and flavors. And in Mövenpick Hotel Mactan Island Cebu, French Executive Chef Christian Bouby prepares these seven extraordinary dishes.
This culinary journey from March 10 to April 20 at the hotel’s all-day dining restaurant, The Sails, includes some of the most popular signature dishes just as Ueli Prager had introduced them to diners but with a healthy twist.
Not a big fan of red meat, I was delighted as I enjoyed the Scallops and Avocado Tartare, a reinvention of the famous Beef Tartare with Mediterranean influence.
I avoid eating raw beef and this reinvented dish is truly appealing. The layers of chopped, cured red tomatoes and the scallop and avocado salsa complemented the medley of fresh flavors.
The Salad Belle Fermiere is a remake of Salad Francois (must see video from the 1948 American musical “Easter Parade” starring Judy Garland and Fred Astaire with the maître d’ preparing the salad) with mesclun, honey roasted chicken, Nashi or Asian pear compote and a sweet and tangy cocktail sauce.
Mille Feuille Saumon and Caviar d’olive is a savory take on the exquisite dessert with smoked salmon sandwiched in between layers of delicate puff pastry with olive oil caviar using molecular gastronomy technique.
A healthy version of the Zurich Style Veal, Mushroom and Vegetables Zurich Style is an aromatic medley of root vegetables (celeriac or celery root, turnip, carrot, beetroot, radish,) and smoky shiitake mushrooms and the famous Zurich cream on a potato rosti (Swiss style fritter). Nothing could
be healthier than this!
The Seafood Casimir is a seafood version of Riz Casimir, which is a Swiss dish consisting of rice, sliced veal, curry sauce sweetened with banana, pineapple and peach invented by Mövenpick chain in 1952 inspired by Kashmir dishes. Succulent pieces of prawns, crab leg, scallop, clams and sea asparagus in rich creamy sauce with Madras curry powder and turmeric and grilled pineapple were bursting with freshness and flavors!
The Bare Beef Burger Café de Paris looked very enticing served with ultra thin fries dusted with Parmesan cheese.
I had a bite but with a full tummy, moved on to enjoy the dense Carrot Waffle made with almond flour topped with the world-famous Movenpick Vanilla Ice Cream.
It is a quirky re-interpretation of the classic Swiss Carrot Cake. Chef Bouby nodded as I quipped that I preferred my waffle Belgian style. All together, the seven dishes were truly impressive and enjoyed the explosion of flavors befitting 70 years.
