La Chaine’s Renaissance at Marco Polo

AH, the music! someone exclaimed. Ah, the food! Michel Lhuillier countered, very much into his roleas the Baili Delegue in the Philippines for La Chaine des Rotisseurs.

This was at the latest gala on La Chaine’s Cebu chapter, held at the splendidly flower decked ballroom of the Marco Polo Plaza Hotel.

Beside Michel stood his lovely wife Amparito Llamas Lhuillier, Bailie de Cebu, sheathed in a gown of mesh shimmering with gold thread.

Lovely beyond words.

The Marco Polo outdid itself on this occasion, and even as the pre-dinner cocktails were in progress the general manager, Brian Connelly, was collecting praise for what the evening held in anticipation.

Mr. Connelly had chosen the evening’s theme— enaissance: The marriage of classical music, food and wine.

There was a brief program at the Manila Room, presided by Michel, golden sword in hand. Maria Theresa Dumon Klepp received the “Medaille
de Bronze” and Kenny Tza Hin Yong was raised to “Officier Maitre Rotisseur.”

Florita Hall was inducted “Maitre Hotelier” and Edwin Acuyan “Maitre Restaurateur.”

Welcomed as Dames de la Chaine were Leah Blanco, Lela Chin, Catherine Cusi, Lucy Marchant, Grace Millan, Katherine Roberto, and Delcine Sosas.

New Chevalers were Bienvenido Ponbuena Jr., Julien Samaha, and John Kevin Siso.

They were all congratulated by Michel and Amparito and the members of the board of La Chaine in Cebu—Vivina Yrastorza, Teresin Mendezona,
Dave Sharp, and Nestor Alonso who was the program’s master of ceremonies.

The program done, everyone filed into the magnificent ballroom where for the rest of the night the 128 guests were regaled by a string ensemble from the Cebu Philharmonic Orchestra led by Mark Hamlet Mercado and superbly conducted by Giovanni  Tabada.

The dinner started with a Trio of Fish, paired with Dr. Loosen Riesling from Germany, and progressed to a juicy roasted quail stuffed with foie, and paired by Pierre Chainier Vouvray Clos de Nouys.

The sorbet was of substantial red and black current with a dash of vodka.

The main course had beef tenderloin and Atlantic lobster paired by Coastal Ridge Pinot Moir.

The Dish was a masterpiece by the hotel’s executive chef Juanito Abangan.

At the end of the evening awards were presented to Brian Connelly, food/beverage manager Joseph Edward Tongco, banquet service manager Cyril
Escorido, as well as executive chef Juanito Abangan and senior sous chef Luigi Mangubat.

More awards were due the chefs who had come from other Marco Polo hotels around the Philippines, like Alex Destriza, executive chef of the Davao Marco Polo; Darmo Guevarra, executive pastry chef of the Marco Polo Ortigas; and Gina Arceo, pastry chef of the Marco Polo Cebu.

We have more to tell in a future issue.

TAGS: Marco Polo, Renaissance
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