Chef Marco Anzani
TOGETHER, Italian Chef Marco Anzani and his wife Kate Dychangco-Anzani are setting a new benchmark for dining in Cebu. Their Anzani International Group (AIG) with already
seven outlets under its umbrella recently launched the Anzani Prime at the 2/F of The Tinder Box along Banilad.
One of the two signature restaurants of the Anzani brand, which caters to the upscale market sector, Anzani Prime’s menu has the most indulgent and luxurious steak selections.
Internationally recognized as one of the best restaurants in Southeast Asia, Anzani showcases the New Mediterranean Cuisine, foods from the lands of the Mediterranean Sea and its preparation. This spans a wide variety of cultures with distinct cuisines.
Celebrated by the New York Times as one of the founders of the “New Mediterranean Cuisine,” Chef Marco’s 25 years in the culinary field has brought him to five continents, 18 countries and 30 cities. His wife, 36-year-old Kate, who considers herself a change-agent and entrepreneur, holds a bachelors degree from Le Cordon Bleu and masters degree in gastronomy.
She recently finished a global program at the Harvard Innovation Lab. Both are prominently at the forefront of innovative and sophisticated trends in the restaurant and dining scene.
Oysters with Cepes & Chanterelles
After a Prelude of Crisp Phyllo Portabello Mushroom, Goat Cheese and Caramelized Apple Honey Foie Gras on Roasted Pea Tart followed by Anzani Hand-Rolled Tortelli, Liver Pate and Smoked Cheese Fondue paired with select Bibendum wines, the lunch tasting during the launching of Anzani Prime focused on the very interesting method of grilling Angus Tenderloin on Himalayan Pink Sea Salt Block.
Chef Marco introduced the new wonders of cooking meat on this big brick of sunset-hued crystal. Due to low porosity and minimal moisture retention, Himalayan Pink sea salt block is excellent for high heat cooking.
Black Angus
Tenderloin Grilled
on Himalayan Sea Salt
It also adds healthy minerals and imparts just a hint of salt to the meat. The medium rare, succulent beef tenderloin was served with a choice of wine glaze or creamy Gorgonzola with creamed spinach and truffles.
Another dish that I found fascinating is the Salt Crusted Sea Bass. Salt-baked fish is a Spanish technique of baking fish with a thick layer of salt. The roasting station with a whole fish encased in mounds of salt was rolled beside our table. Still working tableside, the food attendant crack opened the hardened salt and skillfully lifted the steaming white flesh from the bones. It was freshness and tenderness bursting in my mouth!
Desserts included Key Lime Mille Feuille and Anzani Passion Fruit Gateaux.
The deconstructed presentation of Key Lime Pie and Mille Feuille intensified the exquisite quality of these sweet delights. Mille Feuille is a classic French dessert of layers of razon thin puff pastry and cream filling while Key Lime Pie is American made of lime juice, condensed milk and egg yolks in a pie crust with meringue topping.
Simply fabulous!
