Second Course—Pan-fried Grouper, Cauliflower Curry Cream, Muscatel Raisins, Baby Gem Lettuce and Red Wine Coulis
SHANGRI-LA’S Mactan Resort & Spa introduced its Executive Sous Chef Daniel Guevara Quintero in “An Evening in Bordeaux” dinner at the premier seaside restaurant Cowrie Cove. The subtle sophistication of his creations paired perfectly with fine vintages of Les Chateau de Bordeaux from the Titania Wine Cellar. This Spanish chef, who was raised in Argentina, has 14 years of experience working in Michelin-starred restaurants around the world. His food philosophy, as he claims, is “a compilation of all the people I have worked with and all the kitchens I have worked in.”
General Manager Rene Egle, who was engaged in a lively repartee with his elegant guests, gave us an enthusiastic welcome. His cheerful and friendly mien certainly warmed up the cold rainy night as we rushed into the dining area.
He shared updates on his program brought into fore by his fascination for Filipino culture as we shook hands. Rene wants to imbibe and showcase our Filipino heritage in the resort. And he has been making progress with the help of museum and anthropology experts.
Executive Sous Chef Daniel Quintero
Le Chateau de Bordeaux’s Nathalie Miara introduced the Bordeaux wine typical blends of red (cabernet sauvignon, fame and merlot) and white (semillon and sauvignon blanc) for the wine pairing dinner. With 120,000 hectares of wine growing area, Bordeaux is the largest in France.
For openers, Chef Quintero played around with the concept of ceviche with his Kinilaw na Tanguigue with Fresh Coconut Water Jelly and Calamansi Granita. The raw fish cubes were delicately citrusy and blended well with the coconut water jelly. The sweetness of diced mango complemented the fish while the Calamansi Granita was piquantly refreshing. The white blend of Chateau Hostens-Picant from Saint-Foy-Bordeaux paired perfectly with the Kinilaw, highlighting the innovative flavors. I was actually craving for more.
Chateaux Gardour, Lalande de Pomerol, a light red wine predominantly from merlot grapes with subtle berry notes was poured into our wine glasses as the second course,
Pan-Fried Grouper with Cauliflower Curry Cream, Muscatel Raisins, Baby Gem Lettuce and Red Wine Coulis, was served. Grouper is locally known as Lapu-Lapu in Tagalog and Pugapo in Cebuano. Chef Quintero’s open philosophy of “no boundaries in cooking” is best exemplified with the use of selected flavors such as curry, sweetness of large oversized Muscatel raisins and red wine coulis or red wine reduction with choice spices. Muscatel raisins, like dates, are allowed to dry in the vines so they gather most goodness from the earth. These are muscat grapes, which are primary grape crop from Malaga and Valencia in Spain.
Dessert—Beetroot Caviar, Gorgonzola, Brioche and Forrest Berries Sorbet
The third course was US Tenderloin topped with Foie Gras Poélé (pan-fried), Champignon and Coffee paired with Chateau Le Cabannes, Saint Emilion Grand Cru. Nathalie explained that Grand Cru (French for “great growth”) is a regional wine classification that designates a vineyard known for its favorable reputation in producing wines. The succulent meat was a hearty course, the flavors of which were enhanced by the merlot wine. Dessert was interplay of textures, colors, and flavors of salty, sweet, sour: Beetroot Caviar, Gorgonzola Cheesecake, Brioche and Forest Berries Sorbet. Chef Quintero uses molecular gastronomy in the spherification of beetroot juice into tiny caviar spheres.
Que sabroso!
